Isn’t it the best when a dessert looks striking and impressive but in reality it’s actually very simple to throw together ?! This vegan strawberry almond galette is just that – a rustic tart that is quick to make but still looks impressive.
A few years ago, when I was still living in the States, a galette was a trendy French dessert that everyone seemed to be making. All you had to do was make some dough, throw in a bunch of fruit, fold the dough over it and bake it. But the funny thing is… it’s a dessert I’ve never seen in France.
The word galette in French is used for many different things – like savory buckwheat crêpes, some cookies and biscuits, or a cake like this galette des rois. But never for a rustic fruit tart. So while I don’t really understand how this dessert originated and evolved in the States, it certainly is an awesome dessert that I’ll keep making !
Making a Galette
To make this strawberry almond galette, we first make a simple pâte brisée using flour, vegan butter, and some cardamom for a bit of warm spice.
Next, we make an almond butter based filling that we then top off with fresh strawberries.
The crust is partially folded over the filling and it is then baked to golden perfection. I love to eat this galette fresh from the oven while it’s still warm, and then topped with something cool like coconut yogurt or ice cream.
As a note, in this recipe I called for 250g strawberries because that’s how much I had when I was making this. But you could easily double the amount of fruit in this compared to the amount of dough.
Secondly, feel free to use whatever fruit you have on had. This is a recipe that could be adapted to any time of the year with any seasonal fruit (I can’t wait until August to make this with fresh peaches!).
If you do try out this recipe, feel free to share how it went on instagram or down in the comments below!
Thanks for stopping by A Veganable Feast!
(Makes 6-8 servings)
For the crust :
- 1 1/2 cups all purpose flour (I used T45)
- 1 tablespoon sugar
- 1 teaspoon ground cardamom
- Pinch of salt
- 8 tablespoons cold vegan butter
- 2 tablespoons cold water*
- 1 teaspoon agave syrup (for the “egg wash”)
* I usually do this by adding some cold water and an ice cube to a small bowl and let it sit for a few minutes to chill before using so that it’s nice and cold.
For the strawberries:
- 250g (8 oz.) strawberries (or more, not too precise!)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For the almond filling :
- 2 tablespoons almond butter
- 1 tablespoon agave (or maple syrup)
- For the crust, add the flour, sugar, cardamom and salt to a large bowl and whisk to combine. Add the vegan butter and mix with a fork, crumbling the butter into little pieces as you mix. This will take a few minutes to achieve a crumbly mixture.
- Add the cold water to the flour mixture one tablespoon at time, stirring in between additions with a fork. You want to add enough water so the dough can stick together to be able to form a ball but not be sticky, so you may need slightly more or less water than I used.
- Using your hands, quickly shape the dough into a disk and wrap in beeswax wrap (or plastic wrap). Place in the fridge to chill for 20 minutes.
- In the mean time, slice the strawberries and place in a bowl along with the sugar and lemon juice. Stir to combine and let sit.
- Preheat the oven to 190°C or 375°F.
- In a small bowl combine the almond butter and maple syrup and stir well.
- When the dough is chilled, prepare a clear, flat floured surface and roll the dough out into circle about 1/2 cm thick (I just rolled the dough out directly on a Silpat rather than the counter top).
- Transfer the dough onto a baking sheet (line the baking sheet with parchment paper if not using a Silpat).
- Spread the almond mixture out in a circle onto the middle of the dough, leaving a border of about 5-7 cm (2-3 inches) from the edges. Lay the strawberries onto the almond filling.
- Fold the edges of the dough partially up onto the strawberry filling, leaving the strawberries at the center still visible. You don’t need to be too precise here, this dessert is meant to look quite rustic.
- Using a spoon, drizzle and rub the agave out onto the crust as an “egg wash” to encourage browning of the crust. Bake in the oven for about 30 minutes or until the crust us cooked through and browning. Serve warm with something cool like coconut yogurt or ice cream and enjoy!