Strawberry Galette with Quark and Almond Crust

This strawberry galette needs no tart tin: a folded butter pastry surrounds a thin layer of quark and sliced strawberries. Flaked almonds add crunch around the edge. The recipe makes one small galette to share.

Keep the pastry cold

Work the cold butter briefly into the flour. Start with 3 tablespoons of ice water and add the fourth only if the dough still falls apart when squeezed. Chill the flattened disc for at least 30 minutes.

Keep the filling thin

Pat the washed strawberries dry and slice thinly. Spread the quark in the centre, leaving a border about 3 cm wide. Roll the pastry about 4–5 mm thick; a much thicker base needs longer to bake.

Kitchen tip

Roll the pastry directly on lightly floured baking parchment, then slide it onto the tray. If the butter softens while folding, briefly chill the assembled galette before baking.

Easy recipe

Strawberry Galette with Quark and Almond Crust

★★★★★★★★★★4.5 out of 5 · 2 ratings

A free-form strawberry galette with quark and an almond-topped butter crust. Clear ice-water quantities, chilling time and tips for rolling and folding.

Prep time

20 min

Cook time

30 min

Yield

1 galette

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Ingredients

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• Ingredients for the dough

• 180 gflour
• 120 gbutter
• 1 pinchof salt
• 30 gsugar
• 3–4 tbspice water, 45–60 ml, add gradually
• 20 gflaked almonds

• Ingredients for the filling

• 4–5strawberries
• 1 tspagave syrup
• 2 tbsplow-fat curd
• 1 tspvanilla extract

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Instructions

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1. Mix the flour, sugar and salt. Briefly rub in 120 g cold diced butter, leaving small pieces of butter in the coarse crumbs. Add 3 tablespoons of ice water and gently press together. Add the fourth tablespoon only if needed to bring the dough together.
2. Shape into a flat disc, cover and chill for at least 30 minutes. Preheat the oven to 200°C conventional heat.
3. Wash the strawberries, pat thoroughly dry, hull and slice thinly. Mix the low-fat quark with 1 teaspoon vanilla extract.
4. Roll the pastry on lightly floured baking parchment to a circle about 4–5 mm thick. Spread a thin layer of quark over the centre, leaving a border about 3 cm wide. Add the sliced strawberries and drizzle with the agave syrup.
5. Fold the border over the filling and gently press the overlapping folds together. Carefully press the flaked almonds onto the border. Slide the parchment and galette onto a baking tray.
6. Bake on the middle shelf for about 25–30 minutes until the edge is golden and the base is baked through. Rest for about 10 minutes before slicing.

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4.5 out of 5 · 2 ratings

Nutrition per serving

Calories

1822 kcal

Protein

27.9 g

Carbohydrates

183 g

Sugar

40.5 g

Fat

109.4 g

Saturated fat

61.7 g

Fibre

8.5 g

Salt

0.8 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace