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Vegan Strawberry Rhubarb Galette

  • Author: Eat Drink Shrink
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 servings 1x





  • 1 cup fresh strawberries, sliced
  • 1 cup rhubarb, sliced
  • 1/3 cup cane sugar
  • 1 1/2 tablespoon cornstarch
  • 1 tsp vanilla extract



  1. To make the pie crust, in a large bowl, stir together the flour, sugar and salt.
  2. Add the coconut oil or vegan butter and combine the ingredients with hands. Add water (or almond milk) gradually (1tbsp at a time) to achieve a desired consistency.
  3. The mixture should be a little on the dry side. If the dough is too wet dust with flour. Too dry? Add more water.
  4. As the dough begins to stick together, form a flat disk, wrap and place in fridge for 45 mins or overnight.
  5. Add the fruit to a large bowl. Top with sugar, vanilla extract, and cornstarch. Stir and combine, set aside.
  6. Preheat oven to 400 degrees.
  7. Roll out dough onto a floured surface. Using a large bowl or free hand cut out a circle. Use the scraps and add them to the middle, roll out the circle again. It doesn’t need to be exact or even.
  8. Move the dough to the baking pan and begin to fold the edges of the galette.
  9. Once complete being to spoon the fruit mixture into the center and fold the dough up and over the filling even more.
  10. Brush the edges of dough with the melted coconut oil or butter and sprinkle with the coarse sugar.
  11. Place the galette on the prepared pan and bake until crust is golden and the filling is bubbling, about 25-30 minutes, rotating the pan halfway through for an even bake..
  12. Serve warm or at room temperature. Top with vegan ice cream or coconut whip.
  • Category: Zucchini Bread
  • Cuisine: Dessert


  • Serving Size: 4-6
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