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Published by: Priscilla Michele

Beautiful Rustic Vegan Tart (Easy Blueberry Galette Style)

This Rustic Vegan Blueberry Tart is a simple yet elegant dessert bursting with fresh blueberries and a hint of lemon. Made with a buttery coconut oil crust and wholesome ingredients, it’s the perfect treat for any occasion — beautifully golden, naturally sweet, and 100% dairy-free.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • Crust:
  • 1 cup all purpose flour
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1/2 cup coconut oil or vegan butter, melted
  • 1/4 cup cold water
  • Filling:
  • 2 cups fresh blueberries, washed
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 2 tbsp all purpose flour
  • Finishing Touches:
  • 2 tbsp coconut milk, maple syrup or agave, for brushing
  • 2 tbsp turbinado sugar (for sprinkling)

Equipment

  • Mixing bowls
  • Measuring spoons and cups
  • Whisk or Spatula
  • Parchment Paper
  • 10 inch pizza pan
  • Pastry Brush

Method
 

  1. Preheat the Oven:
    Set your oven to 375°F (190°C) and line an 10 inch pizza pan or baking sheet with parchment paper.
  2. Making the Crust:
    In a large bowl, whisk together the flour, 2 tbsp of sugar, and salt. Add the melted coconut oil (or vegan butter) and mix until combined.Gradually pour in the cold water, stirring until a dough forms.Shape the dough into a ball and flatten it into a circle.Place it in the prepared pan, pressing gently to evenly cover the base.
  3. Prepare the Filling:
    In a separate bowl, combine the blueberries, sugar, lemon juice, lemon zest, vanilla extract, and 2 tbsp flour.Gently stir until the blueberries are evenly coated—avoid overmixing to prevent breaking the berries.
  4. Assemble the Tart:
    Spoon the blueberry mixture into the center of the crust, spreading it out while leaving about 1/2 inch of dough uncovered around the edges.Gently fold the edges over the filling to create a rustic, free-form crust.
  5. Add the Finishing Touches:
    Brush the crust with coconut milk, maple syrup, or agave, and sprinkle with turbinado sugar for a golden, sweet finish.
  6. Bake the Tart:
    Bake for 35–45 minutes, or until the crust is golden brown and the filling is bubbly.
  7. Cool and Serve:
    Allow the tart to cool slightly before slicing. Serve warm or at room temperature—perfect on its own or with a scoop of vegan vanilla ice cream!

Notes

  • Boost flavor easily
    Add a pinch of cinnamon to the filling for warmth or drizzle a simple lemon glaze over the tart after baking for extra brightness.
  • Keep the dough cool
    Chilled dough is easier to work with and helps create a flakier crust.
  • Don’t overfill
    Too much filling can cause the tart to leak during baking. Keep the center slightly mounded but controlled.
  • Watch bake time
    Ovens vary, so look for a golden crust and bubbling filling as your indicator of doneness.
  • Storage guidance
    Store at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slightly before serving for best texture.