Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
- 1 1/2 cups plain flour (plus extra for dusting)
- 1/3 cup caster sugar
- 1/4teaspoons sea salt flakes
- 200grams chilled unsalted butter, cubed
- 2teaspoons white vinegar
- 2 Packham pears, halved, cored, sliced into thin wedges
- 125grams strawberries, hulled, halved
- 1tablespoons cornflour
- 1 lemon, zested, juiced
- 2teaspoons vanilla bean paste
- 2tablespoons Woolworths almond meal
- 1 free range egg, lightly beaten
- 1tablespoons demerara sugar
Nutrition per serving
2070kJ / 492Cal
2070 Kilojoules or 492 Calories
24% of daily energy intake*
Protein
6.2grams
Fat
31.2grams
Carbs
47.7grams
Sugars
23.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make a classic French dessert with this indulgent pear and strawberry galette recipe. This rustic tart is easier to make than you think.
Instruction tip
Tip:You can use this pastry as the base for both sweet and savoury galettes. The small amount of sugar isn’t so much to sweeten the galette as it is to allow the pastry to become golden and tender during baking.
Method
Step 1 of 5
Combine flour, 1 tbs caster sugar and salt flakes in a large bowl. Add butter. Using your fingers, rub butter into flour mixture until small chunks of butter remain.
Step 2 of 5
Add 1/4 cup iced water and vinegar to flour mixture, then stir with a flat-bladed knife until a shaggy dough forms. Turn dough out onto a lightly floured surface.
Roll out to a 15 x 30cm rectangle. Letter-fold pastry, turn 90 degrees, then roll out again to a rectangle. Letter-fold once more. Tightly wrap in baking paper and refrigerate for 1 hour.
Step 3 of 5
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
Step 4 of 5
Roll out dough on a lightly floured surface to a 30cm circle. Transfer to tray.
Step 5 of 5
Combine fruit, cornflour, zest, lemon juice, vanilla and remaining caster sugar in a medium bowl. Sprinkle almond meal over pastry, leaving a 5cm border. Scatter over fruit mixture, then fold up pastry, pinching to enclose. Brush pastry with egg and sprinkle with demerara sugar. Bake for 45 minutes or until pastry is golden. Serve.
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