Vegan Strawberry Galettes

Vegan strawberry galettes are just in time as strawberries are currently in season!

Aren’t summer strawberries the best? I recently took a trip down to the farmer’s market at Union Square in NYC and saw endless rows of booths with freshly picked strawberries. They tend to be smaller than the strawberries sold at the grocery store but don’t be fooled. These mini sized strawberries are packed with so much sweetness. They’re honestly the most delicious strawberries I have ever tasted.

If you’ve never had freshly picked strawberries in the summer – I highly recommend it!! Last year, I went strawberry picking at a nearby farm in New Jersey and picked a ton of strawberries. I ate a bunch but froze a big batch that lasted me through the winter. There’s something rewarding and satisfying about knowing where and how your food was sourced – no harmful chemicals, no exploitation of workers – just local and fresh food from mother earth.

But freshly picked strawberries are not required for making these delicious vegan strawberry galettes. Strawberries from the produce or frozen section work perfectly. A dash of maple syrup and lime helps bring out the sweetness in the strawberries to make these mini galettes so scrumptious and divine.

Grab a batch of fresh or frozen strawberries to make these simple mini vegan strawberry galettes!

Love fruit pies? Try my vegan blueberry pie or vegan lemon tarts!

quick notes

Because this crust is oil-based, it is unnecessary to chill the dough before shaping them.
When making the crust, resist the urge to add in cold water too early as gluten can form. Ensure the flour and almond meal are fully coated in maple syrup and oil before adding in cold water.

makes 6 mini pies

Strawberry Filling

2 ¼ cups (300g) strawberries

3 tbsp maple syrup

1 ½ tsp lime juice

1 tbsp arrowroot starch

¾ tsp vanilla

Slice strawberries into fours and transfer them into a bowl with the remaining ingredients. Mix ingredients together until the starch has fully dissolved. Set the strawberries aside while you make the crust.

Crust

Dry Ingredients

1 cup (140g) all purpose flour

¾ cup (90g) almond meal flour

½ tsp baking powder

Preheat oven to 400 F. Mix and whisk dry ingredients together.

Wet Ingredients

3 tbsp (65g) maple syrup

3 tbsp (35g) oil

2 tbsp cold water + more if needed

Create a well in dry ingredients and pour in maple syrup and oil. Mix everything together until crumbly dough forms. Then pour in 1 tbsp of cold water at a time until dough form. If the 2 tbsp of cold water is not enough, add 1 tsp of cold water at a time until a smooth round dough forms. (Look back at the 2nd bullet point in my quick notes for tips.)

If you want perfect circular galettes, grab half the dough and roll them between two pieces of large parchment paper. Using a small bowl or a medium size biscuit cutter, cut the dough into five or six evenly sized circular pieces. Then, transfer them onto a baking sheet lined with parchment paper. Alternatively, you can roughly divide the dough and flatten them between two pieces of parchment paper.

Give the strawberry filling one more mix before evenly distributing it onto the dough pieces. Grab the edges and fold them over to seal the galette. Repeat with the remaining galettes.

Garnish

Maple syrup

Roasted almond slices

Brush maple syrup on the outside of the galettes with a pastry brush or with your finger. Liberally sprinkle almond slices and bake for 30-35 minutes, or until the edges have browned.

Once baked, transfer them onto a baking wire rack to prevent the bottoms from getting soggy.

p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!