chilli honey strawberry galette

prep time: 30 mins
cooking time: 40 mins

ingredients

Galette Crust:

• 185g plain flour, plus extra for dusting (or 1 sheet of store-bought shortcrust pastry)

• 20g caster sugar

• Pinch of salt

• 110g cold unsalted butter, cubed

• 60ml ice-cold water

• 1 egg yolk, whisked with 1 tbsp milk (for egg wash)

• Raw sugar, for sprinkling

  Filling:

• 500g strawberries, sliced

• 2 tbsp Bippi Foods Italian Chilli Honey

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• Pinch of salt

METHOD

1. In a medium bowl, combine the flour, sugar and salt. Add the cubed butter. Using your hands,

   rub the butter into the flour mixture until it looks like coarse crumbs, with some pea-sized

   pieces of butter remaining. (Alternatively, you can use a fork or pastry cutter to blend the

   butter into the flour.) Gradually add ice-cold water, stirring until the dough comes together.

   Shape into a disc, wrap, and refrigerate for at least 1 hour (or up to 3 days). You can also skip

   this step by using store-bought shortcrust pastry. Simply let it thaw, then proceed to rolling it

   out in step 3.

2. In a large bowl, toss the sliced strawberries with Bippi Foods Italian Chilli Honey, lemon juice,

   vanilla extract and a pinch of salt. Set aside for 5 minutes.

3. Preheat the oven to 210°C. Lightly flour your surface and roll the pastry into a 25cm circle.

   Transfer to a baking tray lined with parchment paper. Arrange the strawberries in the centre of

   the pastry, leaving a 5cm border. Fold the edges of the dough over the filling, pleating as you

   go. Brush the crust with the egg wash and sprinkle with raw sugar.

4. Bake the galette for 25-30 minutes, or until the crust is dark and golden. Allow the galette to

   cool for 10 minutes before drizzling more chilli honey. Serve with cream, vanilla ice cream or

   as it is.