Saffron strawberry galette with messy rye crust

Saffron strawberry galette with messy rye crust

A sweet saffron twist to this delicious galette.

Ingredients (serves 8)

  • 100g (1/2 cup) sugar
  • pinch of saffron threads
  • 450g strawberries, hulled and sliced
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 2 tablespoons raw sugar


  • 225g butter, at room temperature
  • 225g cream cheese, at room temperature
  • 1/2 teaspoon fine sea salt
  • 280g (2 cups) rye flour, plus extra for dusting


  • pinch of saffron threads
  • 240g (1 cup) heavy (thick/double) cream, plus 2 tablespoons extra
  • 2 tablespoons sugar


1. To make the pastry, in a stand mixer fitted with the paddle attachment, combine the butter, cream cheese and salt on medium speed until light and fluffy. Slowly add the rye flour, mixing on low speed until the dough comes together in a shaggy ball. Turn out the dough onto a lightly floured work surface and knead into a smooth ball. Form the dough into a disk and wrap in airtight wrap, then rest in the fridge for 30 minutes. (You can also freeze it for up to 3 months.)

2. While the dough is chilling, use a mortar and pestle or spice grinder to grind the sugar and saffron together. Place in a large bowl, add the strawberries and vanilla and mix together well.

3. Preheat the oven to 200°C (400°F).

4. Remove the dough from the fridge and sandwich it between two pieces of baking paper. This will stop the rolling pin sticking to the dough and make it easy to transfer it to a baking sheet. Roll the dough into a circle about 35cm in diameter (it doesn’t have to be precise).

5. Pile the strawberries in the middle, leaving a 5cm border around the edge. Fold the excess dough over the strawberries, pleating as you go, leaving the fruit in the centre exposed.

6. Carefully transfer the galette to a rimmed baking sheet (this is important as you want to catch any strawberry juices that run out). Brush the pastry edges with egg and sprinkle with sugar.

7. Place the galette on the middle rack of the oven and bake for 30–40 minutes until the crust is a deep golden brown.

8. Meanwhile, to make the saffron cream, in a small microwave-safe bowl combine the saffron with 2 tablespoons of the heavy cream and microwave for 15 seconds. Set aside to infuse for 15 minutes, then whip with the sugar and remaining cream. Store in the fridge until needed.

9. Serve warm slices of galette with dollops of the golden cream.

This recipe is extracted from The Miller’s Daughter: Unusual flours & heritage grains, published by Hardie Grant Books.

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