As spring comes to an end and summer approaches, the smell of strawberries comes to mind. And what better way to welcome the summer than with a farm fresh strawberry galette?  If strawberries are in season where you are, make the most of them. Otherwise, feel free to use any variety of fruit that is currently at its peak. The general rule is that the sweeter the fruit, the less the need for sugar and vice versa.

This galette is heightened with a delicious almond and spice base. The dough makes for a super flaky and buttery crust, so as long as it is not overworked. Serve fresh out of the oven with a slab of vanilla or pistachio ice cream for a dessert to remember. 🙂

INGREDIENTS

For the Dough

1 1/2 cups/ 205 gr. all-purpose flour
1/4 teaspoon salt
1 1/2 sticks of cold butter/ 170 gr., cut into large cubes
1 large egg, cold and whisked
2 teaspoons lemon juice
3 tablespoons iced water

For the Filling

2 cups/ 550 gr. strawberries, halved
4 teaspoons lemon juice
5 tablespoons sugar
1/4 teaspoon cinnamon
6 teaspoons cornstarch
pinch salt
1/2 cup/ 50 gr. ground blanched almonds

Finishing Touches

1 egg, for egg wash
2 tablespoons coarsely crushed pistachios, for garnish

METHOD

1. Preheat oven to 200 C/400 F. Mix together the flour and the salt and place in a food processor fitted with a steel attachment. Add the butter and pulse just until the butter is broken up into chickpea-sized chunks (the key to achieving an extra flaky crust is to not fully incorporate the butter into the dough.) Add the egg, lemon juice, and iced water to the dough mixture and pulse just until combined. The butter should still be visible in small chunks.

2. Scoop the dough out onto a floured surface and shape into a ball without overworking the dough. Place a large piece of parchment paper onto your surface and roll out the dough over the top so that it is 11-12 inches round. Place the dough with the parchment paper onto a baking sheet and leave to chill in the refrigerator while you prepare the filling.

3. Combine the strawberries and lemon juice in a bowl, toss together, and set aside. In a separate bowl, mix together 4 tablespoons of sugar, cinnamon, cornstarch, salt, and ground almonds. Spread the dry mixture onto the center of your dough leaving a 1 1/2 inch. border. Layer the strawberry mixture on top and sprinkle the remaining 1 tablespoon of sugar over the top. Make a quick egg wash by mixing 1 egg plus 1 tablespoon of water until pale. Lightly brush the inner border of the dough with the egg wash and carefully fold the pastry over the fruit. Don’t worry if it’s messy; the more rustic the look, the better! Brush the outer part of the dough with egg wash and top with crushed pistachios. Bake for 35-40 minutes or until the crust is golden. Leave to cool for at least 10 minutes before serving.