DifficultyIntermediate

Strawberry Galette Recipe and photography by Megann Evans

Yields1 Serving
Prep Time1 hr 15 minsCook Time40 minsTotal Time1 hr 55 mins
Pastry:
 250 g Plain Flour
 125 g Chilled Salted Butter, chopped
 100 g Caster Sugar
 2 Fresh Egg Yolks
 1 pinch Salt
 34 tbsp Chilled Water
 1 tsp Vanilla Bean Paste
Almond Base:
 50 g Almond Meal
 50 g Caster Sugar
 1 tbsp Plain Flour
Strawberry Filling:
 500 g Fresh Queensland Strawberries, hulled and sliced
 80 g Caster Sugar
 Zest of 1/2 Lemon
 Squeeze of Lemon Juice
 2 tbsp Cornflour
Glaze:
 1 Egg
 1 tbsp Milk
 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:
 250 g Plain Flour
 125 g Chilled Salted Butter, chopped
 100 g Caster Sugar
 2 Fresh Egg Yolks
 1 pinch Salt
 34 tbsp Chilled Water
 1 tsp Vanilla Bean Paste
Almond Base:
 50 g Almond Meal
 50 g Caster Sugar
 1 tbsp Plain Flour
Strawberry Filling:
 500 g Fresh Queensland Strawberries, hulled and sliced
 80 g Caster Sugar
 Zest of 1/2 Lemon
 Squeeze of Lemon Juice
 2 tbsp Cornflour
Glaze:
 1 Egg
 1 tbsp Milk
 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.

Strawberry Galette

Simple to make and even easier to enjoy, this Strawberry Galette will win over even the fussiest dessert-lover!

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Recipe developed & photographed by Megann Evans

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