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Strawberry Mint & Almond Galette

Prep Time 15 minutes
Cook Time 35 minutes
chill time 30 minutes
Total Time 50 minutes
Servings 4
Calories 537kcal

Ingredients

Almond Pastry

  • 1 cup almond meal
  • 1 cup gluten free all purpose flour or regular plain flour
  • 1 Tbsp coconut sugar
  • Pinch of pink salt
  • 80 g chilled butter cubed
  • 1 egg
  • 1/4 cup flaked almonds

Strawberry Mint Filling

  • 2 cups fresh Victorian Strawberries halved
  • 2 Tbsp fresh mint roughly chopped
  • 1 Tbsp maple syrup
  • 1 tsp vanilla bean extract
  • 1 Tbsp corn flour
  • 1 lightly whisked egg or milk of choice for brushing
  • 1-2 scoops strawberry or vanilla ice-cream to serve

Instructions

Almond Pastry

  • In a high speed food processor, add almond meal, flour, sugar, salt and chilled cubed butter. Pulse until mixture resembles a corse crumb.
  • Add egg and pulse until well combined and mixture turns into a rough dough. Use your hands to stick it all together to form a soft dough.
  • Form into a round of dough and wrap up in plastic/cling wrap. Refrigerate for 30 minutes. NOTE: you can chill dough overnight if needed.
  • When ready to bake, preheat oven to 180°C (350°F).

Strawberry Mint Filling

  • In a medium sized mixing bowl, combine halved strawberries, mint, maple syrup and vanilla, mix well.
  • Add corn flour and mix until strawberries are well coated.
  • Remove dough from refrigerator.
  • On a lightly floured wooden board or bench, roll out dough into a 12” (inch) round. Gently transfer dough onto a large piece of parchment paper, big enough to line a baking tray.
  • Place the strawberry filling in the middle of the dough, approx. 2” from the edge, allowing enough room to fold over the dough edges.
  • Gently fold the sides of the dough up and over the outside of the berries. Creasing the dough together with your fingers as you go.
  • Transfer galette with parchment paper onto a large baking tray.
  • Using either the egg or milk, lightly brush the dough edges. Sprinkle over flaked almonds, lightly pressing them onto the dough so they stick.
  • Bake for 30-35 minutes or until pastry is golden.
  • Remove from oven and cool on pan for 10 minutes, then transfer to a wire rack to cool completely. Or serve warm straight from the oven!
  • Enjoy with a scoop of ice-cream or cream!

Notes

Store in an airtight container, refrigerated or in the pantry for 2-3 days.

Nutrition

Calories: 537kcal | Carbohydrates: 43g | Protein: 14g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 124mg | Sodium: 183mg | Potassium: 203mg | Fiber: 8g | Sugar: 11g | Vitamin A: 650IU | Vitamin C: 42.6mg | Calcium: 131mg | Iron: 3.1mg