A cheat's way of making strawberry galette, using store bought dough and a quick and easy filling. Serve with fresh whipped cream or ice cream for the perfect summer dessert.
Preheat oven to 210°C (190°C fan forced) or 400°F (375°F fan forced).
Set sheets of dough on the counter to thaw, approximately 10 minutes.
Meanwhile prepare filling. In a large bowl, combine the halved strawberries, cornstarch, brown sugar, honey, and vanilla extract (if using). Stir until fully incorporated.
Stack the sheets of dough on each other and place on a lined baking sheet. Gently tear the sheets into a large circle.
Arrange the strawberry filling over the dough, leaving about 5 centimetres (2 inches) from the edges. Lift the edges up and fold over the filling.
Sprinkle the crust generously with raw sugar.
Bake for 30-35 minutes, until crust is deeply golden brown.
Remove from the oven and cool for 15 minutes. Transfer to a serving platter and enjoy warm or at room temperature with a scoop of vanilla ice cream.
Notes
* Alternatively, use one sheet of puff pastry, and one sheet of shortcrust pastry (pie dough) for a flakier finish.Note: To bake from frozen, remove galette from freezer and place on a lined baking sheet. Allow to sit on the counter while oven preheats. Reduce oven temperature by 10 degrees and bake for an additional 5-10 minutes.