strawberry galette

august is scorching hot days followed by warm nights… the air is completely still and so sticky that the sound of the crickets just sort of hangs there. the sun usually starts disappearing behind the houses and trees around eight o’clock. when the last rays are dancing on my kitchen counter; and my dogs start barking at the sliding doors at stranger moms and dads and stranger boys and girls strolling along, chasing the geese; i feel the comfiest blanket of warmth drape over me. august nights are magical this way…


and then i yell in a shrill voice telling my dogs to SHUT TF UP. they don’t stop, of course. but life goes on and i take another mouthful of roasted strawberries all soft and warm on top of flaky and tender crust. before i swallow it though, i shovel in the vanilla ice cream and it’s magic.

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GALETTES are like the low maintenance cousin of the pie. They take barely any time to assemble and the crust to filling ratio is A DREAM! With a huge scoop of ice cream, I could park myself in front of the TV and laugh at Schitt’s Creek allll over again, loving life with my galette dinner.

My favorite galette dough also happens to be my favorite pie dough! It’s all quite easy to make, but you must follow the instruction to a T!

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makes 2 galettes 


for crust:

2 1/2 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon granulated sugar
1/2 cup (1 stick) unsalted butter, very cold, cubed
1/4 cup vegetable shortening, chilled
8 tablespoons ice water

for filling:

4 cups fresh strawberries, sliced
1 1/2 tablespoon all purpose flour
1/4 cup granulated sugar

egg wash:

1 egg
1 tablespoon milk
turbinado raw sugar (optional)

make the dough for the crust. i usually make this a day before i need it.
in a large bowl, combine flour, salt, sugar, very cold butter, and the chilled shortening. lightly toss everything around with your hands to coat the butter and shortening with flour. then, start flattening and breaking up the pieces of butter and shortening in your hands, between your thumbs and forefingers. you want to end up with some bigger flat pieces of butter, and other smaller varied pea sized pieces. work quickly because you want everything to stay cold. the mixture should resemble course meal.
add the ice water, toss around lightly to hydrate the flour and fully combine. dough should hold together when squeezed but not be overly wet or sticky. push dough into a single clump, divide into two equal pieces. form a disc with each piece and wrap tightly in plastic wrap. store in the fridge right away for at least 1 hour, or preferably overnight.

make the filling. in a bowl, combine sliced strawberries, flour, and sugar. lightly toss around to combine. store in fridge.

preheat oven to 400 degrees F. 

assemble one galette at a time. lightly flour work surface and rolling pin. take one disc of dough out of the fridge. dust a little flour on top of the disc and start gently flattening it into a circle with the rolling pin, picking the dough up and turning (rotate) it on the the surface every couple rolls. when disc is slightly flattened, start gently rolling it out into a 10 inch circle. It should be about 1/8 inch thick. roll the dough halfway up the rolling pin to help you move it onto a baking sheet lined with parchment paper. place strawberries on top of the dough in two layers, leaving at least 1 1/2 inches around the border. now slowly fold the sides of the dough up and over the strawberries, lightly flattening as you go along. place entire galette into fridge to chill for 10 minutes. you can repeat with second galette at this time if you wish.

in a bowl, beat together the egg and milk.

bake. remove assembled galette from fridge. brush the dough with egg wash and sprinkle with raw turbinado sugar if desired. bake for 30 minutes, until the crust is golden.

remove from oven and let chill on baking sheet for 5 minutes before chilling on wire rack. let it cool completely before serving. this galette is AMAZING with generous scoops of ice cream!







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