Vegan Strawberry Galette

A slice of strawberry galette topped with a scoop of ice cream, fresh strawberries and a fork sit behind the plate.

5 from 1 vote

Juicy, sweet, fresh strawberries wrapped in a crisp, flaky pie crust...it's the perfect summer dessert. This quick and easy rustic vegan strawberry galette recipe is a delicious way to end a summer meal. It’s an impressive vegan dessert that can be made with a store-bought or homemade crust, (regular or gluten-free). Serve your strawberry galette with dairy-free ice cream, whipped cream, or drizzle melted chocolate on top, it’s up to you!

Prep Time25

Cook Time40

Chilling Time2

Total Time3 5

Servings:

Author: Gwen Leron

Ingredients

For the Crust:

1 ½ cups (188g) all-purpose flour **for gluten-free, see note below**
2 tablespoons (25g) sugar
¼ teaspoon salt
½ cup (113g) unsalted vegan butter cold and cubed
3-4 tablespoons ice water

For the Filling:

1 lb (454g) fresh strawberries washed, hulled, and sliced
2-4 tablespoons (25g -50g) sugar (see note below)
2 ½ tablespoons (20g) cornstarch or arrowroot starch
1 tablespoon fresh lemon juice

For the Outside of the Crust:

1 teaspoon dairy-free milk
2 teaspoons turbinado sugar

Instructions

To Make the Crust:

Add flour, sugar, and salt to a medium bowl and whisk together.
Add cold cubed butter and with a pastry blender or a fork, cut the butter into the dry mixture until the butter has broken down and only pea-sized chunks remain.
Add three tablespoons of ice-cold water to the dry mixture and then mix with a spoon. If the dough is too dry, add more water, one teaspoon at a time (up to a maximum of 3 teaspoons). Mix until everything combines to form a loose, chunky dough.
Using your hands, form the dough into a tight ball making sure that any dry patches of flour get incorporated into the ball.
Place the dough on a piece of plastic wrap or parchment paper and pat it down into a disk. Wrap the dough disk and place it in the refrigerator to chill for at least 2 hours.

Assembling the Galette:

Preheat the oven to 375° F (190° C) when the dough chilling time is up.
Add the sliced strawberries, sugar, cornstarch, and lemon juice to a bowl. Gently mix until there are no spots of dry cornstarch and everything has combined. Set aside.
Dust a piece of parchment paper with flour and place the chilled dough on top of the flour. Add a little more flour on top of the dough and using a rolling pin, roll out into a 12-inch circle.
Lift the parchment paper the dough is on and transfer it over to a cookie sheet.
Spoon the strawberry mixture into the center of the galette dough, draining any excess liquid from each spoon back into the bowl. Leave about a 1 ½ inch border around the edges. Make sure the strawberries are in an even layer. There will be some liquid left in the bowl, get rid of it, don't pour it onto the strawberries.
Fold the outer edges of the dough all around the galette, as shown in the images above.
Brush the outside of the dough with the non-dairy milk and sprinkle with the turbinado sugar.
Bake for 40-45 minutes, until the crust is golden brown.
Remove from oven and allow it to cool and set before slicing.

Notes

Please read all of the information above, as well as the notes below before making this recipe.
If you need the recipe to be gluten-free, make my vegan gluten-free pie crust instead of the one listed in the recipe.
If you don't want to make your crust, you can use store-bought pre-made pie dough but they are usually thinner than homemade, so keep a close eye on it as it bakes because it will brown quicker. If it's getting too brown, cover the edges with foil for the rest of the bake time.
If you are using very sweet, in-season strawberries, just use 2-3 tablespoons (25g - 38g) of sugar but if you are using strawberries that aren't very sweet or are not in season, use 4 tablespoons (50g).
Arrowroot starch can be substituted for cornstarch (cornflour in the UK), use the same measurement.
When fully cooled, place leftover slices in a single layer in an airtight container and store the container in the refrigerator for up to three days. Re-heat slices for about 10 minutes in a preheated 350°F (177°C) oven.
Nutrition info is based on 1 of 8 slices with no toppings. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition