Strawberry Galette

This recipe for strawberry galette is tested and true. Published in Edible WOW, Summer 2008, Rena has kept this gem in Locavorious’ recipe files for almost a decade! We hope you enjoy it as much as we have.

Strawberry Galette

Crust:

1 1/3 c all-purpose flour
2 T sugar
dash of salt
1/4 c vegetable oil
3 T ice water
1 1/2 t low-fat (1%) milk

Filling:

1/4 c strawberry  jam or fruit spread
1/4 c fresh lemon juice
2-4 T cornstarch
12 oz frozen Locavorious strawberries, thawed & drained
egg white, lightly beaten
1/2 t sugar

Preheat oven to 425.

To prepare crust, combine flour, sugar, and salt in large bowl. Drizzle oil over mixture and cut in with pastry blender or two knives until it resembles coarse crumbs. Sprinkle with water and milk. Mix until dough begins to form. Gather dough together with hands and form a disc. Wrap in plastic and refrigerate until ready to use.

To prepare filling, place strawberry jam in a bowl and microwave on high for 10 seconds to loosen. (Alternatively, do this in a sauce pan over the stovetop.) Add cornstarch and lemon juice. Stir well. Mix in strawberries.

To prepare galette, remove chilled dough from fridge and unwrap. Place on a lightly floured work surface. With a floured rolling pin, roll dough out to a 12″ round, then move to greased pie tin or cookie sheet. Scoop strawberry mixture into center of dough, leaving a 1″ border. Fold the dough loosely around. Brush edge of dough with egg white and sprinkle with 1/2 t sugar. Bake 15-20 minutes or until golden. Let cool slightly before serving.

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