ingredients
serves 6
3/4 cup butter or margarine
1/2 cup superfine sugar
grated rind of 1/2 lemon
1 3/4 cups All purpose flour
7/8 cup walnuts, roughly chopped
For the Filling
1/2 pint whipping cream
1 tablespoon Confectioner’s sugar
1 1/2 pound strawberries, hulled
method
1. Grease three baking trays. Cream the butter or margarine and sugar together until light and fluffy.
2. Beat in the lemon rind and fold in the flour. Knead until smooth and chill for 30 minutes.
3. Divide the dough into three portions and roll each portion out to a 7 inch circle. Pinch the edges of the circles to form a decorative shape.
4. Place on the prepared baking trays and sprinkle the top of each with chopped nuts, pressing them down gently.
5. Bake in a moderate oven (180°C, 350°F) for 20 to 25 minutes or until golden.
6. Allow to cool slightly on the trays, then transfer to a wire rack to cool completely.
7. Whip the cream with the Confectioner’s sugar until it stands in soft peaks.
8. Slice 1 pound of the strawberries and fold into two thirds of the cream. Use to sandwich the rounds together.
9. Pipe or spoon the remaining cream in swirls on top of the galette and decorate with the remaining whole strawberries.
10. Chill for 30 minutes before serving.
