It’s that time again. Strawberry season! Today is a good day to show you how to make a galette using fresh berries. Hailing from France, a galette is a round flat pastry stuffed with berries, fruit or other yummilicious things.
Our students made galettes this semester and they turned out great!
Here we go:
Mix flour, sugar and salt together.
Add cold butter cubes and cold vegetable shortening.
Using your hands or a pastry cutter, cut the butter into the flour by squeezing and rubbing it together until it looks kind of like bread crumbs.
Drizzle in a little ice cold water (minus the ice cubes) and mix together unitl it forms a dough.
Wrap it up like a little package and stick in the fridge for at least 30 minutes. It needs to chill so you can roll it out.
Preheat oven to 425.
While the pastry dough is chilling, chop up some beautiful strawberries.
Add other berries if you wish, I added blueberries. Then, sprinkle a little cornstarch, sugar and lemon juice all over, stir and set aside.
While the berries and sugar are hanging out, decide if you want to make one large galette or several small, individual ones. Then get out your dough, place it on a lightly floured surface and roll out into a circle. Your circle should be a little thicker than a tortilla.
Sprinkle a little more flour if the rolling pin starts sticking to the dough. Carefully roll the pastry back onto the rolling pin and transfer to a baking sheet. If your making small, individual ones like I did, you can also transfer them after you’ve added the fruit, just be careful so the fruit doesn’t fall out. I used a square spatula to transfer mine.
Pile on some of your beautiful berries in the center.
Then fold the sides up and over the berries, pinching the seams together.
Moisten the edges of the dough to help the seams stick together if you need to.
Leave the middle open so you can see the berries and any steam can escape while cooking.
Brush the edges with a little egg wash (egg + a little water= egg wash). This helps give a nice golden color.
Then sprinkle a little sugar on the egg wash. (sugar+egg wash=sparkly bling). Who doesn’t love a little food bling?
Bake at 425 for 20 minutes. Reduce the heat to 375 and continue baking until golden brown and fruit is bubbly, about 20 minutes longer.