Vegan Strawberry Galette
Lately, I have a special passion for galettes of all kinds. I like their rustic appearance, the minimum effort I have to put into cooking them and, of course, the simple and handy ingredients. Because I had some strawberries in the fridge, this time I thought of making a strawberry galette.
I prefer the vegan or fasting version for this galette because I don't have to do too much preparation or to buy special ingredients. Also, because I like the neutral taste of the crust. You can fill with any seasonal fruits, but also with vegetables - potatoes, onions, cabbage, eggplant, zucchinis etc.
What I like about this strawberry galette is the fact that the fruits gel and the filling holds very well so the crust doesn't get soggy. I prefer it cold, but you can also serve it hot, as such or with some vanilla ice cream.
In a large bowl, pour 125ml of hot boiling water and 125ml of oil. Add 0.5 teaspoon of salt and mix everything well with a spoon.
Mix in 2 glasses of flour and 1 tablespoon of baking powder.
Stir everything well with a spoon until the flour is incorporated.
If you notice that the dough is too soft, you can add a little more flour, but not too much. Consistency also depends on how much the flour you use can absorb.
Turn the dough out onto the table and knead a little more with your hands until it gets a bit smoother.
Return to the bowl and let the dough rest for 10 minutes.
Meanwhile, wash and hull the strawberries. If they are larger, cut into halves or quarters.
Add 5 tablespoons of sugar, 2 tablespoons of starch and mix well.
Knead the dough a bit more on the table. You'll notice that it's even smoother. Let rest on the table for another 10 minutes.
Dust the table with a little flour and spread the dough out with a rolling pin into a large, thin sheet about 3mm thick.
Move it to a large baking tray, lined with parchment.
Sprinkle with 4 tablespoons of semolina in the middle of the sheet, spread it over with your palms, leaving 2-3 cm from the edges.
Spread the strawberry mixture evenly over the semolina layer.
Again, make sure you leave 2-3cm from the edges.
Carefully, lift up the sides, fold over to cover the strawberries, maybe stretch a bit.
Press lightly with your palms to make the edges of the pie thinner.
Bake the strawberry galette in the preheated oven at 200 degrees C for 40-45 minutes, or until evenly browned.
Let cool well before serving. It's even more delicious on the second day, when it cools completely.
Enjoy!
