- 1 ¼ cup all purpose flour
- ⅓ cup sugar
- 90g of unsalted, cold butter
- 2 tbsp of Greek yoghurt
- 3-4 tbsp of cold water
- 1 egg and a splash of milk for egg wash
- 1 small banana
- handful of strawberry (chopped)
- Kendamil Strawberry & Banana porridge
- ½ tbsp of cinnamon
- ½ tbsp of icing sugar
Use a food processor if you have. Add flour, sugar, cut the butter into cubes and put it in the food processor. Blend it until the mixture resembles small peas. Add yoghurt and 3 tbsp of water and mix it together. It should form large clumps. Transfer the mixture into a bowl and use your hands to bring it together into a single mass. Add more water (or flour) if needs.
Form a ball, wrap it in cling film and refrigerate for 25-30 minutes.
Lightly flour your surface and roll the dough out into a round shape.
Line a baking tray with baking paper and transfer the dough onto it.
To make the filling, mix Kendamil porridge with warm milk. I used 5 tbsp of porridge and 150-180ml(ish) milk (not sure about the milk) to get a thick consistency. Smash the banana with a fork and mix it into the porridge. Wait until completely cooled down, then add it to the centre of the dough. Cut the strawberry lengthwise and arrange the slices in a circle pattern.
Fold the edges of crust up and over so the circle of the filling is visible.
Beat the egg with splash of milk and brush on the exposed pastry crust. Mix cinnamon and icing sugar and sprinkle some over the galette pie. Bake in preheated oven at 180°C for 40-50 minutes, until the crust is lightly browned. Let is cool before slicing.