This rustic dessert is a perfect celebration of everything summer. This delicious galette is layered with frangipane, strawberries and then brushed with strawberry jam to get that glossy glaze.
Perfect to serve after an alfresco dinner or to bring to a BBQ!
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Cal/Serv:
566
Ingredients
For the pastry
300g
plain flour, plus extra to dust
150g
unsalted butter, chilled and cubed
50g
caster sugar
1
medium egg yolk, plus 1 whole egg beaten, to glaze
2Tbsp.
flaked almonds
For the filling
75g
unsalted butter, softened
75g
caster sugar
1
medium egg yolk
1tsp.
almond extract
75g
ground almonds
Finely grated zest 1 lemon
40g
fresh white breadcrumbs
500g
strawberries, hulled and thinly sliced
For the glaze
2Tbsp.
strawberry jam
Icing sugar, to dust
Directions
Step 1For the pastry, pulse flour and butter in a food processor until mixture resembles breadcrumbs (alternatively rub butter into flour using your fingertips). Add sugar and 1tsp fine salt and pulse/mix to combine. Add egg yolk and 2tbsp cold water and pulse/mix with a cutlery knife until just clumping together. Tip on to a lightly floured surface and knead to bring together. Shape into a disc, wrap in clingfilm and chill for 30min.
Step 2Meanwhile make the frangipane. Beat butter and sugar together in a freestanding mixer fitted with a paddle attachment (or using a handheld electric whisk) until pale and creamy. Beat in egg yolk and almond extract. Fold in ground almonds, lemon zest and breadcrumbs. Set aside.
Step 3Roll out pastry on a lightly floured surface into a rough 35cm (131/2in) circle. Transfer to a baking sheet lined with baking parchment. Spread over the frangipane, leaving a 5cm (2in) border around the sides. Arrange strawberry slices over frangipane, then fold in the pastry so it just starts to cover the filling (don’t worry if it looks a little rustic). Chill for 30min.
Step 4Preheat oven to 190ºC (170ºC fan) mark 5. Brush folded pastry with beaten egg and scatter the flaked almonds over the glaze. Bake for 35-40min, or until pastry is deep golden brown.
Step 5When the galette comes out of the oven, heat jam in a small pan over medium heat until loosened. Brush over the strawberries. Lightly dust pastry with icing sugar and serve warm or at room temperature.
Prepare to end of step 1 up to a day ahead. Chill. To serve, allow pastry to soften at room temperature for 5min before continuing recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
