Recipe courtesy of Laura Calder
Episode: Reunion Food
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Strawberry Galette
Total:
50 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate
Total:
50 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Pastry: 
  • 1 2/3 cup/210 g flour
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2/3 cup plus 1 tablespoon/150 g butter, cut into pieces
  • 2 to 4 tablespoons ice-cold water
Filling:
  • 1/2 cup/50 g ground almonds, lightly toasted
  • 1 tablespoon flour
  • 1/4 cup/55 g sugar, plus more for dusting strawberries
  • 1 1/2 pounds/675 g strawberries, hulled and halved if large
  • Sweetened flavored whipped cream, for serving

Directions

Heat the oven to 400 degrees F/200 degrees C. 

For the pastry: Mix the flour, sugar, and salt. Add the butter and work with the fingers to a crumbly texture. Mix the water in quickly until the dough just holds together. Pat into a disk, wrap and refrigerate half an hour. 

Mix the almonds, flour and sugar. Roll out the chilled dough into a circle and set on a baking sheet. Spread the almond mixture over, leaving a 3 inch/7.5 cm margin. Toss the strawberries with the additional sugar and arrange on top. Fold the edges of the galette dough up over the berries and bake until the crust is crisp and golden, 20 to 25 minutes. Serve warm with sweetened whipped cream, flavored with vanilla or cinnamon.

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