2 weeks ago

Trish Deseine’s Strawberry and Tarragon Galette

2 MIN READ SAVE

By all means stick to your usual pastry here, but the oats do give a nice texture. Just make sure they are porridge oats – rolled and soft. Mix the strawberries with raspberries, blackberries and redcurrants if you like. 

Strawberry and tarragon galette with sweet oaty pastry

For 6 – 8
20 minutes preparation
1 hour chilling
25 minutes cooking

Pastry
175g plain flour
2 tablespoons rolled oats
2 tablespoons sugar
Pinch of salt
125g ice cold salted butter
2 – 3 tablespoons iced water
1 egg beaten

Filling
500g fresh strawberries, hulled and sliced
2 or 3 tablespoons sugar
2 tablespoons tarragon leaves

Put all the pastry ingredients except the oats in the bowl of your mixer and reduce to fine breadcrumb texture. Add the oats and stir through. Pour in the iced water, form into a ball, wrap in cling film and leave to chill in the fridge for an hour.

Heat the oven to 180C. Toss the strawberries with the sugar and one tablespoon of chopped tarragon.

Roll out the pastry and place the strawberries in the centre, leaving a good 2 to 3 centimetre border. Fold this over the strawberries, catching some under the pastry. Brush the edges of the pastry with the egg.

Bake for 25 minutes or so until the pastry is crisp and golden and the strawberries are juicy and roasted.

Serve warm with some good vanilla or yoghurt ice cream.

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