STRAWBERRY GALETTE
Prep time
Cook time
Total time
Author: HATIBON
Recipe type: Dessert, Sweet, Pie
Cuisine: French
Serves: 6
Ingredients
- 115 gr butter (cut into cubes and kept in the freezer for 15-20 mins prior to using)
- 1¼ cups all purpose flour (175 gr)
- 1 Tbs granulated sugar
- 3 Tbs water + 1 Tbs apple cider vinegar (ice cold)
- ½ ts salt
- .
- ½ kg hulled strawberries (1 pound)
- 3-4 Tbs granulated sugar
- 1 Tbs corn starch
- grated zest of 1 lemon
- 1 vanilla bean or 2 ts extract
- .
- 1-2 Tbs milk or 1 egg beaten with 1 ts water
- 1 Tbs granulated sugar
Instructions
- Place flour, sugar and salt in your food processor with the ice cold butter and whizz using short pulses until the butter pieces are the size of a pea.
- Add 3 Tbs of the water and vinegar mixture and mix for a few seconds. Squeeze a piece of dough to see if it's moist enough, the dough should just hold together, add the rest of the liquid if the dough falls apart in your hand.
- Bring dough together without kneading, form into a disk, wrap in plastic and rest in the fridge for an hour.
- Halve or quarter the strawberries if they are very large and mix with the sugar, corn starch, lemon zest and vanilla.
- Roll your chilled dough on parchment paper to a ⅛ inch thickness and place the strawberries in the middle making sure to leave a border of 2-2½ inches and fold that border over the fruit.
- Brush with milk or the egg wash and sprinkle about a table spoon of sugar all over the crust.
- Bake in a preheated oven (350 F) for 45-50 mins or until you have a deep golden crust.
- Let cool for 15 mins, best served slightly warm topped with vanilla ice cream or whipped cream.
Notes
The dough can be kept in the fridge for up to three days but once cooked, best eaten the same day.
Freezes well and will keep for two months if wrapped tightly with plastic.
If using very juicy fruit you can first spread some breadcrumbs or semolina on the rolled dough to avoid it getting soggy. I personally prefer to use toasted almond meal or ground pistachio mixed with a little sugar if I'm bothering at all. You can totally do without.
Once the fruit is cooked they will lose their beautiful colour and become dull, to avoid this you can place a few cubes of butter on the fruit before baking. Or if like me you don't want to add the extra calories you can brush the juice that's ended up in the baking sheet on the berries.
Double the recipe if making a double crust or lattice pie. I personally always double it as I like to have it ready in the freezer for emergencies :):)
Freezes well and will keep for two months if wrapped tightly with plastic.
If using very juicy fruit you can first spread some breadcrumbs or semolina on the rolled dough to avoid it getting soggy. I personally prefer to use toasted almond meal or ground pistachio mixed with a little sugar if I'm bothering at all. You can totally do without.
Once the fruit is cooked they will lose their beautiful colour and become dull, to avoid this you can place a few cubes of butter on the fruit before baking. Or if like me you don't want to add the extra calories you can brush the juice that's ended up in the baking sheet on the berries.
Double the recipe if making a double crust or lattice pie. I personally always double it as I like to have it ready in the freezer for emergencies :):)
Recipe by HatiBon English at https://www.hatibon.com/blog/2016/04/strawberry-galette/