Fresh Strawberry Galette

 

With strawberry season right around the corner and strawberries abundant in the fields, a galette is a perfect June dessert.

• 1¾ c flour 
• 1 T sugar 
• ½ t salt 
• 1½ sticks cold butter, cubed 
• 3 T cold water

Place the flour, sugar and salt in a food processor.   Add the butter and pulse until combined. With the processor on, slowly pour in the water, 1 tablespoon at a time, until the dough begins to form a ball.

Shape the dough into a disk, wrap it with plastic wrap and refrigerate for at least half an hour.

• 4 c strawberries, cut 
• 3 T sugar 
• 1 T cornstarch 
• 1 1/2 t condensed balsamic vinegar 
• 1 large egg, plus 1 T water, beaten together 
• raw sugar, for topping

Line a baking sheet with parchment paper and set aside.

Place the strawberries, sugar, cornstarch and balsamic vinegar in a large bowl and mix together.  Set aside.

Preheat the oven to 350 degrees.

Dust board with flour.  Remove the dough from the refrigerator.  Roll the dough into a 14-inch circle and place it the prepared baking sheet.

With a slotted spoon, place the filling into the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough up and over the filling. Brush the top of the dough with the egg wash and sprinkle with raw sugar.

Bake until the crust is golden brown and the filling is bubbly, about forty five minutes.  Remove from the oven and to cool completely.

• 1 c heavy cream 
• ⅓ c sour cream 
• ¼ c confectionary sugar 
• 2 t vanilla extract

Place the heavy cream, sour cream, confectioners’ sugar and vanilla extract in a large bowl and whip until peaks form.

Cut  into wedges, top with whipped cream and serve.

In July, when blueberries are ready for the picking, you could swap the blueberries for the strawberries.