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Vegan Cherry Galette

Prep Time20 mins
Cook Time30 mins
baking time45 mins
Total Time1 hr 35 mins
Course: Kleinigkeit, Nachspeise
Servings: 30 cm diameter
Author: Malgosia


shortcrust pastry:

  • 230 g spelled flour type 630
  • 2 tbsp sugar
  • 8 g of vanilla sugar
  • 130 g cold vegan butter


  • 400 grams of cherries
  • 1 tbsp cornstarch (if necessary)


  • 2 tbsp plant drink
  • 2 tbsp sliced ​​almonds


  • In a bowl mix the flour with sugar and vanilla sugar. Cut the cold butter into cubes and add to the flour-sugar mixture.
  • Rub the butter with the flour and sugar with your fingers until crumbly.
  • Add 3 tablespoons of cold water, tablespoon at a time, to the bowl and quickly knead into a smooth, firm dough. Depending on the flour used, less water may be enough.
  • Place the dough in a closed container in the fridge for 30 minutes.
  • Meanwhile, pit the cherries. If they are very juicy, stir in the cornstarch so that not too much liquid escapes during baking.
  • Preheat the oven to 180°C.
  • After 30 minutes, take the dough out of the fridge, roll it out to a thickness of 2 mm on a floured surface and spread the cherries on it. Leave an approx. 5 cm wide border free all around.
  • Fold the edge over the cherries, brush with a little plant-based drink and spread the sliced ​​almonds over the edge.
  • Now bake the galette for a total of 40-45 minutes on the middle rack until the edges and the almonds are slightly coloured.
  • If you like, you can dust the galette with some powdered sugar after baking.


For nut allergy sufferers, simply leave out the almonds for the rim!