This recipe uses sourdough starter discard. If you don’t have any, don’t worry, add a little more flour and some chilled water to the dough recipe.

You're not going to believe this! Remember when I asked, “How could I have lived this long and not discovered cake donuts?” Well, I’m asking myself the exact same thing again, but this time it's about galettes. Have you heard of them? Do you know what I’m talking about? 

So, bear with me… you’ve heard of a pie, right? A pie is kind of homely. Then there’s the tart. A tart is a bit fancier, right? And then there’s the galette. I reckon it sits somewhere in between but so much easier to make than either one.

The defining factor of a galette is its free-form pastry. The dough is rolled out flat, then folded around the filling. That’s it! The appeal of a galette lies in its rusticity. Its juices can leak, the pastry can tear, it can be a bit messy - it doesn’t matter. As long as you’ve used delicious fruits or veges for the filling and real butter for the dough, it will be amazing. Trust me!

My recipe for Strawberry Galette ensures your pastry is flaky and buttery and crisp with a fresh, sweet fresh fruit filling. You’ll love it!

Oh, by the way, this recipe is for two galettes. ENJOY!

ingredients

 dough

• 1 cup plain flour

• 1 cup whole wheat pastry flour or an extra cup of plain flour

• 1 tsp salt

• 1 tbsp. sugar

• 250g butter (1 cup)

• 1/2 cup liquid sourdough starter *chilled. Adjust according to texture. If you don’t have any sourdough starter, just add a bit more flour and some chilled water.

egg wash

• 1 large egg

• 1 tablespoon water

strawberry filling

• 3 cups strawberries cleaned and sliced

• 1 tbsp lemon or lime juice freshly squeezed

• 3 tsp sugar

• 1 1/2 tbsp cornflour 

• 2 Biscoff biscuits - crushed

making your galette

Prep Preheat oven to 180 degrees. Line a large baking sheet with baking paper.

Make the filling Add all the filling ingredients to a bowl and mix everything together.

Dough

1. Put flour, salt and sugar in bowl of machine. Pulse a couple of times.

2. Add butter into flour. Process a few seconds until mixture resembles coarse meal. The whole process takes 20 to 30 seconds.

3. Pat the dough into two discs, wrap in plastic wrap, and keep in refrigerator for least half an hour.

4. Lightly flour kitchen counter.

5. Roll one disc between baking paper or plastic wrap. It should be about 1/4-inch thick about 15 inches round.

6. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface. When ready to bake, heat the oven to 180C. I like to roll it out on baking paper and then I just transfer the dough on top of the baking paper to a baking tray.

7. My tip for a non-soggy crust is biscuit crumbs.  Sprinkle the dough with the biscuit crumbs before adding the filling.

8. Add the strawberry mixture to the middle of the dough, leaving about 5cm of dough around the strawberries. Begin to fold over the dough toward the middle of the strawberries with loose pleats.

9. In a small bowl, whisk the egg with the water. Brush the dough border with the egg mixture. Carefully spoon on the sugar. If you get it all around the parchment paper, it will start to smell like burned sugar. 

10. Bake at 180C for about 40 minutes. You want your crust to be a nice, golden colour.