Strawberry Galette
Tuesday, June 21, 2011
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I will be frank with you…
This time I go further out, opening a new page and decide to take typical french dessert recipe Strawberry Galette, the fact that I need to improve the passionate all about baking.
The reasons I’m choosing this recipe because it suit to my average baking skill also I fancy something berry taste since I have strawberry in hand. It took me to find the perfect, the delicious and the easy in her blog HERE and then I combined the recipe with hers HERE, since both are having the berries as the fruits filling, similarity on the pate brisee and the equal methods in their recipe so I decide to go for it.
It was predictable outcome which I call it as a jewel, each bite of this strawberry galette contain natural berry flavor and sting of the lemon, it just perfect!
I might be not the perfect one, but I have done this recipe right to the end and it human being if I feel proud to my self :)
Now I’d really love to share with you the gorgeous Strawberry Gallete.
Here are the source for the basic pie and tarts dough
Strawberry Galette
For Pate Brisee
2 cups all-purpose flour
1 teaspoon salt
1 cup (2 stick ) cold butter , cut into small pieces
1/4 cup or less , ice water
* sugar for sprinkle
* sugar for sprinkle
Combine flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse to combine. Add butter, and process just until the mixture resembles a coarse meal, about 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube,
process only enough to moisten the dough and have it just come together.
Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and let it to rest in the refrigerator for 30 minutes.
For the fruit filling:
Strawberries ( 250gr ), hulled and slice
2 tbs lemon juice
1 tsp lemon zest
2 tablespoons sugar
1 tablespoon cornstarch
Pinch of cracked black pepper
Egg wash to brush the crust with before baking
Mix the strawberries, cornstarch, sugar, lemon juice, lemon zest and cracked black pepper in a bowl -- set aside.
To assemble:
Preheat the oven to 350F.
Roll the dough onto a lightly floured surface to 1/4 inch thick and cut three 6-inch rounds in it and place them on a parchment paper lined baking sheet.
Fill the center of each round with the filling and crimp the edges towards the center.
Brush the crust with egg wash and sprinkle with the sugar over the galettes. Bake for
25 minutes or until golden brown.
25 minutes or until golden brown.
