A light and crispy galette using fresh seasonal fruit, with a little balsamic kick.
Prep Time20 minutesmins
Cook Time30 minutesmins
Chilling time1 hourhr
Course: Cakes and pastries
Cuisine: French
Keyword: balsamic, galette, strawberry
Servings: 6servings
Ingredients
Pastry dough
175gplain flour
1tspsalt
125gbutter
40mlcold water
1tbspsugar(optional)
Filling
250gstrawberries
2tbspcaster sugar
1tspbalsamic vinegar
Topping
1eggscrambled
1tbspsugar(optional)
Instructions
In a food processor, add the flour, salt and butter and blitz until it resembles coarse sand.
Add the water, blitz again until it starts forming clumps.
Remove from the food processor and quickly form into a ball. Wrap the ball in cling wrap and chill in the refrigerator for an hour.
Pre-heat the oven to 190°C (fan forced).
Roll out the chilled dough to about 3mm thickness. Use a bit of flour to prevent it from sticking to your workbench. Carefully place it on a lined baking tray,
Cut the strawberries into medium size pieces (I quartered mine, but it depends on the size of your strawberries. Chunky is good!)
Place the cut fruit into the centre of the rolled out dough. Sprinkle with sugar and a good drizzle of balsamic.
Fold and crimp the edges over the strawberries, making sure there are no gaps or or tears where the juices of the fruit could leak.
Brush the edges with the egg-wash, and if you like a bit of a sugar crust, sprinkle them with regular sugar (not castor sugar). Bake for 30-35min until golden brown.