Vegan Strawberry Galette
A strawberry galette is one of the best ways to enjoy the fresh flavors of summer berries! Using a vegan galette crust, it's stuffed with ripe, juicy, sweet strawberries and baked up to perfection!
Servings: 6 Servings
Calories: 322kcal
Ingredients
Strawberry Galette Filling:
- 2 cups strawberries, hulled (greens removed) and sliced
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil use a neutral oil or melted butter instead
- 1 tablespoon vanilla extract
- 1 tablespoon fresh lemon juice & zest (½ lemon)
- 1 tablespoon organic cane sugar
- ¼ teaspoon ground cinnamon
Vegan Galette Dough - Dry Ingredients
- ¾ cup whole wheat pastry flour
- ¾ cup all purpose flour If Gluten-free, you can use your favorite flour combo or Bob's Red Mill GF All-Purpose Baking Flour. For extra flavor, substitute ¾ cup almond flour.
- 2 tablespoons light brown sugar
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- pinch sea salt
Vegan Pastry Dough - Wet Ingredients
- ⅓ cup coconut oil or use chilled vegan butter. Mix chilled and cubed butter into the flour with your fingers or a pastry cutter.
- 2 tablespoons maple syrup
- 1 teaspoon vailla extract
- 4 tablespoons ice cold water
Optional:
- 1 tablespoon coconut oil for brushing before baking
- powdered sugar for serving
Instructions
- Preheat oven to 350°.
Galette Filling
- Combine the sliced strawberries, maple syrup, oil, vanilla, lemon, sugar, and cinnamon in In a mixing bowl. Mix well and set aside to let the flavors blend.
Pastry Dough
- Whisk together the dry ingredients in another bowl - flour, sugar, baking powder, cinnamon and salt.
- Add oil to the flour mixture using your fingertips or a pastry cutter. Work into the flour until its a crumbly texture.
- Mix maple syrup, vanilla, and 1 tablespoon of ice cold water in a small bowl.
- Drizzle the mixture into the dough while blending in with a wooden spoon. Using your hands, gradually add in the ice water, one tablespoon at a time until the dough is moist and holding together (not dripping). Be careful not to overmix.
- Gently shape the dough into a ball and flatten it like a disk. Place it in plastic wrap and refrigerate for 15 minutes.
- Take the chilled dough out of the refrigerator. Unwrap and place it between 2 large pieces of parchment paper.
- Roll out the dough using a rolling pin until it has a diameter of about 9 inches and about ⅛ inch (no more than ¼ inch thick).
- Transfer the parchment with dough onto a baking sheet. Score the dough by making a few small slits in it with a knife.
Galette Prep
- Spoon (or arrange) the strawberry mixture onto the center of the dough, leaving about 2 inches of dough around the edges.
- Work your way around the galette, folding over the edges and gently pleating the dough as you go. Press the folds gently to secure them.
- Optional: Brush the exposed edges with oil (or melted vegan butter) for a golden finish.
- Bake in the preheated oven for 35 minutes or until the crust is golden brown and the strawberries are juicy.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve the galette warm or at room temperature with a sprinkling of powdered sugar on top. You can also enjoy topped with vegan whipped cream or dairy-free ice cream if desired.
- Enjoy your homemade vegan strawberry galette!
Notes
- Make sure you are using ice-cold water to make the vegan dough! This is important for a flaky crust.
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- Strawberry galette is best made with fresh summer strawberries.
Nutrition
Calories: 322kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 180mg | Fiber: 3g | Sugar: 15g | Vitamin A: 8IU | Vitamin C: 29mg | Calcium: 42mg | Iron: 2mg