Strawberry and Buckwheat Galette Feuilletée

Ingredients

• plain flour200g
• buckwheat flour50g
• fine salt5g
• sugar10g
• cold water110g
• white wine vinegar5g
• unsalted butter, for détrempe30g
• unsalted butter, for beurrage (dry, cold)180g
• fresh strawberries, hulled and halved400g
• caster sugar, for roasting60g
• balsamic vinegar10g
• black pepper, freshly ground1g
• unsalted butter, for cream80g
• powdered sugar70g
• toasted buckwheat flour, for cream40g
• ground almonds40g
• egg1
• vanilla extract3g
• crème fraîche30g
• egg yolk, for egg wash1
• whole milk, for egg wash15g
• demerara sugar, for finishing20g

Method

1. 1.Combine plain flour, buckwheat flour, salt, and sugar. Rub in 30g butter to breadcrumbs, then add cold water and vinegar. Mix to a rough dough, shape into a rectangle, wrap, and rest in the fridge for 1 hour.
2. 2.Beat 180g cold butter between parchment into a 15×15cm square (beurrage). Keep cold but pliable.
3. 3.Enclose the butter block in the dough. Complete 2 double folds (tourage), resting 30 min in the fridge between each. Finish with 1 final single fold. Rest 1 hour.
4. 4.Toss strawberries with 60g caster sugar, balsamic, and black pepper. Spread on a lined tray and roast at 180°C for 20 min until jammy. Cool completely.
5. 5.Toast buckwheat flour in a dry pan over medium heat for 3 min until fragrant. Cool.
6. 6.Beat 80g butter and powdered sugar until pale. Add toasted buckwheat flour, ground almonds, egg, and vanilla. Fold in crème fraîche. Chill 30 min.
7. 7.Roll dough to 3mm thick. Cut 6 circles, 14cm diameter. Place on lined baking trays and chill 20 min.
8. 8.Spread a thin layer of buckwheat cream on each circle, leaving a 2cm border. Top with roasted strawberries.
9. 9.Fold the border up loosely, crimping at intervals. Brush pastry edges with egg wash and scatter with demerara sugar.
10. 10.Bake at 200°C for 28–32 min until deep golden and crisp underneath. Cool on a wire rack for 10 min before serving.