Strawberry Compote Galette Recipe
A eggetarian Continental recipe with all purpose flour (maida), butter (unsalted) - cold and cubed, salt - a pinch. Ready in 1h 30m, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To begin making Strawberry Compote Galette, we will first have to get the pie dough ready and refrigerate it for a couple of hours
- 2
In a large mixing bowl, sieve out the flour, salt and sugar
all purpose flour (maida)(125 grams)salt - a pinchcaster sugar(1 teaspoon)-8 strawberries - large(6)corn flour(1 teaspoon)caster sugar(2 tablespoon)caster sugar(1 teaspoon) - 3
Add the cold and cubed unsalted butter into the floor
butter (unsalted) - cold and cubed(85 grams)salt - a pinch - 4
You can make this dough in the food processor as well
- 5
Work the butter into the flour with your fingers until the mixture resembles a coarse meal
all purpose flour (maida)(125 grams)butter (unsalted) - cold and cubed(85 grams)corn flour(1 teaspoon) - 6
When you hold the flour together, it should hold tight and when you let it loose, it will fall apart
all purpose flour (maida)(125 grams)corn flour(1 teaspoon) - 7
With a knife, pastry cutter or your hands, cut the butter into the flour
all purpose flour (maida)(125 grams)butter (unsalted) - cold and cubed(85 grams)corn flour(1 teaspoon) - 8
The texture should be as that of coarse breadcrumbs
- 9
Don't worry if there are chunks of butter, it ll just make the pastry flakier when it bakes
butter (unsalted) - cold and cubed(85 grams) - 10
Sprinkle ice water onto the flour and butter mixture
all purpose flour (maida)(125 grams)butter (unsalted) - cold and cubed(85 grams)-3 water - chilled(2 tablespoon)corn flour(1 teaspoon) - 11
Using your hands push the dough from the sides to the middle of the bowl to form a ball that holds together
- 12
Do not knead the dough
- 13
Make sure to add little water at a time, as the heat from your hands will melt the butter and help form the dough as well
butter (unsalted) - cold and cubed(85 grams)-3 water - chilled(2 tablespoon) - 14
You can transfer the pie dough on to a work surface and knead the dough until all the flour has come together to form a smooth dough
all purpose flour (maida)(125 grams)corn flour(1 teaspoon) - 15
Once done, wrap the dough in a cling film or a plastic wrap and refrigerate it for a couple of hours
- 16
This refrigeration process helps to give the pie crust a flaky texture
- 17
As the dough rests, preheat oven to 200C
- 18
To make the filling:Slice the strawberries into 1/4 cm thick slices
-8 strawberries - large(6) - 19
Add the caster sugar, cornflour ,and vanilla essence into the strawberry and mix well
all purpose flour (maida)(125 grams)caster sugar(1 teaspoon)corn flour(1 teaspoon)caster sugar(2 tablespoon)vanilla extract(1/4 teaspoon)caster sugar(1 teaspoon) - 20
On a piece of parchment paper, sprinkle some flour, roll out the dough to a circle around 9 to10 inches in size and 1/4 inch thick
all purpose flour (maida)(125 grams)corn flour(1 teaspoon) - 21
Add the strawberry filling in the centre, spread the filling at least 2 inches away from the edge of the dough
- 22
Fold the edges over, or you can also pleat the edges of the dough to make it decorative
- 23
Make sure fruit in the centre is still exposed
- 24
Transfer the parchment to your baking tray
- 25
Brush the beaten egg or milk over the dough
- 26
Sieve some caster sugar over the dough and fruit
caster sugar(1 teaspoon)caster sugar(2 tablespoon)caster sugar(1 teaspoon) - 27
Bake for 35 -45 mins at 200 C / 400 F until pastry is golden brown
- 28
Serve Strawberry Compote Galette along with Chicken Crepe Lasagne Recipe and Roasted Tomato And Pumpkin Soup Recipe to make it a beautiful Sunday lunch
Nutrition Facts
Per serving
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Strawberry Compote Galette Recipe
A eggetarian Continental recipe with all purpose flour (maida), butter (unsalted) - cold and cubed, salt - a pinch. Ready in 1h 30m, serves 4.
Curated byLucas Dubois🇫🇷
Directions
28 steps- 1
To begin making Strawberry Compote Galette, we will first have to get the pie dough ready and refrigerate it for a couple of hours
- 2
In a large mixing bowl, sieve out the flour, salt and sugar
all purpose flour (maida)(125 grams)salt - a pinchcaster sugar(1 teaspoon)-8 strawberries - large(6)corn flour(1 teaspoon)caster sugar(2 tablespoon)caster sugar(1 teaspoon) - 3
Add the cold and cubed unsalted butter into the floor
butter (unsalted) - cold and cubed(85 grams)salt - a pinch - 4
You can make this dough in the food processor as well
- 5
Work the butter into the flour with your fingers until the mixture resembles a coarse meal
all purpose flour (maida)(125 grams)butter (unsalted) - cold and cubed(85 grams)corn flour(1 teaspoon) - 6
When you hold the flour together, it should hold tight and when you let it loose, it will fall apart
all purpose flour (maida)(125 grams)corn flour(1 teaspoon) - 7
With a knife, pastry cutter or your hands, cut the butter into the flour
all purpose flour (maida)(125 grams)butter (unsalted) - cold and cubed(85 grams)corn flour(1 teaspoon) - 8
The texture should be as that of coarse breadcrumbs
- 9
Don't worry if there are chunks of butter, it ll just make the pastry flakier when it bakes
butter (unsalted) - cold and cubed(85 grams) - 10
Sprinkle ice water onto the flour and butter mixture
all purpose flour (maida)(125 grams)butter (unsalted) - cold and cubed(85 grams)-3 water - chilled(2 tablespoon)corn flour(1 teaspoon) - 11
Using your hands push the dough from the sides to the middle of the bowl to form a ball that holds together
- 12
Do not knead the dough
- 13
Make sure to add little water at a time, as the heat from your hands will melt the butter and help form the dough as well
butter (unsalted) - cold and cubed(85 grams)-3 water - chilled(2 tablespoon) - 14
You can transfer the pie dough on to a work surface and knead the dough until all the flour has come together to form a smooth dough
all purpose flour (maida)(125 grams)corn flour(1 teaspoon) - 15
Once done, wrap the dough in a cling film or a plastic wrap and refrigerate it for a couple of hours
- 16
This refrigeration process helps to give the pie crust a flaky texture
- 17
As the dough rests, preheat oven to 200C
- 18
To make the filling:Slice the strawberries into 1/4 cm thick slices
-8 strawberries - large(6) - 19
Add the caster sugar, cornflour ,and vanilla essence into the strawberry and mix well
all purpose flour (maida)(125 grams)caster sugar(1 teaspoon)corn flour(1 teaspoon)caster sugar(2 tablespoon)vanilla extract(1/4 teaspoon)caster sugar(1 teaspoon) - 20
On a piece of parchment paper, sprinkle some flour, roll out the dough to a circle around 9 to10 inches in size and 1/4 inch thick
all purpose flour (maida)(125 grams)corn flour(1 teaspoon) - 21
Add the strawberry filling in the centre, spread the filling at least 2 inches away from the edge of the dough
- 22
Fold the edges over, or you can also pleat the edges of the dough to make it decorative
- 23
Make sure fruit in the centre is still exposed
- 24
Transfer the parchment to your baking tray
- 25
Brush the beaten egg or milk over the dough
- 26
Sieve some caster sugar over the dough and fruit
caster sugar(1 teaspoon)caster sugar(2 tablespoon)caster sugar(1 teaspoon) - 27
Bake for 35 -45 mins at 200 C / 400 F until pastry is golden brown
- 28
Serve Strawberry Compote Galette along with Chicken Crepe Lasagne Recipe and Roasted Tomato And Pumpkin Soup Recipe to make it a beautiful Sunday lunch
About this recipe
A eggetarian Continental recipe with all purpose flour (maida), butter (unsalted) - cold and cubed, salt - a pinch. Ready in 1h 30m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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