Strawberry Galette by @millsandbuns

2h40
Medium

8 servings

🌾

240 g

Flour

🍚

50 g

Icing Sugar

🧈

100 g

Butter

🥛

45 ml

Milk

🍓

250 g

Strawberries

🍬

31 g

Caster Sugar

🍋

15 ml

Lemon Juice

🌰

15 g

Almond Flakes

🥛

Milk

Preparation Steps

  1. Step 1/14

    Weigh 240 g all-purpose flour and 50 g icing sugar into a large mixing bowl.

    all-purpose flour
    icing sugar
    🥣mixing bowl
    ⚖️measuring scale

  2. Step 2/14

    Add 100 g cold cubed unsalted butter. Rub it into the dry ingredients until the mixture resembles wet sand.

    unsalted butter
    all-purpose flour
    icing sugar
    🥣mixing bowl
    🔪pastry cutter

  3. Step 3/14

    Pour in 45 ml cold milk. Pinch the mixture together just until a dough forms.

    milk
    🥣mixing bowl

  4. Step 4/14

    Flatten the dough into a disc and wrap it in parchment paper.

    📜parchment paper

  5. Step 5/14

    Chill the wrapped dough in the refrigerator for 120 minutes.

  6. Step 6/14

    Chop 250 g fresh strawberries into bite-size pieces.

    fresh strawberries
    🔪knife
    🥣mixing bowl

  7. Step 7/14

    Toss the chopped strawberries with 2 to 3 tablespoons caster sugar and 1 tablespoon lemon juice.

    fresh strawberries
    caster sugar
    lemon juice
    🥣mixing bowl
    🥄spoon

  8. Step 8/14

    Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

    🍪baking sheet
    📜parchment paper

  9. Step 9/14

    Roll the chilled dough into a roughly 30 cm (12 in) circle between two sheets of parchment paper.

    🪵rolling pin
    📜parchment paper

  10. Step 10/14

    Transfer the rolled dough to the lined baking sheet. Spoon the strawberry filling into the center, leaving a 5 cm (2 in) border.

    fresh strawberries
    🍪baking sheet
    🥄spoon

  11. Step 11/14

    Fold the exposed dough border over the strawberry filling, overlapping the pleats as needed.

    🍪baking sheet

  12. Step 12/14

    Brush the folded pastry edge lightly with a small amount of milk. Sprinkle 15 g almond flakes over the pastry and filling.

    milk
    almond flakes
    🖌️pastry brush
    🍪baking sheet

  13. Step 13/14

    Bake the galette at 180°C (350°F) for 20 to 25 minutes. Remove it when the crust is golden and the strawberry juices are bubbling.

    🍪baking sheet

  14. Step 14/14

    Cool the galette on the baking sheet for at least 10 minutes before slicing and serving.

    🍪baking sheet
    🔪knife

Composition

Ingredients

Types

Sweeteners, Dairy, Fruit, Nuts

Ingredients

Flour, Icing sugar, Butter, Milk, Strawberries, Caster sugar, Lemon juice, Almond flakes

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Egg-free

Calories

360 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 50g, Sugars: 21g, Fat: 16g, Saturated fat: 9g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 52mg, Iron: 1.8mg, Potassium: 190mg, Sodium: 20mg

Vitamins

Vitamin C: 29mg, Vitamin A: 180mcg

Preparation

Time Information

Preparation

2 hours 15 minutes

Cooking

25 minutes

Overall

2 hours 40 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, measuring scale, pastry cutter, rolling pin, parchment paper, baking sheet, pastry brush, knife, spoon

Appliances

refrigerator, oven

Type

Type

Type Of Dish

Dessert, Pastry, Tart

Occasions

Summer, Afternoon tea, Brunch, Picnic, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

French, European

Geographic

France, Europe

Various

Aspect

Texture

Flaky, Buttery, Crisp, Juicy, Tender

Flavors

Sweet, Tangy, Buttery, Fruity, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep covered in a cool, dry place,Serve on the day of baking for the crispest pastry), fridge : 3 days (Store in an airtight container,Reheat at 180°C (350°F) for 8 to 10 minutes to crisp the pastry), freezer : 2 months (Wrap individual cooled slices tightly,Freeze in an airtight container,Reheat from thawed until hot and crisp)