Strawberry Galette with salted almond ice cream
We came up with this recipe to celebrate Molly Mahon's Summer Strawberry tablecloth.. https://mollymahon.com/collections/kitchen/products/ktdstb03
INGREDIENTS
STRAWBERRY GALETTE:
1 block of pre-made puff pastry
1 egg yolk
2 tbsp ground almonds
250g strawberries, hulled
4 peach, cut into wedges
½ vanilla bean
1 tsp cardamom (optional)
Juice and zest 1 lemon or lime
Squeeze honey
1 egg, whisked – for topping
1 tbsp granulated brown sugar – for topping
SALTED ALMOND ICE CREAM:
2 large eggs
80g caster sugar
400 ml double cream
240 ml full fat milk
1 Vanilla pod
100g toasted, salted almonds (save 1 tbsp for the topping)
Tsp sea salt
INSTRUCTIONS
GALETTE:
1. Heat oven to 190c and line a baking sheet with baking paper.
2. Place the fruit in a bowl and add the vanilla, cardamom, lemon and honey and carefully combine.
3. Roll out the puff pastry and place on the prepared baking sheet. Using a pastry brush paint the pastry with the yolk then sprinkle with ground almonds.
4. Spoon the strawberries and peaches onto the pastry and pull up the sides of the pastry to help keep the mixture safely tucked in.
5. Using a pastry brush paint the pastry boarder with the whisked egg and scatter over the brown sugar. Place the tart in the oven and bake for 30 – 40 minutes.
6. Serve with salted almond ice cream or double cream.
ICE CREAM:
1. Whisk the eggs and sugar in a mixing bowl for up to 3 mins, until fluffy. Then carefully stir in the milk, cream, and vanilla.
2. Transfer the mixture to an ice cream maker, freeze following the instructions.
3. When the ice cream has begun to stiffen (this happens pretty quickly) add the chopped almonds with a pinch of sea salt and carry-on freezing.
6. Scoop into a freezer proof container, and sprinkle over the remaining chopped almonds.
