Vegan Strawberry Galette With Balsamic Vinegar
Strawberry galettes are perfect summer treat. They are easy to make (much easier than a pie or a tart) and despite that they just look adorable (they have that rustic kind of a look that says homemade which I love).
Season of strawberries means one thing - summer is here. I think that strawberries are my favourite fruit - when you buy them in season, they taste and smell divine. Which is why I love them in desserts - you don’t need any sugar to make the dessert sweeter (although I used a bit in the filling).
We have had very nice weather for the past week here in the UK so eating fresh strawberries and baking with them is basically a dream. I can imagine going for a picnic and taking this galette with us.
What ingredients do you need?
SPELT FLOUR - I used wholemeal spelt flour and in my opinion it is so much more interesting than with just all purpose. There is not that many ingredients in this galette and the taste of spelt flour comes through very nicely.
STRAWBERRIES - if you can, get them on a farmer’s market - they are more expensive but they usually taste better. However, I know that not everyone can afford that so just buy them wherever you buy your fruit. They are in season now so they taste nice anyway. (It is even better if the country of origin is where you are, because they didn’t have to travel far).
VEGAN BUTTER - I use either Flora or Naturli. You can replace it with coconut oil, I just personally prefer butter when I make galettes or tarts - it is closer to dairy butter.
VODKA - you might wonder why to add alcohol but there is a good reason - if you are adding vodka instead of cold water, you can add more so the rolling out is easier - but it won’t affect it and makes it tough like lots of water would. If you are worried - most of the alcohol evaporates in the oven.
BALSAMIC VINEGAR - I love combinations that sound a bit weird - chocolate and miso, peanut butter and carrot,.. And of course strawberries and balsamic vinegar! I can’t explain it to you well enough - this galette won’t taste vinegary at all, it just gives it a bit of very interesting kick.
Step by step instructions on how to make vegan strawberry galette
Sift flour, icing sugar and salt into a bowl, whisk and add butter cut into small cubes.
Rub together until it resembles wet sand (either with your hands or with a fork).
Start adding either vodka or ice cold water - tablespoon by tablespoon. Combine dough gently, do not knead it. After every tablespoon try if it holds together. If it doesn’t add another tablespoon. If it does, bring the dough together into a ball or even better - a disc, cover with cling foil and let it rest for at least an hour in the fridge.
Mix strawberries, balsamic vinegar and brown caster sugar in a bowl.
Take the dough from the fridge, leave it for few minutes to get softer and then roll it out until around 4 mm (like a pound coin) thick- either in between two baking papers or cling foil.
Transfer dough onto a lined baking sheet.
Spread strawberries on top of the dough leaving around 1,5 cm free space around edges.
Fold in the edges to overlap strawberries, brush with milk and bake in preheated oven (200C/180C fan) for 25-30 mins.
My tips and tricks on how to make the best strawberry galette
How to make the best pastry? There are lots of things - for first, sift flour and icing sugar. Next thing would be, use vodka instead of water - you can add a bit more vodka than you would water, so it is easier to bring the dough together and later to roll it out. And don’t knead too much otherwise gluten will develop, which might make the pastry tough. Also leave it to rest!
How to roll the pastry dough? I don’t like to flour the surface and therefore add more flour so what works the best for me is to roll it out in between two pieces of cling foil. Nothing sticks and it also make it very easy to move the rolled out dough. You could also use two pieces of baking paper.
How to transport the rolled out dough on the baking sheet? If you are using cling foil, just move it and turn around. You could also use rolling pin - roll the dough around the rolling pin and then unroll it on the baking sheet. If you are rolling it out on the baking paper, just move it all together.
Why is my pastry wet after taking out of the oven? It might not be baked enough - be sure to bake it until it is golden brown and strawberries seem soft. Another issue could be the liquid from strawberries - when you’re moving strawberries onto the rolled dough, don’t pour over any liquid that is there.
Do you find this pastry intimidating after all these tips? Don’t worry, I did too! But try it, you’ll get better with time. And you’ll be proud that you did something homemade. That said, there is no shame in buying it (which is what you can totally do, it saves time).
Can galette be reheated? If you fancy, you can reheat it an oven or a microwave.
For more vegan tarts be sure to check out:
Vegan Rhubarb and Frangipane Tart
If you make this strawberry galette, and take photos of it, be sure to tag me on instagram - @bigbakesmanifesto and use hashtag #bigbakesmanifesto too! I love to see people making my recipes.
This will make around 20cm galette. You can double the amount and make a bigger one or two smaller ones.
Ingredients
Pastry
100 g wholemeal spelt flour
pinch of salt
25 g icing sugar
60 g vegan butter (or coconut oil) - cold
2-3 tbsp vodka (or ice cold water)
Filling
220 g strawberries -halved or quartered - depends on how big your strawberries are
2 tsp balsamic vinegar
2 tbsp brown caster sugar
1 tsp non-dairy milk
Method
Pastry
Sift flour, icing sugar and salt into a bowl. Add butter and rub together until it resembles wet sand.
Add ice cold water or vodka (tablespoon by tablespoon) to the bowl. I added 2 tbsp of water but for you it can be different - it depends on flour you use. Combine dough gently, don’t knead. After every tablespoon try to press a small piece of the dough into ball and see if it holds together - if so, press all of dough together, wrap into cling foil and leave in the fridge for at least an hour (you can leave it over night). If it doesn’t hold together, add another tablespoon of water and try again.
Remove pastry from the fridge, leave it for around 10 mins to get warmer.
Assembling
Meanwhile combine strawberries, balsamic vinegar and caster sugar in a bowl. Preheat the oven to 200 C/180 C (fan).
Roll pastry out until around 4mm thick. It is easy if you roll it in between two pieces of cling foil or baking paper. Gently move pastry to a lined baking sheet and spread strawberries on top of it (there will be some juice so leave that out and put just strawberries on pastry) - but leave around 1,5 cm clear around edges. Fold in the edges to overlap strawberries. Brush the edges with non-dairy milk.
Bake for 25-30 mins - until the pastry is golden. Leave to cool and if you fancy, sprinkle with some icing sugar.