Easy Strawberry Galette with Vegan Whipped Cream

Cream

1. Heat the plant milk in the microwave (or on the hob for a little longer) for around 30 seconds to a minute (you want it to be warm but not hot).
2. Pour the heated plant milk and melted coconut oil into a high-speed blender and blend for around 1 minute.
3. Place the mixture in the fridge for a minimum of 3 hours or overnight.
4. Transfer the mixture to a large bowl and use an electric hand whisk or place in the bowl of a stand mixer with whisk attachment. Add the icing sugar and vanilla extract.
5. Whisk the ingredients together on the highest setting. It will take 5-10 minutes to start to thicken – don’t give up, it will happen eventually!
6. When stiff peaks form and you have your desired consistency, stop whisking or it will start to curdle.
7. Stir through the lemon zest then place in the refrigerator until needed.

Strawberries

1. Liquidise 200g of the hulled strawberries and then push them through a sieve and into a jug to create a smooth paste. Stir in the icing sugar then place in the fridge until needed.
2. Set the remaining strawberries aside until the decoration stage.

Pastry

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Place the sheet of puff pastry on a baking tray lined with greaseproof paper, prick it with a fork and then pop in the oven for 15 minutes or until golden.
3. Take the sheet out, turn it over, gently press it down to flatten it again and return it to the oven for another 5-10 minutes.
4. Leave to cool for a minimum of 15 minutes.
5. Spread the cream evenly over the cooled puff pastry sheet, leaving about an inch of pastry showing around the edges.
6. Place the fresh strawberries evenly over the layer of cream.
7. Top off with the liquidised strawberry paste and optional decorations.