Vegan Rustic Strawberry Tart French Galette Recipes

RUSTIC STRAWBERRY TART

Rustic Strawberry Tart image

This is a free form tart - no tart pan necessary! It's easy, delicious, and really looks great. You can use puff pastry or a pie crust for this.

Provided by Recipe Reader

Categories Tarts

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 frozen puff pastry sheets, thawed or 1 pie crust
1 lb strawberry, washed and quartered
1/4 cup sugar
2 teaspoons cornstarch
juice from half lemon
water for brushing pastry dough
turbinado sugar for sprinkling over pastry dough

Steps:

Preheat oven to 400 degrees.
Line a baking sheet with parchment paper and set aside.
Combine strawberries with the sugar, cornstarch and lemon juice and set aside.
While the strawberries are marinating, roll out the puff pastry sheet or pie crust on a lightly floured surface until it's about 1/8" thick.
Transfer to lined baking sheet.
Spoon strawberry mixture into the middle of the pastry sheet, leaving about an inch or two border all around.
Gently fold the sides of the pastry, a little at a time, up over some of the berries, leaving the fruit in the center exposed.
Brush top of pastry lightly with water and sprinkle with turbinado sugar. Bake for 30-35 minutes until crust is golden and strawberries are bubbling.
Let sit for 5-10 minutes before cutting.

VEGAN RUSTIC STRAWBERRY TART (FRENCH GALETTE)

Vegan Rustic Strawberry Tart (French Galette) image

What could be better than ripe summer strawberries? This recipe uses mostly whole wheat flour and no eggs, butter, or dairy for a healthier twist on the conventional tart. It is the perfect vegan summer dessert to wow your family and guests! Using fruits that are local and in season lends a deeper flavor to dishes. Embrace fruits that are in season this summer and use peaches, blueberries, and nectarines too! Slice and enjoy with a fresh espresso, tea, or coffee!

Provided by Pooja Mottl

Categories Fruit Tarts

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 cup whole wheat pastry flour
⅓ cup all-purpose flour
¼ teaspoon sea salt
¼ teaspoon baking soda
½ cup partially solidified coconut oil
3 tablespoons Grade A maple syrup
1 tablespoon alcohol-free almond extract
5 tablespoons ice-cold water, or more as needed
1 ½ cups sliced strawberries, cut into 1/4-inch slices tip to stem
2 tablespoons coconut sugar
1 ½ tablespoons bread crumbs
1 tablespoon Grade A maple syrup, or as desired

Steps:

Sift pastry flour, all-purpose flour, sea salt, and baking soda together in a large mixing bowl. Add coconut oil and begin incorporating into the flour using a pastry cutter or 2 knives. Continue to work oil into flour until mixture takes on a sand-like consistency, 5 to 10 minutes. Use a wooden spoon to mix maple syrup and almond extract into dough. Add water 1 tablespoon at a time; mix using the wooden spoon until dough is putty-like and can be formed into a disc using your hands. Wrap the dough disc in plastic wrap and refrigerate for 5 to 10 minutes.
Remove dough from the refrigerator and place the disc between 2 sheets of parchment paper. If dough feels stiff, let it rest until soft enough to roll, about 5 minutes. Use a rolling pin to roll dough into a circle slightly larger than 9-inches in diameter and roughly 1/8- to 1/4-inch thick. Use a pastry wheel to trim edges to a 9-inch circle. Remove and discard the top sheet of parchment paper. Slide pastry circle, still resting on the bottom parchment paper, onto a baking sheet.
Place strawberries into a mixing bowl and add about 1 tablespoon sugar; toss to coat. Mix remaining sugar and bread crumbs in a separate bowl and pour onto the center of the pastry circle and spread out evenly, leaving a 1 1/2-inch border. Gently arrange strawberries over the bread crumb mixture working from the center out.
Use a pastry wheel or knife to gently score about 6 lines around the perimeter of strawberries on the pastry, allowing you to easily fold over the edges of the tart to create a crust. Place tart in the refrigerator for 15 to 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Remove tart from the refrigerator. Bake in the preheated oven for 10 minutes. Remove tart from oven and use a pastry brush to glaze top with maple syrup. Continue baking until the top and edges of crust are firm and browned, about 10 minutes more.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 34.2 g, Fat 18.8 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 15.8 g, Sodium 141.7 mg, Sugar 10.1 g

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