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Strawberry and Walnut Galettes
Walnut Pastry ½ cup walnuts 2½ cups flour or gluten-free flour 250g/8oz butter, at room temperature ½ cup sugar 1 egg Walnut Frangipane 80g/ 2¾ oz butter, at room temperature 1 egg about 1 cup walnuts (80g/2¾oz) 1 tbsp flour or gluten-free flour 1 tbsp sugar Strawberry Filling 3 punnets (750g/1½lb) strawberries, hulled and halved lengthways finely grated zest of 1 lemon 2 tbsp sugar, plus extra to sprinkle 1 tsp vanilla extract
© Annabel Langbein Media
To make the Walnut Pastry, pulse walnuts to a fine crumb in a food processor, taking care not to over-process or you will make walnut butter. Transfer to a bowl, add flour, mix to combine and set aside. Beat together butter and sugar in a food processor or mixer until pale and creamy. Add egg and mix to combine. Add flour mixture to butter mixture and mix until dough comes together in a soft ball.
Turn pastry out onto a lightly floured board (it will be quite soft) and use floured hands to shape into 8 portions. Roll each portion out in between 2 pieces of baking paper to form rounds about 5mm/1⁄4in thick, and chill for at least 30 minutes before use.
While the pastry is resting, make the Walnut Frangipane. Place all ingredients in a food processor and pulse to combine. Set aside.
To make the Strawberry Filling, place all ingredients in a bowl and toss to combine. Set aside for 15 minutes to allow the strawberries release their juices.
When you are ready to cook the galettes, preheat oven to 175°C/345°F fanbake.
Remove a pastry round from the fridge and place on an oven tray. Remove and discard the top piece of baking paper. Place a heaped tablespoon of frangipane in the centre and spread out with the back of a spoon to evenly cover the surface, leaving a 5cm/2in border around the sides.
Place an eighth of strawberry filling on top of the frangipane and then carefully use a spatula or the back of a knife to fold the sides of the pastry over the strawberries, working your way around the galette so the edges overlap. Sprinkle with a little extra sugar. Repeat with the remaining pastry rounds.
Bake galettes until they are aromatic and the pastry is golden (about 30 minutes). Serve warm.
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