Strawberry Galette
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 1.5 hours resting/chilling time
Cooking time: 30 minutes
Serves: 6-8 people
For Pastry:
- 200g/7ozs. butter, chilled and cubed
- Pinch salt
- 2 cups/300g/10.6ozs plain all purpose flour
- 75g/2.7ozs. sour cream
For Filling:
- 500g/1.1lbs strawberries, hulled
- 1/2 cup/110g/3.9ozs. caster or superfine sugar
- 1 teaspoon vanilla bean paste
- Egg yolk for glaze
- 1/4 cup/55g/2ozs. raw sugar
Step 1 - Place the butter, salt and flour in a bowl of a food processor and pulse to create fine breadcrumbs. OR you can also do this without a food processor by rubbing the butter into the flour and salt using your fingers. Add the sour cream and either pulse or knead it into the mixture to form a smooth dough. Roll into a ball and then flatten out and wrap in cling film and refrigerate for 1 hour.
Step 2 - While it is chilling, slice the strawberries and mix with the sugar and allow to steep. The strawberries will release their juices over the next hour. Strain the strawberries over a sieve and collect and reserve the juices to serve with the galette.
Step 3 - Take the pastry out of the fridge. If you've left this in the fridge for an hour it should be ok to roll out as is but if you've left it overnight in the fridge, give it 15 minutes or so to come to temperature (roughly, depending on the ambient temperature of your kitchen).
Step 4 - Have a sheet of parchment ready and place the pastry ball in the centre. Place the clingwrap that you used to cover it over it and roll out into a larger disc (you need the cling wrap to help it roll or it will stick the your rolling pin). You want to roll it out around 30cms/1 foot in diameter. Use a knife or pizza cutter to trim it into a neat, even-ish circle. Place the strained strawberries into the centre leaving a gap of around 5cms/2 inches around the edge. Gently gather the pastry and fold it over to create a folded over section on the outside rim of the galette. Brush with egg yolk and sprinkle the edges with the raw sugar. Then sprinkle the rest of the raw sugar over the strawberries. Place in the freezer for 30 minutes to firm up. Preheat oven to 180C/350F.
Step 5 - Bake the galette in the oven for 30 minutes. Allow to cool for 15 minutes and then serve with double or clotted cream and the reserved strawberry sauce.