Recipe: Strawberry Galette
One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Jenn So, director of programs at The Sylvia Center, offers us recipes the teenagers are learning to make.
Depending on whom you talk to, the word “galette” may evoke different imaginings. Galette may signify a papery and savory buckwheat pancake traditional of salty French shores, a Belgian waffle, or, in our case, a free-form tart. Galettes are a way to showcase both sweet and savory fillings without having to reach to the top shelf for your pie plates. Remember — the trick to a good crumbly crust is dough made with cold butter and water that has been minimally worked. Unlike bread dough, pastry dough only gets worked until it comes together into dough form, crumbles included. In our garden, our strawberry plants have been showcasing their delicate white flowers so we’ve been dreaming of strawberry treats to come. The crispy galette dough framing soft and fragrant strawberries is sure to please your audience, even if their galette isn’t necessarily the same as your galette!
3/4 cup all-purpose flour
½ cup whole wheat flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
8 tablespoons (1 stick) butter, cut into small (1/2-inch) cubes, chilled
¼ cup of ice water (maybe more)
1 ½ pounds strawberries hulled and half
4 tablespoons sugar
1 egg, beaten
1 tablespoon flour
1. Preheat oven to 425° F.
2. If using a food processor, pulse the flour, sugar and salt until well mixed. Add the cubed butter, and pulse 8 times until the butter is pea-sized. If mixing by hand, whisk together dry ingredients and then cut butter into the flour mixture with a pastry cutter, fork or your fingers until the butter is pea-sized.
3. Slowly add the ice water, a tablespoon or two at a time, combining after each addition, until the dough just begins to clump.
4. Turn out the dough onto a clean surface. Use your hands to form into a disc. Do not over-knead. Sprinkle with a little flour on all sides, wrap in plastic and place in the refrigerator to chill for at least 30 minutes.
5. Toss strawberries with sugar and flour to coat.
6. Whisk the egg in small bowl and set aside.
7. On a lightly floured, clean, smooth surface, roll out the dough to form a 12-inch diameter disc. Gently lift up the rolled-out dough and place it on a rimmed baking sheet.
8. Arrange the strawberry pieces in a single layer in the center of the dough, forming about a 7- or 8-inch circle. Fold the outer edges of the dough round over the filling by about 2 inches all the way around. Use a pastry brush to coat the dough with an egg wash. Sprinkle with sugar.
9. Place in the oven and cook for 15 to 20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes before slicing.