Rustic Strawberry Galette

A rustic free-form tart that looks like it came from a French patisserie. The rough edges are the point.

55 minServes 6Medium

Strawberry

Peak strawberry season, when the berries are sweet enough to need very little sugar.

Photo coming soon

Serves 6

Ingredients

for the pastry:
200gplain flour
130gcold butter, cubed
2 tbspcaster sugar
3-4 tbspice cold water
for the filling:
500gfresh strawberries, hulled
2 tbspsugar
1 tbspcornflour
1egg, beaten, for glazing

Method

1Make pastry: combine flour, sugar and butter. Rub until the mixture resembles coarse breadcrumbs. Add water a tablespoon at a time until it just comes together. Wrap and chill 30 minutes.
2Preheat oven to 200°C / 400°F.
3Toss strawberries with sugar and cornflour.
4Roll pastry into a rough circle on baking paper, about 30cm. Pile strawberries in the centre leaving a 5cm border.
5Fold the pastry edges up over the fruit, pleating as you go. Brush pastry with egg.
6Bake 35-40 minutes until pastry is deep golden and fruit is bubbling.

Tips

The rough, imperfect look is correct. Galettes are meant to look like they were made by someone who could not be bothered with a tart tin.

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