Ingredients
Flaky Pie Pastry
- 5 tablespoons cold unsalted butter, cubed
- 3 tablespoons cold vegetable shortening
- 220 grams (1 ¾ cups + 2 teaspoons) plain or all-purpose flour
- 1 tablespoon sugar, optional
- ¼ teaspoon salt
- 60 ml (4 tablespoons) ice water
- Flaked almonds
- 1 egg beaten for egg wash
Strawberry Filling
- 600 grams strawberries
- 60 grams (4 tablespoons) granulated sugar
- 2 teaspoons cornstarch
Instructions
Make the crust
- In a large mixing bowl, combine the flour, sugar and salt. Add the butter cubes and shortening pieces over the flour mixture.
- Using a pastry blender, fork or your fingers, work the butter and shortening into the flour until the mixture forms small, coarse crumbs resembling small peas.
- Drizzle ice water over the mixture and toss with the fork until the dough is evenly moist and begins to form large clusters, but doesn't form a ball.
- Use your hands to gently work the dough just enough to form a ball. If the dough feels too dry to come together, add a few drops of water at a time to help bring it together.
- Shape the dough into a flat disc and wrap it tightly in cling film. Refrigerate for at least 1 hour or overnight.
Strawberry Filling
- In a large mixing bowl, combine the strawberry chunks, sugar, lemon juice, and cornstarch. Let the mixture sit for 30 minutes to allow the sugar and lemon juice to draw out the fruit’s natural juices. I like to let the fruit sit as long as I can, as it helps pull out a lot of the juices.
- Drain the juice and reduce it in a saucepan until it forms a thickened syrup. Set aside.
Assemble Strawberry Galette and Bake
- Preheat oven to 180°C/200°C/400°F. Line a large baking pan with parchment paper or baking paper.
- Remove the dough from the fridge and let it sit at room temperature for 10 minutes to soften.
- Lightly flour a work surface. Roll out the dough into a 12-inch (30cm) circle, dusting with more flour as needed. The circle doesn't have to be perfect. You can trim off any ragged edges to make a clean, even circle, if you like. Carefully use the rolling pin to transfer the dough onto the prepared baking sheet.
- Spoon the strawberry filling into the centre, leaving a 2-inch (5cm) border. Gently fold the pastry over the filling, creating soft pleats around the edges.
- Crack the egg into a small bowl and whisk until well combined. Brush the egg wash gently over the pleated edges and sprinkle flaked almonds.
- Bake in the oven for 30-35 minutes, rotating halfway to ensure the galette bakes evenly.
- Transfer to a wire rack and leave to cool for 10 minutes before slicing and serving. Serve warm or at room temperature
Nutrition Information
Calories: 1220kcal | Carbohydrates: 149.9g | Fat: 68.1g | Saturated Fat: 24.2g | Cholesterol: 97mg | Sodium: 1674mg | Potassium: 226mg | Fiber: 3.7g | Sugar: 88.7g | Calcium: 62mg
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi