It may be autumn but you can still enjoy strawberries. This is a super simple recipe for them is  a Strawberry–Graham Galette enjoy!

You will need!

Ingredients

• 7 graham crackers (about 3.7 ounces) [Or digestives if you can’t get your hands on Graham’s Crackers… poor Graham, always having his crackers stolen – Nora]
• ¾ teaspoon salt
• 3oz plain flour, plus more for rolling
• 5 tablespoons sugar, divided
• 2 large eggs
• 3oz unsalted butter, melted, cooled, divided
• 1lb strawberries, hulled, sliced
• 1 lime (½ teaspoon finely grated zest and 1 teaspoon fresh juice)
• 115mls very cold heavy cream

Equipment needed

• Measuring cups
• Measuring spoons
• Bowls
• Zip-Top Bag
• Rolling pin
• Parchment Paper
• Rimmed Baking Sheet
• zester
• Brush
• Whisk

Instructions

Place a rack in the bottom third of the oven; preheat to 180°C.

Place graham crackers in a large resealable plastic bag, or a tea towel that has a very small weave, and zip it up, pressing out most of the air. Using a rolling pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger crumbs are okay). You could also just smash them with your hands or there’s likely a spell you can use

Measure out 1 cup crumbs, which should be pretty much all of it, and put it in a bowl.

Add salt, flour, and 2 tbsp of sugar. Mix with a fork to combine, then add 1 egg and 6 Tbsp. melted butter.

Mix with a fork until dough forms, then knead with your hands inside  the bowl until no floury spots remain and dough is smooth. It’ll be a little soft and slightly oily, which is fine!

Lightly flour a piece of parchment paper and place dough on top. Lightly flour the top of dough, then cover with another piece of parchment.

Using a rolling pin, roll dough into a roundish shape about 12″ in diameter and ⅛” thick. Periodically peel back parchment and dust with more flour to prevent sticking. Slide the entire sheet of parchment paper onto a rimmed baking sheet.

Sprinkle 1 Tbsp. sugar over the surface of the dough, leaving about a 2″ border. Pile strawberries into the center of the dough and arrange in an even layer, leaving the same 2″ border.

Sprinkle strawberries with 1 Tbsp. sugar and drizzle with remaining 2 Tbsp. butter.

Using a fine grater, grate zest of about one-half of lime over strawberries.

Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later.

Beat remaining egg in a small bowl with a fork until no streaks remain. Brush egg wash around the border of the pastry (you won’t use it all).

Using edges of parchment to help lift, fold the empty border of dough up and over strawberries, working your way around in roughly 2″ sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, but don’t worry! Just pinch it back together.

Brush top of border with remaining egg wash and sprinkle with remaining 1 Tbsp. sugar.

Bake galette until the crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, don’t worry—the parchment will prevent the tart from sticking. Let cool for at least 20 minutes.

Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk. Hold whisk upright and look for the “peak” of cream that forms on the end. It should droop and slump over—these are “soft peaks,” which are what you want!

Grate zest from remaining half of lime over cream and serve with tart.