Strawberry Galette

by Michelle on September 7, 2009

I enjoy making Pies but sometimes it’s really nice to not worry about crimping or other fancy edges and that’s why I like Galettes. Making a Galette is so easy and always fun because you never can tell just how it’s going to turn out. Not that it won’t be delicious, but the shape is always unique!

I rarely ever add sugar or other spices to my fruit galettes, I just let the natural taste of the fruit stand on it’s own. However I always add 2-3 TBL of cornstarch to the fruit to help soak up some juice otherwise your galette may spring a leak!

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Fruit Galette

Fruit Filling:
I used abt 4-5 c of sliced fresh strawberries
3 TBL cornstarch

Crust:
1 3/4 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 tsp salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk or you can use milk
Abt 2 TBL semolina flour to sprinkle on the dough

1-2 TBL cornmeal to sprinkle on the parchment paper

To finish the crust:
1 egg white
2 TBL milk or cream
1 TBL coarse white sugar

Preheat to 350 degrees.

1. Combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times.
2. Add butter and pulse until mixture resembles coarse meal.
3. With the processor running, slowing pour the buttermilk in a thin stream, processing until the dough forms a ball. Do not over process.
4. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for 30-35 minutes.
5. Remove the dough from the refrigerator. Sprinkle some cornmeal on a large piece of parchment paper and roll out about a 14″ diameter circle. It does not matter is the circle is not perfectly round.
6. Carefully move the dough circle and the parchment paper to a baking sheet. Sprinkle a little semolina flour in the middle of the dough circle, leaving a 2″ border. The semolina flour will help soak up any juice from the fruit.

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7. Place prepared fruit into center of circle. You can carefully arrange the fruit or do like I do and just dump it in the center leaving a 2″ border free of any fruit.

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8. Fold the 2″ border over the filling, overlapping where necessary and pressing gently to adhere the folds.

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9. Whisk the egg white and milk in a small bowl. Brush dough with egg wash, and sprinkle with coarse sugar.
10. Bake for 1 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. (Cutting it too quickly will cause the dough to crack). It’s best served at room temperature or slightly warm.

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Here is a picture of an unbaked mixed fruit galette that I made a few months ago.

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A while ago Julie of Working on a Dream gave me the Butterfly Award. In the hustle of summer this award completely slipped my mind until a few days ago. I owe Julie a most heartfelt apology.

All Rights Reserved 2008-9 © Big Black Dog

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Comments

  • diva@The Sugar Bar September 7, 2009 at 5:01 am

    i’ve been wanting to make a galette for ages just cause there’s no pie crust blah blah fuss! :) this looks lovely and liking the cornstarch tip :) x

  • by keiara - lampwork beads September 7, 2009 at 9:17 am

    MMMM.. those look gorgeous! I’ve always avoided making pies as the crusts seem so fussy (I’m a true cupcake girl through and through!) but I will have to try this! Thanks for sharing :) xox

  • Kayte September 7, 2009 at 11:43 am

    Yum…just jumps off the page! I never remember to make these, probably made a dozen in my life but only remember them after I see one like yours!

  • katrina September 7, 2009 at 11:46 am

    Nice! I just made blueberry and raspberry/strawberry personal size galettes! The strawberry/raspberry definitely was my favorite. Yours looks absolutely beautiful!

  • Natashya KitchenPuppies September 7, 2009 at 12:06 pm

    What a gorgeous galette! So inviting.

  • California Girl September 7, 2009 at 12:22 pm

    I make a mean pie crust but I find galettes so much easier and rustic and yummy. People respond to them so well, perhaps because they don’t seem them that often. Yum.

  • Danielle September 7, 2009 at 3:03 pm

    oh my does that look fantastic! And here I was just thinking that I haven’t planned a dessert for today. :)

  • Kate September 7, 2009 at 3:36 pm

    This looks so delicious! I love the sprinkle of sugar around the edges…it sparkles! Yum!

  • Lori E September 7, 2009 at 4:13 pm

    Yum, yum girl. The way you photograph your food is a pretty as a butterfly. Congrats on the award.
    For the record I make the world’s worst pie crusts no matter who’s recipe and tips I follow.

  • RJ Flamingo September 7, 2009 at 5:08 pm

    Oh, Yum! Just gorgeous!

  • Pam September 7, 2009 at 9:22 pm

    I actually prefer galettes to pies.

  • Velva September 7, 2009 at 11:14 pm

    I absolutely love fruit galette! It is a great way to use summer fruit and it is easy to prepare. Most importantly, they are delicious!
    Your strawberry galette looks divine!

  • Shari September 8, 2009 at 1:53 am

    Good idea about the cornstarch! You’re always full of great tips, Michelle! Looks like a perfect galette.

  • Jen @ My Kitchen Addiction September 8, 2009 at 5:26 pm

    Beautiful! I, too, make galettes because I feel like it takes the pressure off. My pies always look horrible, but I can get away with making a galette. Yours looks great!

  • Brian the old man September 9, 2009 at 12:57 am

    Yummy, I am going to the store tomorrow to get some fruit to try this. It looks absolutely delicious.

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