Strawberry Nutella Galette

1.Preheat your oven to 375°F (190°C).

2.In a large mixing bowl, combine the plain flour, sugar, salt, baking powder, and baking soda. Mix well.

3.Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

4.Gradually add the ice-cold oat milk, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking the dough to keep it flaky.

5.Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 20 minutes to chill.

6.On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle, about 1/8 inch thick.

7.Transfer the rolled dough onto a parchment-lined baking sheet.

8.Spread the Nutella evenly over the center of the dough, leaving about a 2-inch border around the edges.

9.Arrange the sliced strawberries over the Nutella layer in a single, even layer.

10.Fold the edges of the dough over the filling, pleating as needed to create a rustic border.

11.Brush the folded dough edges with melted butter and sprinkle with sugar and rolled oats for a slight crunch and decorative touch.

12.Bake the galette in the preheated oven for 30-35 minutes, or until the crust is golden brown and the strawberries are tender and bubbling.

13.Remove the galette from the oven and allow it to cool slightly on the baking sheet for about 10 minutes before serving.

14.Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.