Galettes' are so easy to make and are tasty to eat. I love that galettes are small and you can cut them into bite-size pieces to serve. This recipe is very flexible to work with. You can make the dough as a base and then add any fruit you want inside.
I have made many different versions of galettes, both sweet and savory. They always come out tasting delicious! Although with fruit mixtures the galette can be challenging to bake with leaving with a soggy bottom. So be careful when adding a fruity mixture in the center to make sure it isn't too wet.
Strawberry Galette
Serving size: 1 galette
Total Time: 1 hour and 30 minutes
Source: Recipe adapted from SmittenKitchen.
Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon table salt
1 1/2 teaspoons granulated sugar
8 tablespoons cold unsalted butter, cut into pieces
1/4 cup plain yogurt or sour cream
3 to 4 tablespoons cold water
Filling:
3 1/2 cups berries, I used strawberries
Pinch of salt
Juice of half a lemon
1/4 cup granulated sugar
1/2 to 1 1/2 tablespoons corn starch
To finish:
1 egg beaten with 1 teaspoon water (optional)
coarse sugar for sprinkling
Softly whipped cream or vanilla ice cream, to serve
Step 1: Combine the flour, sugar, and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas.
Step 2: Add sour cream and 3 tablespoons water over mixture and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass.
Step 3:Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours. You can hasten the firming process along in the freezer, for about 20 minutes.
Step 4: Make the filling: Combine fruit, salt, citrus juice (if using), sugar, and starch in a medium bowl and set aside.
Step 5: Assemble galette: Preheat oven to 400 degrees and flatten the parchment paper that you wrapped your dough in on a large baking sheet. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spoon fruit filling and any juices that have collected into the center, leaving a 2- to 3-inch border uncovered. Make sure you don't add too much juice or your galette can overflow. Fold this border over fruit, pleating the edge to make it fit. The center will be open.
For a darker, glossier crust, beat the egg with 1 teaspoon of water and brush it over the crust. Sprinkle it all over with turbinado or coarse sugar.
Step 6: For 30 to 35 minutes, or golden all over and the fruit is bubbling and juicy. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
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