Strawberry Galette Recipe
How to make a Strawberry Galette
Method
- Cut off the corners of the pastry to create a rough 25cm circle. Place onto a flat baking sheet lined with baking paper and refrigerate.
- Place the sliced strawberries into a mixing bowl with the sugar, vanilla and mandarin zest and stir well. Leave for 20 minutes to allow the strawberries to release their juice. Place into a strainer, sitting over a bowl for 10 minutes, reserving the juices.
- Preheat oven to 180°C (160°C fan-forced). Place the strained strawberries into a mixing bowl and toss well with the cornflour. Pile onto the pastry circle, leaving a 3cm clear border. Gently fold the outside of the pastry circle inwards to enclose the edge of the filling. Brush the exposed pastry edge with egg yolk and sprinkle with raw sugar. Bake for 35-40 minutes or until golden brown and cooked through on the base. Cover the galette loosely with foil for the last 10 minutes if necessary to prevent the strawberries from burning.
- Meanwhile, place the reserved strawberry juices into a small pan and reduce over a medium-high heat for 2 minutes or until syrupy.
- Transfer the galette to a serving board and drizzle with the reduced syrup. Serve with vanilla ice cream (or yogurt).
Tip: The raw sugar on the pastry edge is optional, but it does create a lovely, sweet crunch. If you don’t have raw sugar, you can use caster sugar.
Optional: You can serve on its own, with ice cream or your favourite yogurt or non-dairy dessert.