In keeping up with the season, the strawberry season that is, I have been happily baking a lot of strawberry recipes. Coincidentally, my sister-in-law Hannah, her beautiful baby Lily and I had a girls’ afternoon yesterday in which we baked delicious treats for family and friends and watched movies as we worked. Not Lily, though! She just made cute faces and cooed at us instead. Disclaimer: lately a lot of my girls’ night or afternoon activities with Hannah seem to involve a lot of baking….ummmm, I guess we both love the kitchen and I’m glad we have that in common.
Anyways, after looking for strawberry recipes to try out, I came across this White Peach and Ollalieberries Galettes Recipe, which after a few modifications was swiftly transformed into the super yummy, super pretty Strawberry Galette recipe below! By the way, a Galette is a French term for various types of flat, round or freeform crusty cakes. You can think of it as a free style pie where a few creative liberties have been taken with the crust.
A quick note about Strawberries:
According to the Mayo Clinic the Recommended Dietary Allowances of Vitamin C for Adolescents and Adults is 50 to 60 mg daily. However, people with a variety of medical conditions, such as stomach ulcers, long lasting diarrhea, hyperthyroidism, cancer, alcoholism and prolonged infection may require a higher allowance. One cup of strawberries has 89.4 mg of vitamin C, so while relatively cheap during the spring time, this vivid fruit is not only juicy, refreshing and delicious but also very nutritious.
Blueberries, as I found out yesterday are also in season in NC. Sitting side by side to the strawberries at the supermarket with the nicely welcomed buy one get one free price tag, I had no choice but to include this strawberry sibling in whatever concoction I was planning for the day.
If you want to learn more about seasonal fruits and veggies in your state take a look at the Sustainable Table Website.
Strawberry, Apple and Blueberry Galettes
(this recipe makes about 6 5-inches galettes)
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
- 2 Cups all-purpose flour
- 1 tsp sugar
- 1/4 tsp salt
- 12 Tbs unsalted butter
- 4 Tbs cold water (I added ice to the water to keep it cold)
- 1/2 cup walnuts
- 2 Tbs flour
- 2 Tbs + 1 tsp sugar
- 1 lb. firm and ripe strawberry, cut into small cubes
- 1 apple thinly sliced, then the slices were cut halfway (I used Gala)
- 2 heaping Tbs light brown sugar
- 1 Tbs + 1 tsp cornstarch
- 1 cup of blueberries
- 3 Tbs butter, for brushing on galettes
- Additional sugar for sprinkling over the galettes
- 1/3 cup strawberry jam
For the pastry:
- In a large bowl mix the flour, sugar, and salt and combine.
- Add the 12 Tbs of unsalted butter and using a pastry cutter but the butter to the flour mixture until it is the size of peas. Add the cold water and using your hands mix the dough into a ball.
- Wrap with plastic wrap or parchment paper and chill for at least 30 minutes.
For the filling:
- Preheat oven to 400 degrees F. In a food processor, grind together the walnuts, flour, and 2 Tbs of sugar. Set aside.
- In a bowl, combine the strawberries, apples, brown sugar, and 1 Tbs of cornstarch. Toss to coat the fruit and set aside for at least ten minutes.
- In another small bowl, combine the blueberries, remaining 1 tsp sugar, and remaining 1 tsp cornstarch. Set aside.
- Roll out the pastry into 6 5-inch circles.
- Melt the 3 Tbs of butter in the microwave and brush over the circles.
- Pat down about 2 Tbs of the ground walnut mixture in the center of each pastry circle, leaving about 2 inches of a border.
- Drain the fruit thoroughly to avoid soggy galettes. Arrange the strawberry and apples on top of the ground walnut mixture in the pastry crusts and then top with berries.
- Fold the sides of the galettes over the fruit by rotating and pinching the dough. Brush the exposed dough on top with more of the melted butter and sprinkle the entire galette generously with sugar.
- Place on a baking sheet and bake for 30-40 minutes until the pastry is golden brown and the fruit is bubbling. Remove from baking sheet and oven and place the galette on a wire rack to cool.
- Warm the strawberry jam and brush a thin layer over the fruit and top of galettes. Let the galettes cool a bit before serving.
- Galettes can be re-warmed in a 375 degree oven for 5 minutes.