Mini strawberry galettes
Instructions
Slice the strawberries very thinly and mix them with the lemon juice, vanilla, cornstarch, cinnamon, and sugar; let them marinate for 20 minutes.
Prepare the shortcrust pastry by mixing the flours, rolled oats, cornstarch, and salt.
Add the oil and vinegar and mix with your fingertips until the mixture resembles coarse crumbs; finally, add just enough water to form a smooth, uniform dough (about 70 g of water, or a little more if needed).
There’s no need to overwork the dough; it’s ready as soon as the ingredients are combined.
Divide the dough into 4 balls and roll out each ball into a very thin sheet on a sheet of parchment paper; try to shape the dough into a round form.
Spread the fruit over the shortcrust pastry, leaving the edges free; fold the edges of the galettes inward and transfer them to a baking sheet.
Bake the strawberry galettes in a preheated oven at 180°C for about 40–45 minutes, or until the shortcrust pastry is golden brown; once baked, sprinkle with chopped hazelnuts.
Let them cool slightly before serving and enjoy them with vanilla ice cream or yogurt, if desired.
