Strawberry season is glorious. And, it passed about two months ago! For two months, I have been sitting on this strawberry galette recipe. Making it and remaking it. Improvising at the cottage. Eating and sharing all versions.
Finally, it is done. I view this post as one last shout-out to summer. Star gazing, flexible schedules, eating outdoors. The summer that came and went in the blink of an eye. Summer weather that failed to launch. But, it was so good, wasn’t it?
Summer is a celebration of fruits and vegetables but the star of the show, for me, is the strawberry. Ripening in late June and early July, it kicks off the whole season. This galette is made with spelt flour so the end version has more of a rustic feel. Don’t worry about making the edges even or if the filling runs out while cooking. The genius of the galette is that it is perfectly imperfect.
Strawberry Galette with Butter Spelt Crust
Makes: 1 galette
Time: Butter Spelt Pie Crust (Prep + Resting time = 1.5 hours) + Filling and Assembly (20 minutes) + Bake time (30-40 minutes)
Butter Spelt Pie Crust (makes 2 small pie crusts)
2 cups (500 mL) whole spelt flour plus ¼ cup for rolling
1/2 tsp (2 mL) salt
3/4 cup (180 mL) cold unsalted butter, cubed
2 tbsp (30 mL) cider vinegar
1 tbsp (15 mL) honey
1/4 cup (60 mL) cold water
2.5 cups- 3 cups (400 g) fresh strawberries
2 tbsp granulated sugar
1 tsp vanilla bean paste
1 tbsp spelt flour
3 tbsp berry jam (I used red currant)
1 egg, whisked
1-2 tbsp Demerara sugar
Butter Spelt Crust
1. Blend the flour and salt in a food processor or whisk by hand.
2. Add the butter and pulse or incorporate using 2 knives or a pastry cutter. Butter pieces should be about the size of your fingernail.
3. Add the vinegar, honey and water. Pulse gently until just mixed. It is okay to still have butter chunks. If the dough seems dry, add one more tablespoon of water. If the dough seems wet, sprinkle a little bit of flour. Dump the dough onto a clean, lightly flour surface. Form into two discs and wrap with plastic wrap. Place in the refrigerator for an hour.
Strawberry Filling & Assembly
1. Remove one pasty disc from the refrigerator and allow to soften at room temperature (about 30 minutes). Line a large, rimmed baking tray with parchment paper. Roll the pastry into a large circle with the dough being 2-4mm (1/8 – ¼ inch) thick (the diametre will be about 28 cm or 11 inches). Note, this pastry is more difficult to work with than one made with all-purpose flour. Don’t give up! You may need to patch it up part way through or re-roll. If you must re-roll the dough, I recommend refrigerating it for 10 minutes. Pasty is easier to work with when it is cool. Remember, rolling pasty takes practice. Refrigerate the circle when you prepare the filling.
2. Wash and haul the strawberries. Mix the sugar and vanilla bean paste. Sprinkle the flour on top and mix gently.
3. Preheat the oven to 400°F (200°C).
4. Remove the pastry dough circle from the refrigerator. Spread the jam onto the pastry using the back of a teaspoon leaving a 2.5- 3 cm (1- 1 ½ inches) border. Scoop the filling on top. Fold and seal the edges. Brush with the whisked egg and sprinkle the sugar on top (my kids like to do this part).
5. Bake for 30-40 minutes. Remove from oven and allow to set on the pan.
Serve with whipped cream.
Pasty adapted from Alive.
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