Sweets | Strawberry Galette
Posted on August 22, 2015
I love the :pastry studio blog. I've been reading it for years but had yet to make anything from it. Mostly because I didn't think I could do it. This recipe was sent out about a week ago and when I saw some fresh strawberries at Farmer's Market this weekend, I decided it was time to try to make a galette. It turned out great. Even though I've copied the recipe here, I recommend that you go to the :pastry studio blog for bench notes.
You might notice that I substituted hazelnuts for the almonds. This is because I just found out that I have an almond allergy and am trying to stay away from almonds. But I did use the amaretti cookie. I know, it doesn't make sense. I looked into this "moon dust" and from what I found, galettes usually use something similar. The purpose is to keep the crust from getting soggy. It worked really well, by the way. The point is you can substitute with another cookie/nut combination. So mix up the fruit and the moon dust and have fun with it!
Yield: 6 servings
1 cup (5 oz) flour
1 1/2 teaspoons (6 grams) sugar
1/8 teaspoon salt
3 oz (6 tablespoons) cold unsalted butter
1/4 cup (2oz) very cold water
1 tablespoon ground almonds (I substituted hazelnuts)
1 tablespoon (9 grams) flour
1 tablespoon (13 grams) sugar
1 tablespoon ground amaretti (almond flavored cookie)
1 pound fresh strawberries
3 tablespoons (39 grams) sugar, to taste (I used 2 tablespoons)
1/2 tablespoon (1/4 oz) unsalted butter, melted
sugar for sprinkling
To prepare the galette dough, place the flour, sugar, and salt in the bowl of a food processor and blend. Cut the cold butter into 1/2" pieces and add to the flour mixture. Pulse until the butter is the size of small peas. Add the cold water and pulse just until the dough starts to clump. The dough will not look smooth but rather clumpy and a bit like small curd cottage cheese. Gather the mixture and place on a sheet of plastic wrap and wrap tightly. Shape into a flattened disc and chill thoroughly.
For the moon dust, place all the ingredients into a food processor and process until finely ground. Pour into a bowl and set aside.
Preheat oven to 400 degrees F.
When you're ready to roll out the dough, unwrap and let it rest on a lightly floured piece of parchment paper or silpat (I use silpat) for just a few minutes. It needs to warm up just enough to handle without a lot of resistance and cracking.
Roll the dough out to about a 12" circle and 1/8" thickness, gently lifting and moving the dough after each roll and keeping it lightly floured as needed. When you have the desired shape, brush off any excess flour and lift the dough along with the parchment or silpat onto a baking sheet. Chill while you prepare the fruit.
Hull and slice the strawberries in half and place in a bowl. Toss with 3 (I used 2) tablespoons of sugar, to taste.
Remove the prepared dough from the refrigerator and sprinkle 1/4 cup of the moon dust evenly across the pasty, leaving a 1 1/2" border around the edges. Arrange the fruit on top of the moon dust. Lift and gather the edges up and over on top of the fruit, being careful not to create any cracks that will cause the galette to leak. Work your way around the circle with both hands, pleating and pressing gently to keep the dough in place. Chill if the oven isn't ready.
Brush the border of dough with melted butter and dust with a light sprinkle of sugar. Bake until the dough is crisp and browned and the fruit is bubbling, about 40 minutes. (Mine took 35 minutes.)
(Ref. "Strawberry Galette" recipe, :pastry studio blog.)