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Big Black Dog: Strawberry Galette

September 6, 2009

Strawberry Galette


I enjoy making Pies but sometimes it's really nice to not worry about crimping or other fancy edges and that's why I like Galettes. Making a Galette is so easy and always fun because you never can tell just how it's going to turn out. Not that it won't be delicious, but the shape is always unique!

I rarely ever add sugar or other spices to my fruit galettes, I just let the natural taste of the fruit stand on it's own. However I always add 2-3 TBL of cornstarch to the fruit to help soak up some juice otherwise your galette may spring a leak!


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Fruit Galette
Recipe adapted from CookingLight

Fruit Filling:
(I used abt 4-5 c of sliced fresh strawberries)
2 1/2 c fresh blueberries (I skipped)
3 c thinly sliced peaches (I skipped)
1/2 c granulated sugar (I skipped)
1/4 c light brown sugar (I skipped)
1 tsp ground cinnamon (I skipped)
1 tsp pure vanilla extract (I skipped)
1 tsp fresh minced ginger (I skipped)
3 TBL cornstarch

Crust:
1 3/4 c all-purpose flour
1/3 c granulated sugar
1/4 c coarse cornmeal
1/4 tsp salt
1/2 c cold butter, cut into small pieces
1/3 c fat-free buttermilk (I use milk or kefir)
Abt 2 TBL semolina flour to sprinkle on the dough

1-2 TBL cornmeal to sprinkle on the parchment paper

To finish the crust:
1 egg white
2 TBL fat-free milk
1 TBL turbinado sugar (I used coarse white sugar)

Center a rack in the oven and preheat to 350 degrees.

Combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for 30-35 minutes.

Remove the dough from the refrigerator. Sprinkle some cornmeal on a large piece of parchment paper and roll out about a 14" diameter circle. It does not matter is the circle is not perfectly round. Carefully move the dough circle and the parchment paper to a baking sheet. Sprinkle a little semolina flour in the middle of the dough circle, leaving a 2" border. The semolina flour will help soak up any juice from the fruit.

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Place prepared fruit into center of circle. You can carefully arrange the fruit or do like I do and just dump it in the center leaving a 2" border free of any fruit.

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Fold the 2" border over the filling, overlapping where necessary and pressing gently to adhere the folds.

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Lightly whisk the egg white and milk in a small bowl. Brush dough with egg wash, and sprinkle with turbinado sugar. Bake for 1 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. (Cutting it too quickly will cause the dough to crack). It's best served at room temperature or slightly warm.


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Here is a picture of an unbaked mixed fruit galette that I made a few months ago.


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A while ago Julie of Working on a Dream gave me the Butterfly Award. In the hustle of summer this award completely slipped my mind until a few days ago. I owe Julie a most heartfelt apology.



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15 Comments:

Anonymous diva@The Sugar Bar said...

i've been wanting to make a galette for ages just cause there's no pie crust blah blah fuss! :) this looks lovely and liking the cornstarch tip :) x

September 7, 2009 at 12:01 AM  
Blogger Keiara Wells said...

MMMM.. those look gorgeous! I've always avoided making pies as the crusts seem so fussy (I'm a true cupcake girl through and through!) but I will have to try this! Thanks for sharing :) xox

September 7, 2009 at 4:17 AM  
Anonymous Kayte said...

Yum...just jumps off the page! I never remember to make these, probably made a dozen in my life but only remember them after I see one like yours!

September 7, 2009 at 6:43 AM  
Anonymous katrina said...

Nice! I just made blueberry and raspberry/strawberry personal size galettes! The strawberry/raspberry definitely was my favorite. Yours looks absolutely beautiful!

September 7, 2009 at 6:46 AM  
Blogger Natashya KitchenPuppies said...

What a gorgeous galette! So inviting.

September 7, 2009 at 7:06 AM  
Blogger California Girl said...

I make a mean pie crust but I find galettes so much easier and rustic and yummy. People respond to them so well, perhaps because they don't seem them that often. Yum.

September 7, 2009 at 7:22 AM  
Blogger Danielle said...

oh my does that look fantastic! And here I was just thinking that I haven't planned a dessert for today. :)

September 7, 2009 at 10:03 AM  
Blogger Kate said...

This looks so delicious! I love the sprinkle of sugar around the edges...it sparkles! Yum!

September 7, 2009 at 10:36 AM  
Blogger Lori E said...

Yum, yum girl. The way you photograph your food is a pretty as a butterfly. Congrats on the award.
For the record I make the world's worst pie crusts no matter who's recipe and tips I follow.

September 7, 2009 at 11:13 AM  
Blogger RJ Flamingo said...

Oh, Yum! Just gorgeous!

September 7, 2009 at 12:08 PM  
Blogger Pam said...

I actually prefer galettes to pies.

September 7, 2009 at 4:22 PM  
Blogger Velva said...

I absolutely love fruit galette! It is a great way to use summer fruit and it is easy to prepare. Most importantly, they are delicious!
Your strawberry galette looks divine!

September 7, 2009 at 6:14 PM  
Blogger Shari@Whisk: a food blog said...

Good idea about the cornstarch! You're always full of great tips, Michelle! Looks like a perfect galette.

September 7, 2009 at 8:53 PM  
Anonymous Jen @ My Kitchen Addiction said...

Beautiful! I, too, make galettes because I feel like it takes the pressure off. My pies always look horrible, but I can get away with making a galette. Yours looks great!

September 8, 2009 at 12:26 PM  
Blogger Brian, the old man said...

Yummy, I am going to the store tomorrow to get some fruit to try this. It looks absolutely delicious.

September 8, 2009 at 7:57 PM  

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