Rustic Strawberry Rosewater Galette
A deliciously easy open faced tart with crisp shortcrust pastry based and a strawberry and rosewater filling.
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.