A French classic, a galette is essentially a thin puff pastry base, topped with either a sweet or savoury filling, with its pastry edges folded into the centre, leaving some of the filling visible. For sweet versions, the go-to filling is fruit, whether it’s apple and honey, blueberries, pear, peach, or strawberries, it’s an impressive, versatile, and quick tart to whip up, and the charm lies in its rustic, golden look.
As the strawberry season ends, we bid a fond farewell to the fruit with this pudding, and to make it even more French, try adding Champagne, such as the Laurent-Perrier La Cuvée Champagne; it’s delicate so won’t overpower the strawberries, instead adding a further fruity dimension with soft white floral, and hints citrus flavours, and be sure to pair with the remaining.
Ingredients
360g all-purpose flour
120g granulated sugar
120g unsalted butter
1/2 teaspoon salt
1/4 tsp vanilla extract
120ml Laurent-Perrier La Cuvée Champagne
80ml ice water
1 jar Harvey Nichols Strawberry and Champagne Preserve
480g strawberries for the top
1 egg
1 tbsp Trewithen Dairy clotted cream to serve
Method
1. Add the flour, sugar to a bowl, cube the cold butter and rub the mixture together. Pour in the ice-cold water, mix with your hands until it becomes a dough. Put the mixture into the fridge to chill.
2. Put the strawberry jam into a pan, add the champagne and vanilla extract, stir and let it reduce, so it’s a thick jam consistency. Preheat oven to 190°c.
3. Roll out the dough into a circle, approximately 12 inches in diameter onto a flour dusted surface. Spoon the strawberry jam mixture in the centre, leaving a 3-inch border.
4. Slice the strawberries and place ontop of the jam. Fold over the edges of the pastry to the inside of the circle, ensuring some strawberries are visible in the middle.
5. Make an egg wash and brush on the edges, or brush with milk for a golden crust, and sprinkle with some granulated sugar.
6. Place the galette onto a lined backing sheet, and bake for 30 minutes, or until the crust is golden brown.
7. Take the galette out of the oven and allow to cool so the jam and strawberries harden slightly.
8. Transfer to a round serving dish such as the Sophie Conran for Portmeirion Round Platter and dust with icing sugar to make it look pretty. If you want to be really indulgent top with a dollop of clotted cream, or ice cream in the centre. Remember to pair with the remaining Champagne.
