Treat Yourself! - Strawberry Summer Galette (Vegan)

You don't have to be vegan to love this vegan gallette. So delicious. And strawberries taste of summer to me.

I'm going to give you a recipe for the pastry. Feel free to buy a store-bought crust to save time and just fold the edges over. It's so easy, but so good.

Make it Yourself:

INGREDIENTS

For the Pastry:

1 1/4 cups all-purpose flour

1/2 tsp salt

1/3 cup vegan butter (I used Miyoko's, which is amazing. They actually culture their cashew milk. Yum.)

2-4 tbsp ice-cold water

For the Filling:

4 cups sliced strawberries

3 tbsp cornstarch

3 tbsp granulated sugar

1/2 cup vegan hazelnut chocolate spread warmed slightly for spreading (Nutella isn't vegan, but a bunch of other brands are out there such as Fine & Raw, Nutiva, and fancy ones like Lagusta's Lucious)

1 tbsp coconut or turbinado sugar (coarse sugar)

1-2 tbsp plant-based milk

DIRECTIONS

For the Pastry: In a medium-sized bowl, whisk the flour with the salt. Add the vegan butter and mix in with either a pastry cutter or two knives. Keep going until you have small crumbles. Add the ice-cold water a tablespoon at a time, gently folding together just until a shaggy, loose dough forms being careful not to over-mix. The dough should just hold together. Oil or flour your hands and gather the dough, placing it in the middle of a sheet of parchment paper. Shape and press it into a disc shape, then wrap the top tightly with plastic wrap and refrigerate for 30 minutes or overnight.

Alternatively, buy an unbaked pie crust.

For the Filling: Combine the strawberries, cornstarch and sugar together, mixing well.

To Assemble the Galette: Preheat the oven to 375°F. Cut 2 large pieces of parchment paper, about 20 inches in length. Roll the chilled dough (purchased or that you've been refrigerating) between the 2 pieces of parchment paper to about 12-14 inches across and 1/8 inch thick. Always start rolling from the center of the disc turning the parchment to roll the dough in all directions until you have a rough circle. Don’t worry if the edges are jagged or uneven, this is part of the rustic appeal! Spread the hazelnut chocolate spread over the pastry leaving a 2-inch border of crust uncovered. Pile the strawberries over the hazelnut chocolate spread and gently fold up the sides of the dough over the edges of the filling. Overlap the dough as you go around creating pleats. Brush the dough with plant-based milk (you can also sprinkle with coconut sugar if you want it a little sweeter.) Gently move the galette onto a baking sheet/pan, keeping the galette on the parchment. Place on the center rack of the preheated oven and bake for 20-25 minutes. Then, turn the galette in the oven. Continue baking for another 20-25 minutes until the pastry is lightly browned and the strawberries are bubbling a little. Best eaten the same day. I love it warm, but it's a treat at room temperature, too.

#eatfruit #vegantreats #veganbaking #eatingethically #plantbased