I’ve been wanting to make a galette for quite some time. Just before leaving town for a week to attend a conference (I’m in Puerto Rico right now!!), I realized that I had strawberries in the fridge that were on the verge of overripeness. That was all the excuse that I needed. Now that I know how easy they are to make (so much less fussy than pie), I can’t wait to make another. I’d like to keep exploring sweet galettes, but also try out some savory ones too. I hope that you enjoy this as much as I did!
I found this recipe on the blog Lea & Jay. The only noteworthy adaptation that I made was to reduce the amount of liquid that goes into the dough. I found the 8 oz. of liquid originally called for to be way too much.
For the crust (makes enough for 2 galettes)-
- 4 tbs vodka, chilled
- 2 tbs water
- 2 1/2 cups all purpose flour
- 1 tsp kosher salt
- 1 cup unsalted butter, very cold and cut into small cubes
- 1 egg
- sugar for topping
For the filling –
- 16 oz. fresh strawberries, hulled and sliced
- 3 tbs honey
- 1 tbs balsamic vinegar
- thinly sliced basil, for topping
Combine the vodka and water. Put in the freezer or fridge while you begin preparing the crust.
In a food processor, add 1 1/2 cups of the flour and all of the salt. Pulse a few times.
Add the cubes of butter and turn the food processor on for 15-20 seconds, or until a dough or paste begins to form.
Scrape the sides of the food processor’s bowl down and add the remaining flour. Pulse 4-5 times, or until the flour is evenly distributed. Things are probably going to be a little crumbly at this point, and that’s okay.
Move the dough to a bowl, and sprinkle about half of the vodka/water mixture over the dough. Using a spatula, press the dough into itself. Keep doing this until the liquid and dough are well combined. If the dough is too crumbly, add more liquid bit by bit.
Plop the dough onto a clean surface and form it into a ball. Cut the ball in half, shape each half into a disc, and wrap them, individually, in plastic wrap. One of them should go into the fridge to chill for 30 minutes or so, until you’re ready to bake. The other can be stored in the freezer for up to 3 months or the fridge for a couple of days.
While the dough is chilling, marinate the strawberries in a bowl with the honey and balsamic vinegar. Stir until everything is well-coated. Let it sit for 30 minutes.
When you’re ready to bake, begin by preheating the oven to 375 degrees F. Line a baking sheet with parchment paper (you can see that I neglected this step), set aside.
Take the disc of dough out of the fridge. On a well-floured surface, roll the dough out until it is about 14 inches in diameter, and approximately 1/8 inch thick. Move the rolled-out dough to the prepared baking sheet.
Drain the liquid from the bowl of strawberries. Mound the strawberries in the center of the dough, leaving about 2 inches around the edges. Fold the edges of the dough over the strawberries.
Beat the egg, and brush it over the folded-over dough. Sprinkle the egg wash with sugar.
Bake 25-30 minutes. Remove from the oven and allow it to cool. Sprinkle the sliced basil over the top. Top with some ice cream, if desired. Enjoy =)