If there ever was an easier dessert this would be it, and it’s quickly becoming my favourite summery treat. I literally can’t believe it’s August, and we’ve passed the halfway mark through the year.
If you’re not familiar with galettes, a galette is one of the most beloved dishes in the French cuisine, it’s basically a flat cake made from short crust and filled with a sweet or savoury filling of your choice. I can’t believe how quick and easy these are to whip together, making them ideal for busy summery occasions.
Let’s start with the crust. For this recipe I used a store bought shortcrust pastry. Of course you are more than welcome to get creative in the kitchen, by simply combining flour, dairy free butter, salt and cold water. But to make this recipe even quicker, store bought is absolutely fine. I terms of the filling, the world is your oyster, one thing you will need is plenty of fruit. The fruit is really the star here so make sure to fill your galette with plenty of it.
- 1 roll of shortcrust pastry. I purchased the brand Jus-Rol at my local tesco
- 500 grams of fresh strawberries
- 1 tsbp lemon juice
- 1 tsp vanilla essence
- 2 tbsp of honey
- splash of orange juice
- pinch of salt
- 1 tsp of sugar
- Almond milk
Allow the dough to sit out of the fridge for 45 minutes prior to making the galette, this will make it easier to manipulate. First start by preheating the oven to 200 degrees Celsius.
Slice the 500 grams of strawberries, add these to a bowl along with the honey, lemon juice, orange juice, and the vanilla. Let these sit for about 15 minutes and soak up the juice while you wait for the oven. Slice the dough into six equal squares, and mound the strawberry mixture into the centre of the dough. Fold the sides over, and brush almond milk over the dough. Place in the oven for 20 minutes, and remember these are better served warm.