Description
Rustic strawberry galette brings French countryside charm to dessert tables with its free-form pastry and luscious seasonal berries. Crisp buttery crust and sweet-tart strawberries create a simple yet elegant treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 500 grams (17.6 ounces) strawberries, halved or quartered if large
- 1 1/2 cups (225 grams) plain flour
- 1/4 cup (60 milliliters) extra virgin olive oil
Sweeteners and Flavor Enhancers:
- 2 tablespoons icing sugar mixture
- 2 teaspoons honey
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
- 2 teaspoons finely grated orange rind
Garnish and Toppings:
- 1 tablespoon pistachios, chopped
- Pinch of salt
- Orange zest
- Reduced-fat vanilla yoghurt
Instructions
- In a spacious mixing bowl, sift together flour, powdered sugar, and salt, creating a pristine canvas for the pastry.
- Create a central depression in the dry ingredients and drizzle olive oil and vanilla extract into the well.
- Utilizing a fork initially, then transitioning to fingertips, blend the ingredients until achieving a crumbly, sand-like consistency.
- Introduce cold water gradually using a round-bladed knife, employing a cutting motion until the dough begins to coalesce.
- Delicately shape the dough into a compact disc approximately 3cm thick, avoiding excessive manipulation to preserve pastry tenderness.
- Encase the dough in plastic wrap and refrigerate for 30 minutes to allow relaxation and stabilization.
- Preheat the oven to a precise 200°C (390°F), preparing for golden-brown perfection.
- In a separate bowl, gently marry strawberries with orange juice, zest, and honey, ensuring an even, fragrant coating.
- On a baking paper surface, roll the chilled dough into an elegant 30cm disc with smooth, deliberate motions.
- Artfully distribute the macerated strawberry mixture in the disc’s center, maintaining a 5cm border for elegant folding.
- Craft a rustic border by tenderly pleating and overlapping the pastry edges, embracing the strawberry filling.
- Carefully transfer the galette, accompanied by its baking paper, onto a waiting baking tray.
- Bake for approximately 30 minutes until the pastry transforms into a light golden hue.
- Post-baking, lovingly brush the strawberries with their accumulated pan juices, creating a glistening glaze.
- Elegantly plate the galette, garnishing with chopped pistachios and a whisper of fresh orange zest.
- Serve warmly alongside a dollop of reduced-fat vanilla yogurt for a sublime culinary experience.
Notes
- Chill the dough thoroughly to ensure a flaky, tender crust that doesn’t shrink during baking.
- Use cold ingredients and minimal handling to prevent gluten development and maintain a delicate pastry texture.
- Swap strawberries with seasonal berries like raspberries or blueberries for year-round variation.
- Make the galette gluten-free by substituting regular flour with almond or gluten-free flour blend for those with dietary restrictions.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 164 kcal
- Sugar: 11 g
- Sodium: 3 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg