About this recipe
This dessert combines the freshness of strawberries with the crunch of an almond-based crust, making it perfect for any occasion. The filling is sweet and slightly sour, with a strong strawberry flavor. For freshness and beauty, serve warm or cold with whipped cream and fresh strawberries.
Ingredients
- Almonds you can use whole, slivered, or slivered almonds.
- All-purpose flour
- Cane sugar and a pinch of salt
- Coconut oil can be substituted with vegan butter.
- Cold water, very cold water, ice water
- Strawberries, balsamic vinegar, or lemon juice.
✨ Find the complete measurements and recipe below!
How to make a vegan strawberry galette
To make the crust: Grind the almonds in a food processor until they have a fine texture. Be careful not to over-process. Add the remaining crust ingredients and cold water. Fold with your hands and store in the fridge for an hour.
For the strawberries, clean, cut, and marinate them to let them soak up the flavors. After marinating, gently toss them with flour or cornstarch to coat them evenly. This will help thicken the juices and prevent the crust from becoming soggy.
Roll out the dough evenly and place the strawberries in the center, leaving a border around the edge. Then, fold the edges of the dough over the strawberries to create a rustic border. Bake until the crust is golden and the strawberries are bubbling. After baking, let it cool slightly, then slice and enjoy.
Tips for making the crust
Keep the ingredients cold: The coconut oil and the water you use to make the dough must be cold. This helps keep the fat you use from melting too quickly during mixing and baking, resulting in a crispier crust.
Do not overwork the dough: Try as little as possible to avoid overdeveloping the gluten when mixing and kneading the ingredients. Excessive gluten development can result in a hard crust instead of a crispy crust.
Refrigerate the dough before use: Once mixed, form it into a disk and refrigerate it for at least one hour before rolling it out. This helps the fat you use to cool, making the dough easier to work with.
Leave a border when filling: When adding the filling to your pie, be sure to leave a border of about 2 inches around the edge. You will fold this border over the filling to form the edges of the galette.
Use parchment paper underneath the galette; this makes it easier to disassemble and transfer it from the pan to a platter. Also, if the filler comes out, it is easier to wash the pan.😉
Tips for rolling out the pie dough
- Dough temperature: Ensure the dough is cool enough before rolling it out. Cold dough is less sticky and easier to handle.
- Flour your work surface.
- Stretch from the center: When stretching, always start from the center of the dough and work toward the edges. This helps to maintain a uniform thickness.
- Rotate the dough: Rotating the dough as you stretch it can help maintain a more perfect circle and also helps you make sure the dough is not sticking to the work surface.
- Keep the thickness uniform: Try to keep the dough of uniform thickness so it cooks evenly. If some parts are thicker, they may be raw, while thinner parts may be burned.
- Do not stretch the dough too much: If you stretch the dough too much, it may break or become too thin. This can cause the dough to break during baking or be soaked by the filling.
- Refrigerate the dough if it gets warm: If it becomes too soft or sticky at any time during the stretching process, do not hesitate to refrigerate it for a few minutes so it hardens again. This will make it easier to handle.
Frequently Asked Questions
Almond Crust Strawberry Galette
Equipment
- Parchment paper
Ingredients
Almond crust
- 1 cup almonds
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 pinch of sea salt or two pinches of kosher salt
- 1/4 cup coconut oil
- 1/4 cup cold water
Strawberry filling
- 3 cups sliced strawberries
- 2 tablespoons sugar
- 1 tablespoon balsamic vinegar or lemon juice
- 1 tablespoon cornstarch or all-purpose flour
Instructions
- Preheat the oven to 350ºF.
- Pulse the almonds in a food processor until they resemble flour; it’s okay if there are some larger pieces. Combine the processed almonds with sugar, flour, and salt. Once mixed, add the coconut oil.
- Blend the mixture with your hands or pulse in the food processor until it looks like wet sand. Add the ice water and form a ball, then wrap it in plastic or parchment paper and refrigerate until ready to use.
- Place the sliced strawberries in a bowl, add vinegar, two tablespoons of sugar, and a tablespoon of starch or flour. Mix well.
- Remove the dough from the refrigerator onto a sheet of parchment paper or a floured surface, flatten it with your hands, and continue to roll it out with a rolling pin. Gather and stretch any separated dough until it forms a sheet about half a centimeter thick.
- Arrange the strawberries in the center of the dough and fold over the edges until they reach the edge of the strawberries.
- Bake in the oven for 20 minutes or until the crust is golden brown and the strawberries are bubbling.
- Allow the tart to cool for ten minutes before serving.
- Enjoy with whipped cream, vanilla ice cream, or chopped almonds or pistachios.
Notes
- Be careful not to over-process the almonds, which can turn into almond butter.
- If you have leftover cake, you can store it in a container in the refrigerator, but I must warn you that the coast can become watery.
- It is best to finish the tart the day you make the cake.
How to serve the vegan strawberry tart
Serve the galette with a good dollop of homemade coconut whipped cream. You can also serve it with vegan vanilla ice cream. Another idea is to serve it with a dollop of sour cream or use the homemade vegan cream I make for the strawberries and cream.Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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