Regional French cuisine is not complicated, yet delicious and often simply elegant.
This Strawberry Galette recipe proves my words. Just few ingredients could lead to a wonderful result – a rustic looking and mouthwatering French tart. This delightful galette could be an excellent addition to a strawberry recipe collection.
To bring luxury to this wonderful tart serve a slice of warm galette with a dollop of whipped cream, vanilla ice cream or crème fraiche.
one 10-12” galette
- 1 ½ – 2 lb strawberries, hulled and halved
- ¾ – 1 cup sugar (or to taste, the amount depends on the strawberry sweetness)
- 1 portion Pâte Brisée
For Pâte Brisée:
- ¾ cup all purpose flour, a little more if needed
- ¾ cup whole wheat flour
- ½ tsp salt
- 1 tsp sugar (optional)
- 1 stick (1/2 cup, 114-125 g) butter, cut into small pieces
- 3-8 tbsp (45-120 ml) icy cold water
In a bowl, mix the strawberries with sugar and let stand while preparing the dough.
For Pâte Brisée, in a food processor, mix the flour, salt and sugar. Add the butter. Process the mixture to a crumbly texture.
Slowly, one tablespoon at a time, add icy water until the bough starts to form a ball. If the dough is too crumbly, add some water. If it is too sticky, add some flour. The dough should be soft and elastic.
Cover the dough ball with a piece of wrap and refrigerator for 20 minutes.
Remove the dough from the refrigerator. Make a disk and put it between two pieces of wax pepper or parchment paper. Roll into a 14” circle.
Carefully transfer to a baking sheet.
Preheat oven to 375 F (190 C).
Arrange the strawberries without their juices over the dough, leaving 1-2″ margin.
Roughly fold the edges of the dough over the strawberries.
Sprinkle the strawberries with 1-2 tablespoons of sugar, if you wish.
Bake for 35-40 minutes.
Serve as is or with whipped cream, vanilla ice cream or crème fraiche.
Cook with pleasure and enjoy the world!