200mg wholemeal flour, 135g unsalted butter-chilled&cubed, 25g unrefined caster sugar, 1 egg yolk, milk-for brushing, unrefined brown sugar- for sprinkling, 200g strawberries, 150ml double cream
1.) Add flour and butter in a bowl, knead until mixture resembles breadcrumbs. Add sugar, egg yolk, 2 tablespoons of ice-cold water. Knead gently, then form into a ball. Wrap in clingfilm and refrigerate for at least 15mins.
2.) Preheat fan oven to 160C. Remove pastry from fridge and unwrap. Place pastry on a lightly floured surface, cut ball into 2 and roll out each into a 25cm circle.
3.) Place circles on a baking tray. Cover each disc with fruit, leaving 5cm border around the edges. Fold edges of the pastry over the strawberries, brush the edges with milk and sprinkle with sugar.
4.) Bake for 20-25 mins, or until golden. Pour double cream over the galettes and sprinkle them with sugar. Best served warm.
Food photography courtesy of Mowie Kay