Strawberry Galette
I love galettes but had doubts about one made with strawberries, worrying that they would lose their structure and turn to jam. However, those doubts were totally unfounded, as this Strawberry Galette is a fabulous dessert. The sliced strawberries soften but remain intact, and the baking process intensifies their flavor immensely.
I stuck with the same method and recipe that has led to success with the Apple Galette and the Plum Galette. First, I roll out the pastry a little thicker than for pies to limit the amount of juices that break through. Second, I use the minimal amount of sugar to allow the flavor of the fruit to shine. Lastly, I follow the Jacques Pepin galette procedure of placing an almond flour and sugar mixture on the pâte brisée pastry circle to absorb the fruit juices and prevent a soggy galette.
As with all galettes, the pâte brisée can be made two days prior, or frozen for up to one month. The strawberries can be washed, allowed to dry off, and stored in the refrigerator overnight.Â
The Strawberry Galette is best served slightly warm, about two hours after baking. Vanilla ice cream brings this dessert to another level.Â
Strawberry Galette
| Yield: 1 galette | # of Servings: 8 to 10 | Method: Creaming |
Ingredients:
1 recipe Pâte Brisée
Filling:
¼ cup (1.75 oz / 51 g) sugar
3 tbl (.8 oz / 22 g) ground almonds
3 tbl (1.1 oz / 31 g) all-purpose flour
1 ¾ lb (680 g) fresh strawberries1 , sliced ⅛’ thick
1 lemon zested, about 1 ½ tsp zest
â…” cup (4.6 oz / 130 g) granulated sugar
2 tbl of the strawberry juice
2 tbl (.6 oz / 16 g) cornstarch
Finishing:
1 large egg, beaten
1 tbl (.5oz / 14 g) turbinado sugar
Vanilla Ice Cream, homemade or store bought, or crème fraiche
Special tools and equipment needed:
- Heavy cookie sheet, preferably half-sheet pan size (12†by 18â€) lined with a silpat or parchment paper.
- Round pastry mat, 17†diameter, optional
Pre-recipe preparations:
- Remove pastry dough (Pâte Brisée) from the refrigerator 30 minutes prior to making the galette. The dough should be cold, but malleable.
- Preheat oven to 400°F
Directions
Rolling out the pastry:
- Roll the pastry to a 13†round, about ⅛’ thick. Place on a parchment or silpat-lined half-sheet pan or large cookie sheet and refrigerate while assembling the galette.
Making the filling:
- Combine the flour, ground almonds, and sugar in mixing bowl. Set aside.
- Place the strawberry slices in a medium mixing bowl.
- Using your fingers, rub the lemon rind into the sugar. Pour over the strawberries and mix to combine. Set aside for about 20 minutes, until the strawberries become juicy.
- Place the berries in a stainer over a mixing bowl and let drain for a minute. Return the berries to their original mixing bowl.
- Measure out 2 tbl of the juice into a small bowl. Mix in the cornstarch and whisk until smooth. Pour over the strawberries and stir to distribute.
Constructing and baking the Galette:
- Remove the pâte brisée from the refrigerator. Spread the ground almond filling over the dough, leaving a 2†edge. If dough is still firm, let it sit for a minute or two to soften.
- Place the strawberries over the ground almond mixture, being careful to maintain the 2†edge.
- Bring the empty edge of the dough over the strawberries.
- Using a pastry brush, brush the dough with the eggs. Sprinkle with the sugar.
- Bake for between 40 and 48 minutes, until the strawberry mixture is bubbling, and the crust is a golden brown. It is okay if strawberry juices have oozed through the pastry.
- Let the galette cool and set on the pan for about 1 ½ hours.
- Use a large spatula or tart shell bottom to slide under the galette and transfer to a serving platter.
- Serve with vanilla ice cream or whipped crème fraiche Any leftovers are excellent with morning coffee.
Notes:
1You will need 1 quart of strawberries to yield 1 ¾ lb.
