Beautiful Rustic Strawberry Galette with Buttery Flaky Pastry
This strawberry galette is a simple, rustic dessert made with fresh strawberries baked in a flaky vegan pastry that melts in your mouth. With its beautiful, free-form shape—no pie dish needed—it invites creativity in presentation and makes for an impressive centerpiece at any gathering. It’s incredibly easy to assemble, allowing even novice bakers to whip up this delightful treat in no time. As you prepare it, the sweet aroma of strawberries will fill your kitchen, reminding you of the joys of strawberry season when the fruit is at its sweetest and juiciest. Serve it warm or at room temperature, perhaps with a dollop of coconut whipped cream or a scoop of dairy-free ice cream, and let each bite transport you to a sun-kissed summer day filled with fresh flavors.
Why You’ll Love This Strawberry Galette Recipe
- No pie dish or special equipment needed
- Beginner-friendly dough (very forgiving)
- Uses simple pantry ingredients
- Vegan, no eggs or dairy
- Crisp, flaky crust with a juicy fruit filling
- Easy to adapt with herbs or other fruits
Ingredient Highlights
Strawberries – The star of the recipe. Choose ripe, fragrant berries for the best flavor and natural sweetness.
Cornstarch – Thickens the juices as they bake, preventing a runny filling.
Turbinado Sugar – Adds a sweet crunch to the crust.
Vegan butter – Creates a flaky, crisp pastry texture when kept cold.
Vanilla extract – Adds warmth and depth to the filling.
How to Make a Strawberry Galette
To make a strawberry galette, you start by preparing a simple flaky pastry dough, then chill it so the butter stays cold. While it rests, fresh strawberries are mixed with sugar, cornstarch and vanilla. The dough is rolled out into a rough circle, filled with the strawberries, and the edges are folded over to partially enclose the fruit. After brushing with plant milk and a sprinkle of sugar, it’s baked until golden and bubbling.
Easy Strawberry Galette (Rustic Vegan Strawberry Tart)
Ingredients
Galette Crust
- 240g (2 c) All Purpose Flour
- 78g (⅓ c) Vegan Cane Sugar
- ¼ tsp Salt
- 113g (½ c) Vegan Butter cold
- 80g (⅓ c) Almond or Soy Milk
- ½ tsp Apple Cider Vinegar
Strawberry Filling
- 640g (4 c) Fresh Strawberries sliced
- 67g (⅓ c) Vegan Cane Sugar
- 8g (1 Tbs) Cornstarch
- 5g (1 tsp) Vanilla Extract
Maple Wash
- 1 Tbs Pure Maple Syrup
- 2 Tbs Turbinado Sugar
Instructions
Galette Dough
- Create the vegan buttermilk: In a small cup whisk the vegan milk and apple cider vinegar together. Set aside.
- Whisk together the flour, sugar and salt in a small bowl.
- In a food processor, add the vegan butter and flour mixture. Pulse until the mixture has turned into fine crumbs. With the food processor running, add the vegan buttermilk thru the food chute. Shut off once all of the liquid has been poured in. Squeeze the crumbles together, it should stick together. Dump out mixture into a bowl and gently squeeze together to form a dough ball. Wrap tightly in plastic wrap and shape into a disc. Chill for a minimum of 1 hour. Dough can be made up to two days ahead of time.
Strawberry Filling
- In a large bowl, combine sliced strawberries (organic, if you can), sugar, cornstarch and vanilla. Let it sit and macerate while the dough chills.
Assembly
- Preheat oven to 350℉. On a sheet of parchment paper dusted with flour, roll out the galette dough. Turning the dough and adding more flour as needed, roll dough out to 12" diameter.
- Lift the parchment paper with the dough onto a baking sheet. Now add the strawberry filling to the center, spreading it evenly, leaving about 2" around the edges. Fold the edges over, overlapping as you go, creating the crust's edge and locking in the fruit filling. It's meant to be rustic, not perfect.
- Make the maple wash: mix the maple syrup with 1 tsp of water. Brush the edges of the crust and sprinkle with the turbinado sugar.
- Bake for 45-60 minutes, or until the edges are golden brown and the filling is bubbling. Allow 1 hour to cool completely before slicing.
- Serve with vegan vanilla ice cream or vegan whipped cream. Store wrapped in the fridge for up to 3-4 days.
How to Prevent a Soggy Bottom
- Use cornstarch to thicken the filling
- Keep the dough cold before baking
- Avoid overly juicy or over-macerated fruit
- Bake until the crust turns golden brown
- Drain excess liquid from strawberries if needed
Strawberry Galette Storage
Store leftovers wrapped or in an airtight container:
- Room temperature: 1 day
- Refrigerator: up to 4 days
Reheat at 325°F (165°C) for 10–12 minutes to crisp the crust again. Or leave on counter for 15 minutes to get back to room temperature.
Other Recipes You May Like
- Rainbow Sprinkle Cookies
- Bakery-worthy Vegan Blueberry Muffins
- The Best Vegan Banana Bread
- Vegan Carrot Cake
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