There is no sacrifice of flavor in this recipe that features a crust made with vegan butter and coconut sugar to enhance the sweetness of the fruit.

Summer fruits can be enjoyed in their natural form or easily transformed into a delicious pie, galette, cobbler or crisp; the options are endless. There is no sacrifice of flavor in this recipe that features a crust made with vegan butter and coconut sugar to enhance the sweetness of the fruit.

INGREDIENTS

Crust

1 cup unbleached, all-purpose flour

¼ cup whole wheat pastry flour

1 tbsp granulated or coconut sugar

¼ tsp Kosher salt

½ cup vegan butter (Earth Balance Vegan Buttery Sticks or Miyoko’s Vegan Butter) cut into ½ “ cubes

¼ cup ice cold water

Filling

2 baskets of strawberries, hulled and cut into ½” thick slices

½ a lemon, juiced

1 ½ tbsp unbleached all-purpose flour

3 tbsp granulated or coconut sugar

Pinch of salt

2 tbsp honey or maple syrup

PREPARATION

In a medium sized bowl mix together the flour, sugar and salt then cut in the butter with a pastry blender to achieve a coarse meal like texture. Add ice water and mix with a fork to bring the dough together. Pat the dough into a ball then flatten into a disc, wrap in plastic wrap and refrigerate for one hour or up to 2 days. 

When ready to bake, heat the oven in the Convection Bake Mode 350 °F. 

Combine the strawberries, lemon juice, flour, sugar and salt in a medium bowl and set aside. Roll the dough out to a 14” circle on a lightly floured surface then transfer the dough to a flat baking sheet lined with parchment paper.

Pour the fruit onto the prepared dough leaving a 1 ½ border. Smooth out the fruit and fold the dough edge up around the fruit.

For a flakier crust, the galette can be refrigerated at this stage for ½ an hour before baking. Otherwise place the baking sheet in the lower third of the oven and bake for 30 minutes. Remove the baking tray from the oven and brush the pastry with the honey or maple syrup and bake for another 10 minutes.