Blood Orange and Strawberry Galette


This galette could almost pass for breakfast when served with yoghurt… well maybe brunch.
It’s a simple dish to make while blood oranges are in there short season. Oranges can easily replace blood oranges for a similar and just as delicious galette.


1 x 30cm short crust pastry circle
4 strawberries, sliced 5mm rounds
4 blood oranges, peeled, sliced 5mm rounds
1 egg yolk
2 tbs raw sugar
1 cup Coco Tribe natural or vanilla yoghurt or your favourite
Coco Tribe ice cream


Preheat an oven to 170C. Dry the sliced blood oranges between paper towels for a few minutes.
Place the piece of short crust pastry onto a line baking sheet and scatter the sliced strawberries over the pastry, leaving a 3-4cm border.

Top the strawberries with the slices blood orange and fold the edgesof the pastry up and over the fruit, making pleats as you go. Rustic is best. Brush the pastry with the egg yolk and scatter the sugar over the pastry edge.

Bake for 25-30 minutes or until the pastry is crisp on the bottom.

Allow to sit and cool for approximately 10 minutes before serving with the yoghurt or ice cream.

Recipe created by Tom Walton

tedy altree-williams