Did you know that a strawberry is NOT actually a berry? Neither are raspberries or blackberries. You know what IS a berry? A banana. You know what else? Avocados, tomatoes, cucumbers, pumpkins and oranges.
Weird. How did we get it so wrong?
So what IS a strawberry? Well technically its an "aggregate fruit." But really, its a small, juicy, red, burst of happiness and joy that annually signals the arrival of spring and the imminence of summer. At least thats what the guy at the farmers market said as he suckered me into buying five pounds of the ripe, fragrant fruit. Well, farmers market man, you are not wrong about that. They ARE small bursts of happiness and joy and summer. But NO, farmers market man, I did not need five pounds of fully ripened bursts of happiness, joy and summer. A girl can only eat so many before they start going bad, you know?
So I think you can guess what has been on the menu in our house lately..... Strawberries. Strawberries in cake, strawberries in salad, strawberries in Jam, Strawberries on ice cream, strawberries on toast. I now present... The strawberry galette! My favorite way to use up those extra strawberries.
1 1/4 Cups All Purpose Flour
2 tsp. Granulated Sugar
1/2 tsp. Kosher or Sea Salt
1/2 Cup Unsalted Butter, COLD
2 Tbs. Ice Water
1 tsp. Lemon Juice
Cut the butter into small cubes, about 1/4". Place it in the freezer while you Combine the flour, sugar and salt in a bowl.
Toss the butter into the flour mixture and rub it into the flour using just your fingertips. The mixture will look like a course meal with some lumps about the size of small blueberries.
Add the ice water and lemon juice. Mix everything together with a fork until it is evenly distributed. Its going to look like a dry shaggy mess. At this point you should doubt that it will ever come together as a cohesive mass. Doubt not. It WILL come together.
Turn the mixture out onto the counter and press it and knead it gently until it comes together.
Wrap it in plastic and put in the refrigerator for at least half an hour (up to three days.)
1/2 Lb. Fresh Strawberries
1/4 Cup Granulated Sugar
1 tsp. Lemon Juice
1/2 tsp. Vanilla Extract
1 Tbs. All Purpose Flour
Slice the strawberries into 4-6 pieces each. this will vary depending on the size of your berries.
Toss them in a bowl with the vanilla extract and lemon juice.
Add the sugar and flour. Toss to combine.
2 oz Unsalted Butter (half a stick) Melted
3 Tbs. Sugar
Pinch of Salt
3/4 Cup All Purpose Flour
Mix ingredients together until combined and keep in the refrigerator until ready to use.
Assembling the Galettes
1 Recipe Galette Dough
1 Recipe Strawberry Filling
1 Recipe Crumble
Roll out the galette dough into a rectangle a little under 1/4" thick.
Cut the dough into 6 4"x4" squares. Combine the scraps and re-roll the doug. You should be able to get about two more squares.
Place the squares of dough on a parchment lined sheet tray.
Arrange the strawberry slices in the center of each dough square, leaving about an inch all the way around the edges.
Cover the strawberry mounds with the crumble.
Fold the edges of the dough squares up around the mounds of strawberries. Make sure to pinch them in place so they do not come unfolded in the oven and make a big sticky mess (been there. No fun.)
Whisk the one egg until it is smooth and brush it onto the sides of the galettes. Sprinkle with coarse sugar.
Place the tray in the freezer while you preheat the oven to 375.
Bake about 20-30 min. until the edges are golden and the strawberry juices are bubbling.
Let cool entirely before eating.