Wednesday, September 15, 2010

Lesson #182

strawberry galette

Test the level of your fruits’ sweetness prior to using them in a recipe that only calls for 2 tablespoons of sugar.  ‘Cause if you don’t, you might end up with a very pretty but NOT very tasty Strawberry Galette.  :(

I learned my lesson.  I made an apple galette  last night and had to add more sugar.  No photos of that one the kids were standing at the ready with plates and spoons.  :)

strawberry galette1

Strawberry Galette adapted from Eat & Be Happy 


1 2/3 cups plain flour
3 tsp sugar
1/2 tsp salt
150g or 5.3 oz unsalted butter, cubed  
2 to 4 tbsp iced water

2/3 cup ground almonds, lightly toasted (I ground my almonds in the food processor)
1 tbsp plain flour
1 pint of strawberries
2 tbsp sugar (check the sweetness of your strawberries and add to taste)

  1. To make the pastry Combine the flour, sugar and salt in a bowl. Rub the cold butter in until a loose mixture forms. Add the cold water, a tablespoon at a time, until a loose dough forms. Wrap the dough in plastic wrap and let it chill in the fridge for at least an hour.  Or buy it like I did.  :)
  2. To make the filling Combine the ground almonds and flour; set it aside. Take the stems off the strawberries , halve them and gently combine them with the sugar.
  3. Preheat the oven at 200C or 392F. Line a baking tray with baking paper. Roll the pastry out into a 9 inch circle. Spoon the almond mixture into the centre of the pastry. Spread the almond mixture evenly, leaving a 3 inch border. Place  the strawberries on top of the almond filling. Wrap the pastry edges over the strawberries. I brushed mine with some cream and sprinkled turbinado sugar for added crunch.
  4. Bake the galette for about 20 to 25 minutes until the pastry is golden brown.  Top with some lightly sweetened whipped cream. Serves 6

strawberry galette2

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