Strawberry Galette
stacy Pearson
Rustic yet refined, this spring classic unites the familiar flavors of strawberries and rich, buttery pastry.
ingredients
- FOR THE DOUGH
- 2 1/2 cups all-purpose flour, plus more
- for surface
- 1 1/8 teaspoons salt
- 1 teaspoon sugar
- 8 ounces (1 cup) cold unsalted butter,
- cut into small pieces
- 1/3 cup plus 2 tablespoons ice water
- FOR THE GALETTE
- 1 pound strawberries, hulled
- 1/4 cup plus 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 large egg yolk
- 1 tablespoon water
- 1 tablespoon cold unsalted butter, cut
- into small pieces
directions
- 1
Make the dough: Pulse flour, salt, and sugar in a food processor to combine. Add butter, and pulse until mixture forms coarse crumbs. Add ice water, and pulse until just combined (dough will still be crumbly). Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
- 2
Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.
- 3
Make the galette: Cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use. Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate for 15 minutes.
- 4
Whisk together yolk and water. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar. Dot berries with butter. Bake until crust is golden brown, 40 to 45 minutes.
- 5
Transfer to a serving plate. Serve warm with basil cream and fried basil.
Source: MS
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