Individual Strawberry Galettes
By Tested and perfected in the Sur la Table kitchen
Images
Ingredients
- Flaky tart dough:
- 2 cups unbleached all-purpose flour
- 1 ½ tablespoon granulated sugar
- ¾ teaspoons fine sea salt
- 1 ½ sticks (6 ounces) cold unsalted butter, cut into ½-inch cubes
- 4 ½ to 6 tablespoons ice water
- Strawberry filling:
- 2 cup fresh strawberries, hulled and quartered
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- ¼ cup granulated sugar, plus more depending on the sweetness of the berries
- 1 large egg, beaten
- 1 tablespoon coarse turbinado or sanding sugar
Procedure
A galette is a free form tart that is shaped on a baking sheet. Known as crostata in Italy, these hand-formed tarts are beautifully rustic and easy to make.
To make the tart dough: Place flour, sugar and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.
Sprinkle ice water, a tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Divide the ball into 4 parts, flatten each piece into a disk, cover in plastic wrap, and refrigerate for 30 minutes before using.
Preheat oven to 400° F and place a rack in the lower third. Line a rimmed baking sheet with parchment paper or a silicone mat.
Generously flour a work surface and place the chilled dough disk on the flour. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough as needed with a bench scraper to prevent sticking, until the circle measures ⅛ inch thick. Cut out 4, 6-inch rounds, rerolling the dough once as needed. Transfer the dough rounds to the prepared baking sheet and refrigerate while preparing the filling.
To prepare the filling: In a medium bowl, combine strawberries, cornstarch, lemon juice, vanilla, salt and sugar. Use a silicone spatula to toss the fruit until it is evenly coated.
Mound the berries in the center of each dough round, leaving a 1-inch border. Fold the border up and around the mound of berries. Working around the border, pinch the dough together to make an attractive pleat. Brush the top of the pleated dough with beaten egg and sprinkle with coarse sugar.
Bake galettes until crust is golden brown and the fruit is bubbling, 20 to 25 minutes. Use a metal spatula to lift galettes slightly and check the underside of the crusts, which should be golden brown like the top. Transfer galettes to a rack to cool for 15 minutes. Serve warm.
To make the tart dough: Place flour, sugar and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.
Sprinkle ice water, a tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Divide the ball into 4 parts, flatten each piece into a disk, cover in plastic wrap, and refrigerate for 30 minutes before using.
Preheat oven to 400° F and place a rack in the lower third. Line a rimmed baking sheet with parchment paper or a silicone mat.
Generously flour a work surface and place the chilled dough disk on the flour. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough as needed with a bench scraper to prevent sticking, until the circle measures ⅛ inch thick. Cut out 4, 6-inch rounds, rerolling the dough once as needed. Transfer the dough rounds to the prepared baking sheet and refrigerate while preparing the filling.
To prepare the filling: In a medium bowl, combine strawberries, cornstarch, lemon juice, vanilla, salt and sugar. Use a silicone spatula to toss the fruit until it is evenly coated.
Mound the berries in the center of each dough round, leaving a 1-inch border. Fold the border up and around the mound of berries. Working around the border, pinch the dough together to make an attractive pleat. Brush the top of the pleated dough with beaten egg and sprinkle with coarse sugar.
Bake galettes until crust is golden brown and the fruit is bubbling, 20 to 25 minutes. Use a metal spatula to lift galettes slightly and check the underside of the crusts, which should be golden brown like the top. Transfer galettes to a rack to cool for 15 minutes. Serve warm.
Individual Strawberry Galettes
By Tested and perfected in the Sur la Table kitchen
Ingredients
- Flaky tart dough:
- 2 cups unbleached all-purpose flour
- 1 ½ tablespoon granulated sugar
- ¾ teaspoons fine sea salt
- 1 ½ sticks (6 ounces) cold unsalted butter, cut into ½-inch cubes
- 4 ½ to 6 tablespoons ice water
- Strawberry filling:
- 2 cup fresh strawberries, hulled and quartered
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- ¼ cup granulated sugar, plus more depending on the sweetness of the berries
- 1 large egg, beaten
- 1 tablespoon coarse turbinado or sanding sugar
Procedure
A galette is a free form tart that is shaped on a baking sheet. Known as crostata in Italy, these hand-formed tarts are beautifully rustic and easy to make.
To make the tart dough: Place flour, sugar and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.
Sprinkle ice water, a tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Divide the ball into 4 parts, flatten each piece into a disk, cover in plastic wrap, and refrigerate for 30 minutes before using.
Preheat oven to 400° F and place a rack in the lower third. Line a rimmed baking sheet with parchment paper or a silicone mat.
Generously flour a work surface and place the chilled dough disk on the flour. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough as needed with a bench scraper to prevent sticking, until the circle measures ⅛ inch thick. Cut out 4, 6-inch rounds, rerolling the dough once as needed. Transfer the dough rounds to the prepared baking sheet and refrigerate while preparing the filling.
To prepare the filling: In a medium bowl, combine strawberries, cornstarch, lemon juice, vanilla, salt and sugar. Use a silicone spatula to toss the fruit until it is evenly coated.
Mound the berries in the center of each dough round, leaving a 1-inch border. Fold the border up and around the mound of berries. Working around the border, pinch the dough together to make an attractive pleat. Brush the top of the pleated dough with beaten egg and sprinkle with coarse sugar.
Bake galettes until crust is golden brown and the fruit is bubbling, 20 to 25 minutes. Use a metal spatula to lift galettes slightly and check the underside of the crusts, which should be golden brown like the top. Transfer galettes to a rack to cool for 15 minutes. Serve warm.
To make the tart dough: Place flour, sugar and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.
Sprinkle ice water, a tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Divide the ball into 4 parts, flatten each piece into a disk, cover in plastic wrap, and refrigerate for 30 minutes before using.
Preheat oven to 400° F and place a rack in the lower third. Line a rimmed baking sheet with parchment paper or a silicone mat.
Generously flour a work surface and place the chilled dough disk on the flour. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough as needed with a bench scraper to prevent sticking, until the circle measures ⅛ inch thick. Cut out 4, 6-inch rounds, rerolling the dough once as needed. Transfer the dough rounds to the prepared baking sheet and refrigerate while preparing the filling.
To prepare the filling: In a medium bowl, combine strawberries, cornstarch, lemon juice, vanilla, salt and sugar. Use a silicone spatula to toss the fruit until it is evenly coated.
Mound the berries in the center of each dough round, leaving a 1-inch border. Fold the border up and around the mound of berries. Working around the border, pinch the dough together to make an attractive pleat. Brush the top of the pleated dough with beaten egg and sprinkle with coarse sugar.
Bake galettes until crust is golden brown and the fruit is bubbling, 20 to 25 minutes. Use a metal spatula to lift galettes slightly and check the underside of the crusts, which should be golden brown like the top. Transfer galettes to a rack to cool for 15 minutes. Serve warm.