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Strawberry Galette

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Something magical happens to pastry in a wood fired oven- incredible flakiness is achieved in the dry heat environment- and this strawberry galette is a great way to see for yourself! Top with a good dollop of whipped cream or ice cream…

 

1

To make the pastry, place the butter, flour and salt in bowl and rub together with your finger tips until a fine crumb consistency is achieved. Add a splash of water and work to form a dough (if it’s still too crumbly add a touch more water). Wrap the dough in clingfilm and leave to rest in the fridge for at least an hour and up to 3 days.

2

Remove the rested dough from the fridge and, as it is coming to room temperature, make the filling by combining all the ingredients in a bowl and, using your hands, mix together well.

3

Roll the pastry out to around a 30cm circle (ish! Thankfully galette’s can be any shape when rolled out really!) and transfer to a tray lined with parchment paper.

4

Spoon over the filling leave a 1cm gap all around the outside before folding over the sides to trap in the filling. Brush the edge all over with a beaten egg and sprinkle all demerera sugar.

5

Your oven needs to be fully saturated but with no flame presence – you’re looking for a floor temperature of around 240 degrees. Pop the tray into the oven before putting on the door. Cook for 35 minutes (but check every 10 to ensure it’s cooking well).

6

Transfer the gallette to a serving plate and serve with cream or ice cream.

Serves
2-4
Oven Temp.
240
Ingredients
For the pastry;
  • 250g Plain Flour
  • 125g Unsalted Butter, diced
  • Pinch of salt
  • Splash of water
For the filling;
  • 500g Strawberries
  • 1 Lemon, juice and zest
  • 2 1/2 Tbsp Golden Caster Sugar
  • 1/2 Tbsp Plain Flour
  • Pinch of salt
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