You might not think of galettes as being road trip food, but the corn starch holds the filling together nicely, making a great treat to eat with your hands. Kind of like an open-faced hand pie.
A couple of notes:
#1: I used coconut sugar, which is a soft golden brown. Therefore the litmus test of knowing the corn starch thickening process is done when it becomes clear doesn't hold. I just stirred until it was visibly thickened, knowing it would be going into the oven in the end anyway. I used coconut sugar for no other reason than the fact that I use it for a lot of my sweetening in baking now. Cane sugar will work just fine here with a 1 : 1 replacement.
#2: I use a food processor when making my crust, and have for years simply for speed. The danger is always to over-process, resulting in a tougher crust. I only process to the points of visual clues as mentioned in the instructions. If you prefer to do it by hand, go for it!
4 five-inch galettes
10 ounces all-purpose flour
1 tablespoon sugar
1/4 teaspoon kosher salt
8 ounces unsalted butter
1 tablespoon white vinegar
3 – 4 tablespoons ice water
Strawberry - Cardamom Filling
2 baskets fresh strawberries, washed & hulled
1/2 cup fresh blueberries
1/3 cups coconut sugar (cane sugar is fine too)
1 1/2 tablespoons corn starch
1 teaspoon cardamom
1/2 cup water
2 tablespoons heavy cream
1 teaspoon turbinado or raw sugar (regular cane sugar can be substituted)
In This Recipe
Make the galette crust:
Place the flour, sugar and salt in the bowl of a food processor. Pulse a few times to combine the ingredients.
Slice the butter into 1/2 tablespoon sized slices and add to the bowl of the processor all at once. Process only until the butter pieces are the size of green peas. I dip a fork into the mixture to test for chunk size.
Add the vinegar and three tablespoons of ice water. Pulse about 10 – 12 times only until the mixture sticks together when you pinch it between your fingers. Add an additional tablespoon of ice water if it’s still too dry. It will be mostly crumbles at this point. Dump it all onto a clean workspace. Using the heel of your hand, smear the crumbles in a firm movement away from your body. Do this a few times, piling the dough together between smears. (This is a technique called fraisage, which lends to a very flakey crust). Gently massage the dough with your fingertips to form a dough. Try not to use the palm of your hand, as this warms up the butter in the dough, making it more difficult to work with.
Divide into 4 disks of dough. Wrap in plastic and chill for 30 minutes while you make the filling.
Preheat the oven to 400?F. Line a baking sheet with parchment paper.
Slice the strawberries and combine with the blueberries in a bowl. Set aside.
Combine the sugar, corn starch, cardamom, and water in a medium pot over medium heat. Stir until the mixture begins to thicken.
Add the strawberries and blueberries to the thickened sugar mixture and toss to coat. Remove from the heat while you roll out the dough.
Remove the one disk of dough from the refrigerator, unwrap, and roll out into a circle about 7 – 8 inches in diameter. Place it towards one of the corners of the baking sheet. Heap some strawberry filling in the middle. It’s fine if it spreads out. Carefully fold the edges of the dough towards the middle.
Brush a little cream on the edges of the crust and sprinkle a little turbinado sugar on top.
Repeat with the remaining disks of dough, forming each galette on the baking sheet.
Bake for 30 minutes, or until the crust is lightly browned and the filling is bubbling.