Strawberry Almond Galette with Sour Cream Pastry
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Strawberry Almond Galette with Sour Cream Pastry
Recipe by Courtney Roulston
Ingredients
galette pastry
200g plain flour, plus extra for dusting
½ tsp baking powder
120g salted butter, cold, cut into cubes
100g Bulla sour cream, chilled
almond base filling
80g almond meal
50g caster sugar
1 tbsp plain flour
1 tsp cinnamon
topping
600g strawberries, hulled and sliced
80g caster sugar
1 tsp vanilla bean paste
1 tbsp corn flour
glaze
1 egg
¼ cup sliced almonds
1 tbsp cane flavoured sugar
to serve
Bulla double cream to serve
Method
For the pastry, place flour, baking powder and butter into a food processor and blitz for 20 seconds or until the mixture looks like breadcrumbs. Add in the sour cream and pulse until the mixture comes together in a ball. Tip out onto a lightly floured work surface and press into a disc. Wrap the dough in cling film and set aside in the fridge for 2 hours to rest.
Preheat the oven to 200 degrees. Mix together the almond base ingredients in a small bowl and toss to combine.
Remove the pastry from the fridge and roll out onto a lightly floured work surface and roll into a 40cm circle around 4mm thick. Carefully transfer the pastry to a lined oven tray and sprinkle with the almond mixture leaving a 5cm border on the outside.
Toss the strawberries with the sugar, vanilla and cornflour.
Place the strawberries onto the almond mixture and carefully draw the pastry border up and over the filling, leaving an area uncovered in the middle. Brush the egg mixture all around the outside of the border and sprinkle with sliced almonds and demerara sugar.
Bake for 35-40 minutes, or until the pastry is golden and crisp on the bottom.
Remove from the oven and allow to cool slightly before serving with double cream.
