I know, I know.. strawberries are not in season anymore but I actually managed to find some Swedish strawberries anyway.
to turn them into something delicious and pretty.
There is just
something about galettes and pies that make me happy. I don’t know why
as I really dislike making pies (you know, allt the waiting, shrinking
crusts, blind baking and all that). I think that’s why I love the
galette oh so very much. It’s a free form version of pie. Very forgiving. I like that.
And you know what, I’m not really ready for fall. I don’t want to give up summer just yet. The past few days have been sunny and quite warm, but looking out the window right know, I can tell fall is approaching way to fast.
been working like crazy this summer, that’s probably why I’m not ready
for fall. I feel like I’ve missed out! I had one amazing week of summer
in Mallorca though, which I’m ever so thankful for.
The reason I’ve been busy is because, drumrolls… I’m working on my third book!! Yay!! You didn’t see that coming, did you?! I can tell you it’s going to be GORGEOUS!
Anyhow, you can click the image below for the recipe, or find it in text after the jump (scroll down to the bottom of this post).
Recipe after the jump!
Mini strawberry galettes
If you can’t find strawberries, use blueberries, raspberries, plums, peaches, apricots, apples.. whatever you like! The almond flour can be omitted but is great when using juicy berries like strawberries as it soaks up some of the juices. You can also make these into one large, or two not so large, or three.. you get the point.
325 ml flour
1 tbsp powdered sugar
A pinch of salt
100 g cold butter, in cubes
50 ml ice cold water
500 g fresh strawberries
4 tbsp granulated sugar
1/2 tsp vanilla powder
1 1/2 tbsp cornstarch
50 ml almond flour
a splash of milk
1 tbsp granulated sugar
Mix flour, powdered sugar and salt in a bowl. Pinch together the butter and the flour mixture until dough is crumbly. Add water and carefully but quickly mix with your hands until dough just holds together. Form into a disk and wrap in cling film and put in fridge for 1 hour. Hull strawberries and cut in smaller pieces. Put the strawberries in a bowl and add sugar, vanilla and cornstarch. Mix carefully. Roll out dough on a lightly floured surface until 3-4 mm thick. Use a round cutter or a bowl (or whatever you can find) to cut out 8 circles, approx 13 cm in diameter. Put the circles of dough on a piece of parchment paper, put 1-1 1/2 tsp almond flour in the middle of each circle of dough. Arrange strawberries on top, leaving the edges free from filling. Fold up the edges over the filling. Put galettes on a baking pan or cutting board and put in the freezer for 10 minutes (helps the dough hold its shape). Heat oven to 175°C (350°F). In a small bowl, whisk together the egg and a splash of milk. Brush edges of galettes with eggwash, then sprinkle sugar on top. Bake until crust is slightly brown and crisp and filling bubbly, about 30-35 minutes.