We've swapped chocolate for fruit today with a gorgeous pastry galette recipe.
Here in Australia, it's officially spring and we are getting ready to roll into the warm summer months. And that means strawberries galore. It also means quick and easy desserts are in because we all want to get outside and enjoy the beautiful weather.
Today I want to show you how to make a Simple Strawberry Apple Galette. One with sweet shortcrust pastry and filled with luscious fresh fruits. It's like having pie for dessert but with half the prep - who's with me?
I've always loved galettes. Partly because I'm a huge shortcrust pastry fan and partly because they are so attractive. Rustic, yes, but beautiful nonetheless. And you'll love this dessert because it is so easy. Even if you have never made pastry before, you can make this!
You can also shake up the filling. You could make it entirely with strawberries or just apples, if apple pie is your favourite thing in the world. Other fruits like peaches or even rhubarb can be a wonderful addition. To tell the truth, I used strawberries and apples just because that's what I had on hand. But they do go so well together.
You also don't need a food processor to make this recipe. You could use it to make the dough but I prefer to get down and dirty and use my hands. Kneading dough is fun and something I don't get to do very often. Just be sure not to knead too much because you want the butter to stay cold in this recipe.
After you've made the pastry, you simply pile on that gorgeous fruit filling. I like to add a little sugar to bring out the natural sweetness in the fruits, a pinch of cinnamon (because we know apple and cinnamon are a perfect match) and just a little cornflour to thicken. Bake to golden perfection and you have perfect dessert to share!
Well it is officially daylight savings over here. My new city turns their clocks forward an hour now its getting warmer to maximise the summer days. I'm actually really looking forward to this because it means when I get home from work it will still be light - what a novelty! I've been told it even stays light until 8pm which is awesome if you're going out after work.
Did you have a great weekend? I had a good one. Some family time, mixed with some exploring and some delicious food in-between. I also got to do some recipe testing and I think you're going to love a few of the treats coming out of the SM kitchen very soon. Follow along on Instagram for some sneak peeks this week!
Simple Strawberry Apple Galette
Makes one 8-10 inch galette
Sweet shortcrust pastry
210 grams (1 and 1/2 cups) plain flour
20 grams (2 tablespoons) icing or powdered sugar
Pinch of salt
115 grams (1/2 cup / 1 stick) unsalted butter, cold
3 tablespoons water, chilled
Strawberry apple filling
250 grams (2 cups) fresh strawberries, sliced
120 grams (1 and 1/2 cups) apple, peeled and chopped
2 tablespoons caster sugar, plus extra for sprinkling
1/8 teaspoon ground cinnamon
1 teaspoon vanilla
1 teaspoon cornflour or corn starch
1 large egg, for washing
In a large bowl, add the flour, sugar and salt. Cut up the cold butter into small cubes and add it to the flour. Have your cold ice water at the ready. Using your hands, gently knead the butter into the flour mixture until it starts to come together and resembles dry crumbs. Add a tablespoon of water and continue to knead the dough gently.
Add the other two tablespoons of water, one at a time, until a soft dough forms. Don't knead the dough for long - just until it comes together. Roll into a disc, wrap in plastic, and pop into the fridge for at least 30 minutes.
Meanwhile, add your sliced strawberries and chopped apple to a large bowl. Add the caster sugar, cinnamon, vanilla and cornflour. Stir together. Set aside.
Preheat the oven to 180 C (360 F). When you are ready to assemble your galette, lightly flour your bench. Roll out your dough (you can leave it for 5 minutes or if it's too cold to roll out) into a large circle, approximately 10 inches wide. Carefully transfer the dough to a baking tray that is lined with baking paper.
Add your fruit mixture to the middle of your dough, leaving the liquid and natural juices behind. Carefully fold up the sides of the pastry to hold the fruit in place. You can drizzle a tablespoon or two of the fruit liquid over the top but not too much or the pastry will become soggy.
Gently beat your egg with a fork, then brush the pastry with the egg wash to help it go lovely and brown in the oven. Sprinkle a few tablespoons of sugar over the pastry. Bake for approximately 30-35 minutes or until the pastry is golden. Serve warm with a scoop of ice cream or a drizzle of cream over the top.