Ingredients
CRUST
FILLING
TO SERVE
Method
- To make the crust, add the flour, sugar, and salt to a food processor and pulse to combine. Add in the butter, pulse until small crumbs form, then with the food processor running, pour in the water, only processing until the dough forms.
- Scrape the dough out of the food processor with a rubber spatula then quickly form it into a small disc. Wrap tightly in plastic wrap and place in the fridge for 1 or more hours.
- Meanwhile, prepare the filling. In a bowl, combine all the filling ingredients, except the almond meal, and set aside.
- After the dough has been in the fridge for an hour or more, preheat the oven to 200°C. Remove the dough from the fridge and place between 2 sheets of baking paper, then carefully roll out to form a rectangle.
- Remove the top sheet of baking paper then place the dough (still on the bottom piece of baking paper) onto a baking tray. Spread the almond meal over the dough, leaving a 5cm border, then pour the strawberry filling on top.
- Now, fold over the sides of the galette to make a raised border. The dough will be a little bit sticky, so use a small, sharp knife to peel the edges away from the baking paper. After you have folded over the first edge, rotate the galette, do another fold, and continue until you’re back to where you started. Brush the crust with extra melted butter (or olive oil or milk) then sprinkle with raw sugar (optional).
- Place the galette in the oven and bake for 10 minutes. Turn the oven down to 175°C, then bake for a further 30–35 minutes. Serve immediately with ice cream.
