Marvellous Mini Strawberry Galettes with flaked almonds are just as delicious and awesome as pie but much easier to make – especially if you’re using a Smeg retro hand mixer. Go beyond strawberries and take advantage of the season’s freshest flavours to create a delicious treat that’s sure to be a crowd-pleaser!
Ingredients
GALETTE DOUGH (makes 6 servings)
- 370g plain flour
- 250g cold butter
- 4tbsp caster sugar
- 8tbsp cold water
- 5g salt
FILLING
- 500g fresh strawberries
- 50g sugar
- Juice of 1 fresh lemon
TOPPINGS
- Flaked almonds
- Ice cream or cream
Method
- In a large bowl add the flour, butter, sugar, and salt then, using your Smeg hand mixer (with the Optimus beater attachments), begin by combining the mixture on a low speed setting until the mixture is light and creamy. Increase the speed of the mixer and slowly add the water until the dough is formed.
- Shape the dough into a ball, cover with cling film and allow to rest in the fridge for 2 hours.
- Slice the strawberries and place in a bowl, along with the lemon juice and the sugar and allow to sit for 20 to 30 minutes, tossing occasionally. Once the fruit has softened and released its juices, strain the juices away from the solid fruit.
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Pie dough loves being cold so be sure to chill the fruit filling in the fridge before assembling.
- Roll out the chilled dough to a thickness of 5mm. Using a pastry cutter with a diameter of approximately 15cm, cut into even discs.
- Work quickly as the dough becomes more delicate the longer it sits at room temperature.
- Arrange rounds on lined baking sheets. Arrange the strawberries in the centre of each dough round.
- Gently & tightly fold the edges over the filling, leaving the centre exposed. (Make sure the mini galettes are tight and compact so they don’t unfold themselves or lose shape while baking).
- Brush the dough edges with egg & milk, add the flaked almonds and a sprinkle of coarse sugar over the fruit.
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The most important step is to chill the assembled galettes in the fridge before baking (for at least 20 minutes and up to 4 hours) to ensure they hold their shape while baking.
- Bake in a static oven at 180°C for 30/35 minutes until the crust in browned
- Once cooled add a generous dollop of cream or ice-cream and serve.
- Enjoy your Marvellous Mini Strawberry Galettes With Flaked Almonds
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