Blackberry and blueberry galette

Blackberry and blueberry galette

Total: 2 hr 10 min. | Active: 45 min.
vegan, lactose-free
Nutritional value / piece: 165 kcal
, Fat: 7 g
, Carbohydrate: 23 g
, Protein: 3 g

The galette! Or the quick and easy tart, as I also like to call it! Simply roll out the shortcrust pastry, spread the filling in the middle, fold in the edges, pop it in the oven and hey presto!


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


150 g white flour
3 tbsp icing sugar
1 pinch salt
65 g margarine, cold, cut into pieces
3 ½ tbsp water


100 g blueberries
100 g blackberries
1 bourbon vanilla sugar
20 g sugar
1 tsp lemon juice
1 tbsp Maizena cornflour
2 tbsp Oat Cuisine
a little decorating sugar
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How it's done

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Mix the flour, sugar and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Add the water, mix quickly to form a soft dough (do not knead), cover and chill for approx. 1 hr. On a sheet of baking paper, roll out the dough into a circle (approx. 20 cm in diameter), transfer to a baking tray along with the baking paper.


In a bowl, mix the berries with all the other ingredients up to and including the cornflour. Spread the filling onto the dough, leaving a border of approx. 3 cm. all the way around. Fold the edges of the dough inwards, brush with Creamy Oat and sprinkle with sugar.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow the galette to cool slightly.

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