- Roasted Strawberry Galette.jpg (38.41 KiB) Viewed 426 times
Preparation Time: 15 minutes
Cooking time: 45 minutes
Serves: 6
No nutritional information available.
Ingredients
For the galette:
- 125g (4½oz) plain flour, sieved plus extra for dusting
- Pinch of salt
- 75g (2½oz) unsalted butter, cut into small cubes and cold
- 25g (1oz) ground almonds, sieved
- 40g (1½oz) Zusto
- 1 medium egg yolk, whisked
- 1 tbsp cold water
For the filling:
- 300g (10½oz) strawberries
- 40g (1½oz) Zusto
- 200g (7oz) full-fat cream cheese (at room temperature)
- 2 lemons, zested
- 2 tbsp milk
- 1 tsp ground cinnamon
- A handful of mint leaves (optional)
Method
1. For the galette, in a large bowl add the flour and salt and stir. Add the cubed cold butter and rub together until breadcrumbs are formed. Stir in the ground almonds and Zusto.
2. Add the cold water to the egg yolk, mix. Sprinkle this over the flour mixture and use a table knife to chop in the liquid, then hands to bring together a soft dough.
3. On a clean and dry surface, gently knead the dough together for 1 minute. Shape into a ball and gently pat down to form a disk. Cover and chill for 20 minutes.
4. Moving onto the filling, add half the strawberries to a large bowl, add the Zusto and gently mash. Into the strawberry mash add the cream cheese and lemon zest, lightly mix.
5. Place the chilled pastry between two pieces of parchment paper, roll it out to a 30cm (12in) disk. Leave the bottom piece of parchment in place and remove the top one.
6. Mark out a 2½cm (1in) border around the pastry and add the strawberry mash in the centre. Dot the remaining strawberries over the top and fold in the pastry borders. Brush the pastry with the milk and sprinkle with cinnamon.
7. Place the baking tray into the oven and bake for 10 minutes at 200°C/Fan 180°C/Gas Mark 6, then reduce the temperature to 180°C/Fan 160°C/Gas Mark 4 and bake for another 20 minutes until the pastry is golden.
8. Remove from the oven and place on a cooking rack. When ready to serve, sprinkle a few mint leaves to enhance the presentation.
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