Galettes are the crusty, free-form versions of those more sophisticated tarts or pies. They are more rustic and “rough around the edges” so you can just eat a slice with your hands–no need for forks here! I just love them! The only problem for me is that the traditional ones are made with plain white flour and lots of butter. In fact, I had just resigned myself to the fact that if you wanted that perfect luscious combination of flaky crust and rich buttery taste –the way my idols Julia Child and Jacques Pépin have always made them–there was just no way around it. I imagine you know where I am going with this? Here is my version true to Cuisinicity nutritional standards AND it has passed my picky French culinary standards with flying colors! Enough said-I will let you judge for yourself! (Don’t forget the rule about measuring flour). You can make them with a variety of fresh fruit (also see my Rustic Plum Galette and my Rustic Apple Cranberry Galette YUM!)
- Dough
- 1⅓ cup whole wheat pastry flour
- ½ cup confectioner sugar
- ⅓ cup regular smart balance (room temperature)
- 1 tsp vanilla extract
- 3 organic cage-free egg yolks
- Filling:
- 1 Tbsp regular smart balance (melted)
- 1 Tbsp almond meal/flour
- 1 Tbsp confectioner sugar
- ⅓ cup unsweetened applesauce
- 1 organic cage-free whole egg
- Topping:
- 2 cups sliced fresh strawberries (rinsed)
- 1 Tbsp granulated sugar
- Preheat oven 400F
- Dough:
- Sift the flour and confectioner sugar and place into the bowl of a food processor.
- Add the vanilla and smart balance and pulse 3 or 4 times for a 8-10 seconds each until crumbly.
- Add one egg yolk at a time, each time pulsing for a few seconds until the dough just barely starts to come together.
- Gently take out the dough and form into a ball.
- Wrap in cellophane and set aside until ready to assemble (there is no need to refrigerate so best to make it right before you are ready to assemble).
- Filling:
- Place 1 Tbsp smart balance in a microwavable cup and very brieflycook in the microwave oven on high for 3 or 4 seconds.
- Add applesauce, confectioner sugar, almond meal and egg and stir well with a small whisk until thoroughly mixed.
- Assembling:
- Place the dough between two 10" ziploc gallon storage bags and using a rolling pin, gently roll into a circle about 10 inch in diameter--it doesn't have to be perfect.
- Peel off the top plastic bag layer, then turn dough over and transfer onto a lightly floured baking sheet. Peel off top plastic layer.
- Spread the filling evenly over the dough to within about 1 inch of the edge.
- Spread the sliced strawberries in one layer, no need to arrange them in any way, they will be naturally beautiful.
- Fold the edge of the dough up over the berries to create a 1-inch border.
- Sprinkle the granulated sugar on top of the strawberries and folded edge.
- Bake in preheated oven for 25 minutes or until the strawberries are juicy and tender and the crust is golden.
Beautiful ripe strawberries give off their full flavor and natural juices in this delightful galette!
Martin says
June 25, 2017 at 8:18 amDear Catherine,
I have just tried your rustic strawberry galette and I have to say I am loving it! I was improvising a little due not having all the ingredients available and even though I did not manage to achieve the ideal consistency of the dough, I loved the result anyway. Heaven! Frankly speaking, I was approaching this recipe with huge respect as I am not experienced with this kind of crusty cakes but it was worth trying:) Thank you very much for sharing this awesome recipe!
All the best wishes to you and all your loved ones!
Martin
Catherine Katz says
June 25, 2017 at 10:03 amYAY Martin!!! I am so happy you loved it and I just loved that you approached it with great respect, that was just so sweet and heartfelt! Delighted with the result! I just made the vegan version of this galette which is even easier and just as yummy (http://cuisinicity.com/vegan-rustic-strawberry-galette/) with fresh figs and of course I have made with fresh peaches and fresh apricots, so now that you mastered the crust and “custard” the options are limitless! Thank you again for such kind words! 🙂