500gFresh Queensland Strawberries, hulled and sliced
80gCaster Sugar
Zest of 1/2 Lemon
Squeeze of Lemon Juice
2tbspCornflour
Glaze:
1Egg
1tbspMilk
Light Brown or Raw Sugar
To Serve:
Chopped Pistachio Nuts
Ice Cream, Fresh Thick Cream or Greek Yoghurt
1
Preheat oven to 180°C (350°F).
2
Place the flour, butter, sugar & salt in a food processor. Pulse in the food processor until the mixture resembles breadcrumbs.
3
Add the two egg yolks & vanilla bean paste whilst blending, then add 3-4 tbsp of chilled water until the mixture comes together.
4
When the mixture just combines, stop the processor & form a disc in your hands.
Wrap in cling wrap & chill in the refrigerator for 1 hour.
5
Line a baking sheet with parchment paper.
6
Place the strawberries, sugar, lemon zest, lemon juice and cornflour into a bowl and toss to combine.
7
Roll out pastry onto a lightly floured sheet of baking paper on a benchtop to shape of approx 35-40cm circle and around 3-4mm thick.
8
Sprinkle the almond base over the centre of the pastry.
9
Arrange the strawberry mixture on top, in the centre of the pastry, leaving a 5cm border around the edge. Softly fold the pastry edges over the strawberry mixture.
10
Gently transfer the galette, on the paper, onto a baking tray and place in the pastry for 15 minutes (this allows it to hold its shape better in the oven).
11
Combine the glaze ingredients - egg and milk in a small bowl. Using a pastry brush, brush over the edges of the pastry and then sprinkle with raw sugar.
12
Bake for 35-40 mins or until light golden.
13
Brush the strawberry mixture with any tray juices. Transfer the galette to a serving plate. Sprinkle with pistachios.
Serve warm with desired toppings.
Ingredients
Pastry:
250gPlain Flour
125gChilled Salted Butter, chopped
100gCaster Sugar
2Fresh Egg Yolks
1pinchSalt
34tbspChilled Water
1tspVanilla Bean Paste
Almond Base:
50gAlmond Meal
50gCaster Sugar
1tbspPlain Flour
Strawberry Filling:
500gFresh Queensland Strawberries, hulled and sliced
80gCaster Sugar
Zest of 1/2 Lemon
Squeeze of Lemon Juice
2tbspCornflour
Glaze:
1Egg
1tbspMilk
Light Brown or Raw Sugar
To Serve:
Chopped Pistachio Nuts
Ice Cream, Fresh Thick Cream or Greek Yoghurt
Directions
1
Preheat oven to 180°C (350°F).
2
Place the flour, butter, sugar & salt in a food processor. Pulse in the food processor until the mixture resembles breadcrumbs.
3
Add the two egg yolks & vanilla bean paste whilst blending, then add 3-4 tbsp of chilled water until the mixture comes together.
4
When the mixture just combines, stop the processor & form a disc in your hands.
Wrap in cling wrap & chill in the refrigerator for 1 hour.
5
Line a baking sheet with parchment paper.
6
Place the strawberries, sugar, lemon zest, lemon juice and cornflour into a bowl and toss to combine.
7
Roll out pastry onto a lightly floured sheet of baking paper on a benchtop to shape of approx 35-40cm circle and around 3-4mm thick.
8
Sprinkle the almond base over the centre of the pastry.
9
Arrange the strawberry mixture on top, in the centre of the pastry, leaving a 5cm border around the edge. Softly fold the pastry edges over the strawberry mixture.
10
Gently transfer the galette, on the paper, onto a baking tray and place in the pastry for 15 minutes (this allows it to hold its shape better in the oven).
11
Combine the glaze ingredients - egg and milk in a small bowl. Using a pastry brush, brush over the edges of the pastry and then sprinkle with raw sugar.
12
Bake for 35-40 mins or until light golden.
13
Brush the strawberry mixture with any tray juices. Transfer the galette to a serving plate. Sprinkle with pistachios.
Serve warm with desired toppings.
