This strawberry galette recipe is vegan, gluten-free and beautifully simple. A galette has all the best bits of a pie, flaky, buttery pastry and jammy baked fruit without the hassle of crimping, latticing and blind baking. The heart-shaped slices of strawberries spiked with cardamon add a touch of glamour to the rustic aesthetic of a galette but truthfully you can make this recipe with any berry, pome or stone fruit.
I’ve finished the pastry on this galette with sugar crystals and drizzled it with melted chocolate as this is one of my recipes in the Vegan Guide to Valentines Day. Alternatively, keep it simple and skip the finishing touches, the only thing this strawberry galette really needs is a generous scoop of vanilla ice-cream.
Questions about the recipe? Do you want to change something about this strawberry galette? I’ve included all the recipe notes at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
- 1 portion pie dough pastry plus gluten-free flour for dusting
- 500g fresh strawberries
- ¼ tsp. ground cardamom, optional
- 3 Tbsp. caster sugar
- Pinch fine sea salt
- 1 tsp. vanilla bean paste
- 1 ½ Tbsp. tapioca starch
- Non-dairy milk for brushing
- 1 Tbsp. sugar crystals or coarse brown sugar
- 45g non-dairy chocolate, melted
- Icing sugar for dusting
Preheat the oven to 180C and line a large baking tray with parchment paper.
Cut the tops off the strawberries and slice each strawberry into 3-4 pieces. Transfer to a bowl and add the sugar, salt, cardamom, vanilla and tapioca starch, mix well and set aside.
Dust a clean surface with flour and roll the pastry into a round approx 30-35cm in diameter and 5mm in thickness. Roll the pastry up onto a rolling pin and transfer to the lined baking tray. Arrange the strawberries in the centre of the pastry leaving a 7cm border of pastry bare. Fold the edges of the pastry towards the centre of the galette covering the outer perimeter of strawberries. If you have any cracks in the pastry brush with a little bit of milk and gently smooth them back together.
Brush the pastry with non-dairy milk and sprinkle with sugar crystal. Bake the galette for 45mins or until golden brown.
Dust with icing sugar or drizzle with melted chocolate to finish and serve warm with ice-cream.
NOTES: Strawberry Galette
Strawberry Washing Tip
Before preparing your strawberries, plunge them into a bowl of cold water with 2 tablespoons of apple cider vinegar and set aside for 20minutes. Drain the vinegar water, rinse the strawberries well and pat dry. Strawberries are one of the most heavily sprayed fruits and soaking them in apple cider vinegar is an effective way to remove pesticides.
Alternatively, opt for organic.
Gluten-free, Vegan Pastry Tips
I highly recommend making your gluten-free vegan pastry with a solid vegan butter. In the UK I use the brand Naturli, in the US I know the solid vegan butter brands are Earth Balance, Miyoko or Country Crock Plant Butter.
Depending on the flour brand and butter brand you use you pastry may need more or less water. Start by adding 1-2 tablespoons and if you find your pastry cracking excessively add more water until it’s easy to roll out and shape.
For more help with your gluten-free, vegan baking check out –
No tapioca starch?
You can swap it with corn starch.
Want to customise this recipe?
As mentioned in the intro, a galette is a highly customisable dessert. Replace 500g strawberries with the same weight of fresh blueberries, cherries, figs, apples, pears, plums, peaches or apricots.
Instead of cardamom use 1 teaspoon cinnamon, a pinch of ground nutmeg or ground cloves or leave out the spices and add 1 tablespoon of lemon juice to your fruit.
Finish your pastry with sesame seeds, flaked almonds or crushed walnuts.
Or try our recipe for Sesame and Banana Galette