Strawberry and Vanilla Galette
Ingredients
Galette crust
- 1 1/4 cups (156g) plain flour
- 1 Tbsp granulated sugar
- 1/4 tsp salt
- 1/3 cup + 1 Tbsp (100g) vegan butter
- 1/4 cup (60mL) ice cold water
Strawberry vanilla filling
- 1/3 cup almond meal
- 2 punnets (500g) strawberries, hulled and cut in half
- 2 Tbsp cornflour
- 1 tsp lemon zest
- 1/4 cup (60ml) Maple Syrup
- 1 tsp Pure vanilla extract
Preparation
Add flour, sugar and salt to a food processor and pulse to combine.
Add butter and pulse until small crumbs form then, with the food processor running, stream in the water and process only until a large ball forms.
Scrape out dough and quickly form into a small disc. Wrap tightly in plastic wrap and set in the fridge for 1+ hours.
Meanwhile, combine all of the filling ingredients, except the almond meal, in a bowl and set aside.
After 1 hour, remove dough from the fridge and preheat oven to 200 C. Place dough between 2 sheets of baking paper, and carefully roll out to a rectangle. Remove the top sheet of baking paper, and place the dough on a baking tray.
Spread almond meal over the dough, leaving a 5cm border and then pour the strawberry filling mix on top.
Fold up the sides of the galette. Brush the top crust in extra melted butter, olive oil or milk and sprinkle with raw sugar if desired.
Add galette to the oven and bake for 10 minutes. Turn down to 175 C, then bake a further 30-35 mins. Serve immediately with ice cream.
