Strawberry 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
MAKE DOUGH: Add flour, sugar, and salt to a food processor and pulse to combine. Add butter and pulse until small crumbs form. With the food processor running, stream in the water and process until a large ball forms.
Scrape out the dough and quickly form it into a small disc. Wrap tightly in plastic wrap and refrigerate for 1+ hours.
PREPARE THE FILLING: In a bowl, combine all the filling ingredients except the almond meal and set aside.
CREATE THE GALETTE: After 1 hour, remove the dough from the fridge and preheat the oven to 200°C. Place the dough between 2 sheets of baking paper and roll it out to a rectangle. Remove the top sheet of baking paper and transfer the dough (still on the bottom piece of baking paper) to a baking tray.
Spread almond meal over the dough, leaving a 5cm border, and then pour the strawberry filling mixture on top.
Fold up the sides of the galette, using a small, sharp knife to peel the edge away from the baking paper if needed. Rotate the galette and continue folding until you're back to where you started. Brush the top crust with extra melted butter, olive oil, or milk, then sprinkle with raw sugar (optional).
BAKE: Place the galette in the oven and bake for 10 minutes. Reduce the temperature to 175°C and bake for an additional 30-35 minutes. Serve immediately with ice cream.