Strawberry galette

The season's first organic strawberries have landed at Zsámboki Biokert — the star of the week! This rustic, free-form tart is one of the simplest yet most impressive ways to make the most of them. No tin, no special skills needed — just great strawberries.

Add to your basket:

• 2–3 punnets Organic strawberries (The star of the week — NEW in our range!)
• 170 g Organic wheat flour (For a buttery, flaky pastry)
• 1 Organic lemon (Zested into the filling)
• a handful Organic walnuts (Scattered under the fruit to soak up the juices)
• 120 g Cold butter (unfortunately only available elsewhere for now — we're working on it)
• 3 tbsp Sour cream (unfortunately only available elsewhere for now — we're working on it)
• 4 tbsp Sugar (unfortunately only available elsewhere for now — we're working on it)
• 1 Egg (for brushing) (unfortunately only available elsewhere for now — we're working on it)

Method: Rub the flour, a pinch of salt and the cold butter together with your fingers or in a food processor until crumbly, then work in the sour cream until you have a smooth dough. Shape into a ball, wrap and refrigerate for 1 hour. Meanwhile, slice the strawberries and toss with 2 tbsp sugar and the lemon zest, leaving them to release their juices. Roll the pastry out on a floured surface into a rough 35cm circle and transfer to a baking sheet lined with parchment. Scatter the roughly chopped walnuts over the centre (these protect the base from going soggy), then pile on the strawberries, leaving a 3–4cm border. Fold the pastry edge up over the fruit, brush with beaten egg and scatter with the remaining sugar. Bake at 200°C for 40–45 minutes until golden brown. Serve warm with cream or sour cream.