Fresh Strawberry Galette Recipe

Name: Fresh Strawberry Galette
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Yield: 1 large galette
Ingredients: 160g all-purpose flour; ½ teaspoon salt; 2 teaspoons icing sugar; 8 tablespoons (1 stick) cold vegan butter, cut into pieces; 2 - 3 tablespoons ice water; 1 lb fresh strawberries, hulled and halved; 2 tablespoons sugar; 1 teaspoon fresh lemon juice; ¼ teaspoon salt; 1 tablespoon corn starch; 1 teaspoon vanilla extract

Ingredients

160g all-purpose flour
½ teaspoon salt
2 teaspoons icing sugar
8 tablespoons (1 stick) cold vegan butter, cut into pieces
2 - 3 tablespoons ice water
1 lb fresh strawberries, hulled and halved
2 tablespoons sugar
1 teaspoon fresh lemon juice
¼ teaspoon salt
1 tablespoon corn starch
1 teaspoon vanilla extract

PREP TIME 1h30m	COOK TIME 40m	TOTAL TIME 2h10m
YIELD 1 large galette

Instructions

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt.
Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse crumble, with a few large butter pieces.
Add the water and mix with a fork just until the dough pulls together.
Form dough into a ¾" thick disk.
Wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or overnight).
Preheat oven to 400 degrees.
Toss the strawberries, sugar, cornstarch, salt, lemon juice and vanilla extract in a medium sized bowl and let sit for at least 15 minutes.
On a lightly floured surface, roll dough into a 14-inch circle.
Carefully move the rolled dough onto a parchment paper lined baking tray.
Place the strawberry mixture in the center of the flattened dough (without the liquid), leaving 1 inch on each side.
Gently fold up the crust over part of the strawberries in an overlapping fashion.
Freeze the pie for 20 - 30 minutes before baking.
Bake at 400° F for 35 to 45 minutes until crust is golden brown and the filling starts to bubble.
Let cool down completely and serve at room temperature.