Strawberry Galette

Ingredients

For the cream

• 300 ml/1¼ cups unsweetened soya, oat or cashew milk (you can use sweetened but reduce the icing sugar by 50 g)
• 250 g/1¼ cups odourless/culinary coconut oil (you can use regular if you want a coconutty taste), melted
• 150 g/1⅕ cups icing sugar, sieved
• 1 teaspoon vanilla extract
• zest of ½ a lemon, finely chopped (optional)

For the strawberries

• 1 kg/35 oz fresh strawberries, hulled (if you leave them whole they look prettier but halving or quartering them makes them much easier and nicer to eat)
• 4 tablespoons icing sugar, sieved

For the pastry

• 320 g/11 oz ready-to-use vegan puff pastry sheet

Method

To make the cream

Heat the plant milk in the microwave (or on the hob for a little longer) for around 30 seconds to a minute (you want it to be warm but not hot).

Pour the heated plant milk and melted coconut oil into a highspeed blender and blend for around 1 minute.

Place the mixture in the fridge for a minimum of 3 hours or overnight.

Transfer the mixture to a large bowl and use an electric hand whisk or place in the bowl of a stand mixer with whisk attachment. Add the icing sugar and vanilla extract.

Whisk the ingredients together on the highest setting. It will take 5-10 minutes to start to thicken – don’t give up, it will happen eventually!

When stiff peaks form and you have your desired consistency, stop whisking or it will start to curdle.

Stir through the lemon zest then place in the refrigerator until needed.

To prepare the strawberries

Liquidise 200 g of the hulled strawberries and then push them through a sieve and into a jug to create a smooth paste. Stir in the icing sugar then place in the fridge until needed.

Set the remaining strawberries aside until the decoration stage.

To prepare the pastry

Preheat the oven to 180°C/350°F/gas mark 4.

Place the sheet of puff pastry on a baking tray lined with greaseproof paper, prick it with a fork and then pop in the oven for 15 minutes or until golden.

Take the sheet out, turn it over, gently press it down to flatten it again and return it to the oven for another 5-10 minutes.

Leave to cool for a minimum of 15 minutes.

Spread the cream evenly over the cooled puff pastry sheet, leaving about an inch of pastry showing around the edges.

Place the fresh strawberries evenly over the layer of cream.

Top off with the liquidised strawberry paste and optional decorations.