Customise Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorised as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyse the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customised advertisements based on the pages you visited previously and to analyse the effectiveness of the ad campaigns.

No cookies to display.

๐Ÿ“ Strawberry & Banana Galette ๐ŸŒ

๐Ÿ“ Strawberry & Banana Galette ๐ŸŒ

๐Ÿ“ Strawberry & Banana Galette ๐ŸŒ

A slice of Strawberry & Banana Galette feels like a warm hug on a chilly morning ๐Ÿ“

Ingredients:

Crust

  • 1 1/4 cup all purpose flour
  • 90g of unsalted, cold butter ๐Ÿงˆ
  • 2 tbsp of Greek yoghurt
  • 3-4 tbsp of cold water
  • 1 egg and a splash of milk for egg wash๐Ÿฅš

Filling

  • 1 small banana ๐ŸŒ
  • handful of strawberry (chopped)๐Ÿ“
  • Strawberry & Banana porridge
  • 1/2 tbsp of cinnamon
  • 1/2 tbsp of icing sugar

Method

Use a food processor if you have. Add flour, cut the butter into cubes and put it in the food processor. Blend it until the mixture resembles small peas. Add yoghurt and 3 tbsp of water and mix it together. It should form large clumps.
Transfer the mixture into a bowl and use your hands to bring it together into a single mass. Add more water (or flour) if needs.
Form a ball, wrap it in cling film and refrigerate for 25-30 minutes.
Lightly flour your surface and roll the dough out into a round shape.
Line a baking tray with baking paper and transfer the dough onto it.
To make the filling, mix porridge with warm milk. I used 5 tbsp of porridge and 150-180ml(ish) milk (not sure about the milk) to get a thick consistency. Smash the banana with a fork and mix it into the porridge.
Wait until completely cooled down, then add it to the centre of the dough.
Cut the strawberry lengthwise and arrange the slices in a circle pattern.
Fold the edges of crust up and over so the circle of the filling is visible.
Beat the egg with splash of milk and brush on the exposed pastry crust.
Mix cinnamon and icing sugar and sprinkle some over the galette pie.
Bake in preheated oven at 180C for 40-50 minutes, until the crust is lightly browned. Let is cool before slicing.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top