Finally, it’s strawberry season. I don’t think it is a coincidence that peak season for strawberries and Mothers’ Day coincides. I always think strawberries are Mother Nature’s gift to Mothers. I try to indulge as best I can when the season comes around. One way to really indulge is a strawberry galette. I borrowed this recipe from Laura Calder. I just appreciate her so much. She seems to have such an affinity with food.
During apple season I made Laura’s apple tart. I have to say I think it is one of my favorites for apple season. The crust is a sweeter crust than the one she uses in the jammy strawberry galette. This crust compliments the strawberries. I had not thought of this before.
For convenience sometimes if I know I am going to make a crust I will premeasure the dry ingredients and place it in a jar with a lid and put it in the refrigerator or even the freezer if I have room. It is important to keep all ingredients cold. Also the crust really goes together quickly when you just dump the premeasured dry ingredients into a food processor along with the cubed very cold butter and give it a pulse or two or three until it looks like oatmeal. While the processor is running pour into the feed tube 2-4 tablespoons of ice cold water. Remember it all needs to be cold. As soon as the dough comes together … Stop. Dump it onto the plastic wrap and shape into a flat disk. Place the disk into the refrigerator and let it rest for at least 30 minutes. That will help it to roll out better and keep it from shrinking. Laura made her crust by hand, but like Jacques Pépin I really like using my food processor, and if it is good enough for Jacques Pépin, it is good enough for me.
A galette is so easy. For you beginners try making this because even it is not perfect it still tastes great. It is not supposed to be perfect. It is supposed to be rustic. The goal is taste. You can even use a purchased crust, but if you are reading this I think you must like food enough to try.
I usually roll out the dough on parchment paper. I use the plastic wrap that I used to form the dough into a disk for the top so I can see what I am doing while I am rolling out the dough. Then remove the plastic and then I place the parchment directly on a sheet pan.
Thank you Laura Calder. You are a treasure.
If you learn to make this crust you can adapt it to what ever is in season for a most delicious pastry.
If you really want to indulge here are some other options that will make you appreciate strawberry season.
Fill these chocolate cake cups with some strawberry ice cream.
- PASTRY:
- 1⅔ cup/210 g flour
- 2 teaspoons sugar
- ½ teaspoon salt
- ⅔ cup plus 1 tablespoon/150 g butter, cut into pieces
- 2 to 4 tablespoons ice-cold water
- FILLING:
- ½ cup/50 g ground almonds, lightly toasted
- 1 tablespoon flour
- ¼ cup/55 g sugar, plus more for dusting strawberries
- 1½ pounds/675 g strawberries, hulled and halved if large
- Sweetened flavored whipped cream, for serving
- Mise En Place ~ Gather Ingredients
- Heat the oven to 400 degrees F/200 degrees C.
- For the pastry:
- Mix the flour, sugar, and salt. Place in the refrigerator so it will be cold.
- Cube the butter; Place in the refrigerator so it will be cold.
- Place dry ingredients and cubed butter in a food processor; pulse until crumbly.
- Add water quickly. Pulse just until it forms a ball.
- Shape into a disk, wrap; refrigerate half an hour.
- Combine ground almonds, flour and sugar.
- Roll out the chilled dough into a circle; set on a baking sheet.
- Spread the almond mixture over, leaving a 3 inch/7.5 cm margin.
- Toss the strawberries with the additional sugar; arrange on top.
- Fold the edges of the galette dough up over the berries.
- Bake until the crust is crisp and golden, 20 to 25 minutes. (Mine took 40 minutes – so pay attention to the browning and crispness.)
- Serve warm with sweetened whipped cream or crème fraîche or vanilla ice cream.
- Happy Mother’s Day.
I’m taking this to
Susan’s at Metamorphosis Monday
Nicoles’ at Munching Mondays
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
Kathe‘s at Your Gonna Love It Tuesday
The LouLou Girls Link Party
Megin’ at Brag About It
Gina’s at Create Link Inspire
Lori’s at Tickle my Tastebuds
Karyn’s at Two Cup Tuesday
Stephanie’s at Tasty Tuesday
Kim’s at Wow Us Wednesday
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Michael’s at Foodie Friday
Jody’s at Simple and Sweet Fridays
Sherry at Olives-n-Okra
Aimee at Share Your Creativity
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What a delicious looking galette. I love the free-form look. Laura Calder is one of my favorite television cooks. I’m glad I can find her shows online because I never see them on television. I have three of her cookbooks (I think that’s all she has).
Thanks for stopping by Lorrie, I just love her food. She has such an ease with food – my goal. I think she has 4 books per her site. http://lauracalder.com/books/
I like the idea that strawberries are made for Mothers Day 🙂 Sadly they are not here until late June but we do have plenty of lovelies from California. A rustic galette is perfect celebratory fare.
I love making galettes, Madonna, and this one is a must to try! I adore the rustic look of galettes and the ease of not having to transfer the dough into a pie pan. Using the parchment paper to transfer the dough and then bake is a great idea. Thanks for sharing this recipe and your tips. I hope you had a wonderful Mother’s Day!
I love galettes too. Oops, looks like I have a typo.
Really like the idea of premeasuring and refrigerating the dry ingredients. Like the idea of a strawberry galette, too. Often make ones with other fruit, but never strawberries for some reason. But I will! Thanks for this.
Thanks for stopping by John. I love pre-measuring when possible and this dough rolls so well, but in galette form it doesn’t matter if it is not perfect since it is meant to be rustic. 🙂
I could eat fresh strawberries every day during their season. Your galette is beautiful and I think I would be tempted to add a little scoop of vanilla ice cream. We had a very warm April and May so our strawberry season is coming on early. I’m so ready for it.
Ice cream makes everything better. 🙂
What a delicious Strawberry Galette, we would really enjoy this special dessert. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday this week.
Come Back Soon!
Miz Helen
This looks incredible! Pinned and tweeted. We appreciate you taking the time to party with us. I hope to see you tonight at 7 pm.. Happy Monday! Lou Lou Girls
What a gorgeous Springtime dessert!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
What a beautiful tart! It’s featured this week on Funtastic Friday. Hope you join us again this week.
Oh how fabulous does this look? I’m so glad fresh berries are back in season. Have a great weekend!
Patricia, what a great compliment. You are such a good baker, it makes me treasure the kind words even more. Thanks for stopping by.
Lovely! Strawberries are overflowing right now, so this recipe comes at the best time possible.