Elderflower Infused Strawberry Galette Recipe

This rustic French elderflower-infused strawberry galette is easy for beginners to bake and makes for a delicious treat.

Prep Time 1

Cook Time 20

Total Time 1 20

Sift 200 g plain flour, 1 pinch salt, and 50 g icing sugar into a large mixing bowl. Mix well.
Add 100 g cold butter (cubed). Rub the butter into the flour until the mixture resembles breadcrumbs.
Add 1 small egg yolk to the dough and mix in. Then, add 1 ½ tablespoons elderflower cordial, ½ tablespoon at a time, until the dough just comes together, and can be pressed into a ball.
Wrap the pastry dough in reusable wrap or clingfilm and chill in the fridge for a minimum of 30 minutes, preferably one hour.

While the pastry chills, make the filling. First, slice 400 g strawberries. Add to a bowl along with 2 tablespoons elderflower cordial. Cover, and keep refrigerated, so the flavours can marinate.

Preheat your oven to 180℃ (356℉).
Take the dough out of the fridge. Flour a clean, flat surface, and roll the dough out to a circle 30cm in diameter. Leave the edges rough for a rustic look, or trim for neatness.
Fold the pastry in half, then in half again. Carefully transfer it to a baking tray lined with parchment paper. Carefully unfold the dough.
Remove your marinated strawberries from the fridge and arrange them on the dough, leaving space about one inch from the edge. Fold the edges over.

In a small bowl, whisk 1 medium egg yolk with 1 teaspoon double cream. Brush this mixture over the edges of the galette using a pastry brush.

Sprinkle the crust with 1 teaspoon granulated sugar.
Bake on the middle shelf for 20-25 minutes, until the pastry is crisp and golden.
Once the elderflower-infused strawberry galette is cooked, spoon over any leftover strawberry juices/elderflower cordial and serve with a scoop of vanilla ice cream, Cornish clotted cream (my fave!), or whipped cream.