This Vegan Rustic Strawberry Galette is the vegan version of my Rustic Strawberry Galette! OH MY GOODNESS I am so excited that I was able to recreate it so closely to the original, because I have to admit, I thought it just couldn’t be done (so glad I was wrong!!). It is just as delicate and luscious–a perfect summer dessert when strawberries are in season! This makes a small galette, enough for 8 nice slices. I make it with all sorts of fruit in season, take a look at my fresh apricot one, and oh WOW with fresh figs below! YUM!
Check out the little video clip below, to see how I make it in my kitchen–crazy easy!
Vegan Rustic Strawberry Galette
This Vegan Rustic Strawberry Galette is the vegan version of my Rustic Strawberry Galette! It is just as delicate and luscious–a perfect summer dessert when strawberries are in season!
Ingredients
- Dough
- 1 cup whole wheat pastry flour
- 1/4 cup confectioner sugar
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine
- Custard
- 1/3 cup unsweetened applesauce
- 2 Tbsp almond meal
- 1/2 tsp pure vanilla extract
- Topping:
- 10-12 medium strawberries rinsed and sliced
- 1 tsp granulated sugar
Instructions
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Preheat oven 400F
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Dough:
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Place all the dough ingredients in the bowl of a food processor and process until a soft ball forms (30 seconds). The dough will be sticky, that's OK--sprinkle it with a little flour (no more than 1 Tbsp flour), enough to gather it in your hands and make it into a ball.
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Place it on a piece of parchment paper and using a rolling pin, gently roll into a circle about 7 inch in diameter--it doesn't have to be perfect.
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Transfer onto baking sheet.
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Custard:
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Mix applesauce, almond meal and vanilla extract and stir well with a spoon until thoroughly mixed.
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Assembling:
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Spread the custard evenly over the dough to within about 1/2 inch of the edge.
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Spread the sliced strawberries in one layer, no need to arrange them in any way, they will be naturally beautiful.
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Fold the edge of the dough up over the berries to create a little border (see little video clip below).
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Sprinkle the granulated sugar on top of the strawberries and folded edge.
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Bake in preheated oven for 25 minutes or until the strawberries are juicy and tender and the crust is golden.
…and here it is, when I take the time to display the strawberries beautifully….WOW!!!!
I missed your live event, but so glad to receive your email with the link to your wonderful video. I watched it and with every step, I felt, hey, I can do this too, it’s not difficult! So, as soon as I get some whole wheat pastry flour, a bottle of white wine, and the next bounty of fresh berries , I will re-watch your video and give this a go. I just had to write and tell you how much I enjoyed your demonstration and what an inspiration you are to someone like me, who is only confident enough to do very easy recipes. Thank you so much!
Thank you Geri for such a sweet and thoughtful note! Please let me know how it goes when you make it! I always love to hear!
Another perfect recipe. The first time I made it, I made a big one like your photo and used the recipe exactly as you had written it, which was absolutely wonderful, then today I experimented and made little tarts using your pastry recipe.
I made little balls with the pastry mix about half the size of a golf ball, flattened them out by covering them with baking paper and then pressing them into rounds using a flat bottomed cup, then I filled them with an almond paste mixture which consists of ….
6 tbsp soft butter, 1/3 cup granulated sugar, 3/4 cup almond meal, 1/4 tsp salt, 1/4 tsp almond extract, 1 large egg.
All this was mixed together and a small tsp full placed onto each little pastry round, leaving a half inch border. After bringing up the sides of the pastry I then sprinkled them with a few almond flakes. Baked for 15 mins. at 180 degrees C. They flattened out during the cooking time and came out of the oven looking a bit like cookies but were absolutely delicious.
WOW Angela that sounds fabulous! I love your enthusiasm!!
Came out a little watery but I think it was the homemade applesauce I used. So yummy!! My vegan friend loved it! Just love watching your videos, they give me a lift at the end of a long day.
Maria, what a sweet thing to say! You made my day!! 🙂 I am so glad your friend loved it too!
Made this last night and it was just the right amount of sweetness we needed. Thank you!
My goodness Candy, I only now just saw your lovely comment! It made me very happy! 🙂
I made this and drizzled vanilla balsamic on top. It was heavenly!
I love watching your videos as well!
Such an elegant touch! I love it! 🙂
Can I substitute the white wine with yeast. How much yeast would that be?
Thanks for making healthy eating so simple. You made my weight loss journey easier.
I’m planning to use this base as my ‘pizza crust’ and my cheese topping would be avocado which is in season in my country
Hi Star, thank you for the kind words, I am glad I am helping you on your journey! 🙂
No, the wine is crucial for the galette, and in any case I would not use my sweet galette dough for a pizza crust but rather my savory galette dough which has no sugar at all: see for example here: https://cuisinicity.com/fresh-tomato-olive-basil-galette/
But if you are looking for a pizza dough recipe, here is one I use all the time: https://cuisinicity.com/pizza-dough/
I hope this is helpful!
Katherine,
I have to tell you, I love your whole website, but I am obsessed with this recipe! I have made this galette repeatedly for my family, for the last two weeks and they can not get enough of it. I love everything about it–especially your video showing how you make it. It makes me so happy to see you cooking–I hope to meet you someday and give you a big hug. Love you and your beautiful family and thank you for all you do. You are so appreciated! xoxo
Dear Dean,
Your note went straight to my heart! I cannot tell you how much everything about it means so much to me! with love, Catherine
Looks so good, easy to make and pretty too! Yum!
YES Julie!! I think you would love it! The dough of my non-vegan version is a little more like the pâte brisée we know and love but really I am amazed how delightfully similar and delicate-pastry-like (*what an awkward adjective but you know what I mean!) this vegan one is! 🙂