Eggless Strawberry Almond Galette
A quick, rustic and delicious eggless strawberry almond tart to celebrate the best strawberries. The pastry is butter, crisp, very forgiving and behaves well, the filling sweet like candy, and the almond meal helps keeps the pastry from getting soggy.
Ingredients
Pastry for a 12" galette
- 150 g all purpose flour maida
- 30 g almond meal almond powder / ground almonds
- ¼ 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
- ½ tsp lime juice
- ¼ 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.