CROFT
Strawberry Jam Galette with Crème Fraîche
Any season50 min total · Serves 6

Strawberry Jam Galette with Crème Fraîche

A rustic, unfussy tart that lets the jam do all the work.

Prep time
20 min
Cook time
30 min
Serves
6

Ingredients

  • 1 jar (250g) of our farmhouse strawberry jam
  • For the pastry: 200g plain flour, 100g cold unsalted butter (cubed), 2 tbsp icing sugar, pinch of salt, 3–4 tbsp cold water
  • 1 egg, beaten (for glazing)
  • 1 tbsp demerara sugar
  • 200ml crème fraîche to serve
  • Optional: fresh mint leaves

1 ingredient available from CROFT:

Adds Strawberry Jam

Method

  1. Make the pastry: rub the butter into the flour and icing sugar until it resembles breadcrumbs. Add cold water a tablespoon at a time and mix until it just comes together. Don't overwork it. Wrap and rest in the fridge for 30 minutes.

  2. Heat the oven to 190°C (fan 170°C).

  3. Roll the pastry into a rough circle about 30cm wide, directly on a piece of baking parchment.

  4. Spread the strawberry jam over the centre of the pastry, leaving a 5cm border.

  5. Fold the border up and over the filling, pleating as you go. Brush the exposed pastry with beaten egg and scatter with demerara sugar.

  6. Bake for 28–32 minutes until the pastry is deeply golden and the jam is bubbling.

  7. Leave to cool for 10 minutes — the jam will be very hot. Serve warm with generous spoonfuls of crème fraîche and mint leaves.

Cook's notes

Our strawberry jam has whole pieces of berry throughout it, which makes the filling more interesting than a smooth commercial jam. The galette keeps for a day at room temperature; beyond that, the pastry begins to soften.

Ingredients from CROFT

The farm-grown ingredients used in this recipe.