A huge splurge at my local farmers market (mainly because of my inability to walk past amazing produce and just keep my hands in my pockets) resulted in an excess of strawberries this past weekend. When I opened the fridge today I noticed they were looking ever so slightly tired so I set to work to trying to create something….just not sure what? Yes I know there are so many options but they all involved going down to the shops for more ingredients!
I circled the kitchen many times, unpacked the dishwasher and emptied the washing machine (it was one of those days where focusing was not my strong point) and I finally settled on yet another galette. I don’t know why I love making them, it may be because once you have the correct formula they are just so easy and in my case a great way to use up excess fruit. Also, a knowledge in pastry skills is not required, pretty much if you can roll a circle and fold the edges.. well that is all that is needed. I’m all about simplicity and creating a dish that looks way more impressive than my skill level.
I happen to have made one on Saturday night for a dinner with friends, and served with a dollop of ice-cream it was real hit. I pre-baked it and left it to cool off then when it we were ready for pudding I popped it into the oven to heat up.
To see how to fold the galette with step by step pictures head over to my a previous post summer galette – once you make one, you will never stop!
- 1 cup cassava flour
- 1 cup ground almonds
- 1 egg
- 2 Tbsp coconut sugar
- 1 tsp vanilla powder or paste
- 1 Tbsp butter or coconut oil
- 4 Tbsp cold water
- 300g fresh strawberries - cleaned and sliced
- 2 blood oranges - peeled and sliced
- egg white for washing
- Preheat the oven to 180ºC.
- Using a food processor (with an S blade) add all the ingredients for the dough except the water.
- Blend until everything is well mixed and looks like a crumbly flour mixture.
- Keep blending slowly adding 1 tbsp of water at a time.
- Keep blending until the dough becomes a ball and is flung around the bowl. You should be able to take the whole ball out and easily pick up any remaining small pieces.
- Roll the little extra pieces into the ball using your hands.
- Between two large sheets of baking paper, roll the ball into a circle.
- Neaten up the edges by cutting off the scraggly bits and keep them to one side if you want cut out some stars for the pastry.
- Place the pastry circle and the bottom sheet of baking paper on an oven baking tray.
- Place the strawberries in the middle of the dough circle then dot the blood orange slices around on top - leave about 2 1/2 cm edge to fold.
- Using a knife or a palette knife fold the edges over and press down around the bottom of the edges with your finger (the join may tear slightly so just press it together to prevent juice leaking out during baking)
- Brush with egg white then stick on any dough cut outs that you may want.
- Bake for 40min.
- Remove from the oven and leave to cool until the pastry has firmed up.
- Tear the baking paper roughly around the edge of the galette and place on a serving dish or wooden board.
- Serve with ice-cream, whipped coconut cream or simply enjoy as is
If you are wanting sweeter option, in a mixing bowl add a few teaspoons of honey to the strawberries and mix to cover the berries before placing on the dough.