Strawberry and Elderflower Galette
Ingredients
Galette dough
- 190g (1 1/2 cups) all-purpose flour
- 20g (2 tbsp) caster sugar
- 1/4 teaspoon salt
- 60g (1/4 cup) cold butter, cubed
- 60 ml (4 tbsp) ice-cold water
- egg wash for brushing the edges
- 35g (4 tbsp) almond slices
Filling
- 400g fresh strawberries, washed and dried
- 60g (1/3 cup) sugar of choice
- 1 tsp vanilla bean paste or extract
- 1 tbsp lemon zest (1 organic lemon)
- juice of 1/2 lemon (30ml)
- 1 tbsp cornstarch
- 2-3 elderflower sprigs
Preparation
In a bowl, mix flour, sugar, and salt, then cut in cold butter until the mixture resembles coarse crumbs
Add ice-cold water to the dough mixture and stir until it forms a ball, then chill in the refrigerator for at least 30 minutes
In another bowl, combine strawberries, sugar, vanilla, lemon zest, lemon juice, cornstarch, and elderflower sprigs to make the filling
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper
Roll out the chilled dough on a floured surface into a rough circle, spread the filling in the center leaving a border, and fold the edges over the filling
Brush the folded edges with egg wash and sprinkle with almond slices
Bake for 25-30 minutes or until the galette is golden brown and the filling is bubbling
Remove from the oven and let cool slightly before serving
