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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 537 kcal
Author Samantha

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

  1. In a high speed food processor, add almond meal, flour, sugar, salt and chilled cubed butter. Pulse until mixture resembles a corse crumb.
  2. 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.
  3. 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.
  4. When ready to bake, preheat oven to 180°C (350°F).

Strawberry Mint Filling

  1. In a medium sized mixing bowl, combine halved strawberries, mint, maple syrup and vanilla, mix well.
  2. Add corn flour and mix until strawberries are well coated.
  3. Remove dough from refrigerator.
  4. 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.
  5. Place the strawberry filling in the middle of the dough, approx. 2” from the edge, allowing enough room to fold over the dough edges.
  6. 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.
  7. Transfer galette with parchment paper onto a large baking tray.
  8. Using either the egg or milk, lightly brush the dough edges. Sprinkle over flaked almonds, lightly pressing them onto the dough so they stick.
  9. Bake for 30-35 minutes or until pastry is golden.
  10. 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!
  11. Enjoy with a scoop of ice-cream or cream!

Recipe Notes

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

Nutrition Facts
Strawberry Mint & Almond Galette
Amount Per Serving
Calories 537 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 12g75%
Cholesterol 124mg41%
Sodium 183mg8%
Potassium 203mg6%
Carbohydrates 43g14%
Fiber 8g33%
Sugar 11g12%
Protein 14g28%
Vitamin A 650IU13%
Vitamin C 42.6mg52%
Calcium 131mg13%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.