Strawberry Galette
Indulge in the perfect summer dessert with this irresistible strawberry galette recipe. Bursting with fresh strawberries and a dairy-free buttery crust, it is topped with balsamic glaze and fresh basil. A favourite for any occasion.
Equipment
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Ingredients
FOR THE PASTRY:
- 250 g plain flour
- 50 g dark brown sugar
- 1/2 tsp salt
- 110 g cold dairy-free butter (see note 1)
- 2 to 4 Tbsp ice-cold water
FOR THE TOPPING:
- 4 Tbsp ground almonds
- 450 g strawberry
- 2 Tbsp golden caster sugar
- 1 Tbsp corn flour
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 Tbsp almond milk
- 1 Tbsp dark brown sugar
FOR THE BALSAMIC GLAZE:
- 60 ml balsamic vinegar (see note)
- 1 Tbsp dark brown sugar
- Few basil leaves
Instructions
- To make the pastry: Mix the flour, dark brown sugar, and salt in a large mixing bowl. Using your fingertips, rub the butter in the flour mixture until it resembles coarse crumbs. Working 1 tablespoon of ice-cold water at a time, mix the dough until it comes together as a ball. Wrap the dough in cling film and leave it to rest in the fridge for 1 hour.250 g plain flour, 50 g dark brown sugar, 1/2 tsp salt, 110 g cold dairy-free butter, 2 to 4 Tbsp ice-cold water
- Preheat the oven to 400°F / 200°C / 180°C Fan
- Using a rolling pin, roll out the dough between two sheets of parchment paper to a circle of 28 to 30 cm (11 to 12 inches) in diameter and 6mm (1⁄4 inch) thick. Remove the top parchment paper and transfer the pastry to an oven tray. (see note 2)
- Scatter the ground almonds on top of the pastry, leaving a 5 to 8 cm border (2 to 3 inches) all around.4 Tbsp ground almonds
- Hull and cut the strawberries in half lengthwise. Mix the strawberries, caster sugar, corn flour, lemon juice, and vanilla extract in a medium bowl.450 g strawberry, 2 Tbsp golden caster sugar, 1 Tbsp corn flour, 1 Tbsp lemon juice, 1 tsp vanilla extract
- Tip the fruit mixture on top of the almonds. Fold the dough inward to create a border. Brush the border with almond milk and sprinkle 1 Tbsp of dark brown sugar around the edge.1 Tbsp almond milk, 1 Tbsp dark brown sugar
- Bake for 25 minutes until the crust is golden.
- When done remove the galette from the oven and leave to cool down.
- Prepare the glaze while the galette has cooled down. Place the balsamic vinegar and sugar in a small saucepan over medium-high heat. Bring to a gentle boil and stirring from time to time, reduce by half to about 2 tablespoons. The liquid should coat the back of a spoon. The glaze will thicken as it cools down so make sure not to reduce it too much. Remove from the heat and leave to cool down.60 ml balsamic vinegar, 1 Tbsp dark brown sugar
- Drizzle over the strawberry galette before serving. Top with fresh basil.Few basil leaves
Notes
- Butter: you can use cold dairy-free butter or conventional butter cut into small squares.
- Rolling out the pastry: to make it easier cut out the bottom parchment paper to match the size of the galette given in step 3.
Nutrition
Serving: 1servingCalories: 311kcalCarbohydrates: 44gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 2gSodium: 246mgPotassium: 146mgFiber: 2gSugar: 16gVitamin A: 7IUVitamin C: 34mgCalcium: 34mgIron: 2mg