Ingredients
FOR THE FLAKY SPELT PASTRY
- 160g spelt flour, plus a little extra for dusting
- a pinch of flaky sea salt
- 1 tablespoon golden caster sugar
- 100g cold unsalted butter, cut into cubes
- a glass of iced water 1 organic egg, beaten
TO SERVE
- coconut yoghurt, whipped with a little honey and vanilla,
- or thick Greek yoghurt, cream or ice cream
- For the pastry, combine the flour, salt and sugar in a bowl. Add the butter and use the back of a fork or a food processor to cut the butter into the flour until you have a rough scruffy mixture, still with some bigger chunks of butter. Add the ice-cold water bit by bit, until the pastry comes together – you will only need 4–5 tablespoons. Bring it together into a ball with your hands, or pulse a few times in the food processor. Handle it as little as possible, then wrap it in cling film and put it into the fridge to cool and rest for at least 45 minutes or so.
- Meanwhile, hull the strawberries and cut them in half, or any larger ones into quarters. Put them into a bowl with the spice and half the sugar and leave to sit.
- Once the pastry has rested, take it out of the fridge to soften a bit and preheat the oven to 180oC/160oC fan/gas 4. Flour your work surface and, once the pastry has warmed slightly, roll it out quite thinly into roughly a 30cm round, then lift it on to a baking tray lined with baking paper.
- Pile the strawberries in the middle of the pastry, leaving about a 4cm border of pastry to fold over. There’s no need to be too precise with the strawberries, as they will shrink and change as they cook.
Additional information
- This can be tightly wrapped in greaseproof paper and left in the fridge for up to 3 days.
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