In a large bowl, whisk together the all-purpose flour, salt, and 2 tablespoons of sugar, add cubed cold vegan butter( add 1 whole lemon zest (optional for a nice fresh aroma) Using your hands, a pastry cutter, or a food processor, work the butter into the flour until the mixture resembles coarse breadcrumbs with a few pea-sized lumps of butter remaining. Drizzle in the ¼ cup of cold water a little at a time, mixing gently just until the dough holds together. Form into a flat disc, wrap it up in the plastic wrap, and place it in the refrigerator to chill for at least 20 minutes.

Step 2: Prepare the Fruits

While the dough chills, get your fruit components ready. Wash your 12 fresh strawberries and slice them into clean, small pieces; toss them in a bowl with 1 tablespoon of sugar. For the quinces, peel and core them, boil the flesh until it is completely soft and tender ( around 10 minutes), and mash it down and add 2 Tablespoons of sugar or as much as you like ( taste it ). Add a splash of vanilla for a cozy aroma (optional)

Critical Baking Rule: Make sure to thoroughly drain the juice out of your Strawberries and Quince if needed. Excess moisture is the primary enemy of a crispy pastry base.

Step 3: Roll and Assemble

Preheat your conventional oven to 450°F. Take your chilled dough disc out of the fridge and place it on a sheet of parchment paper lightly dusted with flour. Roll the dough out into a rough 12-inch circle. Spread your sweet mashed quince evenly across the center of the dough, leaving a clean 2-inch border all around the edges. Layer your sweetened strawberry pieces neatly right over the top of the quince layer.

Step 4: Fold and The Pro-Freeze Step

Gently fold the empty outer border of the dough up and over the outer edge of the fruit filling, overlapping the pastry as you move around the circle (almost like hexagon shape) to create a rustic, pleated frame. Leave the center of the fruits exposed. Once assembled, slide the entire galette (on its parchment paper) into the freezer for exactly 15 minutes. Freezing re-solidifies the vegan butter, which is the ultimate secret to preventing a soggy bottom and ensuring the crust bakes up ultra-flaky.

Step 5: The Multi-Stage Bake

Bake your galette right off the freezer in your preheated oven using a strategic, declining temperature structure to perfectly cook both the pastry and the fruit:

Bake at 450°F for 8 minutes to rapidly set the pastry structure and start the flakiness.

Reduce the heat and bake at 400°F for another 8 minutes to deeply cook the fillings.

Lower the oven one last time to 350°F and bake for another 8 to 10 minutes, keeping a close eye on it until the edges are beautifully golden brown and the fruit center is bubbling.

Step 6: Cool and Serve

Pull the hot galette out of the oven and let it rest on a wire rack for 5 to 10 minutes to allow the fruit juices to settle and firm up. Slice into rustic wedges , for the fancy look, Add some fresh cut up strawberries, drizzle some honey and a scoop of vanilla ice cream and enjoy!