Strawberry Galette - mmmmmm...!!

Strawberry Galette

Ingredients:
pastry:
125g plain flour
50g wholemeal flour
1/2 teaspoon salt
1 tablespoon granulated white sugar
113g unsalted butter, cold, cut into small cubes
2 tablespoons ice water

filling:
1 punnet (250g) strawberries
2 tablespoons granulated white sugar
1 teaspoon corn starch

1 egg plus1 tablespoon water, lightly beaten
1 teaspoon granulated white sugar




Method:
1. Mix plain flour, wholemeal flour, sugar, and salt in a mixing bowl. With finger tips rub the cold butter into the dry ingredients until the mixture resembles coarse crumbs. (It is important that the butter be cold so when it is cut into the flour mixture it becomes small, flour-coated crumbs. I use a fork to work the butter into the dry ingredients. If the butter starts to melt away during this process, stop and place the mixture in the freezer for 10-15 mins to prevent the butter from melting further. Continue the process when the mixture is well chilled.)

2. Add the ice water and mix until the mixture comes together to form a dough. Pat the dough into a round disc, place in a plastic bag or cover with cling wrap and leave it in the fridge for at least 1 hour to chill the butter and allow the gluten in the flour to relax.

3. Wash the strawberries, remove the stems and cut into halves or thick slices. Toss the sliced strawberries with the sugar and cornstarch.

4. To prevent the dough from sticking to work surface, roll out the chilled dough in between 2 plastic sheets or parchment papers to a 11" round. Transfer the pastry to a baking tray lined with parchment paper.

5. Layer the strawberries, overlapping each other in a circle on the dough, leaving a 1"~2" border. Fold the edges over the strawberries. Brush the dough with egg wash. Sprinkle with 1 teaspoon of sugar. Bake in preheated oven at 200degC for 20 to 25 minutes or until the crust is golden browned.