For someone who grew up hating fruits (with a vengeance!), there now always seems to be an abundance of fresh and frozen fruits in my kitchen. A recent convert — or rather, it’s been about 5 years or so, the newish me loves fruits, and I pepper my day with them.
The fact that I’m the sole person at home going through these fruits doesn’t help, and lately, I find myself baking them into treats in hopes of tempting my little one to consume them. It’s all too easy to fall into the sugar trap, so I try hard to remind faithful to balance and moderation.
A galette is basically a pie, without the stress. I’ve been making other variations of galettes quite frequently, but this strawberry combination has become my absolute favourite. I like to use fresh & juicy strawberries, but frozen ones work just fine, too. There is no need for parchment paper if you’re using a silicon baking pan, but it does help with rolling out the soft dough.
The crust comes together in minutes — even fast if you’re using a food processor, but I for some reason am still dead set against it. Either route you take, you can’t mess this one up.
Recipe: Strawberry Galette
- 1 ¼ cups all-purpose flour, plus more for rolling out dough
- ½ butter, cold and cubed
- 4 tablespoons ice water
- 3 cups strawberries, hulled and quartered
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 egg, beaten with 1 tablespoon water
- Rub the butter into the flour with your fingers then stirring in the ice water.
- Shape the dough into a disc and wrap it securely in plastic wrap. Refrigerate for 20–30 minutes.
- Combine the strawberries, sugar, and cornstarch. Stir until combined. Set the filling aside.
- Preheat the oven to 190°C. Line a baking sheet with parchment paper or a silicon baking mat.
- Lightly flour your work surface then using a rolling pin, roll the dough into a 12-inch circle then transfer it onto the baking sheet.
- Transfer the strawberry filling (without the liquid residue) into the center of the dough, leaving a 2-inch border around the edges.
- Using your fingers, fold the edges of the dough up, bordering the filling.
- Brush the edges with the beaten egg wash then bake it for 26 to 30 minutes, or until the crust is golden brown and the filling is bubbly.
- Set aside to cool completely. The juices in the galette will thicken as it cools completely.