A classic strawberry galette, not so sweet, with beautiful light and flaky pastry crust and a hint of balsamic vinegar.
Every country has their style of dumpling. This version has Australian roots, but while traditionally quark is used for the dough, I’ve replaced it with yoghurt. The custard also has yoghurt in it, so all up, dairy is the hero here! (Recipe written and photo taken for Dairy Australia)