Let's Begin!

Pastry

• In a medium size bowl, place flour, sugar, salt and cardamom. Mix well.
• Add coconut oil and work it into the flour with a pastry cutter or your fingers.
• Add yogurt and lemon juice and mix it into the dough. Then, use your hands to gently bring the dough together, but do not knead. Rest the pastry in the fridge for at least 30 minutes.

Filling

• Wash and stem your strawberries and cherries. Cut them in half or in quarters.
• In a medium size bowl, put in the strawberries, cherries, cornstarch, sugar and lemon zest. Gently mix together until well combined.

Let's Assemble!

• Heat up your oven to 350°F with a pizza stone inside, if you have one. Otherwise, you could use a metal tray.
• Place a large piece of baking paper on the counter, sprinkle it with flour and place chilled pastry on top. Whack it with a rolling pin a few times to flatten.
• Gently roll the dough out into a rough circle, on a large piece of baking paper.
• Sprinkle 2 tsp of sugar and 1 tsp of cornstarch in the middle of the rolled pastry leaving a thick margin all around.
• Spoon the sliced strawberries and cherries on top of the sugar and squeeze lemon juice over them.
• Gently fold the excess pastry over the filling. Combine 1 tsp of coconut milk with maple syrup to create a glaze and brush the exposed pastry with it.
• Bake for about 45 minutes, until the pastry has browned nicely and the filling is bubbly.
• Allow the galette to cool for at least 30 minutes before cutting. Serve with a light dusting of powdered sugar, and enjoy!