Strawberry Galettes with Peanut Butter Pastry Cream and Oat Crumble Topping | Delicious Vegan Treats
Strawberry Galettes. Just hearing those two words together can make your mouth water. These delicious desserts pair the tartness of strawberries with a sweet and creamy peanut butter layer, all wrapped in a crispy pastry dough that is accented with the perfect balance of sweetness. The delicate combination of flavors will ensure that these individual-sized treats are enjoyed by everyone who indulges! As an added bonus, I've also included an oat crumble topping that adds crunch to every bite, ensuring no one leaves the table unsatisfied! If you're looking for an easy and impressive dessert to serve at your next get-together, then look no further than this beautiful strawberry galette recipe!
Making this strawberry peanut butter galette can be a fun and engaging way to create something nostalgic. Not only is it reminiscent of France’s classic sweet galettes, but it combines the perfect combination of sweet and savory flavors through a perfect balance of ingredients. As you start to gather with your family and friends, use this recipe as an opportunity to connect with the people you love while trying something new and delicious. Plus, if your favorite part of a get-together is the dessert, then baking this up for family and friends ensures everyone still gets a little something sweet to enjoy! So whether it’s for a special occasion or a regular weekend cooking session, why not try out my strawberry peanut butter galette? I know you won’t regret it!
Here’s Why You’ll Love This Recipe
This vegan and plant-based dessert will fool dairy lovers!
The crust reminds me of palmier cookies! It is so delicious.
They are easy to make, and assembling them is fun. You could even substitute the strawberries based on the season you are making these in.
Strawberry Galettes with Peanut Butter Pastry Cream and Crumble Topping
Ingredients
Instructions
- Preheat the oven to 400°F.
- Place all ingredients directly into the bowl of your stand mixer fitted with the paddle attachment and mix on medium speed until the dough comes together into a large mass.
- Pat the dough out into a disk shape and cover it with parchment or plastic wrap.
- Place it in the refrigerator while you get the other components for this recipe together.
- Place all of the ingredients into the bowl of your stand mixer.
- Mix them at a medium speed until the pastry cream gathers into many pea-sized clumps. See Notes
- Place the pastry cream into a bowl and set aside.
- Place all ingredients into the bowl of your stand mixer fitted with a paddle attachment and mix on medium speed.
- Once the crumble gathers into pea-sized clumps like with the pastry cream, place the crumble into a bowl and set aside.
- Grab a large bowl and add the lemon juice, powdered sugar, and cornstarch.
- Slice the strawberries into 1/8-1/4 inch rounds and place them into the bowl. You can also slice them lengthwise if you prefer.
- Toss the strawberries until thoroughly coated in the wet powdered sugar mixture and set aside. You are now ready to build your galettes!
- Preheat the oven to 400°F.
- Take your pastry dough out of the fridge and divide it into 8 or 16 equal pieces by slicing around it like a pizza, or roll the entire crust into one giant galette for cutting and sharing.
- Gather each piece and roll them up into individual disks.
- Dust the counter liberally with flour and begin rolling out each pastry until it is about 1/16 inches thick. You should slightly see your countertop through some areas of the dough, and you do not need these to be perfect circles.
- Grab a couple of handfuls of the peanut butter pastry cream and place it inside the galette, followed by two big handfuls of strawberries. Do not be afraid to pile the galettes high.
- Fold the edges of the galette over in a rustic way; no need to be perfect!
- Top the opening of the galette where the strawberries are exposed with a generous handful of the oat crumble topping.
- This step is optional, but if you like, you can brush water over the exposed crust and sprinkle on some turbinado sugar before baking.
- If you have the counter space, you can roll out all your pastry doughs at once, pop them on parchment paper, and then create an assembly line for the filling before baking.
- Place two galettes on a baking sheet lined with parchment paper and bake in the oven on the middle rack for 55 minutes or until the crust looks lovely and golden brown. Place the other filled and shaped galettes in the fridge while they wait to be baked.
- If you use all of the racks in your oven to bake more trays at a time, ensure that you rotate the trays 2 or 3 times between the racks so that they all cook evenly over the 55 minutes. This is what I did for mine.
- Using a large spatula or a flat-sided pastry scraper, carefully transfer the baked galettes onto some cooling racks to cool completely.
Notes
Pastry Cream: This modified, very thick, crumble-like pastry cream will melt down to a creamy layer inside the galette under the strawberries as it cooks without making the crust soggy on the bottom. I came up with an incredible little trick that tastes like peanut butter cups!
Fruit: You can swap out the strawberries for other fruits, such as peaches, plums, apples, or pears, depending on the season of your personal preference.
Salted Butter: Ensure that you are using salted butter for this recipe. Trust me when I say it is the perfect way to ensure an outstanding balance of flavors for the galleries with a pleasant sweetness.
Size: You can make this galette into either 8 or 16 individual pieces, or one giant galette.
Nutrition Facts
Calories
641.79Fat
40.03 gSat. Fat
16.77 gCarbs
63.54 gFiber
4.38 gNet carbs
59.15 gSugar
29.12 gProtein
11.36 gSodium
253.52 mgCholesterol
60.98 mgPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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