Pie dough: Cube cold Earth Balance into approximately 1/4” pieces then place it back into the refrigerator. Into a large bowl, combine flour, salt and sugar. Combine vinegar with the ice water. Place your earth balance cubes into the flour, separating the cubes. Using two forks (or a pastry cuttecut the earth balance cubes into the flour until the earth balance is the size of small peas. Use the above photo for reference. Pour 1/4 cup of ice water into your flour and earth balance mixture, tossing with just one fork to combine. Add an additional tablespoon of water if you still have dusty spots. The mixture should look shaggy but moist. Using your hangs, form the dough into a disk, place into a Tupperware container fitted with a tight id and chill for at least 3 hours.
Meanwhile make your chia jam. Into a small pot over low heat, place frozen fruit. As the fruit defrosts, mash it with a wooden spoon. Once the fruit is defrosted and has released their juices, add the granulated sugar. Let the mixture simmer for about 6-7 minuets to let some of the liquid to evaporate. Remove from heat and stir in chia seeds. Put jam into a container and place in the refrigerator for at least 1 hour.
To assemble the gallets: Preheat oven to 400* Fahrenheit. Slice 6- 8 strawberries, and get a small bowl with a little bit of water in it and set aside. Remove dough from the refrigerator and roll out on a floured surface until its about 1/16-1/8 of and inch thick. Cut 4” circles using a large cookie or biscuit cutter. If you don’t have a large enough cutter, you can use the top of a bowl and a paring knife. Place the circles on a parchment lined baking sheet.
Dip your finger in water and moisten the outer edge of all of the circles. Put about 1 tablespoon of the chia jam in the center of each circle, spreading the jam out a bit, but leaving about 1/2 inch boarder. Top the jam with strawberry slices, overlapping in a circular pattern. Fold the dough up and onto itself, crimping 4-6 times. Sprinkle the gallets with a bit of granulated sugar.
Bake the gallets in a 400* F oven for 26-32 minutes or until the pie crust is nicely browned on the bottom.
For the Chantilly Cream: Remove from the fridge and open the can. The cream will have risen to the top and will be form. Scoop just the cream from the top of the can into a bowl. Break the cream up with a whisk adding a bit of the water from the bottom of the can as needed to help smooth out the cream- I used about 2 tablespoons. Add 2 tablespoons of powdered sugar and whisk until light.
Top gallets with the Chantilly cream upon serving. Enjoy!