SERVES 8-10

300ml sweetened whipped cream 150ml crème fraîche

500g strawberries

2 tbsp raw sugar

65-80ml cold water

100g cold butter

170g plain flour, plus extra for dusting 1 tsp caster sugar

½ tsp salt

60g melted butter

110g brown sugar

1 egg

1 tsp vanilla extract

100g plain flour

¼ tsp bicarbonate of soda ¼ tsp salt

1 beaten egg plus 1 tablespoon water

1 For the flaky dough, cube butter and toss with the flour in a bowl and place in the freezer for five minutes. Once cold, use fingertips to crumble butter into the flour until bean-sized lumps form. Rub dough between your palms as though wiping hands. Add half the cold water and mix with hands until it roughly comes together. Dump the dough onto a bench and press together. If there are powdery, dry clumps add a bit more water until smooth. Wrap in plastic wrap and push into a disc. Then rub the outside of the plastic to smooth the edges. Place in the refrigerator to rest for at least 30 minutes. 2 On a dusted bench, roll out the flaky dough as thinly as possible. Then keep it cold in the fridge on a piece of baking paper. 3 Preheat the oven to 220°C with a baking stone on the middle rack. 4 For the cookie dough, combine the butter and sugar in a bowl and use a wooden spoon to beat in the egg. We’re not creaming the butter and sugar; just mixing it to create a base for the fruit. Add the vanilla and the remaining dry ingredients and mix just enough to combine. Spread the cookie dough out over the base of the pastry, but leave a 3-4cm edge. 5 Prepare your egg wash by combining the egg and water in a small bowl. Set aside. 6 Combine the whipped cream and crème fraîche and set aside. 7 Slice the strawberries thinly and place 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 raw sugar. Sprinkle the other tablespoon of sugar on the strawberries. Lift the galette up with the baking paper and carefully place it directly on the preheated baking stone in the oven. Bake for 45 minutes to one hour, giving it a few turns every now and then so that it caramelises evenly. 8 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.