Strawberry Galette
Spoonsparrow strawberry galette: a crisp shortcrust pastry encases aromatic strawberries – easy and quick to make ➪ Here is the recipe
Ingredients
- 125 g spelt flour type 1050 (+ 1 tbsp for working)
- 50 g ground almonds
- 50 g raw cane sugar
- 0.25 tsp vanilla powder
- 1 pinch salt
- 100 g cold butter
- 1 egg yolk
- 2 tbsp cold whipping cream
- 300 g fresh strawberries
- 1 tbsp powdered sugar made from raw cane sugar
Instructions
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1.
Mix flour, almonds, sugar, vanilla powder and salt. Add butter in pieces, egg yolk and cream and knead into a smooth shortcrust dough. Shape into a ball, cover and refrigerate for 30 minutes.
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2.
Line a baking sheet with parchment paper. On a floured surface roll the dough into a circle about 30 cm in diameter.
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3.
Clean, rinse, pat dry and slice strawberries into wedges. Place them in the center of the dough leaving a 2.5–3 cm border. Fold the edge inward over the berries, distribute evenly and press lightly.
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4.
Bake the strawberry galette in a preheated oven at 220 °C (fan‑forced 200 °C; gas: level 3–4) for about 15 minutes until golden brown. Remove from the oven and serve warm or cold dusted with powdered sugar.
