Strawberry and almond galette
The frangipane layer in this galette gives an extra hit of almond. Serve warm with cream or ice cream, or at room temperature, if you prefer.
PREPARATION TIME 30 minutes, plus chilling COOKING TIME about 40 minutes SERVES 6-8
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 FRANGIPANE
⚫ 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
FOR THE TOPPING
⚫ 500g strawberries, hulled and thinly sliced
⚫ 2tbsp strawberry jam
⚫ Icing sugar, to dust
1 To make 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. You can make the pastry up to a day ahead. Allow to soften at room temperature for 5min before continuing the recipe.
2 Meanwhile, make the frangipane. Beat together butter and sugar in a freestanding mixer fitted with a paddle attachment (or in a large bowl, 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.
3 Roll out the pastry on a lightly floured
surface into a rough 35cm circle. Transfer to a baking sheet lined with baking parchment. Spread over the frangipane, leaving a 5cm border around the sides. Arrange strawberry slices over frangipane, then fold in the pastry edges, so it just starts to cover the filling (don’t worry if it looks a little rustic). Chill for 30min.
4 Preheat oven to 190°C (170°C fan) mark 5. Brush folded pastry with beaten egg and scatter the flaked almonds over the pastry. Bake for 35-40min, or until pastry is deep golden brown.
5 When the galette comes out of the oven, heat the jam in a small pan over medium heat until loosened. Carefully brush over the strawberries. Lightly dust pastry with icing sugar and serve.