When it comes to fruit, I am pretty darn addicted to strawberries. I will buy a flat off the side of the road on the way home and by the time I walk in the door, there is nothing but little green tops left.
So when we volunteered to bring the dessert to a dinner party last night, I knew I had to jump at the excuse to buy a bunch of strawberries. I checked the clock, saw how little time I had before it was time to jump in the car, and floored the Prius the grocery store.
Luckily, when it comes to quick and delicious desserts that make it look like you slaved away for hours, the galette takes the cake. (Pun really not intended, I promise). It’s all the best parts of a pie, but with a higher crust to filling ratio, which is realistically what we all want anyways. Plus, if you’re running low on time, you can substitute the homemade crust for store bought and have this bad boy ready to go even sooner.
Makes 1 galette.
- 1 1/2 cups flour + extra for dusting
- 1/2 cup cold butter (1 stick)
- 1 tsp salt
- 1 cup cold water
- 2 cups sliced strawberries
- 1/2 cup sugar + extra for dusting
- 3 sprigs thyme
- 1 orange
- 1 egg
Kitchen Tools: food processor, pizza stone or baking sheet, rolling pin, plastic wrap, microplane, pastry brush
Cut your butter into chunks and place it in the food processor with the flour. Pulse until the butter is in itty bitty slivers in the flour. Pulse in the cold water until just incorporated. Dump out your crust and form it into a ball. Wrap in plastic wrap and place in freezer.
Cut the tops off your strawberries and slice them however you like into a large bowl. Stir in your sugar and let sit for 10 minutes. Remove the leaves from the sprigs of thyme and mix them into the berries. Zest your orange until you have about 1 packed tsp. Stir it into the strawberries as well.
Preheat your oven to 425*F. Remove crust from freezer. Dust a flat surface with flour and use your rolling pin to roll out the crust into more or less a 12″ diameter circle. Dust the baking stone or sheet with flour and place crust in the center. Spoon the strawberries onto the crust, trying to leave as much juice in the bowl as possible.
Spread the berries in about a 1″ thick layer that stops 3″ from the edges of the crust. Take one side of the crust and fold it over the berries. Repeat this four more times until the galette is all wrapped up. Press the seams together so you can lock in the tasty strawberry juices.
Whisk your egg and brush it onto the edges of the crust. Sprinkle the entire galette with sugar. Place in oven and bake for 25-30 minutes until the crust is a golden brown. Let cool for 15 minutes before serving.