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strawberry galette

Strawberry Galette

Aimee Field
A beautiful strawberry galette, full of rustic charm! Perfect still slightly warm from the oven with a scoop of ice cream.
Prep Time 45 minutes
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 2 hours 20 minutes
Course Dessert
Cuisine French
Servings 8 Slices

Ingredients
  

Pate Brisee

  • 250 g plain flour
  • 1 tsp salt
  • 40 g caster sugar
  • 125 g unsalted butter cold and cubed
  • 125 ml water ice-cold

Filling

  • 75 g ground almonds
  • 1 lemon zest and juice
  • 1 1/2 tbsp cornflour
  • 350 g strawberries hulled and halved
  • 50 g caster sugar

Glaze

  • 1 medium egg
  • 1 knob of butter
  • caster sugar for sprinkling

Instructions
 

  • For the pastry: Add the flour, salt and caster sugar to a large bowl and rub in the butter by hand until it resembles breadcrumbs. Then pour in the water and knead slightly until you have a uniform dough – it will be very sticky! Flatten the dough into a disc, wrap in clingfilm and place in the freezer for at least an hour.
  • Preheat the oven to 200C/180C Fan and line a baking tray with baking paper. Remove your pastry from the freezer and roll out into a large circle directly onto the baking paper- it doesn’t matter too much how even the circle is, your galette can be rustic.
  • For the filling: Spread the ground almonds onto the pastry in a even circle, making sure to leave roughly a 2inch gap round the sides.
  • In a small bowl, mix the cornflour and lemon juice together to create a paste. Then pour this into a bowl with the strawberries, caster sugar and lemon zest and mix together thoroughly. Pile the strawberry mixture on top of the ground almonds, then fold the sides of the pastry up. You want to leave a decent amount of the strawberry mixture uncovered.
  • For the glaze: Finally, beat the egg in a small bowl, and using a pastry brush wash over the pastry a few times. Sprinkle the pastry with some sugar and then add a few knobs of butter over the strawberry mixture.
  • Bake for 35minutes until golden brown and the filling is bubbling. Leave on the baking tray to cool and enjoy slightly warm.

Notes

Will keep well for 2-3 days in an air-tight container in the fridge. 
Keyword french baking, galette, mint, rough puff pastry, strawberry