Author Notes
In Istanbul, spring has brought mountains of bright red strawberries and dark purple mulberries to the farmers market. It is time to make a fresh fruit galette with these beauties.. —Gamze Mutfakta (Piper Nigrum)
Ingredients
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190 grams
flour
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115 grams
cold butter
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50 grams
sugar
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60 milliliters
cold water
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100 grams
strawberry
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300 grams
mulberries
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1 tablespoon
orange zest
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2 tablespoons
cornstarch
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3 tablespoons
sugar
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1 tablespoon
flaked hazelnuts or almonds
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eggwash
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1 tablespoon
sugar
Directions
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Preheat oven to 190 C° Place a baking tray inside and heat.
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Pulse sugar, flour,salt and cubed cold butter in a food processor until it forms a yellow sandy texture. (1-2 minute) Add cold water and pulse to combine. (1 minute) On a lightly floured surface combine the dough and form a disk, wrap in a cling film and refrigerate for 10-15 minutes.
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Cut strawberries in half , add sugar ,orange zest and corn starch and mix. Roll out pastry 4-5mm thick on a lightly floured surface smooth out any creases.
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Transfer to a parchment-lined baking sheet. Set berries in the middle leaving 3cm around the sides.(leave the juices in the bowl) Sprinkle lightly with sugar.Fold over edges of pastry to make a 2cm border around all sides. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.)
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Brush the sides with eggwash. Sprinkle sugar and flaked hazelnuts and transfer sheet on the baking tray in the oven. Bake for 25-30 minutes until pastry is golden brown and puffed. Remove baking sheet after 10 minutes and turn the galette for an even bake.
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