Saturday, 21 November 2015

Strawberry Balsamic Galette

I have never pay much attention to the name Galette until this month Bake Along event and when I check out Pinterest, my conclusion was it is an open pie.

Now as I sat down to write up this post.  Something prompt me to do a little read up on this.  Surprisingly, Galette according to the French cuisine is basically a freeform crusty cake and the description according to the Wikipedia, is totally different from what I am offering today.

Mmmmm now I wonder who modified it, the American?

Well, it is raining and I think I have enough today, I am going to curl up and eat this Strawberry Balsamic Galette for tea.



What you need:

Dough

3 tbsp Cold butter
40g shortening
4 tbsp ice cold water
215g plain flour

Fillings:

500 fresh strawberries
2 tbsp Alce Nero balsamic vinegar
4 tbsp honey

1 tsp flour
1 tsp sugar
1 tsp almond flour

1 egg + 1 tbsp milk for glazing

Fresh ground pepper

Method:


Slice strawberries, toss in bowl with balsamic vinegar and honey. Let sit for 1 hour or more, up to 24 hours. 

Using a K beater, beat cold butter, shortening into the flour until crumb like.

Add in cold water and mix until water is incorporated.  Knead to form a dough.

Wrap in cling wrap and chill for 1 hour.

For the fillings: 


Combine the flour, sugar and almond meal and sprinkle around the center of the dough, leaving 2 inch border.

Shape dough into a disk.

Lightly floured the working top and roll dough into 10" (for a 9" dish).

Place dough onto dish.

Lightly scattered 1 tbsp of almond meal mixture into the centre of the dough.

Scoop strawberries into dough centre.

Fold in the dough only for the sides.

Brush egg glaze and drizzle some sugar on the dough sides.

Bake at 190°C for 45 mins or until filling is bubbly and sides are golden brown.

Put the remaining balsamic and honey in a small saucepan, adding 2 more tbsp of balsamic and 3 tbsp of honey, boil until thickened.

Remove galette from oven and top with freshly ground pepper. 

Serve warm with balsamic honey sauce. 


This is for Bake-Along #88: Galette hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings.


Enjoy!

12 comments:

  1. Hi Edith,

    I'm not sure if the Americans have changed the original French galette but all I know is I do like it in the form of tarts :)

    Like how you made yours with sweet and sour strawberry balsamic :D

    Zoe

    ReplyDelete
    Replies
    1. Zoe, me too. Will explore more if I have the time.

      Delete
  2. Hi Edith, love the look of your Strawberry Balsamic Galette. Very tempting to grab a slice! Yum!

    ReplyDelete
  3. Balsamic strawberries and buttery and flaky crust is such a yummy combination!

    ReplyDelete
  4. it seems that the term galette is very broad! LOL! like zoe too, the only galette i know is the one in free form tart. Balsamic honey sauce sounds good to me here !

    ReplyDelete
    Replies
    1. This is my first exposure to Galette and it is so much easier to assemble than pie.

      Delete
  5. Hi Edith,
    I like the colour of your galette. The filling looks yummy!
    A slice sounds indeed wonderful with a cup of tea, curled up on a rainy day!

    ReplyDelete
    Replies
    1. Yes been raining so much these past few days that I am feeling so lazy now.

      Delete