On the blog today I'm sharing how I made a Strawberry Galette. Last season I froze some locally grown strawberries, and after using most of them this past winter, I still had just a few of them left. Because there were not enough to make most recipes with, I decided to try to make a galette with them! These locally grown berries are so amazingly delicious, I didn't want to let them go, but we're investing in a new freezer and I'm trying to use up everything extra for an easier exchange of the freezers (plus, I want to make room for this year's fresh berries.) Yes - we've finally decided to let our old freezer go - the freezer that was Grandma and Grandpa's on the farm. I'm sure it goes back to the 1960's or 1970's. They just don't make them like that anymore, and it's really scary to get a new one, but the old one just can't be very efficient at this point - cracked inside plastic and all. Ugh. Oh well, we'll see what happens. Fingers crossed that this new one lasts as long! 
Here is the recipe as I made it:
Strawberry Galette
I had an extra pie crust left in the freezer (from the holidays) and there was about 2 cups of strawberries left. I let both the berries and the crust thaw (just on the kitchen counter, but you can do it in the refrigerator).
After thawing, I drained the berries and it ended up looking like less than 2 cups, but this is all there is. I added 1/4 cup sugar, 1/4 cup flour (because the berries also seemed very juicy), the zest of a lemon, and the juice of 1/2 of the lemon.
Mix it all up and it's ready.
I rolled out the pie crust right on top of a piece of parchment paper (using another piece on top just like I do when I use two pieces of plastic wrap to do this) and moved it to the baking sheet so I could bake it right on that paper.
The strawberry mixture goes right in the middle.
Fold the edges up, brush with an egg wash, and sprinkle with sugar. If you have more berries, the edge won't be so wide - that's ok, too.
Bake at 375 for 30-40 min - I went 45 minutes, until the center was bubbling a bit.
Yum!
It turned out so, so pretty!
My first thought - tastes just like a pop tart!
You can use any fruit to make a galette. It's great for using up any fruit or berries that may be at the end of their life - the ones that just don't quite get used up in time and may not look the best. Add a little sugar and some lemon and you're golden. Well, the crust is, anyway! This is also the time of year for fresh berries, and those will work beautifully, too. I've made Rhubarb Galette, Apple Galette, and Tomato Galette - the possibilities are endless! Go through your freezer - who knows what fruit you may find in there! Haha! I just happened to have strawberries and this Strawberry Galette was born!
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