Sugared & Stirred

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Galettes

Strawberry Balsamic Galette with Coconut Oil Crust

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Hello friends! I took a bit of an unexpected hiatus from baking and blogging the past couple of months to focus on taking care of myself (and also because the sight of food made my stomach turn). Yep, Nathan and I are expecting baby #2 this coming January! I’m finally feeling much more like myself these days, and I’m happy to be getting around to sharing this delicious Strawberry Balsamic Galette with you all! I made this galette at the beginning of the summer (or was it still Spring?), but let’s be honest, strawberries are a year-round staple for lots of us in the States. So here we are!

I’ve said this before (and I’ll never stop saying it), but I love galettes! To me, they’re like an easier, dressed up version of pie. They look gorgeous, they’re relatively easy to put together, and you 100% don’t have to worry about pinching the perfect crust. My coconut oil crust is so simple and comes together quickly in a blender or food processor. And then it’s just a matter of mixing a few ingredients together for the filling and assembling your galette! If you’re new to galettes, don’t worry. You basically roll the crust into a circle, dump your filling, and then fold the edges up and over. Pop it the oven, and you’ve got a beautiful, scrumptious dessert that pairs perfectly with your favorite vanilla bean ice cream.

Some of the ingredients I love for this recipe:

Coconut sugar is my favorite, go-to sweetener. It’s unrefined and low glycemic index. It tastes nothing like coconut and makes for a great 1:1 substitute for white sugar.

Coconut oil makes for a great butter/shortening replacement for pie crust. I find that the crust still comes out flakey and delicious. For me, the taste is unnoticeable, but you can use refined coconut oil to make sure there is absolutely no coconut taste.

Corn starch thickens the fruit filling, so you’ll get clean slices.

Agave brings moisture and sweetness to this galette. If you prefer to use maple syrup or honey, go for it!

Yield: 8 Servings

Strawberry Balsamic Galette with Coconut Oil Crust

Strawberry Balsamic Galette with Coconut Oil Crust

An easy and delicious, lightly sweetened galette made with fresh strawberries and a splash of balsamic vinegar. With a flaky coconut oil crust, this recipe can easily be made vegan!

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour

Ingredients

Crust

  • 2 cups unbleached all-purpose flour
  • 2 Tbsp coconut sugar (or granulated sugar)
  • 3/4 tsp salt
  • 1/2 cup coconut oil, solid
  • 3-5 Tbsp cold water

Filling

  • 4 cups fresh, sliced strawberries
  • 2 tsp balsamic vinegar
  • 2 Tbsp coconut sugar (or granulated sugar)
  • 2 Tbsp corn starch
  • 2 Tbsp agave
  • 1 Tbsp fresh orange juice
  • Zest from 1 orange
  • Honey (or agave) to brush on baked berries

Instructions

  1. Prepare your crust by adding the flour, coconut sugar, and salt to a blender or food processor. Pulse until combined. Spoon in the solid coconut oil and blend. Add cold water 1 Tbsp at a time until dough begins to come together - slightly wet is better than dry when it comes to coconut oil crusts. Dump crust onto a piece of plastic wrap, shape into a disc, and refrigerate for 10-15 minutes (or until firm enough to roll out).
  2. Meanwhile, prepare your filling. Slice your strawberries and place them in a large bowl; set aside. In a small bowl, whisk together the balsamic vinegar, coconut sugar, corn starch, agave, orange juice, and orange zest. Mix until combined. Pour mixture over strawberries and gently mix.
  3. Preheat your oven to 375°F. Take your crust out of the refrigerator, remove plastic, and place between two pieces of parchment paper (the size of a baking sheet). Roll into a large circle - don't worry about getting the shape perfect!
  4. Pour strawberry mixture onto the middle of your rolled out crust, evenly distributing the berries - be sure to leave at least a 1" border of plain crust to fold over. If your edges are really uneven or jagged, feel free to trim your galette to a more circular shape. Brush almond milk or egg wash (whisked egg) around the border. Gently fold the crust up and over the fruit, being careful not to tear the crust. If any tears occur, you can use a bit of water to help you pinch and smooth the dough back together. If you have any remaining liquid in your bowl, pour that over the strawberries.
  5. Keeping your galette on the parchment paper, carefully move it to a baking sheet. Brush the crust with almond milk or egg wash. Bake at 375°F for 20-25 minutes or until fruit is bubbling and tender - you can use a fork to check the berries for doneness.
  6. Once your galette is out of the oven, brush the berries with a small amount of honey (or agave, if vegan) for added shine. Allow your galette to cool before slicing up and enjoying! Or scoop your favorite ice cream on top and eat it warm, right off the pan! Store any leftovers in an airtight container in the refrigerator.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 318Total Fat: 14gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 222mgCarbohydrates: 44gFiber: 3gSugar: 15gProtein: 4g

Nutrition information may not be accurate.

© Rachael Ng | Sugared & Stirred
Cuisine: American / Category: Pie

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Other fruit recipes you might like:

Blueberry Hazelnut Galette
Cherry Galette with Walnut Cacao Crust
Vegan Blueberry Crumble Bars

Cherry Galette with Walnut Cacao Crust

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An easy and dairy-free cherry galette with a nutty, chocolatey crust to redeem any ill-will toward chocolate + cherry. Oh. Is that just me? As a kid I hated those bright red, chocolate-covered cherries with the white goo. You know, the ones popular with our parents or grandparents around Christmas time? Well, we alway had a couple of boxes laying around for the holidays, because my dad loves them. For the longest time, I wouldn’t go near anything chocolate + cherry, because omg remember those boxed cherries?! It wasn’t until I was well into adulthood that I gave chocolate cherry ice cream a taste, and my heart freaking sang. That stuff is good.

When I saw chocolate cherry galettes trending a bit on Instagram, I knew I wanted to take my galette recipe and turn it into a warm, chocolatey dessert bursting with one of my favorite summer fruits. The filling is very simple, and I promise that the hardest part is pitting the cherries. If you don’t have walnuts on hand, you can simply use another 1/3 cup of all-purpose flour, and, as always, regular cocoa powder will work just fine if you don’t have cacao powder. The chocolate drizzle is optional but will take your galette to a whole nother level of chocolate cherry goodness, and who doesn’t want that?! (it’s okay if you don’t want that)

Galettes are meant to look rustic, so don’t stress about rolling out a perfect circle or getting the edges tidy and clean. Your folds can be a bit hasty, too, but if the crust begins to split, be sure to pinch it back together – use a little water if you need to – so your filling stays put. Happy baking!

Cherry Galette with Walnut Cacao Crust

Crust
1/3 cup walnuts
1 2/3 cups all-purpose flour
3 Tbsp cacao powder
2 Tbsp coconut sugar
3/4 tsp salt
1/2 cup coconut oil, solid
~5 Tbsp ice cold water
Filling
2 cups fresh cherries, pitted and halved
1 1/2 Tbsp tapioca starch/flour (or 3/4 Tbsp corn starch)
2 Tbsp coconut sugar
Egg Wash
1 large egg, beaten
Chocolate Drizzle
3 Tbsp dairy-free chocolate chips or chopped chocolate
1 tsp coconut oil

1.) Add walnuts, flour, cacao powder, coconut sugar, and salt to a food processor or blender and blend until walnuts have turned to fine crumbs. Add solid coconut oil and blend until combined. Add 2 Tbsp of ice water and blend. Continue adding ice water by 1 Tbsp until dough comes together and looks quite sticky. I found that adding the cacao powder makes the dough look ready when it’s not (i.e. it looks wet enough but dries out by the time I roll it out). I ended up adding about 5 Tbsp of ice water.

2.) Scoop dough out onto plastic wrap, shape into a ball, wrap, and flatten to a disc shape. Refrigerate for at least 30 minutes or until solid enough to roll out.

3.) Preheat oven to 375°. On a large piece of parchment paper, roll dough out into a large circle about 1/8 – 1/4” thick. Use a little flour to keep the dough from sticking to your rolling pin. If your circle looks more like a rectangle, that’s okay.

4.) In a medium bowl, mix cherries with tapioca starch and coconut sugar. Scoop mixture onto your rolled out crust, being sure to leave ~1 1/2” of bare crust around the edge. Pour any leftover liquid over the cherries.

5.) Brush the exposed crust edge with egg wash and fold edge over the cherries, going around until all of the edge has been folded over (don’t worry about it being perfect!). If your crust breaks open, gently pinch it back together with your fingers, using water to help smooth it together if you need to. Egg wash the top of the crust and sprinkle with a bit of coconut sugar (optional).

6.) Gently transfer parchment paper/galette to a baking sheet. Bake at 375° for 20-30 minutes or until fruit is bubbling. Allow to cool to desired temp before serving. Just before serving, melt your chocolate chips and coconut oil together. Drizzle chocolate mixture over your galette. Top with your favorite ice cream and enjoy!

  

Dairy-free Blueberry Hazelnut Galette

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I’ve always seen galettes as the cooler, more sophisticated older sister to a traditional fruit pie. I’ve been ogling them for so long it’s embarrassing, so I’m thrilled to report (after making my first galette!) that they are actually easy to throw together! Seriously. Galettes are so much easer than making a double crust fruit pie. And with their exposed fruit and rustic look, they’re just as enticing for any pie lover! Since rustic is the name of the game, you don’t even really have to worry about making them pretty!

For this Blueberry Galette, you’ll whip up the dough in a food processor or blender, mix your berries with a few ingredients, and build your galette by wrapping the dough up and over the filling – that’s it! You don’t have to make a pretty border, cut a lattice, or worry about perfectly positioning a top crust. You just fold the dough right over, making sure to smooth together any tears and voilà! You have a beautiful dessert reminiscent of homemade pie but with half the work!

Dairy-Free Blueberry Hazelnut Galette
Serves 6-8

Crust
1/3 cup hazelnuts (with skin on)
1 2/3 cup all-purpose flour
2 Tbsp coconut sugar
3/4 tsp fine sea salt or table salt
1/2 cup coconut oil, solid
~5 Tbsp ice cold water
Filling
2 cups fresh* blueberries, rinsed and dried
1 1/2 Tbsp tapioca starch/flour (or 3/4 Tbsp corn starch)
2 Tbsp coconut sugar
3 Tbsp fresh lemon juice
Egg Wash
1 large egg, beaten

1.) Add hazelnuts, flour, salt, and coconut sugar to a food processor or blender and blend until hazelnuts are ground to a fine meal. Add the solid coconut oil and blend until combined. Add 2 Tbsp of ice water and blend, scraping down the sides as necessary. Continue adding ice water 1 Tbsp at a time until dough comes together (I ended up adding about 5 1/2 Tbsp of ice water).

2.) Dump the dough onto a piece of plastic and shape into a ball. Wrap dough ball in the plastic and flatten to a disc shape. Refrigerate for 20 minutes or until firm enough to roll out.

3.) Preheat your oven to 375°F. In a medium bowl, mix the blueberries with the tapioca starch, coconut sugar, and lemon juice; set aside.

4.) On a piece of parchment paper, roll your chilled dough out into a large circle about 1/8 – 1/4” thick (it can be a bit rectangular, too!). Use a little flour to keep the dough from sticking to your rolling pin. Pour blueberry mixture onto the middle of your rolled out crust, leaving ~1 1/2” of exposed crust at the edge for folding. Pour any extra liquid over the blueberries.

5.) Brush the exposed crust edge with the whisked egg and begin folding the entire edge over the blueberries. Work your way around the galette until you’ve folded it all up (don’t worry about it being perfect!), making sure to seal any holes or tears. Brush the top of the crust with egg and sprinkle with a bit of coconut sugar (optional).

6.) Gently transfer your galette (with the parchment paper) onto a baking sheet. Bake at 375°F for around 20 minutes or until the crust is golden brown and the fruit is bubbling. Let your galette cool a bit before topping it with your favorite ice cream. Slice and enjoy! Store leftovers in an airtight container in the refrigerator.