zoom Strawberry & almond galette
  • Save to your scrapbook
  • Save to your scrapbook

    Strawberry & almond galette

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Strawberry & almond galette

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Serves: 6 - 8

    Ingredients

    320g ready-rolled pastry sweet shortcrust sheet
    650g strawberries, of similar size, hulled and halved
    Finely grated zest ½ orange
    50g granulated sugar
    A pinch of salt
    1 tbsp orange Muscat dessert wine
    75g Doria Amaretti biscuits, crushed into fine crumbs
    25g unsalted butter, melted
    2 tbsp caster sugar
     

    Method

    1. Preheat the oven to 220°C, gas mark 7. Remove the pastry from the fridge. Toss 500g of the strawberries in a bowl with the orange zest, granulated sugar, salt and wine.

    2. Unroll the pastry onto a large baking sheet, leaving it on the parchment it comes with. Scatter the amaretti over the pastry leaving a 4cm border around the edge. Pack the fruit in tightly, overlapping, neat rows on top, cut-side up. Drizzle over any remaining sugar mixture. Fold the pastry border in around the fruit.

    3. Brush the pastry edge with melted butter and sprinkle with about 1 tsp of caster sugar, then repeat this process twice more. Bake the galette for 10 minutes, then lower the oven temperature to 200°C, gas mark 6 and bake for a further 20-30 minutes until golden. Leave to cool.

    4. Slice the remaining strawberries into a pan with 2 tbsp water. Cover and warm over a low heat for 5 minutes or until very soft. Press through a sieve and return to the pan with the remaining 1 tbsp caster sugar. Simmer gently until reduced to a very thick syrup. Brush over the fruit. Serve with vanilla ice cream or whipped cream.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary