Rustic galette; juicy, sun-kissed strawberries in a flaky, golden crust balance sweetness and tartness. Rubbarb jam adds shine and fruitiness.
– 1 ½ cup all-purpose flour– 4 tablespoon granulated sugar– ¼ teaspoon salt– ½ cup cold butter – 4 tablespoon ice cold water– 14 ounces fresh strawberries – 1 tablespoon granulated sugar– 2 teaspoon cornstarch
Ingredient
Direction
Paste cold butter cubes for a few minutes until crumbly. Put ice water in. Mix. Carefully knead everything into dough.
1
Wrap it in cling film and refrigerate for 30–40 minutes. While waiting, quarter large strawberries and half smaller ones.
2
You can use a dinner plate to get perfect edges. Carefully transfer the dough to the wax or parchment-lined baking tray after cutting around it.
3
Sprinkle cornflour on the galette centre. Filling strawberry. Slice strawberries and place them on the dough centre, leaving a 2-inch border.
4
Cover the fruit with the edges gently folded. Secure filling gently. Try pinching dough to close holes. Brush egg yolk on the galette edges and sprinkle 1 tablespoon brown sugar.
5
Serve with vanilla ice cream and fresh mint leaves. Sprinkle lemon zest on strawberries before baking or lemon juice on the galette to balance the sweetness.