Strawberry Galette

Prep 10 min·Cook 30 min·Total 40 min·6 pieces·VEGAN·245 kcal

Baked strawberry rhubarb galette on baking paper with a bowl of whipped cream and thyme alongside

Ingredients

Dough:

100 gr (3/4 cup) spelt flour
60 gr (1/2 cup) buckwheat flour (or spelt flour)
1 Tbsp coconut blossom sugar (or raw cane sugar)
5 Tbsp cold water
80 gr (1/3 cup) margarine/vegan butter
1 Tsp vanilla extract

Filling:

300-400 gr (11-18 oz.) strawberries
2 Tbsp coconut blossom sugar (or raw cane sugar)
4-5 sprigs lemon thyme (or regular thyme)
25 gr (1 oz.) ground almonds
1 Tbsp maple syrup

Equipment: Baking oven

Instructions

Dough:

1.Put flour and sugar into a bowl and add the butter in pieces
2.Add water and vanilla and knead to a dough
3.Place in the fridge for 20-30 minutes

Filling:

1.Wash and chop the strawberries
2.Mix them with sugar and the plucked thyme and let sit for a while

Galette:

1.Take the dough out of the fridge and roll it out round on a floured work surface (approx. ø 30-35 cm / 10-12”)
2.Sprinkle the ground almonds on top
3.Put the strawberry mixture into the middle and fold in the edges
4.Coat the edges with maple syrup and sprinkle almonds on it
5.Bake at 180 °C (356°F) for 30-40 minutes

Notes

Tip from my kitchen: mix a little rhubarb in with the strawberries for a lovely tang and serve the galette warm with a scoop of vegan vanilla ice cream.

Nutrition per serving: 245 kcal

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook