This Simple Strawberry Galette is the perfect Summer treat! You’ve got your sweet and tart strawberry filling enveloped in a rich, crisp pastry crust. It’s made with nourishing ingredients and is very easy to make. It’s vegan, gluten-free, refined sugar-free and nut-free too.
If you don’t know what a galette is: it’s a rustic, freeform pie. It’s got all the aspects of a regular pie, but it’s just a lot easier and quicker to make in my opinion. That being said, it still looks very impressive and tastes equally decadent!
This easy galette recipe is a true delight – you’ve got your sweet and tart strawberry filling enveloped in a rich, crisp pastry crust.
What makes this recipe special is that the ingredients we’ll be using are el-natural, making this vegan galette nourishing for the soul and the body!
Unlike a regular strawberry pie that would usually take well over an hour to prepare – this one is ready in 40 minutes! You can eat it warm, straight from the oven or have it cool with a generous dollop of creamy vegan yoghurt!
Ingredients & Substitutions
You don’t need much to make this healthy berry galette.
Oat Flour – you can buy some from your health food store or make your own by simply blending uncooked oats into a fine powder – this is what I do!
Plain Flour – also known as all-purpose flour or cake flour depending on where you are in the world. You can use gluten-free flour instead or substitute for more oat flour.
Coconut Oil – in a classic galette crust, one would usually use butter, but I use coconut oil as this adds a sweet, rich depth of flavour to the crust. You could also use Olive Oil if you prefer.
Coconut Sugar – I love using coconut sugar as it’s an unrefined sugar, which means it’s a lot better for you than regular cane sugar. I also really love the coconutty flavour it adds to the crust. You could use sweetener or regular sugar if you’d prefer.
Warm Water – if you’re using melted coconut oil: you need to make sure that your water is warm, otherwise, the coconut oil will solidify and you will end up with clumps of sugar.
Strawberries – You can use fresh or frozen strawberries! You don’t need to defrost the berries if you’re using frozen.
Lemon Juice – adds a lovely zesty flavour!
Cornflour – also known as Corn Starch, you could also use Arrowroot Flour. This allows the juice from the berries and lemon to thicken into a jam consistency. I d not recommend skipping this. You could potentially use Plain Flour instead, but I have not tried this myself.
How To Make A Strawberry Galette
This is easier to make than you’d think, but I’ve made a recipe video to prove it!
Start by making the dough for your crust by simply combining all of the crust ingredients. You can use a spatula or get your hands in there. If the dough is too dry, add some more water (one tablespoon at a time). If the dough is too sticky, add some more oat flour (one tablespoon at a time). Once your galette crust dough has reached ultimate perfection – set it aside.
Now for the filling: thinly slice your strawberries, then add them to a bowl with the rest of the ingredients. Mix it all up until you can’t see any more of the flour.
Back to the dough: roll out the dough (between two sheets of baking parchment paper) into a large circular shape. If you don’t have a rolling pin, you could use a wine bottle. Roll it out until it’s half a centimetre thick. You can trim any rough edges off to make it a bit neater. Spoon the strawberries onto the middle of the dough (leaving any liquid in the bowl). Then start to fold the dough around the edges, pinching it to set it in place. Try to make sure there aren’t any holes. Pour over any liquid from the strawberries and bake.
Once baked, top with some fresh basil or mint for something a little EXTRA!
How Do I Store A Strawberry Galette?
If you’re not eating all of this galette immediately – you can store it in the fridge for up to three days.
You can also freeze it for up to three months then leave it to defrost in the fridge for a few hours before you want to eat it!
Serve with some vegan vanilla ice cream, cream or yoghurt!
You might also want to try these Summery Desserts:
BAKING IN GRAMS
All of the recipes I create are tried and tested a few times until it has been perfected. My goal is to develop recipes that are simple to make and easy to follow so that anyone can make them – even if you’ve never baked before!
One very important thing that will ensure that you get the best results is to measure your ingredients by weight! I recommend purchasing a kitchen scale, they are very affordable and it will honestly change your baking game for good! Not all measuring cups are made equally – for example, a cup of flour to me weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a BIG difference!
If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the ingredients to help you!
Now – dust your apron off and get baking! X
Simple Strawberry Galette
For the crust:
- 120 g Oat Flour or blended oats
- 45 g Plain Flour gluten-free if needed
- 25 g Coconut Sugar
- 2 tbsp Coconut Oil
- 1/4 cup Warm Water
For the strawberry filling:
- 250 g Strawberries sliced
- 1 tbsp Lemon Juice juice of ½ a lemon
- 16 g Corn Starch or arrowroot flour
- 25 g Coconut Sugar
- Preheat your oven to 180°C (160°C fan / 350°F).
- Add all of your crust ingredients to a bowl and fold until they're well combined – it should be like dough (see video!). Add a tbsp more warm water if the dough is too dry. Set aside whilst you prepare your filling.
- Thinly slice your strawberries then add to a mixing bowl. Pour the lemon juice on top and add in the cornstarch and sugar. Mix until the strawberries are coated.
- Roll out your dough between two sheets of parchment paper (try to get a large circular shape), it should be about 1/2 a centimetre thick. Slice off the rough edges to neaten it up then transfer it onto a baking sheet.
- Spoon your strawberries onto the middle of the dough, then fold in the edges and pinch together. Pour over any of the leftover liquid from the strawberry mixture.
- Bake for 30-35 minutes.
- Once baked, top with some fresh basil or mint for something a little EXTRA!