Stahlbush Strawberry Galette

INGREDIENTS

For the Pastry

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/3 cup avocado oil (may use another neutral oil eg canola)
• 2-4 tbsp ice-cold water

For the Filing

• 4 cups (2 bags) Stahlbush Island Farms frozen strawberries
• 3 tbsp cornstarch
• 3 tbsp granulated sugar
• 1/2 cup vegan hazelnut chocolate spread warmed slightly for spreading, plus more for serving
• 1-2 tbsp turbinado sugar (coarse sugar)
• 1-2 tbsp plant-based milk
• chopped toasted hazelnuts for garnish, optional

INSTRUCTIONS

• For the pastry:
  • In a medium-sized bowl, whisk the flour with the salt. Stream in the oil, and mix until you have crumbles. Add the ice-cold water a tablespoon at a time, gently folding together just until a shaggy, loose dough forms being careful not to over-mix. The dough should just hold together if you squeeze it in your hand.
  • Oil your hands and gather the dough, placing it in the middle of a sheet of plastic wrap. Shape and press it into a disc shape, then wrap tightly and refrigerate for 30 minutes or overnight.
• For the filling:
  • Combine the frozen strawberries, cornstarch and sugar together, mixing well.
• To Assemble the Galette:
  • Preheat the oven to 375°F. Cut 2 large pieces of parchment paper, about 20 inches in length. Roll the chilled dough between the 2 pieces of parchment paper to about 12-14 inches across and 1/8 inch thick. Always start rolling from the center of the disc turning the parchment to roll the dough in all directions until you have a rough circle. Don’t worry if the edges are jagged or uneven, this is part of the rustic appeal!
  • Spread the hazelnut chocolate spread over the pastry leaving a 2-inch border of crust uncovered. Pile the strawberries over the hazelnut chocolate spread and gently fold up the sides of the dough over the edges of the filling. Overlap the dough as you go around, creating pleats.
  • Brush the dough with plant-based milk and sprinkle with turbinado sugar. Slide the galette onto a baking tray, keeping it on the parchment.
  • Place on the center rack of the preheated oven and bake for 40-50 minutes or until the pastry is golden brown and strawberries are bubbling a bit, turning the galette around half way through baking.
  • Serve with chopped toasted hazelnuts, warm hazelnut chocolate spread and vegan ice cream, if desired. Best eaten the same day while warm or once it’s cooled to room temperature.