I love rustic galettes, to me they just whisper of casual summer nights dining al fresco with friends. Nothing fancy or stuffy- just basic food that tastes wonderful and allows the company to be the star of the show. Galettes are also great for people just starting to experiment with pasty dough, as it is incredibly forgiving. You don’t have to roll it our perfectly and transfer it to a tart pan. You can even roll it directly on top of the parchment, in any shape it feels like, and transfer the whole parchment to your sheet pan.
Tonight I made a strawberry galette, after watching Laura Calder make one on French Food at Home. I’ve never really cooked strawberries, so I was curious. When I think strawberry I think jam, or marinated, or fresh. Not warm. Surprisingly these strawberries tasted great warm! Not too sweet, which is my preferred dessert, bursting with strawberry flavor and very nicely paired with toasted almonds and something creamy to finish. We adored it, and I think you will too.
from Laura Calder
1 1/2 cup flour
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup plus 1 tablespoon butter, cubed and cold
2-4 tablespoons ice water
1/2 cup ground almonds, lightly toasted
1 tablespoon flour
1/4 cup sugar plus more for dusting
1 1/2 pounds strawberries, hulled and halved
sweetened whipped cream or ice cream for serving
To make the pastry combine the flour and salt in a large bowl. Add the cubed butter and work it into the dough with a pastry cutter until it resembles breadcrumbs. Add the water 1 tablespoon at a time until the dough comes together. Wrap in plastic and make a disk. Let the disk rest for 30 minutes in the refrigerator.
Clean and halve the strawberries. Toast the ground almonds lightly in a dry pan. This takes about 4 minutes. Add the flour and sugar to the almond meal.