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Thursday, March 31, 2011

Strawberry Galette

Strawberry galette on strawberry mat

Can't help eating off a slice before the photoshoot

Several bloggers brought this wonderful recipe into my culinary world, especially Eatandbehappy making my 'dessert life'  now more interesting.

Galette ( pronounced as 'ge-let' ) is the type of free form French pie that can be quite liberating for haphazard cooks like me.  Ever since my girl had one at school's French day and raved about it, I knew this little secret has to be shared with the whole family.

Due to the amount of salt used, the taste straddles between the sweet and savory, a rather pleasant surprise. I like the amalgam of flavors that bursts in the mouth :  tart, sweet, savory, rich and even gritty.  The aroma of decadence lingered enough without feeling too coy and heavy.

It's definitely a recipe for keeps and special occasions.

Aapted from


1 2/3 cups plain flour, chilled
3 tsp fine sugar
1/2 tsp salt
150g cold butter, cubed
2 to 4 tbsp iced water

2/3 cup ground almonds, lightly toasted
1 tbsp plain flour
1 box of of strawberries
2 tbsp fine sugar

Pastry :

Combine the flour, sugar and salt in the processor. Mix well.

Add the cold butter to the flour and process the mixture crumbs forms.

Add the cold water, a tablespoon at a time, until a loose dough forms. Chill the dough in a plastic bag in the fridge for at least an hour.

Filling :

Combine the ground almonds and flour. Remove strawberries stems , halve them and gently combine them with the sugar.

Preheat the oven at 200C. Line a baking tray with baking paper.

Roll the pastry out into a 9 inch circle. Spoon the almond mixture into the centre of the pastry for waterproofing. Spread the almond mixture evenly, leaving a 3 inch border. Place the strawberries on top of the almond filling. Wrap the pastry edges over the strawberries.

Bake the galette for about 25 minutes or until the pastry is golden brown. Serves 6

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