Vegan Strawberry Galette is a delicious summertime treat! A great “make ahead” vegan dessert for a home barbecue or to bring as a “gift” dessert.

Scale

Vegan Pastry Crust

Dry Ingredients:

3/4 cup whole wheat pastry flour

3/4 cup all purpose flour

2 tablespoons light brown sugar

1/4 teaspoon baking powder

1/4 teaspoon cinnamon

pinch sea salt

Wet Ingredients:

1/3 cup coconut oil

1 tablespoon vanilla extract

2 tablespoons maple syrup

4 tablespoons ice cold water

Strawberry Galette Filling:

1 pint strawberries

1 tablespoon maple syrup

1 tablespoon coconut oil

1 teaspoon vailla extract

1/2 lemon zest & juice

1 tablespoon organic cane sugar

1/4 teaspoon ground cinnamon

For pastry crust edge :

1 tablespoon coconut oil

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Preheat oven to 350°.
In a medium bowl, combine the dry ingredients using a whisk.
Add oil to bowl using fingertips or a pastry cutter. Work into the flour until it becomes a coarse consistency.
In a small bowl mix together maple syrup, 1 tablespoon water, vanilla. Drizzle into the dough while blending in with a wooden spoon (can use your hands but do not over knead the dough).
Slowly add water one tablespoon at a time until the dough is moist (not dripping) and holding together.
Form a ball with the dough and flatten like a disk. Place in plastic wrap and refrigerate for 10-15 minutes.
Filling mixture: clean and thinly slice strawberries, place in a bowl, mix together the remaining filling ingredients, pour over the strawberries and stir until well blended. Set aside.
Remove dough from the refrigerator. Unwrap and place between 2 large pieces of parchment paper.
Roll out the dough until it has a diameter of 9 inches and not thicker than 1/8 inch.
Place the parchment with dough on a baking sheet. Score the dough by making a few small slits. Arrange the strawberries on the dough, leaving a 1 1/2 inch border.
Work your way around the galette, folding over the edges. Brush edges with oil.
Bake at 350° for 35 minutes.
Serve warm or cold, plain or topped with frozen non-dairy ice cream or whipped cream. Enjoy!

*If trying to be gluten free you can use your favorite combo of flours – I recommend adding in some almond flour for extra flavor.

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