Rustic Strawberry Galette Recipes

RUSTIC STRAWBERRY TART AND SWEETENED WHIPPED CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Add the strawberries to a bowl along with the sugar, flour, vanilla extract, lemon zest and lemon juice and toss together until well combined. Set aside while you prepare the crust.
• Lightly flour your work surface so the crust doesn't stick. Unroll the pie crusts and lay one on the other, overlapping about halfway. Use a rolling pin and roll the crusts in the center to join them together and to spread them out slightly. It should be about 19 inches by 11 inches and fit on a sheet pan.
• Use a knife to round the top and bottom edges slightly and along the sides to neaten up the edges; no more than 1/2-inch of dough should be cut away. (Discard the extra dough.) Transfer to a parchment-lined-sheet pan.
• Spoon the strawberry mixture into the center of the dough leaving a 1-inch border around all sides. (Be sure they aren't too mounded so they bake evenly in the oven.) Working carefully, fold edges of the dough up and over the strawberries, pleating them as you go.
• In a small bowl, whisk the egg and 1 tablespoon water together. Use a pastry brush to lightly coat only the folded edge of the dough.
• Place the sheet pan into the oven and bake the tart for 30 minutes. Rotate the pan halfway through the bake to make sure it bakes evenly. While it is baking, heat the apricot preserves in a small pan with a splash of water until warmed through.
• When the crust is golden brown, remove it from the oven. Brush the strawberries gently with the warmed apricot preserves and cool completely before cutting and serving with the Sweetened Whipped Cream.
• With a whisk, a handheld mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream and white sugar until it has formed soft peaks.

RUSTIC STRAWBERRY GALETTE

Steps:

• In a food processor, pulse flour, salt, and 1 tablespoon granulated sugar to combine. Add cream cheese and butter and pulse until large crumbs form. Add 3 to 4 tablespoons water and pulse just until dough begins to come together. Turn dough out onto a lightly floured work surface and gently knead until dough comes together evenly. Pat into a disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
• Unwrap dough disk and roll between 2 sheets of parchment to create a 12-inch-diameter circle that is 1/8 inch thick. Transfer dough to a baking sheet and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F. Meanwhile, in a large bowl, toss strawberries with cornstarch, vanilla-bean seeds, lemon zest, and remaining granulated sugar. Arrange strawberries atop dough, leaving a 1-inch border. Fold border up and over strawberries to create a 1-inch-wide rim. Brush crust with egg wash and sprinkle with turbinado sugar. Bake galette until crust is golden, 40 to 45 minutes.

STRAWBERRY GALETTE RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, gently combine strawberries with sugar, vanilla and 2 tbsp. flour. Add additional flour if the mixture is very wet.
• Gently unfold and lay out pie crust on a baking sheet lined with parchment paper.
• Pour the strawberry mixture in the center of the crust leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats.
• Brush the egg onto the crust and sprinkle with almonds and sugar. Lightly sprinkle the strawberries with Vanilla sea salt (optional).
• Bake until strawberries are softened and the crust is golden, 35 to 40 minutes.
• Remove from oven, let sit for 5-10 minutes before enjoying.

VEGAN RUSTIC STRAWBERRY TART (FRENCH GALETTE)

Steps:

• Sift pastry flour, all-purpose flour, sea salt, and baking soda together in a large mixing bowl. Add coconut oil and begin incorporating into the flour using a pastry cutter or 2 knives. Continue to work oil into flour until mixture takes on a sand-like consistency, 5 to 10 minutes. Use a wooden spoon to mix maple syrup and almond extract into dough. Add water 1 tablespoon at a time; mix using the wooden spoon until dough is putty-like and can be formed into a disc using your hands. Wrap the dough disc in plastic wrap and refrigerate for 5 to 10 minutes.
• Remove dough from the refrigerator and place the disc between 2 sheets of parchment paper. If dough feels stiff, let it rest until soft enough to roll, about 5 minutes. Use a rolling pin to roll dough into a circle slightly larger than 9-inches in diameter and roughly 1/8- to 1/4-inch thick. Use a pastry wheel to trim edges to a 9-inch circle. Remove and discard the top sheet of parchment paper. Slide pastry circle, still resting on the bottom parchment paper, onto a baking sheet.
• Place strawberries into a mixing bowl and add about 1 tablespoon sugar; toss to coat. Mix remaining sugar and bread crumbs in a separate bowl and pour onto the center of the pastry circle and spread out evenly, leaving a 1 1/2-inch border. Gently arrange strawberries over the bread crumb mixture working from the center out.
• Use a pastry wheel or knife to gently score about 6 lines around the perimeter of strawberries on the pastry, allowing you to easily fold over the edges of the tart to create a crust. Place tart in the refrigerator for 15 to 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Remove tart from the refrigerator. Bake in the preheated oven for 10 minutes. Remove tart from oven and use a pastry brush to glaze top with maple syrup. Continue baking until the top and edges of crust are firm and browned, about 10 minutes more.

RUSTIC STRAWBERRY PEACH GALETTE RECIPE

Steps:

• Filling:
• Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit.
• Set aside and allow the mixture to soak as you prepare the crust.
• Crust:
• Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs.
• Add ¼ cup of ice water, stirring with a fork until the flour is moistened. Add up to 2 more Tablespoons of ice water if the dough seems dry.
• Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
• Preheat oven to 425 degrees F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• On a lightly floured surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
• Spoon the fruit (not the juices) into the center of the dough, leaving a 2 to 3-inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary.
• Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1 to 2 Tablespoons behind. Too much juice will make the dough soggy.
• Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25 to 35 minutes or until the crust is golden brown. Remove from the oven and allow to slightly cool before serving.
• Serve warm or at room temperature.