Print

Print Recipe

A rustic strawberry galette with flaky, buttery shortcrust pastry, a nutty browned butter hazelnut financier base, and juicy strawberries, perfect for a summer dessert.

Ingredients

Scale
  • 1 batch Foolproof Shortcrust Pastry (see note for recipe)
  • ¼ cup unsalted butter
  • 2 ½ oz (about ½ cup) ground hazelnuts (hazelnut meal or hazelnut flour – see notes)
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup packed brown sugar
  • ¼ tsp kosher or fine sea salt (omit if using salted butter)
  • 2 egg whites (or ¼ cup / 60 ml liquid egg whites)
  • 4 cups strawberries, hulled and halved (or quartered if berries are large), about 24 oz / 680 g whole berries
  • 2 tbsp granulated sugar
  • Finely grated zest of ½ lemon (about ½ tsp / 2 ml)
  • 1 tsp cornstarch (optional, to thicken if berries are watery)
  • 1 tbsp milk (to brush over crust)
  • 1 tbsp coarse sugar (such as cane sugar or turbinado sugar)
  • Optional to serve: crushed toasted hazelnuts, freshly grated lemon zest, fresh basil leaves, vanilla gelato, ice cream, or whipped cream

Instructions

  1. Make the Foolproof Shortcrust Pastry according to recipe, roll dough into a 15-inch (38 cm) circle, and place on a parchment-lined round baking sheet. Chill in the fridge for about 1 hour. If pre-made, let dough come to room temperature for 30-45 min before rolling out; no need to chill again. Store-bought pastry can be rolled out similarly without chilling.
  2. To brown butter for the financier base, melt ¼ cup unsalted butter in a small saucepan over medium heat. Continue cooking on medium-low, swirling occasionally until milk solids turn light golden brown and the butter has a rich, nutty aroma. Remove from heat and cool for 10 minutes.
  3. In a bowl, mix 2 ½ oz ground hazelnuts, ¼ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup packed brown sugar, and ¼ tsp salt (if used). Add 2 egg whites and whisk until thick and sticky. Stir in cooled browned butter. Batter can be refrigerated up to 3 days; bring to room temperature before using.
  4. Preheat oven to 425°F (220°C).
  5. In a large bowl, toss 4 cups prepared strawberries with 2 tbsp granulated sugar and lemon zest. Let sit while preparing galette.
  6. Spread hazelnut financier batter evenly over shortcrust dough, leaving a 3-inch (7.5 cm) border around edges. Spoon strawberries over batter, arranging as desired.
  7. Fold dough edges over filling, creasing and gently pressing as you go, tucking fruit in snugly by lightly pressing the center.
  8. Brush dough edges with 1 tbsp milk, then sprinkle with 1 tbsp coarse sugar.
  9. Bake for about 30 minutes until crust is golden and fruit filling bubbles. Cool on a wire rack for 10 minutes.
  10. Garnish with toasted hazelnuts, fresh lemon zest, and basil if desired. Serve warm with vanilla gelato, ice cream, or whipped cream.

Notes

If ground hazelnuts are hard to find, weigh 2.5 oz (70 g) toasted whole hazelnuts and pulse in a mini or regular food processor with the flour to finely grind without turning into butter., If strawberries are very juicy or large with white cores, add 1 tsp cornstarch to the fruit mixture to prevent sogginess., Make the shortcrust pastry and financier batter up to 3 days ahead; store dough wrapped tightly and batter in an airtight container in the fridge. Bring both to room temperature 30-45 min before assembling., Store leftovers wrapped tightly in refrigerator 2-3 days; reheat in 325–350°F oven 8-12 minutes to crisp crust. Avoid microwaving to preserve texture., For nut allergy or no hazelnuts, substitute finely ground toasted almonds or omit nuts for plain financier base.

Nutrition

Find it online: https://gingerbaking.com/hazelnut-and-strawberry-galette/