They say September is the new January and I’d have to agree. Here in the southern hemisphere, we’re going into spring not fall, and our “back to school” happens in February… but I definitely feel a rush of inspiration and motivation at this time of year. The longer days seem filled with potential for a fresh start after a long winter. The first warm days after winter put me in such a great mood.
I’m on the lookout for jacaranda flowers and the first whiff of jasmine in the air. I love seeing the first berries and peaches of the season, and the tiny little buds on our hydrangeas. I want to go out and buy myself a bunch of flowers, just because. We made it through another winter, that’s reason enough for me!
I know it’s still early in the season but I’ve been buying strawberries for a few weeks now and they’re absolutely beautiful. Plump, sweet and bursting with flavour. I’ve put them on top of my oatmeal, into smoothies, and snacked on them just as they are. I wanted to make a dessert with them as soon as possible – something that really allowed them to shine.
This Strawberry and Thyme Galette is the best way to use all those spring strawberries!
I’ve been pairing fruit and herbs for years and there’s something special about the combination of strawberries and thyme. It may sound unusual but the flavours really work. I feel like it might just be my next homemade jam flavour too – stay tuned!
And for something a little different, a little freshly ground pink peppercorn in the mix too. The flavour is warm, tangy and has a slight touch of sweetness and fruitiness. If you can’t find it, don’t worry, I’ve written it as optional in the recipe below. You can use another flavouring – maybe lavender or rose, or just let the strawberries and thyme have their moment in the spotlight.
Don’t worry about pie tins or lattice patterns – this simple galette is very rustic, but I think it’s beautiful. It’s the easiest kind of pie or tart you can make. Especially with a few extra thyme leaves on top and a big scoop of vanilla bean ice cream. That’s a non-negotiable here. I love ANY warm fruit dessert with ice cream.
It all comes together super easily! The pastry is easy to make in a food processor and can be made a day or two in advance. Then there’s just a little stirring, rolling, folding, brushing and baking. Go and read the recipe below for the full details, but what I’m saying is that it’s pretty darn simple.
You’ll know it’s ready when your kitchen smells amazing, the pastry is golden brown and the strawberries are juicy and bubbling.
If you make this Strawberry and Thyme Galette, be sure give this recipe a rating and tag me on Instagram. I love seeing when you guys try my recipes, it seriously makes my day!
Related Post: Fig Crumble Tart with Honey Whipped Ricotta
Strawberry and Thyme Galette Tart
A super easy and delicious dessert to showcase beautiful spring strawberries – Strawberry and Thyme Galette Tart! Don't forget the ice cream.
- 2 cups plain (all purpose) flour
- 3 teaspoons caster sugar
- 150 g unsalted butter, cold
- 4 tablespoons iced water
- 400 g strawberries, sliced (I did a mixture of quartered and sliced horizontally)
- 2 tablespoons cornflour
- 2 tablespoons honey
- 1/4 teaspoon pink peppercorns, crushed (optional)
- 1-2 teaspoons fresh thyme leaves, picked
- 1 vanilla bean, seeds scraped or 1 teaspoon vanilla bean paste
- 1 egg, lightly beaten
- Raw sugar, for scattering
- Icing sugar and vanilla ice cream, to serve
- Extra fresh thyme, to serve
To make the pastry, place flour, caster sugar and butter in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs. With the motor running, add the iced water and process until the mixture starts to form a dough. Knead lightly on a floured work surface until dough just holds together. Flatten into a disc and wrap plastic wrap. Refrigerate for 20 minutes.
Preheat your oven to 180°C (350°F).
In a large bowl, place the sliced strawberries, cornflour, vanilla, thyme, pepper (if usinand honey and stir to combine.
Roll out the pastry to 3mm thick round shape. Spoon the strawberries into an even layer, leaving around 8cm border around the outside of all sides. Fold in the sides of the pastry, brush with egg and scatter raw sugar. Bake for 20-30 minutes until pastry is golden and strawberries are bubbling.
Serve in thick slices dusted with icing sugar, extra thyme leaves and big scoops of vanilla ice cream.