Strawberries are in season in San Diego! To celebrate, here’s a little recipe all about how to take a basket of these…
And turn them into this…
Also known as a strawberry galette, this tasty tart-like pastry is baked without the use of a tart pan, a technique that gives the galette a rustic, thrown-together-in-a-French-country-kitchen look. My recipe is mash-up of the sweet galette dough recipe from Fine Cooking and the strawberry prep and baking technique in Lauren Weisenthal’s strawberry galette recipe on Serious Eats.
To make the galette, collect a basket of ripe strawberries (organic and from a local farmer’s market in my case), granulated sugar (also organic), all-purpose flour (organic, too), an 8-tablespoon stick of unsalted butter (yup, organic!), 1/3 cup of ice-cold water, corn starch, kosher salt, and an egg (not pictured, darnit, and also organic).
Begin by preparing the water and butter for the dough: Set a 1/3 cup of water in the fridge to chill. Also, cut the stick of butter into 1/2-inch cubes and place them in the fridge to chill.
Then, mix together 1-1/4 cup of all-purpose flour, 1 tablespoon of granulated sugar, and a 1/4 teaspoon of salt in a large mixing bowl. I recommend using a whisk instead of a spatula to make sure the dry ingredients are thoroughly combined.
Once that’s done, cut the chilled butter cubes into the dry ingredients until they’re kind of mashed up into smaller lumps, fully covered in the dry mix, but still basically lumps. There are three ways to do this without warming up the butter too much: using a hand-held pastry blender, a food processor (too much clean-up in my opinion), or a stand mixer.
I enjoy any reason to bust out my green KitchenAid stand mixer. So, of course, that’s what I used to cut the butter into the dry ingredients. Using the flat beater attachment, I cut the butter into the dry mix at “stir” speed.
Doing so gave me butter pieces pictured below on the left.
Next, take the ice water out of the fridge, add it all to the buttered dry mixture, and give the combination another stir, but only just until all of the powdery consistency is gone (as pictured below right). Don’t overmix the dough!
From there, gather the dough with your hands, shape it into a rounded disk, wrap the disk in plastic wrap, and set it in the fridge to chill for at least one hour. Do you see streaks and lumps of butter in the dough? Good. They mean you’ve done everything right thus far.
After an hour, line an unrimmed sheet pan with parchment paper. Take the chilled dough out of the fridge, remove it from the plastic wrap, set it in the center of the parchment-lined sheet pan, and roll it out until it’s 1/8-inch thick. You’ll end up with a thinned out disk that’s about 12 to 13 inches in diameter. Then, chill the rolled out dough back in the fridge as you prep the strawberries.
Set an oven rack in the lower middle of the range and preheat the oven to 425 degrees F.
In another mixing bowl, whisk together a 1/4 cup of sugar and 1 tablespoon of corn starch. Hull and quarter the basket of ripe strawberries (you should get between 2 to 2-1/2 cups of fruit), add them to the dry mixture, and then toss the berries to coat them in the dry mixture.
Take the sheet pan with the dough out of the fridge and get ready to pile, pleat, and pinch: Pile the coated strawberries in the center of the dough, making sure to leave between 2 to 3 inches of dough uncovered on all sides. Fold the overhang up over the fruit into pleats, encasing the strawberries on all sides. Then, pinch the bottom of each pleat fold just slightly to help seal the strawberries and their juices inside the open pouch.
It’s okay to pile the strawberries high; they’ll eventually settle into the pouch as the galette bakes.
Beat the egg in a small bowl and brush it onto the exposed outer parts of the dough (NOTE: You won’t use all of the egg wash.) It’s now ready to bake!
There are two temperatures at which to bake the galette on the prepared rack (i.e., the rack you’ve set on the lower middle of the range):
- First, bake the galette for 20 minutes at 425 degrees F, making sure to turn the sheet halfway at the 10-minute mark.
- Then, at the 20-minute mark, turn the sheet back to its original position, reduce the heat of the oven to 350 degrees F, and let the galette bake for another 20 minutes or until the crust is a lovely just-golden color.
As you can see, my galette had a little bit of spillage over the top, but nothing too extravagant (i.e., I was able to keep it all contained on the sheet pan).
Gently move the finished galette to a wire rack to cool. I find it easiest to slide the parchment paper and galette onto the wire rack rather than try to move just the galette.
The filling tastes like strawberry jam and the crust is flaky on the outside and chewy on the inside. I made this galette on a Sunday and brought it in to work the next day, leaving it in the kitchenette with a little card to explain what it was made of. The galette was gone about an hour later. I’m glad it was a hit!
Inspired by Fine Cooking’s Sweet Galette Dough and Lauren Weisenthal’s Strawberry Galette recipe on Serious Eats
Makes one 8-10 inch galette // 1.5 hours to prep, 40 minutes to bake
For the crust:
1-1/4 cup all-purpose flour
1 tbsp granulated sugar
1/4 tsp kosher salt
8 tbsp unsalted butter, cut into 1/2-inch cubes and chilled
1/3 cup ice water
For the filling:
1 quart of ripe strawberries
1/4 cup granulated sugar
1 tbsp corn starch
For egg wash:
1 egg, scrambled
- Make the dough: In a large mixing bowl, whisk together the flour, 1 tablespoon of granulated sugar, and the salt. Cut the butter into the dry mixture, either using a hand-held pastry blender, a food processor, or a stand mixer. Add all of the ice water at once and combine just until the mixture is no longer powdery; if using a food processor or stand mixer, be careful not to overmix. Gather the dough by hand, shape it into a rounded disk (don’t worry if you still see streaks or lumps of butter), cover it in plastic wrap, and let it chill in the refrigerator for an hour.
- Line an unrimmed sheet pan with parchment paper. Set the chilled disk in the center of the pan and roll it out to 1/8-inch thickness (you’ll end up with a thin disk that’s about 12 to 13 inches in diameter). Set the rolled out dough back in the fridge.
- Set an oven rack in the lower middle of the range and preheat the oven to 425 degrees F.
- Prepare the strawberry filling: In another mixing bowl, whisk together a 1/4 cup of granulated sugar and the corn starch. Hull and quarter the strawberries, yielding between 2 and 2-1/2 cups of fruit, and add them to the dry ingredients. Toss the berries to coat them in the dry mixture.
- Remove the dough from the fridge. Pile the strawberries in the center of the dough, making sure to leave between 2 to 3 inches of dough uncovered on all sides. Gently fold the dough overhang up over the fruit in pleats. Slightly pinch the bottom of each pleat to help seal in the strawberries and their juices. Brush egg wash onto the exposed outer parts of the dough.
- Bake the galette on the prepared lower middle rack for 20 minutes at 425 degrees F, turning it halfway at the 10-minute mark. Then, at the 20-minute mark, return the galette to its original position, lower the heat to 350 degrees F, and continue to bake the galette for another 20 minutes or until the crust is a just-golden color.
- Remove the galette from the oven. Slide the galette on the parchment paper onto a wire rack to cool before serving.