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Topic: Strawberry Galette (use any berries!)  (Read 475 times)
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craftylittlemonkey
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« on: May 30, 2018 03:37:38 PM »

Something very similar to this was in our local paper recently and we just happened to see strawberries on special so I thought I'd better made one. It is as easy as pie, or easier since there's no fussy shaping of even fussier dough Wink.


Galette dough needs to be refrigerated for at least an hour or up to 2 days in advance so prep this part first:

1 cup whole-wheat pastry flour
1/8 tsp salt
1 TBSP oil (I use avocado, it is light and neutral but without the health controversy of canola)
1 TBSP honey
4 TBSP/1 stick cold unsalted butter cut into small cubes and refrigerated until needed.
3 TBSP ice water

Combine flour and salt in a food processor; pulse to blend. Drizzle in oil and honey, then add butter and pulse about 12 times until the butter is the size of peas.
Pulse as you drizzle in the tablespoons of water being careful to only mix until incorporated, up to 5 pulses should do it.
Transfer dough to a sheet of waxed paper or parchment, cover with another sheet and roll out a 9 inch round that is even in thickness. Refrigerate up to 2 days (I put it into the freezer for 30 mins).

When you are ready to bake the galette preheat the oven to 400 F. Line a baking sheet with parchment and combine:
4 cups berries cut as needed (fresh is preferable but frozen is acceptable)
3 TBSP honey
splash vanilla *optional
1 TBSP balsamic vinegar
2 TBSP cornstarch (or other thickener)

Place the prepared dough onto the parchment lined baking sheet. If the dough cracks press together with your fingers.
Mound the berry mixture at the centre of the dough leaving a 2 inch margin around the edges. Fold that border towards the centre of the filling; it will cover the filling only partially and does not need to be even all the way around.


Bake on the middle rack for 10 minutes, then reduce the oven temp to 350 F and bake an additional 30 minutes until the berries are tender and the crust is golden brown.


Cool completely on the baking sheet before cutting into wedges.

*** if your berries are very juicy (mine were and frozen certainly will be) you can strain them so they don't soak the dough. You may want to add the starch or other thickener after straining but it won't matter all that much. I used a pizza stone instead of a baking sheet as we haven't one that's large enough.

One child said it was too sweet, one said it was fine but didn't love the whole wheat crust, the other kid is out for a walk and I don't like cooked fruit. Oh, and the man must eat gluten-free to prevent stomach issues so I'm not quite sure why I made this. I should have done it the other day when our family was here for dinner instead of wasting my time baking for this ungrateful crew Tongue. Oh well, maybe one of you will have success with it. I hope so!
« Last Edit: May 30, 2018 03:39:29 PM by craftylittlemonkey » THIS ROCKS   Logged

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« Reply #1 on: May 30, 2018 06:28:11 PM »

I know I would like it!  Anything resembling pie is good for me...and I love strawberries!!!
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« Reply #2 on: May 30, 2018 07:27:37 PM »

I think it looks great!
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« Reply #3 on: May 31, 2018 04:34:12 AM »

Looks great!
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craftylittlemonkey
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« Reply #4 on: May 31, 2018 04:39:41 AM »

Thanks gals, the lads are having it for breakfast this morning.
I'm going to make it again with blueberries and a gluten-free flour mix so the man can have it. I need to pick up xanthan gum though, you'd think that the flour mix would come with all the ingredients it needs to make it work but NO, lol.
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« Reply #5 on: May 31, 2018 06:55:24 AM »

OooooOOooo! Yum!
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« Reply #6 on: May 31, 2018 08:30:25 AM »

Well, I know what I am making this weekend with my fresh strawberries!
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« Reply #7 on: June 04, 2018 11:39:11 PM »

Well, I know what I am making this weekend with my fresh strawberries!

Same!  Totally YUM, can't wait!
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« Reply #8 on: June 14, 2018 10:58:20 AM »

I think it looks and sounds delish! Thank you for sharing!!
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