Berry Bliss: A Laid-Back Vegan Galette Adventure
Hey there, fellow food adventurers! Chef Remy here, back in the kitchen after a weekend of… well, not kayaking, that’s for sure! While my partner was off battling white water rapids, I was here, holding down the fort with our furry co-pilot. And what better way to pass the time than with a bit of baking?
So, let's talk about this galette. This isn't just any galette; it's a vegan strawberry galette and it's the embodiment of summer with a twist of 'I'm-not-trying-too-hard'. It's like a beautifully imperfect pie, but without all the fuss. And while I'm making desserts, I can't help but think of all the healthy eating habits we should be promoting. So, while we're eating this delicious dessert, just remember to get in your daily dose of fruits and veggies!
Why a galette? Because it’s forgiving! You don’t need to be a pastry pro to make this. It's all about that rustic, freeform charm. The kind of dessert that says, “I’m delicious and I don’t care what you think of my edges.”
And the taste? Imagine sweet, juicy strawberries, nestled in a flaky, buttery crust. Yeah, that’s exactly what it is. The best part? It's totally plant-based, meaning everyone can enjoy a slice of this fruity goodness. Even those kayakers, who I’m sure needed a little sweetness after their chilly adventures.
The Magic of This Galette
- Simple & Speedy: This recipe doesn't demand hours in the kitchen. It’s quick, it’s easy, and it’s perfect for when you want a delicious dessert without the hassle.
- Versatile: Use any berries that tickle your fancy. Blueberries? Raspberries? Go wild! Mix and match if you're feeling adventurous.
- Healthyish: Okay, it's still a dessert but with wholemeal spelt flour, coconut oil and fresh fruit, it’s got more nutritional value than your average sweet treat.
- Crowd-Pleaser: Whether it's a casual gathering or a 'just because' treat, this galette is guaranteed to get rave reviews. Serve it warm with a scoop of vegan vanilla ice cream or a dollop of coconut yogurt, and you’re golden.
Let’s Get Baking
Ingredients
For the Laid-Back Crust
- 150g Wholemeal Spelt Flour (or a mix of regular and wholemeal for a lighter texture)
- 25g Caster Sugar (or Coconut Sugar for a hint of caramel)
- A pinch of salt
- ½ tsp ground cardamom (optional, but oh-so-nice)
- 75g Solid Refined Coconut Oil or Vegan Butter
- 60g Thick Vegan Yogurt
- 1 tsp Apple Cider Vinegar (or any acid like lemon juice)
- 1 tsp Plant Milk + 1 tsp Maple Syrup, for that gorgeous glaze
For the Strawberry Filling
- 25g Caster Sugar (or Coconut Sugar)
- 12g Tapioca Starch or Cornstarch
- 500g Fresh Strawberries, sliced
- Zest of 1 lemon + a squeeze of lemon juice
Method
- Crust Creation: Whisk together the flour, sugar, salt, and cardamom (if using). Cut in the solid coconut oil until it resembles coarse crumbs. Rub the mixture until it's uniform, then add the yogurt and vinegar. Mix until the dough just comes together. No over-kneading! Chill for at least 30 minutes.
- Strawberry Prep: Wash, stem and slice the strawberries. Gently toss with sugar, tapioca starch, lemon zest and juice.
- Assembly Time: Roll the chilled dough out on parchment paper into a rough circle. Sprinkle a little extra sugar and tapioca starch in the middle. Pile the strawberry slices on top. Fold the edges of the dough over the strawberries, leaving the center exposed. Brush the pastry with a glaze of plant milk and maple syrup.
- Bake it Up: Preheat your oven to 180°C / 355°F and bake for about 45 minutes, until the crust is golden brown and the filling is bubbly.
- Cool & Enjoy: Let the galette cool slightly before slicing. Serve and enjoy!
Final Thoughts
So there you have it – a vegan strawberry galette that’s as simple as it is delicious. This recipe is all about embracing imperfection, having fun in the kitchen, and enjoying good food with those you love. Whether you’re a seasoned baker or a kitchen newbie, give this recipe a go. You won’t regret it!
Don’t forget to tag me in your creations on Instagram using #RemyBakes and @RemyOliver. I can’t wait to see your takes on this recipe!
Until next time, happy baking!