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Mini strawberry and basil galettes

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  • High in dietary fibre
  • Vegetarian
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free

A delicious strawberry and basil filling encased in chocolate pastry, these mini galettes make a sensational dessert.

  • Serves6
  • Cook time30 minutes
  • Prep time20 minutes, + cooling & 30 mins resting time
Mini strawberry and basil galettes


  • 50g butter, softened
  • 1/4 cup (55g) brown sugar
  • 1 Coles Australian Free Range Egg yolk
  • 1/2 cup (60g) almond meal
  • 1 1/2 tbs plain flour
  • 400g strawberries, sliced
  • 2 tbs finely shredded basil
  • 1/4 cup (55g) white sugar

Chocolate pastry

  • 1 1/4 cups (185g) plain flour
  • 1/3 cup (55g) icing sugar mixture
  • 2 tbs cocoa powder
  • 125g chilled butter, chopped
  • 1 Coles Australian Free Range Egg yolk
  • 1 tbs chilled water

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the chocolate pastry, place flour, icing sugar, cocoa powder and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and water and process until dough just comes together. Turn onto a lightly floured surface and knead until just smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
  2. Step 2

    Preheat oven to 200°C. Line a large baking tray with baking paper. Use an electric mixer to beat butter and brown sugar in a bowl until light and creamy. Add the egg yolk and beat to combine. Stir in the almond meal and flour.
  3. Step 3

    Divide the dough into 6 portions. Roll out each portion on a lightly floured surface to an 18cm disc. Spread each disc evenly with almond mixture, leaving a 2cm border. Top with strawberry. Fold the edges over, pleating as you go. Place on the lined tray. Bake for 10 mins. Reduce heat to 180°C. Bake for a further 15-20 mins or until pastry is dry to the touch. Set aside on trays to cool slightly.
  4. Step 4

    Meanwhile, place the basil and white sugar in a small bowl. Use your fingertips to rub until well combined.
  5. Step 5

    Arrange the tarts on a serving platter. Sprinkle with basil sugar.

    Serve with basil leaves and strawberry ice cream

Nutrition Information

Per Serve

Energy: 2213kJ/529 Cals (25%)

Protein: 7g (14%)

Fat: 31g (44%)

Sat fat: 17g (71%)

Carb: 55g (18%)

Sugar: 30g (33%)

Fibre: 4g (13%)

Sodium: 201mg (10%)