For the crust:
190 g all purpose flour
50 g granulated sugar (plus 1 tsp extra for sprinkling)
1/4 tsp salt
120 g cold butter (diced)
60 ml ice cold water
1 small egg (beaten)

For the filling:
400 g Rainforest Sliced Strawberries (sliced or cut into quarters)
30 g granulated sugar
1 tsp vanilla bean paste (optional)
1 small pinch of freshly grounded black pepper (optional)


To make the filling, mix all the ingredients together in a medium bowl and set aside.

Prepare the crust. In a large bowl, mix together the flour, sugar and salt. Add butter and using a knife or your hands, work the butter into the mixture until it resembles medium breadcrumbs (about pea-sized). Add ice cold water and knead it all together briefly, until the mixture forms dough. Roll the dough into a small ball, flatten it into a thick, disc-like shape and wrap in some cling film. Place in the fridge for an hour.

Preheat the oven to 180C and line a baking tray with some baking parchment.

Roll the dough on a lightly floured surface into a circle (roughly about 30 cm). Use a dinner plate if you wish to trim the edges into an even shape and cut around it. Transfer the dough into a baking tray.

Spoon out the strawberries, (reserve the juices) into the middle of the dough, leaving about 5cm boarder around. Gently fold the edges of the dough over the fruit and press to seal. Brush the dough with an egg wash and sprinkle with some granulated sugar. Bake for about 25 minutes until the crust is golden brown. You can add a small pinch of black pepper on top of strawberries if desired. Allow the galette to cool slightly before serving.