RWI Some More...Strawberry Galette Recipe

Putting our rough puff pastry skills to the test.

Hello!

Now that you guys know how to use a baker’s percentage and have a rough puff pastry recipe to hand, let’s put them to good use by making my strawberry galette recipe.

Please get in touch! I love seeing your bakes and hearing about what you’re interested in learning. As always, thank you for signing up to RWI Some More and supporting my work.

I hope you enjoy.

Much love,
Cissy…xo

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Galette

Quite simply, a galette is a flat, flaky, rough puff pie. It’s one of the most versatile vessels for seasonal fruit and vegetables. It can be rolled round, or square, or even heart shaped. It can be spread with a thick, luscious layer of custard, or frangipane or a garlicky creme fraiche base. It can be cut and served by the slice, perhaps with a big scoop of ice cream, or with a big mustardy side salad. It can be eaten almost straight from the oven whilst it’s still steaming, or it can be packed into a lunchbox, safely stowed away, and eaten under a tree in the park.

Eric's Bakery (left), Farro Bakery (centre), Cafe Cecilia (right)

This is my go-to summer picnic strawberry galette. I like to think of it as effortlessly chic. As although it might need a little time to get ready (our rough puff pastry), when it’s served it will make everyone go ‘wow!’ and you’ll say, ‘oh this? I just threw it together’ and everyone will think you’re amazing and hot (because you are). But also because it’s actually really simple, juicy and delicious.