Strawberry and Brown Sugar Galette
For the base of this strawberry galette, I suggest a bit of brown sugar cookie-like batter to bake the strawberries on. It adds a really lovely chewy and gooey characteristic to this delicious warm-weather galette.
Ingredients 13
1 quantity flaky dough, see my flaky dough recipe
300 ml sweetened whipped cream, mixed with 150 ml (5 fl oz) crème fraîche
500 g strawberry
2 tbsp raw sugar (demerara sugar)
Cookie Dough
60 g melted butter
110 g brown sugar
1 egg
1 tsp vanilla extract
100 g plain flour (all-purpose flour)
1⁄4 tsp bicarbonate of soda (baking soda)
1⁄4 tsp salt
Egg Wash
1 beaten egg
1 tbsp water
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Method 10
First, roll out your as thinly as possible and keep it cold in the fridge on a piece of baking paper on a tray.
Preheat the oven to 220°C (430°F) with a baking stone on the middle rack.
To make the cookie dough, combine the and in a bowl and beat in the by hand using a wooden spoon. We’re not creaming the butter and sugar like you would for a cake; just mixing it to create a base for the fruit. Add the and the remaining dry ingredients -- , , -- and mix just enough to combine.
Spread the cookie dough out over the base of the , but leave a 3–4 cm (1 1/4–1 1/2 in) edge.
Prepare your egg wash by combining the and in a small bowl. Set aside. Combine the and crème fraîche and set aside.
Slice your thinly and place them on top of the filling in concentric circles, starting from the outside until you reach the centre. Fold the edges over the fruit to create a crust.
Brush the crust with the egg wash and sprinkle with half the . Sprinkle the other tablespoon of sugar on the .
Lift the galette up with the baking paper and carefully place it directly on the preheated baking stone in the oven. Bake for 40 minutes to 1 hour, giving it a few turns every now and then so that it caramelises evenly.
Pull it out onto a flat, overturned tray by carefully pulling the baking paper towards you and sliding the galette onto the tray. Now slide it onto a cooling rack and pull the baking paper out from underneath so it cools and remains crunchy.
Serve warm or at room temperature with a dollop of the prepared cream mixture.
