Rustic & Moorish Strawberry Galette … the joy of the freshest, luscious seasonal fruit in a quick and easy eggless tart is untold. A rustic galette has always been a favourite and often my go-to quick dessert that is great as a snack too, sometimes even an indulgent breakfast nibble. That it can go savoury as easily is another win win in my book, though today we’re here for sweet strawberries!
What’s not to love about a quick, buttery, delicious strawberry tart that celebrates changing seasons. Strawberries hold endless charm when it comes to desserts and I use them a excessively. Rich in nutrition, low in sugar, a great source of antioxidants and vitamin C, and also high in fibre, these berries are literally bursting with goodness.
In India, we’re lucky to see strawberries in season almost 4-5 times a year though this lot of berries was one I carried back from the UK on a recent visit! Tesco had the most beautiful, luscious red strawberries and it was impossible not to drop a few punnets into my shopping cart!
You can spot strawberries in so many different desserts I make, that burst of colour and flavour always makes me happy! This eggless strawberry galette is a great rustic dessert to make in a jiffy and it uses a generous helping of strawberries. I think blueberries might work well here too and I should try that soon. time. Blueberries are another favourite ingredient!
What is a galette, you might ask. A galette is a flat cake or tart / pie of sorts that has its origins in French pastry and comes from the word ‘gale‘ that means a flat cake. A galette a rustic, free form tart made of pastry often topped with fruit, though savoury galettes are very popular too.
This Vegan Roasted Pumpkin & Sundried Tomato Pizza Galette is a huge favourite at home, one that I make often! Think quality ingredients, think loads of garlic, think how much better can things get when pizza meets a rustic free form pie. If you’re thinking of a delicious savoury galette for a snack or meal, this is probably it! Mushrooms may be a great filling too, with cheese & nuts perhaps.
The pastry for the Strawberry Galette is egg free, very forgiving and behaves well. It’s possibly the most fun part of making a galette because of the rustic, moorish appeal that free form pie offers. The fact that it’s egg free and quite simple to work with is always wonderful.
The pastry is buttery and crisp and adds great texture and a good bite to the fruit filling inside, like any fruit tart should. Once cool, the strawberry galette slices really nicely too!
Let’s talk about my favourite part of this rustic free form tart, the filling. It is sweet like candy, screams of great flavour, has a slight berry tartness and has beautiful deep notes and amazing colour. I often use a sprinkle of almond meal between the pastry and fruit and that helps keep the pastry from getting soggy. That’s my little pastry secret and I hope it helps you too!
Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!
Eggless Strawberry Almond Galette
Ingredients
Pastry for a 12″ galette
- 150 g all purpose flour maida
- 30 g almond meal almond powder / ground almonds
- 1/4 tsp baking powder
- Pinch salt
- 40 g raw sugar / desi khaand or castor sugar
- 50 g clarified butter / ghee, cold or butter
- 5-6 tbsp cold buttermilk plain chaas
Filling
- 25 g almond meal almond powder / ground almonds
- 350 g strawberries sliced
- 1 tbsp cornflour cornstarch {10g}
- 50 g raw sugar / desi khaand or castor sugar
- 1/2 tsp lime juice
- 1/4 tsp pure vanilla extract
To finish
- 1 tbsp cream
- 1 tbsp sugar
- 1 tbsp orange marmalade, melted or honey, melted
Instructions
Pastry for a 12″ galette
- Place all the ingredients EXCEPT the buttermilk in a large bowl and mix like a crumble to get the fat well distributed through the flour mix.
- Gradually add the buttermilk, a tablespoon at a time, until the dough just about starts clumping together.
- Draw it together into a ball and wrap in clingwrap. Chill for 30 minutes.
- Alternatively, you can also add all the ingredients except buttermilk into a food processor and process to mix. Then gradually add enough buttermilk until the dough begins to clump together.
Strawberry filling
- In a large bowl, gently toss together the strawberries, cornflour, sugar, lime juice and vanilla extract to mix. Reserve.
Assemble
- Preheat the oven to 180C.
- Roll out the chilled dough into a 14" circle on a sheet of parchment paper with cling wrap on top. I used the same clingwrap I had chilled the pastry in.
- Sprinkle over the almond meal leaving a border of 2 inches all around.
- Top with the strawberry filling.
- Using the parchment paper as a guide, gently bring up edges in pleats, pressing them down over the filling gently to hold shape.
- Brush the edges with cream and sprinkle sugar over.
- Bake for 45-50 minutes until the edges are crisp and light golden.
- Brush the fruit with melted orange marmalade or honey as it comes out of the oven. Leave to cool for a couple of hours on a rack.
