Best Strawberry Galette Recipes

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RHUBARB ALMOND GALETTE WITH STRAWBERRY WHIPPED CREAM



Rhubarb Almond Galette with Strawberry Whipped Cream image

As a child, every spring my dad would crave a strawberry-rhubarb pie. But to me, this tart, pink vegetable existed only in the stories my parents told of the desserts they had as children. In Georgia, where I grew up, rhubarb is next to impossible to find. It wasn't until I was an adult that I got a taste of it and immediately understood the hype! This galette is my version of dad's favorite pie; the addition of almond paste adds a nice balance to the tartness of the rhubarb, and the strawberries made their way into a fun, pink whipped cream (which reminds me of strawberry ice cream!)

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 18

1 1/2 sticks unsalted butter, frozen
1 1/2 cups all-purpose flour, plus extra for rolling
2 teaspoons granulated sugar
3/4 teaspoon kosher salt
1/4 cup plus 2 to 4 tablespoons ice water
1 pound rhubarb, trimmed and sliced 1/2-inch thick (about 9 stalks)
1/2 cup granulated sugar
Pinch kosher salt
1 teaspoon pure vanilla extract
2 tablespoons cornstarch
3 ounces almond paste
1 tablespoon almond flour, optional
1 large egg, beaten
1 tablespoon turbinado sugar
1 tablespoon sliced almonds
1/3 cup freeze-dried strawberries
1 cup heavy whipping cream
1/4 cup confectioners' sugar

Steps:

  • For the galette: Shred the frozen butter in a food processor fitted with the shredding disc or on the large holes of a box grater. Place the shredded butter back in the freezer.
  • Whisk together the flour, sugar and salt in a large bowl. Add the frozen shredded butter to the dry ingredients and toss together with your hands to evenly distributed. Add the 1/4 cup ice water. Begin folding the dough with the palms of your hands to incorporate the water. Continue adding the remaining water, 1 tablespoon at a time, until the dough just comes together when squeezed. Be careful not to overwork. Transfer the dough to a sheet of plastic wrap, press into a disc and wrap tightly. Refrigerate at least 2 hours. The dough can be made 1 day ahead.
  • Arrange a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Lightly flour your work surface. Roll the chilled dough disc out to about 14 inches in diameter. Roll up the dough disc on the rolling pin and carefully transfer to the prepared baking sheet. Refrigerate for at least 15 minutes.
  • Mix together the rhubarb, sugar, salt, vanilla and cornstarch in a large bowl. Set aside.
  • Place the almond paste between two 12-inch pieces of parchment and roll out to a disc about 10 inches in diameter.
  • Remove the dough disc from the refrigerator. Remove one sheet of parchment from the almond paste disc. Center and flip the almond paste disc on top of the dough disc, then peel off the second sheet of parchment.
  • Sprinkle the almond flour over the almond paste (this will help keep the bottom crust from getting soggy). Mound the rhubarb filling in the center of the dough and spread until it completely covers the almond paste. Fold the edges of the dough up and over, making sure the filling is still visible in the center. Brush the dough with the beaten egg, then sprinkle the turbinado sugar and sliced almonds.
  • Bake until the dough is golden brown and the filling is bubbling, 35 to 40 minutes. Cool on a wire rack for 1 hour.
  • For the strawberry whipped cream: Pulse the freeze-dried strawberries in a food processor into a fine powder. Add the heavy whipping cream and confectioners' sugar and process until medium-stiff peaks form, 1 to 2 minutes.
  • Serve the galette with the Strawberry Whipped Cream.

STRAWBERRY-RHUBARB GALETTE



Strawberry-Rhubarb Galette image

A galette is essentially a freeform pie, so if you're not an expert baker, this recipe is for you. Tart and sweet, rhubarb and strawberries top nutty and delicious almond paste-a match made in heaven! I like to double-stack refrigerated pie dough to prevent the filling from leaking out the sides.

Provided by Kardea Brown

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

One 14.1-ounce package refrigerated pie crusts
All-purpose flour, for rolling
3/4 pound rhubarb, sliced (or use frozen, cut rhubarb, thawed)
3/4 pound fresh strawberries, halved
2 tablespoons cornstarch
1/2 cup plus 2 tablespoons granulated sugar
Half an 8-ounce package almond paste
1 large egg yolk
1/4 cup sliced almonds
Sweetened whipped cream or vanilla ice cream, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Stack the two discs of dough on a lightly floured surface and roll into a disc about 12 inches wide. Transfer to a parchment paper-lined baking sheet. Set aside.
  • Toss together the rhubarb, strawberries, cornstarch and 1/2 cup granulated sugar in a medium bowl until combined. Set aside. Roll out the almond paste into a 10-inch circle.
  • Place the almond paste on the dough. Top evenly with the strawberry-rhubarb filling, leaving a 2-inch border around the edges. Fold the dough edges toward the center of the galette, up and over the edges of the filling, overlapping as needed.
  • Whisk together the egg yolk and 1 teaspoon water in a small bowl. Brush on the edges of the galette and sprinkle with the almonds and remaining 2 tablespoons granulated sugar.
  • Bake until the filling is bubbly and the edges are nicely browned, 35 to 40 minutes. Let cool slightly before serving with whipped cream or ice cream.

STRAWBERRY GALETTE



Strawberry Galette image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 10

1 2/3 cup/210 g flour
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup plus 1 tablespoon/150 g butter, cut into pieces
2 to 4 tablespoons ice-cold water
1/2 cup/50 g ground almonds, lightly toasted
1 tablespoon flour
1/4 cup/55 g sugar, plus more for dusting strawberries
1 1/2 pounds/675 g strawberries, hulled and halved if large
Sweetened flavored whipped cream, for serving

Steps:

  • Heat the oven to 400 degrees F/200 degrees C.
  • For the pastry: Mix the flour, sugar, and salt. Add the butter and work with the fingers to a crumbly texture. Mix the water in quickly until the dough just holds together. Pat into a disk, wrap and refrigerate half an hour.
  • Mix the almonds, flour and sugar. Roll out the chilled dough into a circle and set on a baking sheet. Spread the almond mixture over, leaving a 3 inch/7.5 cm margin. Toss the strawberries with the additional sugar and arrange on top. Fold the edges of the galette dough up over the berries and bake until the crust is crisp and golden, 20 to 25 minutes. Serve warm with sweetened whipped cream, flavored with vanilla or cinnamon.

STRAWBERRY-RHUBARB GALETTE WITH BUCKWHEAT CRUST



Strawberry-Rhubarb Galette with Buckwheat Crust image

Galettes were invented to make amateur bakers feel like pros. The less perfect they are, the cooler they look. No trimming, no tucking, no crimping, no venting, and no soggy bottom. They're also versatile: You can make a version of this year-round with the same amount of peak-season fruit.

Provided by Chris Morocco

Categories     Bon Appétit     Dessert     Spring     Tart     Rhubarb     Strawberry     Vanilla     Quick & Easy

Yield 6-8 servings

Number Of Ingredients 15

Dough:
1 cup all-purpose flour
1/3 cup buckwheat flour
3 Tbsp. sugar
1 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
Filling and assembly:
All-purpose flour (for surface)
1 lb. rhubarb, cut into 3/4" pieces
8 oz. strawberries, hulled, halved if large
1 Tbsp. plus 1 1/2 tsp. cornstarch
1/3 cup sugar, plus more for sprinkling
1/2 vanilla bean, halved lengthwise
1 large egg, beaten to blend
Whipped cream, ice cream, or crème fraîche (for serving)

Steps:

  • Dough:
  • Whisk all-purpose and buckwheat flours, sugar, and salt in a large bowl to combine. Add butter and work into dry ingredients with your hands, mashing it into big flat pieces and smooshing it between your palms into the flour, until you have pea- and nickel-size pieces.
  • Drizzle 1/4 cup ice water over mixture and rake it in with your fingers until evenly dispersed. Squeeze clumps with your hands to moisten until a shaggy dough forms, then turn out onto a work surface.
  • Gather dough together, pushing and working it into a ball, then flattening it, until only a few dry spots remain. Pat into a 3/4"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a 3/4"-thick disk and wrap tightly in plastic. Chill until firm, at least 2 hours and up to 3 days.
  • Filling and assembly:
  • Preheat oven to 400°F. Roll out dough on a well-floured surface to a 14" round, rotating dough and tossing more flour underneath as needed to keep it from sticking. Transfer dough to a large parchment-lined rimmed baking sheet (most galettes will spring a leak at the creases of the pastry, even for pros). Place rhubarb, strawberries, cornstarch, and 1/3 cup sugar in a medium bowl. Scrape in vanilla seeds and discard pod; toss ingredients to evenly distribute.
  • Mound filling in center of dough, making sure to scoop up all the sugar and cornstarch in bowl, and spread out, leaving a 2" border around edges. Fold dough up and over filling, overlapping slightly. Brush dough with egg and sprinkle dough and filling generously with sugar.
  • Bake galette until filling is bubbling and crust is deeply browned, 40-50 minutes. Let cool slightly. Serve topped with whipped cream.

APRICOT-AND-STRAWBERRY GALETTE



Apricot-and-Strawberry Galette image

A rich hazelnut frangipane filling studded with ripe summer fruit sets this galette apart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h25m

Number Of Ingredients 19

2 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons kosher salt
2 teaspoons sugar
2 sticks cold unsalted butter, cut into cubes
1/3 to 1/2 cup ice water
1/3 cup blanched hazelnuts
1/4 cup sugar
3 tablespoons unsalted butter, room temperature
1 tablespoon unbleached all-purpose flour
1 large egg yolk (white reserved for brushing crust)
1 tablespoon hazelnut liqueur, such as Frangelico
1/2 teaspoon kosher salt
5 teaspoons unbleached all-purpose flour, plus more for dusting
12 ounces apricots, halved if small, or cut into 1/2-inch wedges (about 2 cups)
4 ounces strawberries, cut into 1/4-inch slices (3/4 cup)
1/3 cup sugar
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1 large egg white (reserved from frangipane), beaten

Steps:

  • Pate Brisee:Pulse flour, salt, and sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 1/3 cup ice water and pulse until mixture holds together when pressed between fingertips. Add additional water if needed; do not overprocess. Transfer mixture to a piece of plastic wrap. Divide in two; knead once or twice. Form into two rectangular disks and wrap each in plastic. Refrigerate at least 1 hour and up to overnight.
  • Frangipane:Preheat oven to 375 degrees. Toast hazelnuts on a baking sheet, stirring once, until deep golden brown, about 12 minutes. Let cool completely, about 15 minutes; then grind in a food processor until fine. Add sugar, butter, flour, egg yolk, liqueur, and salt; process to combine. Frangipane can be made in advance and stored in an airtight container in refrigerator up to 1 day; return to room temperature before using.
  • Fruit:On lightly floured parchment, roll 1 disk pate brisee into a 12-by-10-inch rectangle, about 1/8 inch thick (reserve remaining disk for another use). Transfer on parchment to a rimmed baking sheet. Spread frangipane evenly over dough, leaving a 2-inch border. Stir together apricots, strawberries, sugar, flour, lemon juice, and salt. Arrange fruit mixture in a single layer over frangipane. Fold dough over fruit, leaving center uncovered. Brush crust with egg white, brushing under folds to help seal.
  • Bake until golden brown and bubbling in center, 50 minutes to 1 hour. Slide galette off of pan onto a wire rack. Serve slightly warm or room temperature. The galette is best eaten the day it's made, but can be stored, lightly tented with foil, for up to one day at room temperature.

STRAWBERRY GALETTE



Strawberry Galette image

Rustic yet refined, this spring classic unites the familiar flavors of strawberries and rich, buttery pastry. Although this galette needs no embellishment, basil-infused cream and sugared leaves lend a sophisticated touch to each slice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 18

3/4 cup heavy cream
1/3 cup loosely packed fresh basil, chopped
2 tablespoons sugar
3/4 cup mascarpone cheese
2 cups vegetable oil
18 to 24 large fresh basil leaves
Sugar, for sprinkling
2 1/2 cups all-purpose flour, plus more for surface
1 1/8 teaspoon salt
1 teaspoon sugar
8 ounces (1 cup) cold unsalted butter, cut into small pieces
1/3 cup plus 2 tablespoons ice water
1 pound strawberries, hulled
1/4 cup plus 1 tablespoon sugar
2 teaspoons cornstarch
1 large egg yolk
1 tablespoon water
1 tablespoon cold unsalted butter, cut into small pieces

Steps:

  • Make the basil cream: Combine cream, basil, and sugar in a heatproof bowl. Set bowl over a small saucepan of simmering water, and stir until sugar dissolves, about 4 minutes. Cover with plastic wrap, and refrigerate for at least 1 hour (or up to 2 hours for a more pronounced basil flavor). Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form. Cover, and refrigerate until ready to serve, up to 2 hours.
  • Make the fried basil: Heat oil in a deep skillet to 325 degrees. Fry basil, a few leaves at a time, for 12 seconds. (The leaves will cause the hot oil to spatter; step away from the pan while they cook.) Drain leaves on paper towels, and let cool completely. Sprinkle both sides of the leaves with sugar. (Basil can be stored at room temperature overnight.)
  • Make the dough: Pulse flour, salt, and sugar in a food processor to combine. Add butter, and pulse until mixture forms coarse crumbs. Add ice water, and pulse until just combined (dough will still be crumbly). Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
  • Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.
  • Make the galette: Cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use. Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate for 15 minutes.
  • Whisk together yolk and water. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar. Dot berries with butter. Bake until crust is golden brown, 40 to 45 minutes.
  • Transfer to a serving plate. Serve warm with basil cream and fried basil.

STRAWBERRY AND PISTACHIO GALETTE



Strawberry and Pistachio Galette image

With a double filling of homemade strawberry compote sitting on top of a layer pistachio frangipane, this elegant galette is a perfect way to showcase ripe summer berries. It is a bit more demanding to make than many other galettes, but you can do it in stages, making the dough, the compote and the frangipane a few days ahead, then bake on the same day as you plan to serve it so the pastry stays delightfully crisp. And if you miss strawberry season, make this with raspberries, blackberries or blueberries, adjusting the sugar in the compote to match the sweetness of the fruit (taste and add more sugar for sour fruit, less sugar for sweeter fruit).

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 17

2 1/4 cups/280 grams all-purpose flour, plus more for rolling the dough
1 teaspoon kosher salt
1 tablespoon granulated sugar
1 cup/226 grams unsalted butter (2 sticks), very cold, cut in 1-inch pieces
4 ounces/113 grams cream cheese, very cold, cut in 1-inch pieces
1 teaspoon lemon juice
3 to 4 tablespoons/45 to 60 milliliters ice water
1 pound/454 grams strawberries, hulled and halved
1/2 teaspoon lemon juice, plus 1/2 teaspoon lemon zest
1/2 cup/100 grams plus 1 to 2 tablespoons granulated sugar
3/4 cup/100 grams shelled raw pistachios, plus 2 tablespoons chopped raw pistachios
1/2 cup/113 grams unsalted butter (1 stick), softened
3 large eggs
1 tablespoon brandy
1/4 teaspoon almond extract (optional)
Turbinado or Demerara sugar, as needed
Confectioners' sugar, for serving

Steps:

  • Make the dough: In a food processor, pulse to combine flour, salt and sugar. Add butter and cream cheese and pulse until lima-bean-size pieces form. Drizzle in lemon juice and 3 tablespoons/45 milliliters ice water, then pulse just until dough comes together, adding another tablespoon/15 milliliters of water if dough looks dry. Pat into a disc, wrap in plastic, and chill at least 1 hour and up to 3 days.
  • Make the strawberry compote: Combine approximately 2/3 of the strawberries in a small pot with the lemon juice and 1 to 2 tablespoons granulated sugar to taste, depending on sweetness of the berries. Cook over medium heat until strawberries start to break down and juices are thick and syrupy, about 12 minutes. Let cool. Compote can be made up to 5 days ahead and stored in the refrigerator.
  • Make the frangipane: In a food processor, process 3/4 cup/100 grams shelled raw pistachios and remaining 1/2 cup/100 grams sugar until finely ground. Add butter; pulse until combined, then add 2 eggs, the brandy, the lemon zest and the almond extract (if using), and pulse until smooth.
  • Heat oven to 375 degrees. Dust a work surface with flour. Roll out dough to a 16-inch circle (it will be just slightly thicker than 1/8-inch), then transfer to parchment-lined baking sheet.
  • Leaving a 3-inch border around the edges, spread the frangipane filling evenly over dough. Using a slotted spoon, dollop strawberry compote over frangipane, spreading any syrup gently so the compote and frangipane remain in separate layers, then fold dough edges up over the filling. About 6 to 8 inches of the filling should be exposed.
  • In a small bowl, whisk remaining egg with 1 tablespoon cold water, then brush over the dough. Sprinkle with turbinado sugar and chopped pistachios. Bake until edges are deeply golden, 40 to 50 minutes. Transfer to a wire rack to cool completely. To serve, top with remaining halved strawberries and dust with confectioners' sugar.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 31 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 17 grams, Sodium 214 milligrams, Sugar 15 grams, TransFat 1 gram

VEGAN RUSTIC STRAWBERRY TART (FRENCH GALETTE)



Vegan Rustic Strawberry Tart (French Galette) image

What could be better than ripe summer strawberries? This recipe uses mostly whole wheat flour and no eggs, butter, or dairy for a healthier twist on the conventional tart. It is the perfect vegan summer dessert to wow your family and guests! Using fruits that are local and in season lends a deeper flavor to dishes. Embrace fruits that are in season this summer and use peaches, blueberries, and nectarines too! Slice and enjoy with a fresh espresso, tea, or coffee!

Provided by Pooja Mottl

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h

Yield 6

Number Of Ingredients 12

1 cup whole wheat pastry flour
⅓ cup all-purpose flour
¼ teaspoon sea salt
¼ teaspoon baking soda
½ cup partially solidified coconut oil
3 tablespoons Grade A maple syrup
1 tablespoon alcohol-free almond extract
5 tablespoons ice-cold water, or more as needed
1 ½ cups sliced strawberries, cut into 1/4-inch slices tip to stem
2 tablespoons coconut sugar
1 ½ tablespoons bread crumbs
1 tablespoon Grade A maple syrup, or as desired

Steps:

  • Sift pastry flour, all-purpose flour, sea salt, and baking soda together in a large mixing bowl. Add coconut oil and begin incorporating into the flour using a pastry cutter or 2 knives. Continue to work oil into flour until mixture takes on a sand-like consistency, 5 to 10 minutes. Use a wooden spoon to mix maple syrup and almond extract into dough. Add water 1 tablespoon at a time; mix using the wooden spoon until dough is putty-like and can be formed into a disc using your hands. Wrap the dough disc in plastic wrap and refrigerate for 5 to 10 minutes.
  • Remove dough from the refrigerator and place the disc between 2 sheets of parchment paper. If dough feels stiff, let it rest until soft enough to roll, about 5 minutes. Use a rolling pin to roll dough into a circle slightly larger than 9-inches in diameter and roughly 1/8- to 1/4-inch thick. Use a pastry wheel to trim edges to a 9-inch circle. Remove and discard the top sheet of parchment paper. Slide pastry circle, still resting on the bottom parchment paper, onto a baking sheet.
  • Place strawberries into a mixing bowl and add about 1 tablespoon sugar; toss to coat. Mix remaining sugar and bread crumbs in a separate bowl and pour onto the center of the pastry circle and spread out evenly, leaving a 1 1/2-inch border. Gently arrange strawberries over the bread crumb mixture working from the center out.
  • Use a pastry wheel or knife to gently score about 6 lines around the perimeter of strawberries on the pastry, allowing you to easily fold over the edges of the tart to create a crust. Place tart in the refrigerator for 15 to 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Remove tart from the refrigerator. Bake in the preheated oven for 10 minutes. Remove tart from oven and use a pastry brush to glaze top with maple syrup. Continue baking until the top and edges of crust are firm and browned, about 10 minutes more.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 34.2 g, Fat 18.8 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 15.8 g, Sodium 141.7 mg, Sugar 10.1 g

STRAWBERRY CHEESECAKE GALETTE



Strawberry Cheesecake Galette image

This light and springy dessert satisfies the cheesecake lover, but is a bit easier to make. It's a great way to use the first strawberries of the season.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/4 cup all-purpose flour, plus more for rolling (see Cook's Note)
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, diced
1 large egg beaten with 1 tablespoon cold water
8 ounces cream cheese, at room temperature
2 tablespoons plus 1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg, separated
Pinch of kosher salt
2 cups strawberries, hulled, then halved or quartered depending on the size (about 1-inch pieces)
1 tablespoon cornstarch
Coarse sugar, for sprinkling

Steps:

  • Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse meal mixed with pea-size bits of butter, 10 to 15 times. Add the egg mixture and pulse until the dough just starts to come together, about 10 times. Turn the dough out onto a piece of plastic wrap, using the plastic to help form it into a disk. Wrap tightly and refrigerate until chilled, at least 1 hour or up to overnight.
  • Whisk together the cream cheese, 2 tablespoons sugar, vanilla, egg yolk and salt in a medium bowl until smooth. Cover with plastic wrap and chill in the refrigerator, about 45 minutes. Toss the strawberries, cornstarch and remaining 1/3 cup sugar together in a medium bowl and set aside.
  • Position a rack in the center of the oven and place a rimmed baking sheet on it. Preheat the oven to 375 degrees F.
  • Sprinkle the dough lightly with flour on both sides and roll out on a lightly floured surface into a 12-inch round that is about 1/8-inch thick. Transfer the dough to a piece of parchment and place on an inverted baking sheet.
  • Spread about 1 cup of the cream cheese mixture over the dough, leaving a 2-inch border on all sides. Place the strawberry mixture in the center of the cream cheese and spread into an even layer over the filling. Dollop the remaining cream cheese mixture over the strawberries. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the egg white and sprinkle with coarse sugar. Refrigerate for 15 minutes.
  • Slide the galette and parchment paper onto the preheated baking sheet and bake until the crust is golden and the filling is bubbling, about 40 minutes. Transfer to a wire rack to cool slightly before serving, about 30 minutes.

GLAZED STRAWBERRY GALETTE



Glazed Strawberry Galette image

Make and share this Glazed Strawberry Galette recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup flour, plus 2 tbsp
1/2 teaspoon sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into small pieces
3 -4 tablespoons ice water
1/2 cup ground almonds (toasted)
3 tablespoons mascarpone
2 tablespoons honey, plus 1 tbsp
1/2 teaspoon vanilla
16 ounces fresh strawberries, sliced
1 tablespoon sugar, plus 1 tsp
1 tablespoon flour
1 egg yolk
1 tablespoon milk

Steps:

  • Combine flour, sugar and salt in a bowl. Add the butter and rub it into the flour with your fingers until the mixture is coarse crumbs. Add 3 tbsp water and mix with a fork. Use hands to knead the dough in the bowl until it forms a ball. Flatten ball into 1-inch thick square, then wrap it in plastic and chill for an hour.
  • Combine ground almonds, mascarpone, 2 tbsp honey and vanilla in a bowl and mix until smooth. Reserve.
  • In another bowl, combine the strawberries, sugar and flour and reserve.
  • Preheat oven to 400 degrees.
  • Remove dough from fridge and let it sit on the counter for a few minutes. Roll it out on a floured work surface to a 14-inch square, then transfer to a parchment-lined baking sheet.
  • Cover the dough with the mascarpone filling leaving a border around the edges.
  • Arrange the strawberries over the filling.
  • Fold edges of dough over the strawberries and pleat or crimp the edges.
  • Combine egg yolk and milk and brush over the crust.
  • Bake until golden-brown, about 40 minutes.
  • Heat reserved honey and brush it over the strawberries.

Nutrition Facts : Calories 220.4, Fat 12.5, SaturatedFat 6, Cholesterol 43.9, Sodium 77.1, Carbohydrate 24.7, Fiber 2.3, Sugar 9.3, Protein 3.8

STRAWBERRY GALETTE



Strawberry Galette image

Recipe adapted from Martha Stewart's Strawberry Galette recipe. Knew I had to have it when I read the basil cream element - got that basil coming outta my ears in the garden!

Provided by Busters friend

Categories     Dessert

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 20

3/4 cup heavy cream
1/3 cup fresh basil, loosely packed fresh (chopped)
2 tablespoons sugar
3/4 cup mascarpone cheese
2 cups vegetable oil
18 -24 large fresh basil leaves
1/4 cup granulated sugar, for sprinkling
2 1/2 cups all-purpose flour, plus more
all-purpose flour, for surface
1 1/8 teaspoons salt
1 teaspoon sugar
1 cup unsalted butter, cold (cut into small pieces)
1/3 cup ice water (plus 2 tablespoons )
1 lb strawberry, hulled
1/4 cup sugar, plus
1 tablespoon sugar
2 teaspoons cornstarch
1 large egg yolk
1 tablespoon water
1 tablespoon unsalted butter, cold (cut into small pieces)

Steps:

  • Make the basil cream:
  • Combine cream, basil, and sugar in a double boiler and stir until sugar dissolves, about 4 minutes.
  • Cover with plastic wrap, and refrigerate for at least 1 hour (or up to 2 hours for a more pronounced basil flavor).
  • Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form.
  • Cover, and refrigerate until ready to serve, up to 24 hours.
  • Make the fried basil: Heat oil in a deep skillet to 325 degrees.
  • Fry basil, a few leaves at a time, for 12 seconds. (The leaves will cause the hot oil to spatter- use splatterguard)
  • Drain leaves on paper towels, and let cool completely. Sprinkle both sides of the leaves with sugar. (Basil can be stored at room temperature overnight.).
  • Make the dough: Sift flour, salt, and sugar in a food processor to combine. Cut in butter, and pulse until mixture forms coarse crumbs.
  • Add ice water, and mix until just combined (dough will still be crumbly). Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
  • Preheat oven to 350 degrees.
  • On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.
  • Make the galette: Cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use (want perfect even center slices for the concentric rings). Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries.
  • Refrigerate for 15 minutes.
  • Whisk egg yolk and water o male eggwash. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar.
  • Dot berries with butter.
  • Bake until crust is golden brown, 40 to 45 minutes.
  • Transfer to a serving plate. Serve warm with basil cream and fried basil.

Nutrition Facts : Calories 1352.2, Fat 117.8, SaturatedFat 37.3, Cholesterol 162.2, Sodium 455.5, Carbohydrate 71.2, Fiber 3.1, Sugar 27.4, Protein 7.4

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