Strawberry galette recipe
 Strawberry pie without the pie dish! The perfect way to use seasonal strawberries. 100g/3½oz plain flour, plus extra for dusting50g/1¾oz polenta30g/1oz caster sugar 90g/3¼oz salted butter, diced1 free-range egg, beaten 100g/3½oz plain flour, plus extra for dusting 50g/1¾oz polenta 30g/1oz caster sugar 90g/3¼oz salted butter, diced 1 free-range egg, beaten 3 free-range egg yolks35g/1¼oz caster sugar 35g/1¼oz plain flour250ml/9fl oz milk1 vanilla pod, split and seeds scrapedraspberry liqueur such as framboise, to taste 3 free-range egg yolks 35g/1¼oz caster sugar 35g/1¼oz plain flour 250ml/9fl oz milk 1 vanilla pod, split and seeds scraped raspberry liqueur such as framboise, to taste 500g/1lb 2oz ripe strawberries, hulled and halved15g/½oz icing sugar50g/1¾oz apricot jam, loosened with a little water and warmed400g/14oz clotted cream 500g/1lb 2oz ripe strawberries, hulled and halved 15g/½oz icing sugar 50g/1¾oz apricot jam, loosened with a little water and warmed 400g/14oz clotted cream Method To make the galette base, mix the flour, polenta and sugar together in a food processor to combine. Add the butter and pulse until the mixture forms breadcrumbs. Add enough of the egg to bind into a dough. Form into a ball, wrap in cling film and chill for 1 hour in the fridge. Roll out on a lightly floured work surface into a 1cm/½in thick rectangle. Chill again in the fridge for 1 hour. To make the pastry cream, mix the eggs, sugar and flour in a bowl to form a paste. Heat the milk and vanilla in a saucepan until almost boiling, remove from the heat and leave to infuse for 10 minutes. Pour the milk over the egg paste, whisking to combine as you go, then pour into a saucepan. Cook, stirring, until thickened, then add the raspberry liqueur to taste. Leave to cool.Preheat the oven to 200C/180C Fan/Gas 6. To assemble the galette, toss the strawberries in the icing sugar. Spread the pastry cream on the pastry base, leaving a 2.5cm/1in border around the edges. Top with the strawberries and fold up all the edges of the dough border. Cook in the oven for 20 minutes, until browned and fruit is softened. Brush with the apricot jam and serve with clotted cream. To make the galette base, mix the flour, polenta and sugar together in a food processor to combine. Add the butter and pulse until the mixture forms breadcrumbs. To make the galette base, mix the flour, polenta and sugar together in a food processor to combine. Add the butter and pulse until the mixture forms breadcrumbs. Add enough of the egg to bind into a dough. Form into a ball, wrap in cling film and chill for 1 hour in the fridge. Roll out on a lightly floured work surface into a 1cm/½in thick rectangle. Chill again in the fridge for 1 hour. Add enough of the egg to bind into a dough. Form into a ball, wrap in cling film and chill for 1 hour in the fridge. Roll out on a lightly floured work surface into a 1cm/½in thick rectangle. Chill again in the fridge for 1 hour. To make the pastry cream, mix the eggs, sugar and flour in a bowl to form a paste. Heat the milk and vanilla in a saucepan until almost boiling, remove from the heat and leave to infuse for 10 minutes. Pour the milk over the egg paste, whisking to combine as you go, then pour into a saucepan. Cook, stirring, until thickened, then add the raspberry liqueur to taste. Leave to cool. To make the pastry cream, mix the eggs, sugar and flour in a bowl to form a paste. Heat the milk and vanilla in a saucepan until almost boiling, remove from the heat and leave to infuse for 10 minutes. Pour the milk over the egg paste, whisking to combine as you go, then pour into a saucepan. Cook, stirring, until thickened, then add the raspberry liqueur to taste. Leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To assemble the galette, toss the strawberries in the icing sugar. Spread the pastry cream on the pastry base, leaving a 2.5cm/1in border around the edges. Top with the strawberries and fold up all the edges of the dough border. Cook in the oven for 20 minutes, until browned and fruit is softened. Brush with the apricot jam and serve with clotted cream. To assemble the galette, toss the strawberries in the icing sugar. Spread the pastry cream on the pastry base, leaving a 2.5cm/1in border around the edges. Top with the strawberries and fold up all the edges of the dough border. Cook in the oven for 20 minutes, until browned and fruit is softened. Brush with the apricot jam and serve with clotted cream.