Strawberry galette with almonds

Strawberry galette with almonds

Total: 1 hr 45 Min. | Active: 40 Min.
vegetarian
Nutritional value / piece: 301 kcal
, Fat: 18 g
, Carbohydrate: 27 g
, Protein: 5 g

In the summer, once strawberry season is under way, my goal is to pack as many strawberries into a recipe as possible. This galette recipe is no exception. The crispy shortcrust pastry combined with the berries is simply delicious. Just add a dollop of double cream for the finishing touch. This galette is also perfect to pack for a picnic.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

200 g light spelt flour
60 g ground cane sugar
1 pinch salt
120 g butter, cut into pieces, cold
1 egg

Topping

2 tbsp ground almonds
250 g strawberries, sliced
1 tbsp ground cane sugar

To shape & bake

1 egg yolk
2 tbsp flaked almonds
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How it's done

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Dough

Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

On a lightly floured surface, roll out the dough into a circle approx. 3 mm thick, transfer to a baking tray lined with baking paper.

Topping

Sprinkle the almonds over the dough, leaving a border of approx. 4 cm. all the way around. Mix the strawberries with the sugar, spread on top of the almonds.

To shape & bake

Fold the edges of the dough in towards the middle, press down gently. Brush the edges with egg yolk and sprinkle with the flaked almonds.

Bake: approx. 35 mins. in the centre of an oven preheated to 200°C.

Good to know
Tip: Take some double cream in a jar for the topping.

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