Rustic Strawberry & Almond Galette
This golden, rustic galette celebrates the sweetness of fresh strawberries wrapped in a buttery, flaky pastry and sprinkled with toasted almonds. Simple yet elegant, it’s the kind of dessert that feels effortlessly special—perfect for a spring picnic, Sunday brunch, or any moment that calls for something beautiful and homemade. Serve it warm with a dollop of cream or a scoop of vanilla ice cream for pure bliss.
How long will it take?
1 hour 15 minutes
What’s the serving size?
Serves 6-8
What do I need?
For the pastry
- 190 g plain flour
- 1 tbsp caster sugar
- ¼ tsp salt
- 115g cold unsalted butter, cubed
- 2–3 tbsp iced water
For the filling
- 300 g fresh strawberries, hulled and sliced
- 2 tbsp caster sugar, adjust to taste
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornflour
For finishing
- 1 egg, lightly beaten
- 2 tbsp flaked almonds
- Fresh mint leaves, to garnish
How do I make it?
- Make the pastry by adding flour, sugar, and salt to a bowl. Rub in butter with your fingertips (or pulse in a food processor) until the mixture resembles coarse crumbs. Add iced water, 1 tablespoon at a time, until the dough just comes together. Shape into a disc, wrap in clingfilm, and refrigerate for 30 minutes.
- Meanwhile prepare the filling by combining sliced strawberries, sugar, lemon zest and juice, vanilla, and cornflour in a bowl. Gently toss to coat and set aside.
- Preheat oven to 190C.
- Roll out pastry on a sheet of baking paper into a rough 30-centimetre circle. Spoon strawberry mixture into the centre, leaving a 5-centimetre border. Fold edges of pastry over the fruit, pleating as you go.
- Brush pastry with beaten egg and sprinkle flaked almonds over the crust. Bake for 35–40 minutes, or until the crust is golden and the filling is bubbling.
- Cool slightly before slicing. Garnish with fresh mint and serve warm or at room temperature with cream or ice cream.
