This red berry galette is absolutely divine, and such a fabulous dessert to serve up at parties during the warmer months. I mean whipped cream and strawberries on a rustic galette? Count me in! I teamed up with my friends at Nature's Charm using their condensed coconut milk in a super practical squeeze for this recipe, and it added such a lovely sweetness to this dessert that perfectly balanced out the tangy berries. The squeeze bottle is great for recipes that use small quantities of condensed coconut mil at a time, as you can just close it up and save it for next time and it will last a lot longer.
75g dairy free butter
0.25 tsp fine table salt
30g cold water
1-2tbsp Nature's Charm condensed coconut milk
2 tsp Nature's Charm condensed coconut milk
Start by adding all dry ingredients for the pastry into a bowl and mix well. Then add in cubes of cold vegan butter and use a knife or pastry cutter to slice it into small pieces throughout the dough. You can also use your fingers to pinch the last remaining lumps of butter but make sure the butter doesn't melt. You want the pieces to be no larger than about the size of a pea. Then slowly add in the ice cold water and combine/knead until it forms a rough dough. Put the dough on a flat surface and just knead it lightly/pack it together into a disc. Wrap in plastic wrap and leave in the fridge for at least 30 minutes. In the meanwhile clean and slice your strawberries and rinse your raspberries.
Once the pastry is rested roll the pastry out into a rough circle/square about 0.5 cm thick. Place onto a parchment paper. Spread a few spoonfuls of condensed coconut milk in the middle of the pastry, leaving a few cm bare around the edges. Spread out your sliced berries to cover the part of the pastry where the condensed milk was spread out. Slice off any excess dough so you have about 4-5cm of dough all around the edges. Fold the edges of the dough inwards over the berries but not covering it completely (as you can see I've done in the photos). Brush with another few tsp of condensed coconut milk and bake at 200C for approximately 35 min. Let cool completely before serving with whipped cream.