Instructions

1. Place the flour and cold diced vegan butter in a food processor. Pulse until the mixture has a sandy texture.
2. Add the caster sugar and pulse briefly. Gradually add the cold water, beginning with 2 tablespoons. Add only enough additional water to form a soft dough.
3. Shape the dough into a flat disc, wrap it, and refrigerate for 30 minutes.
4. Preheat the oven to 400°F (200°C), or 355°F (180°C) for a fan oven. Line a large baking tray with parchment paper or a silicone baking mat.
5. Roll the chilled dough on a lightly floured surface until approximately ½cm, or just under ¼ inch, thick. Cut four 15cm (6-inch) circles, gently rerolling the trimmings as needed. Transfer the circles to the prepared tray.
6. Slice the figs into wedges. Arrange one fig in the center of each pastry circle and divide the blackberries among them, leaving a clear border.
7. Fold sections of the pastry border over the fruit, leaving the centers exposed. Overlap the folds slightly and press the joins gently.
8. Brush the pastry with plant milk. Sprinkle the borders with demerara sugar and scatter the flaked almonds over the fruit.
9. Bake for 25–30 minutes, until the pastry is crisp and golden and the fruit is soft and glossy.
10. Let the galettes rest on the tray for approximately 10 minutes before serving.