How to Make a Classic Strawberry Galette: Simple Rustic Tart Recipe

Make the pastry first. In a bowl combine the plain flour, caster sugar and a pinch of salt. Add the chilled, diced butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. Add 40–60ml of ice-cold water and bring the mixture together very briefly, taking care not to overwork the dough. Shape into a disk, wrap in clingfilm and chill for 30 minutes.

Preheat the oven to 180°C (fan)/390°F/gas mark 6.

Slice each strawberry lengthways into three or four pieces. Place them in a large bowl and toss with the icing sugar, cornflour and lemon zest until evenly coated.

Lay a large sheet of baking parchment on your work surface and dust it lightly with flour. Roll the chilled pastry on the parchment into a rough circle about 3–4mm thick. It can be larger than your tray—any excess will be folded over the filling.

Spread the strawberry jam in the centre of the pastry, leaving a 2-inch (about 5cm) border. Spoon the strawberry mixture on top of the jam or arrange the pieces in a pattern if you prefer. Fold the pastry edges up and over the filling, using the parchment to help. Brush the pastry with a little olive oil and sprinkle the surface with brown sugar.