Galettes are a variety of French dishes that are generally described as free-form pies. Fruit galettes can have a variety of pastries as their base, such as puff pastry or even a yeast-risen dough like brioche. In my recipe, I found using a short-crust to be perfect, as the buttery-flakiness of the golden crust pairs perfectly with the tart and juicy filling. Plus, it's much easier to make than the other versions!
This galette is a no-hassle, fool-proof recipe and there isn’t much you can do to mess it up. So don’t waste any more time and run to your kitchen to bake yourself this fresh and delectable galette!
You can customize this recipe to make any sort of berry galette by simply replacing the strawberries with any other berry or combination or berries.
Ingredients for shortcrust pastry shell:
112g all purpose flour
58g cold, unsalted butter (cut into 1” cubes)
A small pinch of salt
1 tbsp castor sugar
Ingredients for strawberry filling:
1 ½ cup sliced strawberries
80g castor sugar
1 tbsp cornflour
1 tbsp lemon juice
½ tsp lemon zest
Method to prepare tart shell:
Place your bowl into the freezer for 15 minutes before preparing the crust so that the butter remains cold.
Preheat your oven to 230C.
Sieve the flour and salt together into the cooled bowl.
Add the cubed butter into the bowl with the flour and salt.
Using your fingertips, rub the pieces of butter with the flour in order to combine the two. You can alternatively use a food processor to combine the flour and butter.
Once the mixture attains a wet sand-like consistency, gradually add in 1-2 tablespoons of cold water, 1 tablespoon at a time, to form the dough.
The dough should have chunks of butter spread throughout its surface.
Cover the bowl with plastic wrap or a wet cloth and refrigerate it for about 15 minutes.
Remove the dough from the refrigerator and turn it out onto a well-floured surface.
Using a floured rolling pin, roll the pastry into an even 7” circle ensuring that the edges are slightly thinner than the center. It is important to ensure that you do not overwork the pastry while rolling it.
Lift up your pastry using the rolling pin, place it on a baking sheet and set it aside.
Method to prepare strawberry filling:
Add the sliced strawberries, sugar, corn flour, lemon juice and lemon zest into a small bowl and mix until combined.
Set it aside.
Assembly:
Pour out the strawberry mixture (along with all the juices) into the center of the rolled dough. Fold the edges around the strawberry mixture to seal it and prevent leakage.
Place the dough in a preheated oven and bake for 25-30 minutes or until the edges are crisp and golden brown in color.
Serve fresh with vanilla ice cream, whipped cream or as is.
Alternatively, store in an air-tight container at room temperature.
This galette will remain fresh for 2 days.
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