Rustic Strawberry Galette.
I use the term rustic every time my food look, how do I say this, not that pretty and perfect. Then again for this dessert, it is supposed to be rustic because galette loosely means round, flat and freeform crusty tart in French. So there.
Making it is easy. There are 2 parts to it though - the galette dough and filling.
- 1 cup all-purpose flour
- 1 tbsp sugar
- Pinch of salt
- 6 tbsp cold unsalted butter, cut in cubes
- 1/4 cup ice water
- 1 egg yolk
- Sugar for sprinkles
In a bowl, mix the flour with the sugar and salt. Using your fingers, cut in half of the butter until the mixture resembles coarse meal. Cut in the remaining butter until the largest pieces are the size of lima beans. Drizzle the water over the dough and stir until moistened. Gather up the dough into a disk, wrap in a plastic wrap and refrigerate for at least 30 minutes
- 3 cups diced strawberries
- 6 tbsp sugar
- 1 tbsp balsamic vinegar
- 1 tbsp flour
Mix everything in a bowl, refrigerate for 30 minutes.
1. Pre-heat the oven to 200 degree celsius.
2. Remove dough from fridge. Using 2 square baking sheets (about 16-inch), place the dough in between and flatten it using the roller until it is about slightly more than 1/2 cm thick.
3. Drain any juice from the strawberry as much as possible and spread on the dough leaving about 2-inch border all around. Fold up the edges of the dough, overlapping and crimping as you go. Brush the dough with egg yolk and sprinkle sugar.
4. Bake the galette (bottom lined with baking sheet) in the lower third of the oven for 55 minutes or until the pastry is crisp. Cover the strawberry with aluminium foil to avoid over browning it. Slide the galette onto a wire rack and let cool before serving.