Vegan Strawberry & Raspberry Galette
This strawberry and raspberry galette is so easy to make, but looks and tastes amazing. It's perfect to take to a dinner party, or just as a little snack with your morning coffee... after all it does have fruit in it! By simply rolling out and cutting your pastry, layering the filling on top, folding the sides in and brushing with milk and sugar, you have a pastry treat that looks the part but didn't take lots of time to make. It really is that easy.
The pasty is flakey and sweet with the sugar sprinkled on top and caramelised in the oven. Then with the addition of the fruit that's full of flavour and has a little sweetness, both natural and added sugar, is just a great combination. I like to serve mine with a cream cheese and whipping cream mix, but ice cream is also great... you just can't go wrong with pastry and fruit!
Can I use puff pastry?
Of course, you can use whichever pastry you prefer. If you would like the iconic shape of a galette then shortcrust pastry is best, as puff pastry will most likely loose it's shape as it bakes in the oven (but the texture of the puff pastry with the fruit is great). If you'd like a puff pastry galette recipe, I have a peach and plum one here!
Can I make my own pastry?
Yep, you definitely can. For ease and to make it quicker for a last minute bake, I like to use a ready made pastry, but you don't have to. When I have time, I like to make my own pastry, which I always use to make tarts and pies. If you'd like a shortcrust pastry recipe, have a look at my vegan lemon curd tart.
Can I add other fruit?
What's so great about this galette is just how easy it is and how it can be adapted to suit what you'd like... which means you can definitely add other fruit. If you'd prefer, you can use completely different fruit altogether, blueberries would be a great choice if you like them.
Can I make these smaller?
If you'd like smaller galettes that you can store easier and mix up the fruit filling, then that's definitely possible. Just divide your pastry into two or three (no more than three otherwise they'll be really small) and prepare them exactly the same way as you would the full size galette. You will need to keep an eye on them in the oven though, as their small size may lead to a shorter cooking time, so just be on the lookout.
Do I need any fancy equipment?
Nope not at all! All you need is a rolling pin, bowl and a baking tray lined with parchment paper. This recipe is just so easy, you just need to slice your fruit and mix it in a bowl with a couple of dry ingredients, roll out your pastry and pop it all together on a baking tray and leave it in the oven... I mean it doesn't get much easier than that.
How do I store this galette?
This strawberry and raspberry galette should be stored in an airtight container or covered in foil, to prevent it from drying out. As there's cooked fruit in the bake, it should be stored in the fridge and eaten within 5 days (but it's never lasted that long in my house!).
What goes into these strawberry & raspberry galette?
Shortcrust Pastry - this is the base of the galette, which crates the shape and holds the bake together.
Strawberries & Raspberries - these make up the the filling and therefore are what gives the galette it's flavour... we can't have a strawberry and raspberry galette without strawberries and raspberries!
Cornflour - this will absorb some of the juices let out by the fruit as it cooks, which will stop the pastry from getting too soggy in the oven... as they say on 'Bake Off', we don't want a soggy bottom!
Caster Sugar - this just adds more sweetness to the filling... whilst the fruit does have some natural sugar in it, we all know that sometimes fruit can be sour, so by adding sugar (more than the recipe says if you prefer a sweeter bake) you can control the sweetness.
Dairy-Free Milk - this will help the pastry stick once you've folded it and will allow the brown sugar to stick.
Brown Sugar - by sprinkling on the edges of the folded over pastry, it will help the edges to brown and almost caramelise in the oven.
This strawberry and raspberry galette is so easy to make, but looks and tastes amazing. It's perfect to take to a dinner party, or just as a little snack with your morning coffee... after all it does have fruit in it! By simply rolling out and cutting your pastry, layering the filling on top, folding the sides in and brushing with milk and sugar, you have a pastry treat that looks the part but didn't take lots of time to make. It really is that easy.
The pasty is flakey and sweet with the sugar sprinkled on top and caramelised in the oven. Then with the addition of the fruit that's full of flavour and has a little sweetness, both natural and added sugar, is just a great combination. I like to serve mine with a cream cheese and whipping cream mix, but ice cream is also great... you just can't go wrong with pastry and fruit!
Strawberry & Raspberry Galette
Total Time : 50 - 55 minutes
Preparation Time : 15 minutes
Baking Time : 35 - 40 minutes
Serves : 10 servings
Ingredients
500g Shortcrust Pastry
100g Raspberries
400g Strawberries
50g Caster Sugar
25g Cornflour
1/4 tsp Dairy-Free Milk
Sprinkling of Brown Sugar
Method
Preheat your oven to 180C fan and line a baking tray with parchment paper.
On a floured surface, roll out your pastry relatively thin and place it on your lined baking tray.
Slice your strawberries into quarters pop them in a bowl with your raspberries. Add the caster sugar and cornflour and carefully mix to coat the fruit.
Once coated, place the fruit into the centre of the pastry and spread it out, leaving about 1 - 1.5 inches of pastry around the edges.
Once the fruit is placed, fold the edges over onto the fruit in segments, to create the rough shape.
Then brush the pastry with the milk - making sure to place some under the folds to help them stick, then sprinkle some brown sugar onto the pastry.
Place the tray in the oven and bake for 35 - 40 minutes, or until the pastry is baked and golden brown.
Once baked, leave the galette on the tray to cool and top with some cream cheese or ice cream and enjoy!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
