Rustic Strawberry Rosewater Galette Recipe
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 beautifully 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. While you can make your own sweet pastry (recipe for my sweet pastry), you can also use store bought for this, Jus Rol sells an excellent sweet shortcrust pastry, as does Irish brand Rollit which is available in Supervalu and will be available in the Simply Better range soon in Dunnes Stores
So how do I make this Rustic Strawberry Rosewater Galette from scratch?
This Strawberry Rosewater Galette recipe really can be made in a few minutes of active work time if you already have the pastry prepared.
To fill the galette, lightly dust a clean work surface with flour 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. 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. Gently lift the pastry onto the lined, flat baking tray.
In a medium sized bowl, combine the sliced strawberries, sugar, cornflour and rosewater by mixing them together until the strawberries are all coated. Place all of the strawberries into the middle of the pastry, leaving a few centimeters space around the edges.
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 sugar all over the pastry. Bake for 30-40 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.
Frequently Asked Questions
Store any leftovers in an airtight container in the fridge for up to 5 days.
This galette is delicious all by itself but you could also serve it warm with ice cream, custard or whipped cream.
As with most fruit tarts, a galette can be served warm or cold. However, I personally prefer it still a little warm from the oven. To warm up the galette again, place a slice onto a microwave safe plate and heat for 20-30 seconds before serving.
You can use either! Both work wonderfully in this recipe. If using frozen strawberries, use them still slightly frozen so they aren’t too wet to work with. When they are still a little frosty they are also easier to slice. Using frozen strawberries that have fully defrosted may end up with a soggy pastry and you may lose that crisp texture.
I really wouldn’t skip the cornflour! Strawberries are very juicy fruits which leak a lot of liquid during the baking process. The cornflour is used to help soak it up and thicken the juices. This helps to prevent a soggy bottom on your galette and it also helps thicken the fruit filling so when you cut into it after it has baked, it won’t spill out everywhere.
For more pastry recipes, check out my Pastry Category, here.
Rustic Strawberry Rosewater Galette
Equipment
- 1 Rolling Pin
- 1 Large flat baking tray
- 1 medium mixing bowl
- 1 Small Bowl
- 1 Pastry brush
Ingredients
- 1 batch sweet shortcrust pastry homemade or store bought
- 300 grams strawberries fresh or frozen
- 75 grams caster sugar less if the strawberries are very sweet
- 15 grams cornflour
- 1 tsp rosewater
- 1 whole egg
- 20 grams granulated sugar
Instructions
- 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 strawberrys into thick slices and place into the medium bowl along with the caster sugar, cornflour and rosewater.
- Carefully place the strawberries into the center of the pastry, heaping them a little, leaving good space on the pastry. (Check the photos in the post above for reference)
- 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 untl 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 5 days.
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