Making Strawberry Galette
Don’t let the name intimidate you. A galette is basically a flat pie without the tin. Swap the strawberries for any fruit (or a combination of fruits) that’s in season. Pretty easy and only takes a while to make, especially if you’re using frozen pastry. And I dub this “incredibly appropriate” to eat during the sweltering summer months, especially with a scoop of vanilla ice cream on top.
Strawberry Galette (recipe from Martha Stewart)
For the Shortcrust Pastry:
[ 2½ cups all-purpose flour, plus more for the surface + 1 1/8 teaspoon salt + 1 teaspoon sugar + 8 oz (1 cup) cold unsalted butter, cut into small pieces + 1/3 cup ice water ]
Pulse the flour, sugar and salt in a food processor to combine. Or you can do it old school and use your hands.
Add the butter and pulse until the mixture forms coarse crumb (If using hands, rub the pieces butter of into the flour). Add ice water and pulse until just combined (the dough will still be crumbly).
Shape dough into a disk, wrap in cling film and refrigerate for at least one hour (or overnight).
Preheat the oven to 180C/ 350F/ gas Mark 4.
On a floured surface, roll out the dough to a 1/4 inch thickness.
Cut out a 10-inch round and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.
For the galette:
[1 pound strawberries, hulled + 1/4 cup sugar + 1 tablespoon water + 2 teaspoons cornstarch ]
Cut the strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use.
Toss slices with 1/4 cup of sugar, water and the cornstarch.
Immediately arrange them in concentric circles on the dough. Start 1 inch from the edge, overlapping slices slightly.
Fold the edge of the dough over the fruit. Refrigerate for 15 minutes.
To Finish Off:
[1 large egg yolk + 2 tablespoon water + 1 tablespoon sugar + 1 tablespoon unsalted butter, cut into small pieces]
Whisk together the egg yolk and water. Brush the dough with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
Dot berries with the butter. Bake until the crust is golden brown – 40 to 45 minutes.
Now, you can either transfer this straightaway to a serving plate and serve warm with cream or ice cream
or you can kick it up a notch by toasting some sliced almond and scattering it on top or just simply dusting some powdered sugar (or both!)
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