10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
For the galette base
- 100g/3½oz plain flour, plus extra for dusting
- 50g/1¾oz polenta
- 30g/1oz caster sugar
- 90g/3¼oz salted butter, diced
- 1 free-range egg, beaten
For the pastry cream
- 3 free-range egg yolks
- 35g/1¼oz caster sugar
- 35g/1¼oz plain flour
- 250ml/9fl oz milk
- 1 vanilla pod, split and seeds scraped
- raspberry liqueur such as framboise, to taste
- 500g/1lb 2oz ripe strawberries, hulled and halved
- 15g/½oz icing sugar
- 50g/1¾oz apricot jam, loosened with a little water and warmed
- 400g/14oz clotted cream
To make the galette base, mix the flour, polenta and sugar together in a food processor to combine. Add the butter and pulse until the mixture forms breadcrumbs.
Add enough of the egg to bind into a dough. Form into a ball, wrap in cling film and chill for 1 hour in the fridge. Roll out on a lightly floured work surface into a 1cm/½in thick rectangle. Chill again in the fridge for 1 hour.
To make the pastry cream, mix the eggs, sugar and flour in a bowl to form a paste. Heat the milk and vanilla in a saucepan until almost boiling, remove from the heat and leave to infuse for 10 minutes. Pour the milk over the egg paste, whisking to combine as you go, then pour into a saucepan. Cook, stirring, until thickened, then add the raspberry liqueur to taste. Leave to cool.
Preheat the oven to 200C/180C Fan/Gas 6.
To assemble the galette, toss the strawberries in the icing sugar. Spread the pastry cream on the pastry base, leaving a 2.5cm/1in border around the edges. Top with the strawberries and fold up all the edges of the dough border. Cook in the oven for 20 minutes, until browned and fruit is softened. Brush with the apricot jam and serve with clotted cream.