Strawberry Galettes
We all know that strawberries are irresistible. And so are pies! So what could be better than this sublime Strawberry Galette recipe for dessert?
Ingredients
- 2 cups strawberries, hulled and halved
- 1/4 cup strawberry jam
- 2 sheets ready-made puff pastry
- 4 teaspoons semolina
- 1/3 cup sliced almonds
- 1/3 cup icing sugar
- 2 cups cream
- 1 egg, separated
- 1/4 cup sugar
- 2 cups strawberries, hulled and halved
- 1/4 cup strawberry jam
- 2 sheets ready-made puff pastry
- 4 teaspoons semolina
- 1/3 cup sliced almonds
- 1/3 cup icing sugar
- 2 cups cream
- 1 egg, separated
- 1/4 cup sugar
- Step 1 of 7Preheat oven to 210°C (190°C fan-forced).
- Step 2 of 7In a medium bowl, place the prepared strawberries. Add 3/4 of the sugar and a tablespoon of the jam. Combine and set aside.
- Step 3 of 7Lay the pastry sheets on a bench and cut 4 x 15cm diameter circles (try tracing around a small bowl). Place the pastry discs on a greased baking sheet.
- Step 4 of 7Brush the pastry discs with lightly whisked egg yolk and scatter 1 teaspoon of the semolina over each. Pile 1/2 a cup of strawberries into the centre of each disc and fold the pastry up around the strawberries, pinching it into place to form a tart with an open middle.
- Step 5 of 7Brush the pastry edge with lightly whisked egg white, scatter on the sliced almonds and sprinkle on the remaining sugar.
- Step 6 of 7Bake for 20-25 minutes or until golden.
- Step 7 of 7Warm the remaining jam and brush over the centres to make them glossy. Dust with icing sugar before serving. Serve with cream or ice cream.
Method
- Step 1 of 7Preheat oven to 210°C (190°C fan-forced).
- Step 2 of 7In a medium bowl, place the prepared strawberries. Add 3/4 of the sugar and a tablespoon of the jam. Combine and set aside.
- Step 3 of 7Lay the pastry sheets on a bench and cut 4 x 15cm diameter circles (try tracing around a small bowl). Place the pastry discs on a greased baking sheet.
- Step 4 of 7Brush the pastry discs with lightly whisked egg yolk and scatter 1 teaspoon of the semolina over each. Pile 1/2 a cup of strawberries into the centre of each disc and fold the pastry up around the strawberries, pinching it into place to form a tart with an open middle.
- Step 5 of 7Brush the pastry edge with lightly whisked egg white, scatter on the sliced almonds and sprinkle on the remaining sugar.
- Step 6 of 7Bake for 20-25 minutes or until golden.
- Step 7 of 7Warm the remaining jam and brush over the centres to make them glossy. Dust with icing sugar before serving. Serve with cream or ice cream.
Nutrition per serving
2456 Kilojoules
Protein8 grams
Fat33 grams
Carbs62 grams
Sugars35 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 7Preheat oven to 210°C (190°C fan-forced).
- Step 2 of 7In a medium bowl, place the prepared strawberries. Add 3/4 of the sugar and a tablespoon of the jam. Combine and set aside.
- Step 3 of 7Lay the pastry sheets on a bench and cut 4 x 15cm diameter circles (try tracing around a small bowl). Place the pastry discs on a greased baking sheet.
- Step 4 of 7Brush the pastry discs with lightly whisked egg yolk and scatter 1 teaspoon of the semolina over each. Pile 1/2 a cup of strawberries into the centre of each disc and fold the pastry up around the strawberries, pinching it into place to form a tart with an open middle.
- Step 5 of 7Brush the pastry edge with lightly whisked egg white, scatter on the sliced almonds and sprinkle on the remaining sugar.
- Step 6 of 7Bake for 20-25 minutes or until golden.
- Step 7 of 7Warm the remaining jam and brush over the centres to make them glossy. Dust with icing sugar before serving. Serve with cream or ice cream.