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:
3 tbsp Cold butter
4 tbsp ice cold water
215g plain flour
500 fresh strawberries
2 tbsp Alce Nero balsamic vinegar
4 tbsp honey
4 tbsp honey
1 tsp flour
1 tsp sugar
1 tsp almond flour
1 egg + 1 tbsp milk for glazing
Fresh ground pepper
Slice strawberries, toss in bowl with balsamic vinegar and honey. Let sit for 1 hour or more, up to 24 hours.
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.