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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.
The original recipe with guaranteed success is for 8 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
To shape & bake
How it's done
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.
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.
|Tip:||Take some double cream in a jar for the topping.|
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