Strawberry Galette
Farmer's Market strawberries, ready for summer!
Fresh seasonal fruit desserts are my favorite. And strawberry season has arrived in California! This galette is simple, sweet and satisfying, oil-free and does not contain dairy, eggs, or refined sugar. It’s rustic and sweet, but not too sweet. And would be lovely with a little cashew or coconut cream for a more decadent dessert.
Ingredients
Crust:
1/2 cup whole wheat flour and 1/2 cup and 4 T unbleached white or whole wheat pastry flour
3 T almond flour
1 T dry sweetener (date or coconut sugar)
1/4 tsp baking soda
1/4 tsp salt
1/4 plus more (1 T up to 1/4 cup) unsweetened plant milk
3 T unsweetened cashew yogurt
Filling
3 cups sliced strawberries
1 T dry sweetener
3 large pitted dates, chopped (medjool or any kind)
fresh lemon juice and zest, about 1/2 a lemon
1 T arrowroot or organic corn starch
Instructions
Preheat oven to 350.
Slice strawberries and toss in a bowl with sweetener, chopped dates, lemon and arrowroot or corn starch and stir to coat. Allow to sit while you make the crust. In a large bowl mix in the dry ingredients. Using a fork, mix in the yogurt until you have clumps. Stir in 1/4 cup plant milk and using your hands, begin to form a ball. If it’s too dry, add plant milk 1 T at a time until you have a soft dough. Knead a few times so the ingredients come together but don’t overdo it!
Sprinkle a little flour on parchment paper on a baking sheet. Take your ball of dough and place it in the center of the paper. Using your hands, press and flatten the dough into a circle or oval, then roll it out with a rolling pin (or bottle!) until it is flat and even all around. Spoon the fruit into the middle and spread evenly, leaving an inch of dough uncovered around the perimeter. Carefully fold up the outer circle, and pinch together as you go around so that the dough covers the fruit by about an inch or a little more. Brush the fold of dough with plant milk and sprinkle with dry sweetener.
Place the baking sheet on the middle rack of the oven and bake for 40 minutes.
Remove from oven and allow to cool for 5-10 minutes before serving.
