Author Notes
I very minimally adapted two recipes for this galette, but thought both of them had something so special that I want to share it here. The pastry crust, from Cooking Light, uses cornmeal which gives it a pleasant crunch. The filling, from Laura Calder/Cooking Channel uses an entirely genius technique to keep the juices in the crust without tossing the fruit with copious amounts of flour. Read on for the secret. —Minimally Invasive
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Ingredients
- Pastry Crust
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1 3/4 cups
Cup4Cup flour
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1/3 cup
sugar
-
1/4 cup
cornmeal
-
1/4 teaspoon
salt
-
1/2 cup
cold butter, cut into small pieces
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1/3 cup
buttermilk
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turbinado sugar, for dusting
- Filling
-
1/2 cup
ground almonds, lightly toasted
-
1 tablespoon
Cup4Cup flour
-
1/4 cup
plus 1 tablespoon sugar, divided
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2 pints
strawberries, hulled and halved if large
-
1 tablespoon
balsamic vinegar
-
1/4 teaspoon
almond extract, optional
Directions
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To prepare pastry crust, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt) in a food processor; pulse two times. Add butter to flour mixture; pulse 4 to 5 times or until mixture resembles coarse meal. With processor on, slowly add buttermilk through food chute; process just until dough forms a ball. Gently press dough into a 4-inch circle on plastic wrap; wrap tightly and refrigerate for 30 minutes.
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Preheat oven to 350° F. Unwrap dough and place on a sheet of parchment paper, dusting with flour if dough feels a little tacky to the touch. Cover with another sheet of parchment paper and roll dough into a 15-inch circle. Carefully peel off top piece of parchment and slide dough with bottom sheet of parchment onto a baking sheet.
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To prepare filling, whisk together almonds, Cup4Cup flour and 1/4 cup sugar. Spoon onto prepared pastry, leaving a 2-3-inch gap around the edges. Combine strawberries with 1 tablespoon of sugar, balsamic vinegar and optional almond extract, then spoon carefully onto the almond flour mixture.
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Using a bench scraper, carefully fold edges of pastry up and over the strawberry filling. If you see any rips, pinch to seal. Lightly sprinkle edges of dough with turbinado sugar.
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Bake at 350°F for 50 minutes to one hour, or until pastry is golden brown and strawberry juices are bubbling. Carefully slide galette still on parchment paper onto a rack. Cool to room temperature before serving.
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