Vanilla and hazelnut strawberry galette

The perfect sweet treat for your next brunch or morning tea!

  • 15 mins preparation
  • 25 mins cooking
  • Serves 8
  • Print
This irresistably decadent vanilla and hazelnut strawberry galette is easy to prepare and simply divine.
Looking for more strawberry desserts?


Vanilla & hazelnut strawberry galette
  • 2 sheets shortcrust pastry
  • 3/4 cup (180g) firm fresh ricotta
  • 1/3 cup (75g) caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 1 egg, beaten lightly
  • 500 gram strawberries
  • 1/4 cup (25g) ground hazelnuts
  • 1 teaspoon cornflour (cornstarch)
  • 2 teaspoon finely grated orange rind
  • 1 tablespoon icing (confectioners') sugar
  • greek-style yoghurt, to serve


Vanilla & hazelnut strawberry galette
  • 1
    Grease and line a large oven tray. Place tray in oven. Preheat oven with tray to 200°C.
  • 2
    Cut a pastry sheet in half. Place pastry halves along the top and side of the second pastry sheet on a piece of baking paper; press joins to form one large sheet of pastry. Roll out pastry slightly into a 30cm square. Using a plate or bowl as a guide, mark, don't cut, a 26cm round in the centre of the pastry. Trim corners of pastry slightly.
  • 3
    Combine ricotta, 1 tablespoon of caster sugar and vanilla in a small bowl; spread inside marked circle. Brush pastry border with beaten egg; roll pastry border up towards filling. Bake tart for 25 minutes, covering with greased foil if it starts to overbrown.
  • 4
    Meanwhile, thinly slice strawberries. Place remaining caster sugar, hazelnuts, cornflour and rind in a bowl; stir to combine. Just before removing tart from oven, add strawberry slices to hazelnut mixture; toss gently to combine.
  • 5
    Working quickly, remove tart from oven; sprinkle strawberry mixture evenly over ricotta layer; bake tart for a further 5 minutes or until pastry is golden and strawberries are warmed through.

More From Women's Weekly Food