For the galette pastry: 100g Plain Flour, 50g Fine Polenta, 25g Caster Sugar, 90g Butter, 1 egg
For the cream: 3 egg yolks, 35g Caster Sugar, 35g Plain Flour, 250ml Full Fat Milk, 1 tsp Almond Extract
450g Strawberries, quartered or sliced, 25g Icing Sugar, sifted, 50g Flaked Almonds, 1 egg beaten
Prep: 1.5 hours (including 45 minutes chilling)
Cook: 20 minutes
First make the pastry base, combine the flour, polenta and sugar. Add butter and rub together to resemble fine breadcrumbs.
Add the egg and mix to bind together. Chill for 45 minutes.
Next make the cream, mix together the eggs, sugar and flour.
Heat milk and almond extract in a saucepan until almost boiling. Leave to cool slightly for 10 minutes then add the egg mixture whisking on a medium heat until thickened.
Preheat oven to 180 degrees. Roll the pastry to a rough circle, spread on the cream leaving a 3cm border. Coat the flaked almonds and strawberries in icing sugar then place onto the pastry.
Roughly fold up the border and brush pastry sides with the beaten egg. Bake for 20 minutes until the strawberries are soft and the pastry has browned.