Strawberry Galette
Author: ©MakeMineLemon adapted from Laura Calder
- PASTRY:
- 1⅔ cup/210 g flour
- 2 teaspoons sugar
- ½ teaspoon salt
- ⅔ cup plus 1 tablespoon/150 g butter, cut into pieces
- 2 to 4 tablespoons ice-cold water
- FILLING:
- ½ cup/50 g ground almonds, lightly toasted
- 1 tablespoon flour
- ¼ cup/55 g sugar, plus more for dusting strawberries
- 1½ pounds/675 g strawberries, hulled and halved if large
- Sweetened flavored whipped cream, for serving
- Mise En Place ~ Gather Ingredients
- Heat the oven to 400 degrees F/200 degrees C.
- For the pastry:
- Mix the flour, sugar, and salt. Place in the refrigerator so it will be cold.
- Cube the butter; Place in the refrigerator so it will be cold.
- Place dry ingredients and cubed butter in a food processor; pulse until crumbly.
- Add water quickly. Pulse just until it forms a ball.
- Shape into a disk, wrap; refrigerate half an hour.
- Combine ground almonds, flour and sugar.
- Roll out the chilled dough into a circle; set on a baking sheet.
- Spread the almond mixture over, leaving a 3 inch/7.5 cm margin.
- Toss the strawberries with the additional sugar; arrange on top.
- Fold the edges of the galette dough up over the berries.
- Bake until the crust is crisp and golden, 20 to 25 minutes. (Mine took 40 minutes – so pay attention to the browning and crispness.)
- Serve warm with sweetened whipped cream or crème fraîche or vanilla ice cream.
- Happy Mother’s Day.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/strawberry-galette/
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