Strawberry Galette
With its free-form pastry crust, making a galette is much easier to bake than a fruit pie. This strawberry galette uses fresh strawberries.
Ingredients
Pastry
- ⅔ cup all-purpose flour
- ⅔ cup spelt flour
- 2 tbsp icing sugar
- pinch salt
- ½ cup cold butter cubed
- ¼ cup cold water
Strawberry Filling
- 2 ½ cups strawberries roughly chopped
- 5 tbsp raw sugar
- 1 ½ tbsp cornstarch
- ½ tsp vanilla powder
- ¼ cup almond flour
- 1 egg
- splash milk
- 1 tbsp granulated sugar
To Serve
- vanilla ice cream optional
Instructions
- Pastry: In bowl, mix together all-purpose flour, spelt, icing sugar and salt. Crumble in butter using fingers or 2 knives. Drizzle in water, stirring with fork until dough comes together. Wrap in plastic wrap and refrigerate for 1 hour.
- Filling: Preheat oven to 350°F. In bowl, toss strawberries with sugar, cornstarch and vanilla powder. Set aside.
- On lightly floured surface, roll out dough to 3- to 4-mm thickness. Using plate or bowl, cut out eight 13-cm circles. Arrange on parchment-paper-lined baking sheet. Sprinkle 11⁄2 tsp of the almond flour over each circle. Top with the strawberry mixture, leaving a border around the edge. Fold over pastry edge, lightly pressing to keep dough in place. Freeze for 10 minutes.
- In small bowl, whisk egg with milk; brush over pastry, then sprinkle pastry with sugar. Bake galette until edges are golden brown and filling is bubbly, 25 to 30 minutes. Serve with vanilla ice cream.
Notes
Tip: This recipe makes eight small galettes. To make a large galette, simply roll the pastry dough into one 3-mm-thick round and follow the recipe, baking for 45 to 50 minutes.