Strawberry Mozzarella Basil Galette

Ingredients

Pastry:

1 ½ C flour  

1 tsp baking powder

3 Tbsp chopped walnuts

Handful basil leaves

120g Westgold Unsalted Butter

Pinch salt

100ml cold water

Filling:

600g fresh strawberries

2 Tbsp balsamic glaze

1-2 Tbsp brown sugar

2 Tbsp cornflour

Black pepper

Handful fresh basil

150g fresh mozzarella

Melted Unsalted Westgold Butter to brush

Egg wash to brush

Method

To make the pastry:

Place all the ingredients except the water into a food processor and pulse until the butter is fully rubbed into the flour. 

Add the water and pulse until the mixture comes together. Press the pastry together and wrap it in plastic wrap. Rest in the fridge for 30 minutes.

To finish the galette:

Preheat the oven to 200°C. Roll out the pastry on a lightly floured bench and cut a circle of around 28cm.

Place the pastry circle onto a pizza tray (with little holes on the bottom, which will help the pastry cook through because the strawberries become juicy during cooking).

Egg wash a 3-4cm rim around the edge.

Hull the strawberries and cut any large ones in half. Toss together the strawberries, balsamic glaze, brown sugar, cornflour, pepper, and basil and place onto the pastry.

Fold the egg-washed pastry border up onto the strawberries and pinch little pleats into the pastry.

Brush the top of the pastry edge with egg wash. Dab the strawberries with melted butter.

Bake for 18-20 minutes.

Place the cooked galette onto a serving dish.

Tear the mozzarella into chunks and place onto the strawberries and sprinkle over extra fresh basil leaves and balsamic glaze if desired.

Serve immediately.