Strawberry pie that’s clean, quite and delicious! This vegan strawberry galette is made with a no-fail oil pastry slathered with a selfmade hazelnut chocolate spread and vine ripened strawberries. Top this rustic pie with vegan ice cream at the same time as it’s nevertheless warm from the oven for an easy vegan dessert!

Thank you to Stahlbush Island Farms for sponsoring this post. All evaluations are my very own.



What's a Galette?

A galette is basically a free-shape pie. You don’t need any unique pie baking plates, pastry making gear, or pie making talents to make one! For this recipe, we additionally don’t want shortening or vegan butter – perfect pastry can be made with neutral tasting oil, like avocado, sunflower, or canola.


To make a galette, mix flour and a chunk of salt with oil, and upload most effective enough water to hold the mixture together to get a shaggy dough. From there, roll out the pastry right into a hard circle and cowl with the fillings, leaving a 2-inch border. Fold the perimeters over the filling, brush the pastry with plant-based totally milk, and sprinkle with sugar. Now, it’s geared up to bake!


Galettes, on occasion called crostatas, are easy to customise on your tastes by means of converting up the fillings. They can also be made into an clean, but stylish, dinner. Curious about what a savory galette is probably like? Take a look at out my recipe for Vegan Cherry Tomato Galette with Pesto and Cashew Cheese! Another scrumptious candy alternative is my Vegan Blueberry Ginger Galette in case you’re within the temper for extra summer time fruit pies!


Guidelines for the Strawberry Galette with Hazelnut Chocolate Filling

Strawberries: Use the first-class berries you may find for your vegan strawberry galette. The fine berries are those that have ripened inside the field. They may be sweeter, commonly a bit smaller but have way greater taste! I used Stahlbush Island Farms frozen strawberries for this recipe – their strawberries are by means of a long way the nicest frozen berries I’ve attempted. There’s no want to thaw them – use the berries from frozen. When you have a combination of sizes, cut the larger ones in half of. This facilitates make sure even baking.


A tumbler bowl packed with frozen strawberries beside a smaller bowl of cornstarch and another full of sugar

Hazelnut Chocolate spread: while Nutella might be what pops to mind while you consider hazelnut chocolate unfold, it’s now not dairy-loose or vegan so let’s trade gears. For this recipe, I used my personal hazelnut chocolate spread recipe which I dare say is higher than store-bought! It has more hazelnut and chocolate flavors due to the fact there aren’t any fillers, just masses more…hazelnuts and chocolate!


My vegan nutella corporations up quite a chunk in the refrigerator, so it should be added to room temperature and warmed slightly earlier than applying to the delicate pastry. To prevent tearing, we want it to be smooth to unfold like a sauce however now not so warm that it heats up the pastry.


How to Make Flaky Pastry

Whilst galettes are useless smooth to make, there are a few matters to recognize to ensure your fulfillment. Pastry, whether it’s in a pie plate or free-form like a galette, ought to be flaky and sensitive.


Don’t over-blend the dough. You don’t want to be too fussy when blending the oil and flour, however once the water is delivered, we need to be mild. Managing the pastry as little as feasible as soon as water is added is vital so that the gluten within the flour isn’t worked and developed. Hydrated, stretched gluten creates fibers that reinforce the pastry, making it much less flaky and gentle.


Once the oil and water had been brought to the flour, the dough must be shaggy, streaks of oil will show, and bits of the flour can also nonetheless be dry. Whilst an over-combined dough would possibly appearance and feel greater put together, it will create a hard pastry.


Don’t worry about perfection – part of the enchantment of a galette is its rustic style. No longer fussing and over-operating the dough to ideal edges guarantees you’ll have excellent flaky pastry!


Adding a layer of hazelnut chocolate unfold to this strawberry galette serves more than one purposes. The primary is plain: it’s delicious and is going flawlessly with the strawberries! The second is that it creates a barrier between the juicy berries and the pastry. Pastry can without difficulty grow to be soggy on the lowest when fruit is cooked immediately on the top, however no longer when we've got some dreamy chocolate hazelnut spread in there!

Pie pastry rolled out on a pie of parchment paper

Pastry rolled out on top of parchment paper, protected in chocolate hazelnut unfold

Pastry rolled out crowned with chocolate hazelnut unfold and frozen strawberry combination

Strawberry galette on parchment paper assembled and equipped to bake

Pointers for making a Strawberry Galette with Hazelnut Chocolate Filling

Whilst assembling the galette, lightly heat up the hazelnut chocolate unfold. Again, we don’t need it warm as it will be tough at the pastry, however on the equal time we don’t need it stiff. If the spread is too difficult to unfold, the pastry might also tear. When you have any left, it’s quite superb heated up and drizzled over the pinnacle whilst serving!


Toss the frozen strawberries with the opposite ingredients as soon as your pastry and chocolate hazelnut filling are geared up. We don’t need the strawberries to thaw, leaching their juices out. This could make assembling the tart extra hard. We want to limit the amount of juice that the strawberries launch before baking so they aren’t dried out and swimming in too much thin juice.


Near up view of a slice of strawberry galette sitting on a piece of parchment paper

Cornstarch is added to assist thicken the juices that do leach out at some stage in baking. Don’t be alarmed if some leaks out beneath the galette. Be prepared and make sure the baking sheet you’re the usage of has some facets on it so the juices don’t drip onto the lowest of the oven.


Add texture and some glitter to the crust by way of sprinkling it with turbinado sugar. Turbinado sugar, or uncooked unrefined sugar, has larger crystals than brown sugar which can be actually pretty on the tops of pastry, cookies, etc. Because the molasses has now not been eliminated, it has a slightly darker, amber coloration. It’s also really best in hot liquids, as it lends a quite toffee taste!


Fresh baked strawberry galette with one slice reduce beside a white bowl of chocolate hazelnut sauce

Greater smooth & delicious Vegan desserts:

Bakewell Tart


Chocolate Hazelnut Tart


Rocky street Dessert Pizza


Chocolate Orange Truffle Tart


Chocolate Sheet Cake with Fluffy coffee Frosting


A sliced strawberry galette with one slice being served via a silver spatula. The slice is served with a scoop of ice cream on top, drizzled with chocolate hazelnut spread.

In case you make this Strawberry Galette with Chocolate Hazelnut Cream, please deliver it a score within the recipe card and leave a remark below! Follow along on Instagram where you can tag me in your creations using my recipes. I like seeing what you’re cooking! You may additionally comply with me on Pinterest for vegan recipe idea. Thank you for studying!


Fresh baked strawberry galette with one slice cut beside a white bowl of chocolate hazelnut sauce

Strawberry Galette with Hazelnut Chocolate Cream

Strawberry pie that’s easy, quite and delicious! This vegan strawberry galette is made with a no-fail oil pastry slathered with a homemade hazelnut chocolate unfold and vine ripened strawberries. Pinnacle this rustic pie with vegan ice cream even as it’s still heat from the oven for an easy vegan dessert!

Path: DessertCuisine: AmericanKeyword: Chocolate Strawberry Tart, Nutella Tart, Strawberry Pie, Vegan Galette, Vegan Pie, Vegan Strawberry Recipe, Vegan Strawberry Tart Prep Time: 15 minutesCook Time: 45 minutesChilling the Pastry: 30 minutesTotal Time: 1 hour 30 minutes

 Servings:6

 energy: 415kcal creator: Bronwyn

Elements

For the Pastry:

1 1/four cups all-purpose flour

Half tsp salt

1/3 cup avocado oil (may also use every other impartial oil eg canola)

2-four tbsp ice-cold water

For the Filling:

Four cups (2 baggage) Stahlbush Island Farms frozen strawberries

3 tbsp cornstarch

Three tbsp granulated sugar

Half cup vegan hazelnut chocolate unfold warmed slightly for spreading, plus extra for serving

1-2 tbsp turbinado sugar (coarse sugar)

1-2 tbsp plant-based totally milk

Chopped toasted hazelnuts for garnish, optionally available

US commonplace – Metric

Instructions

For the Pastry:

In a medium-sized bowl, whisk the flour with the salt. Circulation inside the oil, and blend until you have got crumbles. Add the ice-cold water a tablespoon at a time, lightly folding together simply until a shaggy, loose dough bureaucracy being cautious now not to over-blend. The dough ought to just keep together in case you squeeze it for your hand.

Oil your palms and collect the dough, setting it inside the middle of a sheet of plastic wrap. Shape and press it into a disc shape, then wrap tightly and refrigerate for 30 minutes or in a single day.

For the Filling:

Combine the frozen strawberries, cornstarch and sugar together, blending properly.

To collect the Galette:

Preheat the oven to 375°F. Cut 2 large portions of parchment paper, approximately 20 inches in period. Roll the chilled dough among the two portions of parchment paper to about 12-14 inches throughout and 1/8 inch thick. Always begin rolling from the middle of the disc turning the parchment to roll the dough in all guidelines till you have got a hard circle. Don’t worry if the edges are jagged or choppy, that is a part of the country appeal!

Unfold the hazelnut chocolate spread over the pastry leaving a 2-inch border of crust exposed. Pile the strawberries over the hazelnut chocolate spread and lightly fold up the edges of the dough over the rims of the filling. Overlap the dough as you go round growing pleats. Brush the dough with plant-based milk and sprinkle with turbinado sugar. Slide the galette onto a baking tray, retaining it at the parchment.

Place on the center rack of the preheated oven and bake for 40-50 minutes or until the pastry is golden brown and strawberries are effervescent a chunk, turning the galette round half way via baking. Serve with chopped toasted hazelnuts, heat hazelnut chocolate unfold and vegan ice cream if desired. First-class eaten the identical day at the same time as warm or once it’s cooled to room temperature.

Vitamins data:

Calories: 415kcal fat: 20g fats: 9g diet A: 20IU nutrition C: 56 Calcium: 50mg