Balsamic and Strawberry Galettes

These strawberry and balsamic galettes are heavenly! The fresh strawberries with the sweet sharp balsamic vinegar is a winning flavour combination. For the crust, I’ve added ground almonds for a nuttier crunch. It’s the perfect spring fruity dessert with a big dollop of creme fraiche. Adapted from My Little Larder. Makes 4 galettes.

INGREDIENTS

Pastry
1 ¾ cups of plain flour
1/3 cup of almond meal
½ cup of icing sugar
Zest of 1 lemon
125g cold butter cut into cubes
2 free range eggs yolks beaten
2 tbs cold ice water

Filling

500g strawberries sliced
1/3 cup caster sugar
1 tsp vanilla extract or seeds from 1 vanilla pod
1 tbsp balsamic vinegar
Zest  of 1 lemon
1/3 cup almond meal

Assembly

1 free range egg for wash
2 tbs raw demerara sugar

METHOD

Preheat the oven to 180c. Start by making the pastry.  Place the flour, almond meal, icing sugar, lemon zest and butter in a bowl and use your fingers to rub the butter into the flour until the mixture resembles fine breadcrumbs. Try and work lightly and quickly as you don’t want the butter to start melting under the warmth of your fingers (it’s a good idea to do this in a cool room).

Add the egg yolks and mix together with a fork. Then add the iced cold water a dribble at a time until it just comes together. Depending on your flour you may need very little or a bit more so go carefully when you add the water.  Form the pastry into a disc and wrap in cling film and place in the fridge for 1 hour to let it rest. Line tray with baking paper or baking silicone sheet.

In a medium bowl, mix strawberries, balsamic vinegar, lemon zest, sugar and vanilla and set aside.

Remove pastry from the refrigerator and divide into 4 pieces. Roll each piece into a circle on a lightly floured piece of baking paper. Roll until 3mm thick and 18-20 cm in diameter. Roll the 3 other pieces into a flat disc and place in the fridge with baking paper in between each disc to chill and firm for 20-30 mins.

Divide almond meal evenly between pastry circles and pile in the centre 12cm. This will soak up the juices so the base stays crisp. Divide the strawberry mixture between the 4 pastry discs and gently fold the edge of pastry into the middle to stop the juices running out. Check for any holes and mend with pastry bits.  Don’t worry if it looks a bit rough as a galette is meant to look a bit rustic.

In a small bowl, lightly beat the egg and brush onto the pastry edges using a pastry brush. Sprinkle with raw sugar and bake for 15-20 min until golden brown.

Cool on a wire rack to keep the base crunchy. When cool or room temperature serve with a big dollop of creme fraiche, mascarpone or whipped cream or ice cream.

Note: The pastry can be made up to 1 week ahead and kept in wrapped in the fridge until needed.