Strawberry Galette
 
 
Adapted from Cook's Country
Author:
Serves: 10
Ingredients
  • Dough:
  • 1½ cups (7½ ounces) all-purpose flour
  • ¼ teaspoon salt (1/2 teaspoon if using unsalted butter)
  • 1 tablespoon granulated sugar
  • 10 tablespoons Earth Balance Buttery Sticks cut into ½-inch cubes and frozen for 15 - 30 minutes (or unsalted butter well chilled)
  • 6 tablespoons ice water
  • Filling:
  • 1½ pounds strawberries, hulled, halved if small or quartered if large (about 5 cups)
  • ¼ cup (1¾ ounces) granulated sugar + 1 tablespoon sugar, divided
  • ⅓ cup strawberry jam + 1 tablespoon, divided
  • 1½ tablespoons cornstarch
  • ⅛ teaspoon fine sea salt
  • 1 tablespoon coarse sparkling sugar
Preparation
  1. For the dough: Process flour, salt, and sugar in a food processor until combined, about 4 pulses. Scatter Buttery Sticks cubes over the top and pulse until mixture resembles coarse sand and butter pieces are the size of small peas, about 10-12 pulses. Add ice water to flour mixture and pulse until dough begins to form small curds and holds together when pinched with your fingers, about 5 pulses.
  2. Transfer mixture to a lightly floured counter. Gather dough into a rough rectangular mound about 8 inches long and 4 inches wide. Starting at the farthest end, use the heel of your hand to smear a small amount of dough against the counter, pushing firmly down and away from you. Continue doing this while turning the dough as you go. Continue until all the dough has been worked, about 8 times. This is a process of working the crumbles of flour, butter, and water together into a dough by smearing them against the counter, making for a sturdy, flaky crust. Form dough into a 6-inch disk, wrap tightly with plastic wrap and refrigerate for 2 hours or freeze (if short on time) for 30 minutes. The dough can be refrigerated for up to 2 days.
  3. For the filling: One hour before rolling out the dough, toss strawberries with ¼ cup sugar in a medium bowl. Set aside for 1 hour. Reserve 1 tablespoon strawberry juice (if using for crust). Drain strawberries in colander while rolling out dough.
  4. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Roll dough into 12-inch circle on parchment paper. Transfer dough on parchment paper to rimmed baking sheet, cover loosely with plastic wrap and refrigerate until firm, about 15 minutes.
  5. Whisk jam, cornstarch, and salt in a large bowl. Add drained strawberries and toss gently to coat. Remove dough from refrigerator (I transfer to dough to a second rimmed baking sheet that hasn't been chilled) and mound fruit in center, leaving a 2-inch border. Grasp one edge of dough and fold up 2-inches over fruit. Repeat around circumference of galette, overlapping dough every 2-inches. Firmly pinch pleated dough to secure. Sprinkle reserved 1 tablespoon of sugar over the strawberries. Brush top edges of dough with reserved strawberry juice, half and half or whole milk and sprinkle with sparkling sugar.
  6. Bake until crust is deep golden brown and fruit is bubbling, about 1 hour 5 minutes. Let galette cool on baking sheet for 5 minutes. Warm reserved tablespoon of jam. Brush jam over the berries. Let cool for 15 minutes. Using parchment, carefully slide galette onto serving plate. Serve warm or at room temperature.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2021/07/21/strawberry-galette/