JULIA’S STRAWBERRY GALETTE (serves 4)
750g strawberries, hulled and halved
3tbsp caster sugar
Zest of an orange
250 g plain flour
1 tablespoon caster sugar
Pinch of fine sea salt
180 g chilled unsalted butter, cut into cubes
1tbsp white vinegar
300ml pure cream
1tbsp icing sugar
1tsp rose water
Pure cream, for brushing
Demerara sugar, for sprinkling
Roasted pistachios, roughly chopped, to serve
To make the dough for the pastry, mix the flour, sugar and salt together in a large bowl. Rub the butter into the flour using your fingertips or a pastry cutter until the mixture is pebbly. You want to almost rub the butter into flatter pieces rather than into something that resembles breadcrumbs. Drizzle in the vinegar and sprinkle over enough iced water to just bring the dough together. It will still be shaggy but shouldn’t be dry or floury and hold together when pressed. Flatten into a disc, wrap and chill in the refrigerator for at least 1 hour.
Preheat the oven to 200°C.
Allow the pastry to rest out of the fridge for 10 minutes. Line a 25 cm round baking tray with baking paper. Roll the dough out on a lightly floured work surface into a large roundabout 5 mm thick, massaging the edges as you roll to prevent it from cracking too much. Drape the pastry over the prepared tray. In a bowl, mix the strawberries with the sugar, corn starch, orange zest and rosewater. Arrange the fruit on the pastry, leaving a 4 cm border. There isn’t really a need to be precise with the border or overhanging pastry as it is wonderfully rustic, so any overhanging pastry, even if more than 4cm can be just folded in. Fold in the overhanging pastry edge to create a border, pinching it together at intervals to create a circular shape. Chill in the refrigerator for 30 minutes. Brush the pastry with cream and scatter with demerara sugar.
Bake the galette in the preheated oven for 35–40 minutes until the pastry is golden, the fruit is soft and the juices are visibly bubbling. Allow to cool – this step is very important to allow the juices to thicken.
Meanwhile, whip the cream and icing sugar to soft peaks and fold through the rosewater. Serve slices of the galette with a generous dollop of the cream and a scattering of pistachios.
What else I’m cooking with…
Asparagus simply drizzled with really good olive oil and flaky salt and grilled in a hot pan for a minute or too. Toss through some mint and buffalo mozzarella and serve with crusty bread.
What I’m eating…
If you follow me on Instagram you’ll see I’ve recently been eating lots of amazing things in Japan!! But now that I’m back home I can’t get enough of the salad sandwich from Wild Life Bakery. It’s the kind of sandwich you could definitely make at home but somehow tastes so much better there.
You can follow along with Julia on Instagram and find more fab recipes via her website!