Vegan Rustic Strawberry Tart (French Galette)


What could be better than ripe summer strawberries? This recipe uses mostly whole wheat flour and no eggs, butter, or dairy for a healthier twist on the conventional tart. It is the perfect vegan summer dessert to wow your family and guests! Using fruits that are local and in season lends a deeper flavor to dishes. Embrace fruits that are in season this summer and use peaches, blueberries, and nectarines too! Slice and enjoy with a fresh espresso, tea, or coffee!

Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
1 hrs
1 7-inch tart


  • 1 cup whole wheat pastry flour

  • cup all-purpose flour

  • ¼ teaspoon sea salt

  • ¼ teaspoon baking soda

  • ½ cup partially solidified coconut oil

  • 3 tablespoons Grade A maple syrup

  • 1 tablespoon alcohol-free almond extract

  • 5 tablespoons ice-cold water, or more as needed


  • 1 ½ cups sliced strawberries, cut into 1/4-inch slices tip to stem

  • 2 tablespoons coconut sugar

  • 1 ½ tablespoons bread crumbs

  • 1 tablespoon Grade A maple syrup, or as desired


  1. Sift pastry flour, all-purpose flour, sea salt, and baking soda together in a large mixing bowl. Add coconut oil and begin incorporating into the flour using a pastry cutter or 2 knives. Continue to work oil into flour until mixture takes on a sand-like consistency, 5 to 10 minutes. Use a wooden spoon to mix maple syrup and almond extract into dough. Add water 1 tablespoon at a time; mix using the wooden spoon until dough is putty-like and can be formed into a disc using your hands. Wrap the dough disc in plastic wrap and refrigerate for 5 to 10 minutes.

  2. Remove dough from the refrigerator and place the disc between 2 sheets of parchment paper. If dough feels stiff, let it rest until soft enough to roll, about 5 minutes. Use a rolling pin to roll dough into a circle slightly larger than 9-inches in diameter and roughly 1/8- to 1/4-inch thick. Use a pastry wheel to trim edges to a 9-inch circle. Remove and discard the top sheet of parchment paper. Slide pastry circle, still resting on the bottom parchment paper, onto a baking sheet.

  3. Place strawberries into a mixing bowl and add about 1 tablespoon sugar; toss to coat. Mix remaining sugar and bread crumbs in a separate bowl and pour onto the center of the pastry circle and spread out evenly, leaving a 1 1/2-inch border. Gently arrange strawberries over the bread crumb mixture working from the center out.

  4. Use a pastry wheel or knife to gently score about 6 lines around the perimeter of strawberries on the pastry, allowing you to easily fold over the edges of the tart to create a crust. Place tart in the refrigerator for 15 to 20 minutes.

  5. Preheat the oven to 375 degrees F (190 degrees C).

  6. Remove tart from the refrigerator. Bake in the preheated oven for 10 minutes. Remove tart from oven and use a pastry brush to glaze top with maple syrup. Continue baking until the top and edges of crust are firm and browned, about 10 minutes more.

Cook's Note:

Feel free to use the unrefined sugar of your choice in place of coconut sugar.

Nutrition Facts (per serving)

313 Calories
19g Fat
34g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 313
% Daily Value *
Total Fat 19g 24%
Saturated Fat 16g 79%
Sodium 142mg 6%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 9%
Total Sugars 10g
Protein 3g
Vitamin C 24mg 122%
Calcium 30mg 2%
Iron 2mg 10%
Potassium 148mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.