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Tuesday, May 20, 2008

Strawberry Galette

Since it is May I thought I needed to try out some new strawberry recipes. This one I got from Martha Stewart. Her recipe included a basil cream but I just made my own whipped cream which turned out really great. The recipe takes a little extra prep time. I made the dough the night before just to have it ready and did the rest the next morning. Also, the original recipe called for a pound of strawberries. I had bought 2 quarts and one was more than enough for the galette. The only thing I'd change for next time would be to make it larger. I used my tart pan to cut the dough so it was more like 8 or 9 inches instead of 10. The strawberry design didn't turn out as good as Martha's pic but I by the time I got to that stage of the recipe I was in a hurry to finish it before lunch and wasn't too concerned. It got good reviews but there wasn't enough to go around! Also, I'm a little bit in love with this whipped cream recipe.

Strawberry Galette

For the Dough

2 1/2 cups all-purpose flour, plus more for surface
1 1/8 teaspoons salt
1 teaspoon sugar
8 ounces (1 cup) cold unsalted butter, cut into small pieces
1/3 cup plus 2 tablespoons ice water

For the Galette

2 qts 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

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. 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 whipped cream.

Whipped Cream

1 cup heavy cream, chilled

3 tablespoons sugar

1/2 teaspoon pure vanilla extract

Whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm.