Starry Night Strawberry Galette

Allergens

Dairy, Gluten

Ingredients

• 1 1/2 cups all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 1/3 cup ice water
• 2 cups fresh strawberries, hulled and halved
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla bean paste
• 1/4 cup heavy cream
• 1 egg yolk
• 1 tablespoon turbinado sugar

Instructions

1. Begin by preparing the shortcrust pastry. In a large bowl, combine flour and salt. Add cold, cubed butter, and using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. Gradually add ice water, mixing until just combined. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Meanwhile, in a separate bowl, toss the strawberries with granulated sugar and cornstarch. Allow them to macerate while the pastry chills.
3. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12 inch circle. Carefully transfer it to a parchment lined baking sheet.
4. In a small bowl, whisk together vanilla bean paste and heavy cream. Brush this mixture over the pastry, leaving a 2 inch border around the edge.
5. Drain the juices from the strawberries and arrange them atop the cream covered pastry, leaving that border empty. Fold the edges of the pastry over the fruit, pleating as needed.
6. In a separate bowl, beat together the egg yolk with 1 teaspoon of water. Brush this glaze onto the folded edges of the pastry. Sprinkle turbinado sugar over the top for a touch of added crunch and sweetness.
7. Bake the galette in the preheated oven for 35 40 minutes, or until the crust is golden brown and the fruit is bubbling. Allow it to cool slightly before slicing and serving.

Chef’s Insight

The key to achieving a flaky crust is keeping your ingredients cold and not overworking the dough.

Notes

This recipe captures the essence of a classic French dessert with modern flair.