First let me say your galette will definitely look better than mine if you follow the instructions, which I didn't. Ooops. I didn't let the filling cool because I was impatient. Don't be like Stephanie, have patience. It still tastes delicious, but looks a little messy, and should have more crust on the sides. Because the filling was too warm, the dough couldn't hold it. The next time I make one, I shall wait for the filling to cool.
Anyway, what is a galette you might be asking. A galette is a French term that basically means a freeform pie, if you will, that can be filled with something savory or sweet. There are so many different kinds of fillings you can make, and the dough remains the same which is nice.
The original recipe called for the ingredients to be measured with a scale. Even though I have a kitchen scale, I prefer to use normal, unmeasured kitchen measurements so I have converted the measurements into tbsps and cups.
This recipe calls for caster sugar, which is a finely ground granulated sugar. If you do not have caster sugar, you can put some regular granulated sugar in a small food processor and pulse it until it becomes fine. That is what I did for this recipe. I recommend you do not use granulated sugar without making it finer.
Dough Ingredients:
8 oz (approx. 2 cups) all purpose flour
4 oz (1/2 cup) butter, cubed
2 oz (4 1/2 tbsp) caster sugar
2 - 3 oz (60 - 78 ml) cold water
A pinch of salt
Filling Ingredients:
16 oz frozen strawberries
1/2 cup caster sugar
1 1/2 tbsp cornstarch
A pinch of salt
1 1/2 tsp lemon juice
Egg Wash (1 egg whisked together with 1 tbsp of water)
Coarse sugar
Since this recipe calls for frozen strawberries, the first thing we need to do is thaw them. Put the strawberries in a strainer over a large bowl until they are thawed.
While the fruit is thawing prepare the dough.
Combine the salt with the water and refrigerate to keep cold.
In a food processor add the flour, sugar, and cold cubed butter. Pulse until the mixture resembles sand.
Add some of the water/salt mixture and pulse until the dough is moistened. You shouldn't need all of it.
Remove the dough from the food processor, it will be a little crumbly, and place it on a cutting board or counter. Form the dough into a ball, then flatten into a disc and wrap with plastic wrap. Refrigerate for at least an hour.
While the dough is cooling prepare the fruit.
When the strawberries are thawed, strain the fruit and reserve the liquid. Press or squeeze the strawberries slightly to strain any additional juices.
Slice the strawberries and put them in a medium pot with the additional liquid and lemon juice. I cut each strawberry into thirds.
Combine the cornstarch and sugar, then add to the strawberries. Fold while combining instead of stirring to keep the shape of the strawberries as best you can.
Cook over medium heat at a low bubble while stirring frequently. Continue for about 10 minutes until the strawberries glisten and juices have reduced.
Remove to a bowl and cool to room temperature before adding to the crust. This step is important, the filling needs to cool.
Look at how beautiful those look!
Place the dough between two sheets of plastic wrap and roll out into a circle measuring about 11" in diameter, and 1/8" thick.
Transfer the dough onto a parchment paper lined cookie sheet. Add the filling to the dough leaving about 1 1/2" around the edge.
Fold the outer edges of the dough over the strawberries while creating overlapping folds. Mine isn't as pretty as I was hoping it would be. My strawberries were still a little too warm, which I realized a little too late.
Brush the pastry edge with the egg wash, and sprinkle with coarse sugar.
Bake in a 400 degree oven for about 25 minutes until the crust is golden and the filling is bubbling.
Cool on the baking sheet on a wire rack. Once cool, cut into wedges to serve.
Eat plain, or topped with ice cream or whipped cream. Yummy!
No comments:
Post a Comment