Strawberry Galette
What do you do if you don’t have a pie dish but have all the ingredients for a strawberry pie? You make a Strawberry Galette of course!
Servings: 4 mini galettes
Ingredients
For the crust:
- 1 ¼ cup all-purpose flour 170 g
- 4 oz unsalted butter 1 stick, 113 g, cold
- 2 tablespoon granulated sugar 23 g
- ¼ teaspoon salt
- 2-3 tablespoon cold water
- 1 large egg for egg wash
- 1 tablespoon of cream or milk, for egg wash
- 1 tablespoon of turbinado sugar
For the filling:
- 2 cup fresh strawberries chopped, 336 g
- 2 tablespoon granulated sugar 23 g
- 1 tablespoon all-purpose flour 9 g
- ½ teaspoon orange zest zest of half an orange
Topping:
- 1 cup fresh strawberries chopped, 170 g
- 1 tablespoon granulated sugar 12 g
- Whipped cream or ice cream optional but highly recommended
Instructions
- To prepare the crust, put flour, sugar and salt in a small bowl and mix thoroughly with a whisk then transfer to a food processor fitted with the dough blade.
- Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.
- Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together. Be mindful not to overmix, you still want chunks of butter in the dough to create a flaky crust. You may not need all 3 tablespoons of water.
- Turn the dough out on a lightly floured board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
- Divide pie dough into 4 equal portions, about 3 oz each. Shape each portion into a disk and roll into a circle about ⅛” thick. The circle will be about 6.5” in diameter.
- Place pie dough circles on a parchment line baking sheet and chill in the refrigerator while you prepare the filling.
- To prepare the filling, quarter the small strawberries, and chop the larger ones into 8 pieces. Add 2 cups to a small bowl along with the orange zest..
- Whisk together 2 tablespoons of sugar and 1 tablespoon of flour, and sprinkle over the chopped strawberries. Mix with a spatula to distribute evenly. Use immediately.
- Take the prepared pie dough out of the refrigerator and spoon a quarter of the strawberry mixture in the middle of each piece of pie dough, about ½ cup of filling. Fold the edges over the filling. Place them on a baking sheet and freeze for about 15 minutes while you preheat the oven.
- Preheat the oven to 375°F.
- Beat an egg with a tablespoon of cream (or milk) to make egg wash.
- When the oven is ready, take the baking sheet out of the freezer, brush egg wash all over the crust and sprinkle liberally with turbinado sugar.
- Bake for 25 – 30 minutes until the crust is golden brown and the strawberry filling is bubbling.
- Remove from the oven and place the baking sheet on a wire rack to cool.
- Prepare the topping by mixing 1 cup of chopped strawberries with 1 tablespoon of sugar. Refrigerate until ready to use.
- When ready to serve, spoon a quarter, or about ¼ cup, of the macerated strawberries over the top of each galette. Top with whipped cream and/or ice cream.
Notes
- A trick to keep the bottom of the pie crust from getting soggy is brushing a beaten egg white on top of the crust before adding the filling. Use the same egg you’re going to use for the egg wash, just separate the yolk, after you’re done with the egg white, just add the yolk back in and use it for the egg wash.
- Freezing the galettes before baking for at least 15 minutes, while the oven preheats, will help the crust turn out more flaky. If you don’t have room in the freezer, you can refrigerate the unbaked galettes instead.
- These galettes are best the day they are made, when slightly warm. But they will keep in the fridge in an airtight container for up to 5 days.
- You can opt to make a full size galette instead of mini ones.
Nutrition
Serving: 222g | Calories: 483kcal
