Servings: 6-8
Prep Time: 1 hour Cook Time: 1 hour & 20 minutes
As we've mentioned before a galette is a flat round cake of pastry and can be filled with sweet or savory fillings. It is a delightfully flaky French classic that has a crispy outer layer and is simple to make. And since berries are in season (hooray!), we wanted to do a summery and fresh dessert take on this pastry. Try this recipe out, and you'll be the favorite at the party!
Ingredients
For the Dough
6 ounces all-purpose flour (approximately 1 1/3 cups)
1/2 teaspoon kosher salt
3 1/2 ounces unsalted butter, very cold and cut into small pieces
2-3 tablespoons ice cold water
For the Filling
1 pound strawberries, hulled, sliced in half
1 tablespoon balsamic vinegar
3 tablespoons sugar, divided
2 tablespoons butter, cut into small cubes
1 large egg
Instructions Prepare the Dough
Add flour and salt to a food processor, pulsing several times to combine. Add the butter and pulse on and off until the mixture is crumbly.
Slowly add the water with the machine running until the dough begins to form a ball (see notes)
Wrap in plastic wrap and press flat into a disc. Chill for at least 30 minutes before using so the butter can firm back up.
Prepare the Filling
Preheat oven to 400 degrees F.
Roll the dough onto a lightly floured surface until approximately 1/2 inch thick.
Carefully transfer the rolled dough to a baking sheet covered in parchment paper. (The best way to do this is to gently roll the dough around the rolling pin, then unroll it on top of the baking sheet).
In a bowl, toss the strawberries and balsamic vinegar together.
Sprinkle 1 tablespoon of sugar over the surface of the dough leaving about a 1-2” border. Pile strawberries into the center of the dough and arrange in an even layer, leaving the same 1-2” border.
Sprinkle the strawberries with 1 tablespoon of sugar and cubed butter.
Beat the egg and brush the egg wash around the border of the pastry.
Fold the excess dough on top of the ingredients in a circle, until you have a tightly formed tart.
Brush the top of the border with the egg wash and sprinkle with the remaining sugar.
Bake for 45 minutes, or until the strawberries are bubbling and the crust is golden brown.
Allow to cool slightly before cutting.