Strawberry galette

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves 4–6


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

To serve

  • 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
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