Start by preparing the pastry crust. To the bowl of a food processor, add the plain flour, white sugar, and salt. Add in the cold dairy-free butter and pulse a couple of times until the mixture resembles coarse crumbs.

Gradually add 2-3 tablespoons of cold water to the mixture, one tablespoon at a time, and mix until the dough just starts to come together. Ensure you only add just enough water for the dough to hold its shape when pressed together.

Turn the dough out onto a lightly floured surface and gather it gently into a ball. Flatten it slightly to form a disk, wrap it in plastic wrap and refrigerate for at least an hour.

Prepare the filling. Wash the strawberries and remove the green tops before slicing into medium-thin slices. Place the sliced strawberries in a mixing bowl.

Add the white sugar, lemon juice, and cornflour to the sliced strawberries. Gently mix until the strawberries are evenly coated. Set aside while you roll out the crust.

Preheat the oven to 190°C (375°F). On a lightly piece of baking paper the size of your try, roll out the chilled pastry dough into a circle about 12 inches in diameter. Use a little flour on the paper and your rolling pin to prevent any sticking. Don't worry about making it perfectly round, just get it as close as possible to the size.

Arrange the strawberry filling in the centre of the pastry in a circle about 9 inches in diameter. Use a standard 9 inch round cake pan as a guide.

Gently fold the edges of the pastry over the strawberries, one section at a time. The centre of the galette will remain open, revealing the strawberry filling.

Brush the edges of the galette with the lightly beaten egg using a pastry brush and sprinkle with coarse sugar.

Gently transfer the baking paper with the galette to your baking tray and place in the preheated oven and bake for about 25-30 minutes or until the crust turns golden brown, and the strawberry filling is bubbly.

Serve warm with your favourite dairy free vanilla ice cream!