Easy Strawberry Galette (Rustic Vegan Strawberry Tart)
This easy strawberry galette is a rustic, free-form tart filled with juicy, jammy strawberries and wrapped in a golden, flaky crust. Made with simple ingredients, this vegan strawberry galette recipe is perfect for showcasing fresh, seasonal strawberries without the fuss of a traditional pie. The berries bake down into a sweet-tart filling while the crust turns crisp and buttery, with beautifully caramelized edges. Serve this homemade strawberry galette slightly warm for the best texture and flavor—perfect for spring and summer baking.
Servings 8
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.