Rustic Strawberry Galette with Seeded Rye Crust
2 C all-purpose flour
1/2 C rye flour
2 T sugar
1/2 tsp. salt
1 tsp poppy seeds
8 oz. (16 Tbs.) unsalted butter, cut into 1/2-inch pieces and chilled
5 oz. (about 2/3 cup) ice water
In a large bowl, mix together the flour, sugar, poppy seeds and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until the butter is evenly distributed but still in large, visible pieces. Add the ice water all at once to the flour and butter. Mix the dough just until it begins to come together (if using a stand mixer or a food processor, be especially careful not to overmix the dough). Gather the dough with your hands and shape it into two disks. Wrap the disks in plastic and refrigerate for at least 1 hour.
1 lb Strawberries, washed and quartered
1/2 tsp good, aged, balsamic vinegar
11/2 tsp corn starch
1/4 C sugar or more
1/2 tsp fresh chopped rosemary ( optional)
a pinch salt
mix the above ingredients in a bowl, let stand 30 min, mixing periodically. Drain, removing as much liquid as possible.
8 tsp Strawberry jam or preserves
Divide dough into 1 1/2 inch to 2 inch diameter balls, and roll out in-between two sheets of parchment paper to 1/4 inch thick. You want your rolled rounds to be about 5 inches in diameter. You could use a bowl, or lid of a pot as a guide. Do not roll too thin or dough will be hard to handle. Place these rounds directly on a parchment lined baking sheet, assembling them on the baking sheet, because they are difficult to move once assembled. Place a teaspoon or so of strawberry jam or preserves in the middle of the dough, then a couple Tablespoons of fresh strawberry filling. Gently fold up the edges, creasing in places. Do not go crazy trying to make these look perfect, they are meant to look rustic. One thing that does help though is to arrange some of the strawberries, skin side up on the top of the tart, for color. You could give the crust a quick egg wash or milk wash and sprinkle with course sugar if you wanted. Bake in a preheated 375 F oven for 30-35 mins or until crust is done, but still tender. Let cool 10 minutes before serving. (If not eating right away, store on a wire rack so crust doesn't get soggy.) Garnish with fresh whipped cream and for extra flare drizzle a little reduced balsamic.