Strawberry Galettes

clock 15 minutes + 25 minutes bowl Serves 4


  • 2 cups strawberries, hulled and halved
  • 1/4 cup sugar
  • 1/4 cup strawberry jam
  • 2 sheets ready-made puff pastry
  • 1 egg, separated
  • 4 tsp semolina
  • 1/3 cup sliced almonds
  • icing sugar, to serve
  • cream or ice cream, to serve
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  • 1. Preheat oven to 210°C (190°C fan-forced).

  • 2. In a medium bowl, place the prepared strawberries. Add 3/4 of the sugar and a tablespoon of the jam. Combine and set aside.

  • 3. Lay the pastry sheets on a bench and cut 4 x 15cm diameter circles (try tracing around a small bowl). Place the pastry discs on a greased baking sheet.

  • 4. Brush the pastry discs with lightly whisked egg yolk and scatter 1 teaspoon of the semolina over each. Pile 1/2 a cup of strawberries into the centre of each disc and fold the pastry up around the strawberries, pinching it into place to form a tart with an open middle.

  • 5. Brush the pastry edge with lightly whisked egg white, scatter on the sliced almonds and sprinkle on the remaining sugar.

  • 6. Bake for 20-25 minutes or until golden.

  • 7. Warm the remaining jam and brush over the centres to make them glossy. Dust with icing sugar before serving. Serve with cream or ice cream.

  • Tip: Try using a metal straw to hull strawberries. Place the straw at the bottom and push through so the leaves and stalk pop out.


  • Energy 2456Kj • Protein 8g • Total Fat 33g • Saturated Fat 17g • Carbohydrates 62g • Sugars 35g • Sodium 252mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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