Strawberry Rosewater Galette
Recipe by Rosie Morgan
Pink haired pastry chef
A WORD FROM THE CHEF
This rustic strawberry rosewater galette recipe is such a delicious and easy open faced tart recipe.
A galette consists of one layer of pastry where the filling is placed into the middle and the pastry is wrapped around it at the edges to create a beautiful and easily made tart.
This galette recipe is stuffed full a sweet and floral strawberry rosewater filling.
It’s gorgeous served with ice cream, whipped cream, warm custard or even just by itself.
INGREDIENTS
One batch of sweet shortcrust pastry - homemade or store bought
300 grams of strawberries, fresh or frozen
75 grams of caster sugar - less if the strawberries are very sweet
15 grams of cornflour
1tsp rosewater
One whole egg
20 grams of granulated sugar
METHOD
Preheat the oven to 180°c (360°f) or 170° (340°f) if fan assisted.
Lightly flour a clean, flat working space and roll the pastry out with the rolling pin. Make sure to move around the pastry as you are rolling it out, dusting lightly with more flour when needed.
Roll the dough out until it is the same thickness as a coin, in a rough circle. If it’s not really a circle, place a large plate or round cake tin on top of the pastry and using a sharp knife, cut the pastry into a large circle.
Slice the strawberries into thick slices and place into the medium bowl along with the caster sugar, cornflour and rosewater.
Carefully place the strawberries into the centre of the pastry, heaping them a little, leaving good space on the pastry edge.
Take the edges of the pastry and fold inwards, pressing the edges together to stick them in.
Crack the egg into a small bowl and whisk briskly with a fork. Brush the edges of the pastry with the egg.
Sprinkle some sugar over the egg washed pastry.
Bake for 30-45 minutes until all the pastry has turned golden brown and the strawberries are bubbling slightly.
Leave to cool for 20 minutes before slicing to serve.
Store any leftovers in an airtight container in the fridge for up to five days.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: pinkairedpastrychef@gmail.com
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