Test the level of your fruits’ sweetness prior to using them in a recipe that only calls for 2 tablespoons of sugar. ‘Cause if you don’t, you might end up with a very pretty but NOT very tasty Strawberry Galette. :(
I learned my lesson. I made an apple galette last night and had to add more sugar. No photos of that one the kids were standing at the ready with plates and spoons. :)
Strawberry Galette adapted from Eat & Be Happy
1 2/3 cups plain flour
3 tsp sugar
1/2 tsp salt
150g or 5.3 oz unsalted butter, cubed
2 to 4 tbsp iced water
2/3 cup ground almonds, lightly toasted (I ground my almonds in the food processor)
1 tbsp plain flour
1 pint of strawberries
2 tbsp sugar (check the sweetness of your strawberries and add to taste)
- To make the pastry Combine the flour, sugar and salt in a bowl. Rub the cold butter in until a loose mixture forms. Add the cold water, a tablespoon at a time, until a loose dough forms. Wrap the dough in plastic wrap and let it chill in the fridge for at least an hour. Or buy it like I did. :)
- To make the filling Combine the ground almonds and flour; set it aside. Take the stems off the strawberries , halve them and gently combine them with the sugar.
- Preheat the oven at 200C or 392F. Line a baking tray with baking paper. Roll the pastry out into a 9 inch circle. Spoon the almond mixture into the centre of the pastry. Spread the almond mixture evenly, leaving a 3 inch border. Place the strawberries on top of the almond filling. Wrap the pastry edges over the strawberries. I brushed mine with some cream and sprinkled turbinado sugar for added crunch.
- Bake the galette for about 20 to 25 minutes until the pastry is golden brown. Top with some lightly sweetened whipped cream. Serves 6