This winter I fell in love with galettes, and this easy vegan strawberry galette is a household fav. If you have a food processor the flakey pastry comes together in seconds, the simple filling is made mostly of just fruit and of course it is topped with the most delicious ice-cream (store-bought) that brings this dessert all together.
What you will need for this Easy strawberry vegan galette
- Plain flour and salt– the usuals for pastry! I have not tried any other flours at this stage, but if you do let me know how it worked for you in the comments.
- Granulated sugar. I used castor sugar, however you could sub for any sugar you wish. darker sugar will change the colour and flavour slightly, but as it is such a small amount it will work just fine.
- Vegan butter. It is important you use vegan butter, not margarine. A spreadable vegan butter will have too much water in it, and your pastry will not hold. I use this one, which is the best butter I have discovered for baking purposes. I believe that cold coconut oil would work too, however I have not tried it. If you do use coconut oil, I’d recommend using a little extra salt in the pastry.
- Fresh strawberries, or any other berry you wish.
- Vanilla extract, paste or scrapped vanilla beans. As this easy strawberry vegan galette is a simple dessert with few flavours, I recommend using a good quality vanilla as it adds important flavour to the dessert.
- Cornflour. This helps to to collect the juices while the galette bakes, and holds them together in a jammy pasta. Don’t ship on cornflour or the galette will become too wet. You should be able to sub for tapioca flour/starch.
- Lemon zest. Yum.
- Pure maple syrup. This adds a little extra sweetness to the filling, and you can sub for your preferred sweetener (sugar, honey, agave, rice malt syrup) or skip it all together if you wish.
Equipment for the easy strawberry vegan galette
You can make this dessert without any equipment at all, however a few things will make this much easier.
- A food processor. Any basic food processor will work, but it does allow you to make the pastry in seconds. As we are working with butter, the food processor allows the pastry ingredients to come together quickly and easily without adding extra heat (from your hands), melting the butter and creating pastry failure. You can make the pastry using a butter knife instead, but it is a more timely method. The pastry in this recipe is delightfully light and fluffy, something that comes from not overworking the flour as a direct result of using the food processor.
- A rubber spatula. I use a rubber spatula every day- it is one of the best and cheapest kitchen tools, and when you’re scrapping out anything from a food processor or blender, it helps to get out every last crump or drop.
- Baking paper or silicone mats. Whichever one you use, I recommend option for the more sustainable option where you can. White baking paper is actually coated in plastic and cannot be recycled or composted. I use a brown baking paper that can be composted, and I also have silicone mats– a bit more of an investment, but worth it.
Thats it! I hope you enjoy this recipe as much as I do, and if you’re looking for a delicious vegan ice-cream to go on top, I used (and recommend) So Delicious vanilla bean. It really is so good, so creamy and goes perfectly with this vegan pastry.
If you try this recipe, I would lOVE any reviews or comments. Your feedback helps others find this recipe, and helps me do what I do. If you’re after some other easy vegan desserts to try, I recommend:
- Paleo and vegan cupcakes
- Dairy free raspberry white chocolate tart
- Raw raspberry chocolate slice
- 5 ingredient chocolate vegan ice-cream
A simple and fairly wholesome vegan dessert that can be served at any time of the day, and when topped with ice-cream turns into an cosy dessert.
2 1/2 cups (312g) plain flour
2 Tbsp (24g) granulated sugar
1/2 tsp (3g) salt
2/3 cup + 2 Tbsp (200g) vegan butter
1/2 cup (125g) ice cold water
Strawberry vanilla filling
1/2 cup (75g) almond meal
2 punnets (500g) strawberries, gullet and cut in half
1/4 cup (30g) cornflour
2 tsp lemon zest
1/3 cup (80ml/115g) Maple Syrup
2 tsp (10ml/10g) Pure vanilla extract
- I always recommend using scales to get this recipe correct as they are far more accurate. I used Australian standard cups. Prepare the butter and ensure you have ice-cold water on hand. The trick to getting the pastry to come together is using cold ingredients, and so it is best to have your butter cubed straight from the fridge, and ice cold ready to go.
- Add flour, sugar and salt to a food processor and pulse to combine. Add butter, pulse until small crumbs form then, with the food processor running, stream in the water and process only until a large ball forms. From when you add the butter to when the balls come together it should take only 15 seconds or so.
- Scrape out dough (a rubber spatula is recommended) and quickly form into a small disc. Wrap tightly in plastic wrap and set in the fridge for 1+ hours. I use a compostable plastic wrap, so if you want to go plastic free check out this one.
PREPARE THE FILLING
- Meanwhile, combine all of the filling ingredients, except the almond meal, in a bowl and set aside.
CREATE THE GALETTE.
- After 1 hour, remove dough from the fridge. You will need to work quickly here, so get your self prepared and if its a hot day I would recommend using a cold marble slab to roll out the pastry on. Place dough between 2 sheets of baking paper (or two silicone mats, I use these ones), and carefully roll out to a rectangle. You want the dough to be around 5-7mm in thickness and very even all over, preferably with no cracks as they will split during baking. Remove the top sheet of baking paper, and place the dough (still on the bottom piece of baking paper) on a baking tray.
- Spread almond meal over the dough, leaving a 5cm boarder (this will be rolled over in to a crust) and then pour the strawberry filling mix on top. Make a small pile of berries, and again ensure there is a 5 cm gap around the boarder.
- Now, fold up the sides of the galette. The dough will be a little bit sticky, so use a small, sharp knife to peel the edge away from the baking paper. After you have folded over the first edge, rotate the galette, do another fold, and contine until you’re back to where you started. Brush the top crust in extra melted butter, olive oil or milk them sprinkle with raw sugar (optional).
- Now, place the galette (on the baking tray) back in the fridge for a minimum of 30 minutes (don’t skip this step) then preheat the oven.
- Preheat the oven to 200C (390F) then add galette to the oven and bake for 10 minutes. Turn down to 175 C (350F), then bake a further 30-35 mins. Serve immediately with ice-cream, or allow to cool and cut into slices atet can be eaten throughout the day.
The choice of butter here is very important. A margarine will not work- you want to use a hard, stick vegan utter. I use this one by natural for the best result.
Keywords: vegan, galatte, strawberry, vegan baking, plant based