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Strawberry and Elderflower Galette

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This easy strawberry galette is the perfect summery sweet treat or dessert. Strawberries are naturally low in pectin. Therefore, to make sure the filling isn’t too wet, they get macerated in elderflower cordial and sugar. This draws the water out of the strawberries, creating a flavour-packed juice. This in turn gets cooked down to a delicious elderflower-infused strawberry syrup, which gets drizzled over the finished galette.

Note: this recipe is adapted from Christina Chaey’s stunning Strawberry Galette recipe, which you can find here.

  • Author: zenak
  • Prep Time: 15 minutes
  • Total Time: 1 hour 30 minutes, plus cooling time
  • Yield: 6 1x

Ingredients

Scale
  • 350g fresh, ripe strawberries, hulled
  • 2 tbsp elderflower cordial
  • 70g white granulated or caster sugar, plus more for sprinkling
  • 1 tbsp cornstarch (aka cornflour)
  • 1 sheet shop-bought puff pastry (or shortcrust pastry, if you prefer it)
  • 1 medium egg, beaten

Instructions

  1. Thinly slice the strawberries then transfer to a medium mixing bowl.
  2. Add the elderflower cordial and sugar and toss gently to coat, then leave to macerate for 30 minutes.
  3. By this point, the strawberries should be sat in a syrupy pool of goodness. Place a sieve over a small saucepan and strain the strawberries into it.
  4. Heat your oven to 200℃ / fan 180℃. 
  5. In the same mixing bowl from earlier, combine the cornstarch with 1 tbsp of the strawberry-elderflower. Add the drained strawberries and toss gently to combine, ensuring they’re all evenly coated.
  6. Cut the puff pastry into a square, then trim the edges to make a rough circle (save the trimmings to make cheese straws!).
  7. Add the strawberries to the centre of the puff pastry circle, leaving a 4cm border around the edge.
  8. Fold over the puff pastry to encase the edges of the strawberries (it should slightly overlap them), pressing down the creases so it holds together.
  9. Brush with beaten egg, sprinkle lightly with sugar then bake for 35 to 45 minutes, or until the puff pastry is golden brown and the strawberries are nice and soft. Leave to cool to room temperature before serving.
  10. While the galette is in the oven, transfer the saucepan with the strawberry-elderflower juice to the hob and cook over a medium heat until thickened and syrup-like, then leave to cool. This not only avoids waste. It also adds some much needed sweetness, as the galette itself isn’t particularly sweet.
  11. Slice the galette then enjoy with vanilla ice cream or whipped cream and a drizzle of the strawberry-elderflower syrup.

Find it online: https://zenaskitchen.com/strawberry-and-elderflower-galette/

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