Fresh Strawberry Galette
By DK on Jul 15, 2013
Strawberries, when in season, are the best tasting things EVER! This, coming from a person who few years back thought what the fuss over these was all about. Luscious, extremely sweet strawberries, in my opinion, just by themselves make for an excellent dessert. But the aroma when you cook them is something else too. Err, if you think I sound confused, you would be right. I like them both ways and so to appease it all, I buy in bulk. Enjoy them raw to my heart's content and cook the remaining.
This time, the remaining got made into a Galette. You got to make it, to believe the yum factor of this dessert. The amount of sugar is paltry thanks to the natural sweetness of the fruit and that crust...OMG...is melt in the mouth delish. Given the prominence of strawberries here, I would recommend only using seasonal or ripe, sweet ones. If they are off the season, just use any other fruit of your choosing that are at their best.
Last several months has seen me become a newbie to a full blown Pinaddict. I found this recipe via Pinterest and adapted it to use cleaner, natural and more nutritious ingredients. Please do read my Tips Section to read about what changes I have made and/or how you can adapt it and make it your own. Extremely simple to make, this French flat rustic cake or "Galette" as its popularly called, might just be your answer to easy baking. Sending over a slice of this to Weekend Herb Blogging Event hosted by my BFF Siri of Cooking with Siri fame.
recipe adapted from goodlifeeats.com
Prep Time: 30 min to 1 hour
Cook Time: 30 min to 1 hour
Serves: 6 people
Yield: Makes an 12-inch Galette
- For the Crust
- 1-1/4 cup Whole Wheat Pastry Flour, see Tips
- 1/4 tsp Sea Salt
- 4 tbsp cold unsalted Butter, cut into small pieces
- 3 tbsp cold Extra Virgin Coconut oil, see Tips
- 1/4 cup plain yogurt, see Tips
- 1/4 cup ice cold water
- 2 tsp Lemon juice, freshly squeezed
- For the Filling
- Abt 500 grams (approx 1.1 lbs) fresh Strawberries, see Tips
- 1/2 cup ground Almonds
- 1 tbsp Whole Wheat Pastry Flour
- 1/4 cup Evaporated Cane Juice(or Cane Sugar), plus for dusting, see Tips
- For the Glaze
- 1 Egg yolk, (optional) see Tips
- 1 tsp water
Tips1. Pastry Flour: You can use All Purpose flour instead.
2. Coconut Oil: I use Extra Virgin Coconut Oil to replace some of the cultured Organic butter. If you want to just use butter, simple replace the Coconut oil with additional 4 tbsp Butter
3. Yogurt: The original recipe uses Greek Yogurt. I chose to use my Homemade Yogurt instead making sure to thicken it a bit in a cheesecloth for 10 min.
4. Strawberries: I would highly recommend using only sweet berries - seasonal is the best.The original recipe suggests using 3-1/2 cups of berries. I just used as many I could fit in my galette. That amount measured just about 500 grams.
5. Evaporated Cane Juice: I use the Organic blonde sugar in place of white refined sugar. You can use Organic cane sugar instead. If you aren't fussy about it, simply use regular white sugar.
6. Eggs: If you are not keen on using Eggs, simply use melted butter to glaze this. For more details read this: What is the Egg Substitute for glazing on Pies?
For the crust, combine flour and salt in the bowl.
Add the butter and coconut oil (in solid state)
and using a wooden spoon mix until it resembles coarse meal. You can otherwise use a food processor to do this.
In a smaller bowl, whisk together yogurt, water, and lemon juice. Pour over flour mixture
and use hands or a wooden spoon to form dough into a ball.
Wrap in plastic and store in freezer for 20 minutes.
While that's chilling, wash, dry, hull and slice the strawberries. Set aside.
To prepare filling, whisk together almond meal, flour, and 1/4 cup sugar in a small bowl.
Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. On a well floured surface, roll the chilled dough into a 12-inch circle, trimming edges until smooth. Transfer dough to lined baking sheet. But given I am lazy, I simply placed the dough on top of the parchment and rolled the dough out to cover my 12 inch pan.
I rolled it out a bit and then using my fingers extended it to the ends of the pan :). Howz that for making something rustic! ;)
Leaving a 2-inch border, spread the almond meal mixture evenly over dough.
Arrange strawberries over the mixture and dust with sugar.
Fold over the edges of dough, pleating to make it fit. Whisk together egg yolk and water, if using. Brush over the crust
and bake for 30 minutes or until crust is puffy and golden brown. It tastes simply outstanding warm out from the oven. To us, it tasted perfect as it was, but you can top it with anything you like - chocolate sauce, caramel, freshly whipped cream etc etc.
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