May
Strawberry Galettes with Brie
(6 galettes) PASTRY: 200g all-purpose flour 100g very cold unsalted butter, cut into cubes 1 egg yolk, beaten 2-3 tbsp sugar 0,25 teaspoon salt FILLING: 2-3 cups strawberries 2 Brie (or Camembert) (8-9 cm in diameter) 4-5 tbsp caster sugar 1 egg yolk
Whisk together the flour, salt and sugar then add the butter into the flour by rubbing together with your fingertips until the mixture resembles bread crumbs. Add the beaten egg yolk and use a fork to mix it into the crumbs. Tip the pastry crumbs out onto a clean surface and press into a ball, wrap in cling wrap and refrigerate for 10-15 minutes. Preheat your oven to 200°c
Roll the pastry out to 1/2cm thick. Use a bowl to cut out 6 circles roughly 15 cm in diameter, then place each one onto a lined baking sheet. Cut across each of Brie into 3 pieces. Put a part of Brie into the centre of each circle, add cutted strawberry and frosting them. Fold the edges of the pastry around the filling. Brush the pastry of each galette with the egg glaze. Bake in the centre of the oven for 20 minutes until the crusts are golden and crisp.
