Vegan Strawberry Galette / by audrey gebhardt

You know that icy, syrupy, sharply sweet bottom of the italian ice cup?


Were you the kid that would flip your ice over to eat that first or did you save the best for last? 

I was definitely the former. And sometimes, I would just let the rest of the ice melt and not even finish it. 

This galette reminds me of that- with a LOT less of the artificial everything. 

It's tender and flaky and special and juuuuust sweet enough. It also takes about ten minutes to make, and everyone will be calling you Betty Crocker.


Vegan Strawberry Galette

olive oil pie crust:
3 C all-purpose flour
1 tsp salt
3/4 C olive oil
1/3 C almond milk

strawberry filling:
2 LB strawberries, washed & sliced
2 TBSP cornstarch
Zest & Juice of one lemon
1/4 C sugar

2 TBSP almond milk
2 TBSP raw sugar

Preheat the oven to 375 and line a baking sheet with parchment paper.

In a large mixing bowl, combine the flour and salt. Pour in the olive oil and almond milk, stir until mostly combined (do NOT overmix or you won't have a flaky crust!). Turn out onto a lightly floured counter, roll into a rectangle that is about 18" long and 12" wide.

In a separate bowl, toss strawberries with cornstarch, lemon juice & zest, and sugar.

Transfer dough rectangle onto the parchment-lined baking sheet, mount the strawberry mixture down the middle. Fold dough up around edges, sealing any cracks as you go. 

Brush top of galette with almond milk and sprinkle with raw sugar.

Bake at 375 for 25-30 minutes, until the insides are bubbling, the strawberries have cooked down a bit and the crust is just beginning to brown. 

(If you're not vegan, serve with homemade whipped cream!)

Serve at room temperature, store covered in refrigerator for up to 3 days.

xo Audrey