Mini Strawberry Galettes
6
35 minutes (+ resting time)
Perfect for warm weather, these mini strawberry galettes are an easy summer dessert made with sweet fresh British strawberries and crisp vegan pastry. They’re ideal for afternoon tea, garden parties or a simple seasonal treat. With no butter required, this quick oil‑based pastry comes together effortlessly — no rubbing in, no fuss. Serve your strawberry galettes warm with crème fraîche or ice cream for a beautifully rustic, crowd‑pleasing summer bake.
Method
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1
Preheat your oven to 200°C.
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2
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.
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3
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.
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4
Meanwhile, toss the strawberries in a bowl with the cornflour, lemon zest, salt, sugar and vanilla extract. Put to one side.
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5
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.
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6
Bake in the oven for 20-25 minutes, until the pastry is golden. Serve with crème fraîche or ice cream and enjoy!
Ingredients
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For the pastry:
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300g plain flour
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100ml Mellow Yellow cold pressed rapeseed oil
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100-120ml cold water
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½ tsp salt
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2 tbsp unrefined caster sugar
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For the filling:
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600g strawberries (hulled and halved or quartered)
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1 tbsp cornflour
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Zest of 1 lemon
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¼ tsp salt
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3 tbsp caster sugar
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1 tsp vanilla extract
