Strawberry Galette Recipe and photography by Megann Evans
Preheat oven to 180°C (350°F).
Place the flour, butter, sugar & salt in a food processor. Pulse in the food processor until the mixture resembles breadcrumbs.
Add the two egg yolks & vanilla bean paste whilst blending, then add 3-4 tbsp of chilled water until the mixture comes together.
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.
Line a baking sheet with parchment paper.
Place the strawberries, sugar, lemon zest, lemon juice and cornflour into a bowl and toss to combine.
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.
Sprinkle the almond base over the centre of the pastry.
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.
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).
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.
Bake for 35-40 mins or until light golden.
Brush the strawberry mixture with any tray juices. Transfer the galette to a serving plate. Sprinkle with pistachios.
Serve warm with desired toppings.
Ingredients
Directions
Preheat oven to 180°C (350°F).
Place the flour, butter, sugar & salt in a food processor. Pulse in the food processor until the mixture resembles breadcrumbs.
Add the two egg yolks & vanilla bean paste whilst blending, then add 3-4 tbsp of chilled water until the mixture comes together.
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.
Line a baking sheet with parchment paper.
Place the strawberries, sugar, lemon zest, lemon juice and cornflour into a bowl and toss to combine.
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.
Sprinkle the almond base over the centre of the pastry.
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.
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).
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.
Bake for 35-40 mins or until light golden.
Brush the strawberry mixture with any tray juices. Transfer the galette to a serving plate. Sprinkle with pistachios.
Serve warm with desired toppings.
Notes
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