Balsamic strawberry galettes are necessary this time of year because strawberry season is in full swing. A galette is essentially a free form pie without all the fuss, perfect for highlighting what’s in season or for experimenting with new flavor combinations. Pile ripe juicy fruit in the center of rolled out pie dough, fold the dough around the filling, brush with egg wash, & pop in a hot oven. Pay no mind if the pastry rips or if the fruit juices ooze out or bubble over. One bite of this buttery and flaky pastry will leave you swooning.
The how to…
Recipe adapted from Williams-Sonoma
2 5-inch galettes, 6-8 servings
- Make filling. Preheat oven to 400 degrees. In a bowl, combine strawberries, balsamic vinegar, and brown sugar. Toss and set aside.
- Roll out the pie dough. Divide dough in half (for two 5-inch galettes). Work with one piece at a time. On a lightly floured surface, roll out the dough into a rough 5-inch round about 1/4 inch thick. Gently transfer dough to a sheet pan lined with parchment paper.
- Add filling. Pile strawberries in the center of the dough, leaving a border (at least 1 1/2 inches) around the edges. Fold the dough over the strawberries. Brush the dough with egg wash.
- Bake. Bake until the crust is golden brown and the filling is bubbling, about 30-40 minutes. Remove from oven and let cool. Cut into slices and serve warm or at room temperature.
Basic Pie Dough recipe from Williams-Sonoma
1 1/4 cups unbleached all-purpose flour
1 Tbsp granulated sugar
1/4 tsp salt
8 Tbsp cold unsalted butter, diced
3-4 Tbsp ice water
In a large bowl, stir together flour, sugar and salt. Using a pastry cutter or fork, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add 1 Tbsp water at a time and mix with a fork just until the dough beings to clump. (NOTE: Although the dough will be dry and crumbly, when squeezed together, it should hold. If dough is too dry, add a tad more water.) Transfer the dough onto a floured surface, pat into a ball and flatten into a disk. If not using immediately, wrap disk in plastic and store in fridge. Recipe makes enough dough for one 9-inch single-crust pie or one 10-inch galette.