Glazedstrawberrygalette Recipes

THE BEST STRAWBERRY GALETTE

Steps:

• Place the flour, sugar and salt in a large bowl.
• Add the cubed, cold butter and use your fingers to cut/rub the butter into the flour. You can also use a pastry cutter, or even your food processor for this. The butter pieces should be no larger than pea-sized.
• Drizzle ice water (or very cold water), ½ tbsp at a time, while mixing the butter and flour mix with a fork (or pulse it in the food processor). Mix enough water until you get a dough that binds together (when a fistful of the dough mix is squeezed in your hand it should bind together).
• Turn the dough out onto a parchment paper or work surface, and press the dough together to form a dough. Do not knead the dough. If too dry, drizzle a little ice water. If too wet, add more flour.
• Form the dough into a disc, and wrap it with plastic wrap. Refrigerate for about 1 hour until chilled. Can be refrigerated for up to 48 hours, but let it sit at room temperature for a bit to soften before rolling out.
• Cut the hulled (stems removed) strawberries and cut them in half. Place them in a bowl and sprinkle the sugar, cornstarch, and lemon zest over them. Toss to combine. Cover and set aside for 15 - 30 minutes.
• Roll out the dough to about a ¼ of an inch thickness. It can be a circle, oval, rectangle or square shape.
• Make sure that your work surface is floured to prevent it from sticking to the countertop.
• Transfer the rolled out dough onto a parchment paper-lined half sheet pan. Trim the edges of the parchment paper if needed.
• Spread about ⅓ cup of the strawberry / raspberry jam on the surface of the pie crust. Leave a 1 ½ - 2 inch thick border along the edges.
• Place the strawberries in the middle of the tart, on the jam. They don't have to be arranged in any pattern, but they should be piled up more towards the center than the edges.
• Fold the edges of the dough over the strawberries. The folds don't have to be neat, but should create an enclosed margin for the strawberries. Use a little water to seal overlapped edges together if needed.
• If the pie crust cracks, press the cracks with a damp finger to re-seal. Or use any trimmed, extra dough pieces to seal the cracks.
• Cover with plastic wrap and place in the fridge for about 15 - 30 minute for the crust to re-harden.
• Preheat the oven to 400°F/ 205°C while the galette is resting in the fridge.
• When the oven is preheated, prep the galette for baking.
• Whisk the whole egg (or the egg yolk + milk) in a little bowl. Brush the galette crust with the egg wash. Optional - sprinkle raw sugar over the egg wash brushed margins.
• Bake the galette for about 15 minutes at 400°F/ 205°C, and then reduce the heat to 325°F / 163°C and bake for a further 15 - 20 minutes until the crust has a darker golden color, with some dark spots. The edges of the crust will be very dark in color.
• Remove the galette from the oven and brush the strawberries with a little glaze using a pastry brush (optional - recipe for glaze below). Let it sit for about 10 minutes to cool down. Slide the parchment paper onto a wire rack and let it cool down further.
• This galette can be served while warm, or at room temperature.
• Place the remaining jam in a microwave-safe bowl and microwave for a few seconds to warm it. Mix 1 - 2 tsp of water (depending on how thick the jam is) to thin out the jam to a glaze consistency.

STRAWBERRY GALETTE

Steps:

• Make the basil cream: Combine cream, basil, and sugar in a heatproof bowl. Set bowl over a small saucepan of simmering water, and stir until sugar dissolves, about 4 minutes. Cover with plastic wrap, and refrigerate for at least 1 hour (or up to 2 hours for a more pronounced basil flavor). Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form. Cover, and refrigerate until ready to serve, up to 2 hours.
• Make the fried basil: Heat oil in a deep skillet to 325 degrees. Fry basil, a few leaves at a time, for 12 seconds. (The leaves will cause the hot oil to spatter; step away from the pan while they cook.) Drain leaves on paper towels, and let cool completely. Sprinkle both sides of the leaves with sugar. (Basil can be stored at room temperature overnight.)
• Make the dough: Pulse flour, salt, and sugar in a food processor to combine. Add butter, and pulse until mixture forms coarse crumbs. Add ice water, and pulse until just combined (dough will still be crumbly). Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
• Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.
• Make the galette: Cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use. Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate for 15 minutes.
• Whisk together yolk and water. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar. Dot berries with butter. Bake until crust is golden brown, 40 to 45 minutes.
• Transfer to a serving plate. Serve warm with basil cream and fried basil.

GLAZED STRAWBERRY GALETTE

Steps:

• Combine flour, sugar and salt in a bowl. Add the butter and rub it into the flour with your fingers until the mixture is coarse crumbs. Add 3 tbsp water and mix with a fork. Use hands to knead the dough in the bowl until it forms a ball. Flatten ball into 1-inch thick square, then wrap it in plastic and chill for an hour.
• Combine ground almonds, mascarpone, 2 tbsp honey and vanilla in a bowl and mix until smooth. Reserve.
• In another bowl, combine the strawberries, sugar and flour and reserve.
• Preheat oven to 400 degrees.
• Remove dough from fridge and let it sit on the counter for a few minutes. Roll it out on a floured work surface to a 14-inch square, then transfer to a parchment-lined baking sheet.
• Cover the dough with the mascarpone filling leaving a border around the edges.
• Arrange the strawberries over the filling.
• Fold edges of dough over the strawberries and pleat or crimp the edges.
• Combine egg yolk and milk and brush over the crust.
• Bake until golden-brown, about 40 minutes.
• Heat reserved honey and brush it over the strawberries.

STRAWBERRY GALETTE

Steps:

• Heat the oven to 400 degrees F/200 degrees C.
• For the pastry: Mix the flour, sugar, and salt. Add the butter and work with the fingers to a crumbly texture. Mix the water in quickly until the dough just holds together. Pat into a disk, wrap and refrigerate half an hour.
• Mix the almonds, flour and sugar. Roll out the chilled dough into a circle and 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 and arrange on top. Fold the edges of the galette dough up over the berries and bake until the crust is crisp and golden, 20 to 25 minutes. Serve warm with sweetened whipped cream, flavored with vanilla or cinnamon.

GLAZED STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.

STRAWBERRY GLAZED PIE

Steps:

• Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
• Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
• Chill until well set. Serve topped with whipped cream.

GLAZED STRAWBERRY GALETTE

Steps:

• Combine flour, sugar and salt in a bowl. Add the butter and rub it into the flour with your fingers until the mixture is coarse crumbs. Add 3 tbsp water and mix with a fork. Use hands to knead the dough in the bowl until it forms a ball. Flatten ball into 1-inch thick square, then wrap it in plastic and chill for an hour.
• Combine ground almonds, mascarpone, 2 tbsp honey and vanilla in a bowl and mix until smooth. Reserve.
• In another bowl, combine the strawberries, sugar and flour and reserve.
• Preheat oven to 400 degrees.
• Remove dough from fridge and let it sit on the counter for a few minutes. Roll it out on a floured work surface to a 14-inch square, then transfer to a parchment-lined baking sheet.
• Cover the dough with the mascarpone filling leaving a border around the edges.
• Arrange the strawberries over the filling.
• Fold edges of dough over the strawberries and pleat or crimp the edges.
• Combine egg yolk and milk and brush over the crust.
• Bake until golden-brown, about 40 minutes.
• Heat reserved honey and brush it over the strawberries.

GLAZED STRAWBERRY TART

Steps:

• Heat oven to 350°F.
• Mix flour and brown sugar in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; knead with hands to form ball. Press onto bottom and up side of 10-inch tart pan with removable bottom. Bake 15 min. or until golden brown; cool completely.
• Meanwhile, bring 1/2 cup granulated sugar, cornstarch, dry gelatin mix and water to boil in saucepan, stirring occasionally; cook and stir 2 min. Cool 20 min.
• Beat cream cheese, remaining granulated sugar and zest in large bowl with mixer until blended. Whisk in COOL WHIP; spread onto bottom of crust. Top with berries and gelatin glaze. Refrigerate 3 hours or until chilled. Run knife around tart to loosen from rim of pan; remove rim.