Perfect for summer, our cute Mini Strawberry Galettes are so simple to make. Pick up a punnet of fresh British strawberries and invite friends or family round for a tasty afternoon tea treat in the sunshine. With our vegan pastry, you don’t even need to have butter in the fridge to make these and this recipe doesn’t involve any time consuming rubbing butter in, simply mix your oil into the other ingredients. Top them with a dollop of crème fraîche or ice cream and enjoy this summer!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
Makes 6 mini galettes.
For the pastry:
300g plain flour
100ml Farrington's Mellow Yellow Rapeseed Oil
100-120ml cold water
½ tsp salt
2 tbsp unrefined caster sugar
For the filling:
600g strawberries (hulled and halved or quartered)
1 tbsp cornflour
Zest of 1 lemon
¼ tsp salt
3 tbsp caster sugar
1 tsp vanilla extract
Preheat your oven to 200°C. In a mixing bowl, combine your flour, sugar and salt. Pour in your Mellow Yellow Rapeseed Oil and mix. Slowly pour in your water, you may not need all of it, so only pour in half to start with. Using your hands, combine into a dough, adding the rest of the water if your mixture is too dry. Wrap in cling film and chill in the fridge for half an hour.
Meanwhile, toss the strawberries in a bowl with the cornflour, lemon zest, salt, sugar and vanilla extract. Put to one side.
On a floured surface, cut your pastry into 6 parts. Roll out each section and add a sixth of the strawberry mixture to the middle of each. Gather the pastry up around the strawberry mixture, pinching it so that it is crimped around the strawberries.
Bake in the oven for 20-25 minutes, until the pastry is golden. Serve with crème fraîche or ice cream and enjoy!