Transform fresh seasonal strawberries into this wonderful dessert: our Strawberry galette with Almond Crust.Perfect for any occasion, from a family dinner to a special celebration.
10 minutesmins
20 minutesmins
Resting time30 minutesmins
1 hourhr
6serving
Calories: 351kcal
Ingredients
Almond crust
1cupalmonds
1cupall-purpose flour
2tablespoonssugar
1pinchof sea salt or two pinches of kosher salt
1/4cupcoconut oil
1/4cupcold water
Strawberry filling
3cupssliced strawberries
2tablespoonssugar
1tablespoonbalsamic vinegar or lemon juice
1tablespooncornstarch or all-purpose flour
Instructions
Preheat the oven to 350ºF.
Process the almonds in a food processor until they have the consistency of flour; it does not matter if there are large pieces.
When ready, mix them with the sugar, flour and salt.
When all the ingredients are well integrated, add the coconut oil.
With your hands or by pulsing the food processor, integrate it into the powders; you are looking for the consistency of wet sand.
Add the ice water and form a ball, wrap it with paper or plastic wrap, and put it in the refrigerator until needed.
Put the sliced strawberries in a bowl, add the vinegar, the two tablespoons of sugar, and the tablespoon of starch or flour.
Mix well.
Take the dough out of the refrigerator on baking paper, flatten it with your hands until you have a thinner disk, and continue stretching with a rolling pin.
With your hands, gather the dough that is separating and stretch it until you have a sheet half a centimeter thick.
Place the strawberries in the center of the dough and fold over the edges until you reach the edge of the strawberries.
Bake in the oven for 20 minutes or until the crust is golden brown and the strawberries are bubbling.
Let them cool for ten minutes before tasting.
Serve with whipped cream, vanilla ice cream, or chopped almonds or pistachios.
Notes
Be careful not to over-process the almonds, which can turn into almond butter.
If you have leftover cake, you can store it in a container in the refrigerator, but I must warn you that the coast can become watery.
It is best to finish the tart the day you make the cake.