strawberry & basil galette

Ingredients :

1 Empire Pastry Chocolate Tart Shell

2tbsp almond meal

1tbsp cornflour

1/4 cup caster sugar

250g punnet strawberries, hulled & halved

1/4tsp finely grated orange zest

Egg wash (1 egg lightly beaten with 1tbsp water)

Extra caster sugar to sprinkle

TO SERVE:

250g punnet strawberries, hulled & halved

Caster sugar to taste

Juice of half an orange

Fresh basil leaves, shredded or torn

Mascarpone, whipped cream or ice cream

Method :

Step 1: Pre-heat oven to 180°C.

Step 2: Prick the tart shell base with a fork, then spread the almond meal over evenly.

Step 3: In a medium bowl, mix together the cornflour, caster sugar, first punnet of strawberries, and orange zest.

Step 4: Pile into the chocolate pastry shell, spreading evenly across the base.

Step 5: Fold the edges of the tart shell over to form the galette shape, crimping or folding to suit - a rustic look is perfect.

Step 6: Brush the pasty with egg wash and sprinkle with caster sugar, then bake for 30-35 minutes until pastry is cooked.

Step 7: Set aside to cool.

TO SERVE:

Toss the second punnet of strawberries with caster sugar, orange juice and shredded basil. Set aside to macerate for about 5-10 minutes (until the juices are running and a syrup has formed). Pile onto the centre of the cooked galette and garnish with basil leaves. Serve surplus berries in a separate bowl if you can’t fit them all on top.

NOTES:

Use mint leaves in place of basil if desired.

Serves 4-5