STRAWBERRY GALETTE
One of my favourite ways to enjoy strawberries! It's delicious served both warm with ice cream or cold with yoghurt.
Ingredients
- 200 g plain flour plus extra for sprinkling
- 40 g caster sugar
- pinch of salt
- 125 g vegan or regular butter chilled & diced
- 500 g fresh strawberries
- 2 tbsp icing sugar
- 1.5 tbsp cornflour
- zest of 1 lemon
- 5 tbsp strawberry jam
- olive oil for glazing
- brown sugar for sprinkling
Instructions
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Start by making the pastry. Combine the flour, caster sugar and salt in a mixing bowl. Add the butter and use your fingers to work it into the flour mixture, until you have something which resembles rough breadcrumbs. Add 40ml-60ml of ice-cold water and knead it together very briefly, being careful not to overwork it, until the mixture forms a dough. Gently mould into a disk shape, wrap in clingfilm and refrigerate for 30 minutes.
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Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
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Chop each strawberry lengthways into 3 or 4 slices. Transfer them into a large bowl and combine with the icing sugar, cornflour and lemon zest.
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Place a large sheet of baking parchment on your work surface and sprinkle with flour. Roll the pastry out on top of the baking parchment into a large rough circle about 3-4mm in thickness (don’t worry if it is too large for the baking tray at this point, as you will be folding in the edges).
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Spread the strawberry jam in the centre of the pastry circle, leaving about a 2-inch border the whole way round. Spoon the strawberry mixture on top of the jam (or you can arrange them into a pattern if you prefer!). Gently fold the excess pastry over the filling – you can use the baking parchment underneath to make this easier. Brush the visible pastry with olive oil and sprinkle with brown sugar.
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Transfer the galette, still on the baking parchment, onto a baking tray. Bake for 40-50 minutes, until the pastry is golden and the filling is bubbling. Allow to rest for 15 minutes before serving. It’s delicious on its own, or with yoghurt/ice cream.
Want more easy vegan dessert recipes? Try this Rhubarb & Ginger Frangipane.
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