Ever since I can remember I have been trying out new recipes. I love experimenting and exploring. I have been working with children for a very long time now but I have always worked with food on the side, I just love it. And my family and friends have ALWAYS supported my cooking ventures from selling birthday cakes to selling challas, and now this Facebook page. My family and friends unwavering support has been an enormous help when it comes to me finding the bravery to give things a go, and my friend Tanya has always been in the front row of my cheer squad.
So when she put it out there that she was having a sale for her hand made yoga jewellery, I couldn’t wait to go. And not just because It feels good to return a favour but because I really do love her beautiful jewellery collection and the meaning the pieces have.
Going anywhere for me is an invitation/opportunity to create a yummy treat, so before going I made this incredible melt-in-your-mouth-strawberry gallete. It has an unbelievable filling which adds a subtle flavour that keeps you going back for more. I could honestly eat the whole thing myself. It is a perfect brunch, dessert or afternoon tea delight. I promise you, you won’t want to make any other strawberry gallette after this one. This recipe (sadly) isn’t my invention, it’s from a Facebook page called Piebaribua (it’s in Hebrew).
Easy to make, too good not to eat. So go ahead, make yourself a cup of tea/coffee put your feet up, cut a BIG slice from this gallette, and check out Tanya’s beautiful collection, on thesaatvacollectionau
Dough
Ingredients
30g (¼ cup) almond meal
140g (1 cup) plain flour
36g (3 tablespoons) white sugar
110g cold unsalted butter, cut into small squares
Pinch of salt
1 egg yolk from a large egg
1 tablespoon of very cold water
Almond cream Filling/frangipane
Ingredients
90g (3/4 cup) almond meal
50g (1/4 cup) white sugar
Grated lemon zest from half a large lemon or from a whole small lemon
20g (2 tablespoons) plain flour
40g butter, soft
1 large egg
1 teaspoon vanilla extract
Topping
Ingredients
1 ½ -2 punnets of strawberries
Method
Slice or cut strawberries into quarters (I sliced mine)
Method
Pre-heat the oven to 180C
In a food processor, combine the almond meal, flour, salt, sugar and flour. Pulse until mixture resembles bread crumbs, without large clumps of butter and flour.
Whit the food processor still on, add the egg yellow and water. Once dough forms a ball, take out of the food processor and shape into a disc cover with a plastic wrap and place in the fridge for half an hour.
Almond cream
method
Place all of the almond cream ingredients in a food processor and process to create a smooth paste.
Transfer to a bowl and set a side.
Assemble
Run a wet cloth over your work surface so you have a damp work bench.
Place a large piece of baking paper on damp area (it keeps the baking paper from moving around) lightly flour the top of the baking paper and using a rolling pin, roll the dough into a circle (roughly 30cm) You can use dinner plate to draw a circle on the baking paper and roll the dough up to the drawn circle.
Place the almond cream in the centre of the dough and spread almond cream on the dough, leaving a 4 cm boarder around the edge.
Arrange the strawberries around the almond cream ( reducing the border to 2 cm) keep arranging the strawberries in any way you like.
Gently fold the edges of the pastry over the strawberries. (if you find that the dough is too soft to work with, just put it in the fridge for 10 minutes before taking it out to work with).
Slide the baking paper with the gallete on top, onto a sheet baking tray.
Bake for 35 - 40 minutes.
Serve hot or cold, with or without ice-cream