strawberry cornmeal galette

ingredients & procedure

recommended tools:

• rolling pin

• mixing bowls

• pastry brush

• 1/2 sheet tray

• parchment paper

• knife

cornmeal crust:

200 g flour
60 g cornmeal
50 g sugar
1 tsp salt
113 g cold butter (1 stick) cubed
3-4 tbsp ice water

• add all dry ingredients together in a mixing bowl.

• using your hands or a mixer fitted with the paddle attachment, press the butter into the flour mixture together until you get pea-sized pockets of butter encased in flour. careful not to overwork the dough beyond this point - this will keep the pastry flaky.

• add the water to the dough. only use just enough to make it start to come together. the dough should still be slightly crumbly.

• wrap the dough in plastic wrap and chill in the refrigerator for at least 20 minutes before use.

strawberry filling:

225 g fresh strawberries (can sub for blueberries, raspberries, blackberries, or a mix of each)
13 g sugar
1 tsp cornstarch
zest of 1 lemon
1/2 lemon juice

• slice the strawberries into thin strips and place in a small mixing bowl.

• using your hands, add the remaining ingredients to the bowl and mix together, gently pressing the strawberries to bruise them.

• let the mixture sit for 10 minutes, drawing the moisture from the strawberries.

assembly:

strawberry filling
cornmeal crust
turbinado sugar
egg wash

• preheat oven to 350° F.

• on parchment paper, roll out the cornmeal crust into a large circular shape. the dough should be approx 1/8“ thick.

• strain the liquid from the strawberry filling. pile the filling onto the center of the crust.

  • note: you can save the syrup to reduce down and serve with ice cream or yogurt

• fold the crust over onto the strawberry filling, leaving an opening in the center.

• pick the parchment up and place it on a 1/2 sheet tray. chill in the refrigerator for 15-30 minutes.

• remove from the refrigerator and brush the crust with egg wash. sprinkle with turbinado sugar.

• bake the galette for 45-55 minutes or until the crust forms a deep golden brown color.

• remove from the oven and cool before serving.