Strawberry Galette
Quick and easy recipe for a fresh vegan strawberry galette perfect for spring
Servings: 1 Galette
Const: low
Equipment
- 1 round baking sheet
- 1 baking paper
- 1 paintbrush
Ingredients
- 500 g 17.64 oz Strawberries
- 2 tsp sugar
- 1 juice from a lemon
- 1 shortcrust pastry I used the store-bought one
- 1 Tbsp oat milk to be brushed on the edges
Instructions
- Wash the strawberries and cut them into round slices as you see in the picture, put them in a bowl and add the juice of one lemon.
- Add the sugar and mix well. Let the strawberries rest in the refrigerator for at least 15 minutes.
- Turn on the oven to 375°F (190°C) in static mode.
- Place shortcrust pastry with background paper in a round baking dish. Add the strawberries. Try NOT to put all of the remaining liquid in the bottom of the bowl.
- Fold the perimeter of the pastry toward the inside of the galette, trying to give it a nice shape.
- Brush oat milk on the pastry frame. This will make the pastry more golden.
- Add a sprinkle of sugar on the frame to give a nice glossy effect to your galette.
- Bake for 40-45 minutes at 200°C (375°F) or until the galette is golden brown.
Notes
Tips:
- When you transfer the strawberries to the shortbread, be sure to remove as much liquid as possible so the galette does not become too wet.
- I used very little sugar for this cake but the amounts can be adjusted according to individual tastes.
- You can serve your Galette with vegan vanilla or hazelnut ice cream or custard.