Yields one 20cm galette.
- Prep time: 1h 15min
- Cook time: 45min
- Total time: 2h
- Difficulty: Basic
This recipe was adapted from honey & jam. In this recipe, use high-quality balsamic vinegar. It does make a difference in the end result. Sprinkle the galette with freshly ground black pepper to add some heat.
For the crust.
Ingredients:
- 180g whole wheat pastry flour
- 1 tablespoon icing sugar
- pinch of salt
- 100g cold butter, diced
- 1 tablespoon sour cream
- 1-2 tablespoons ice cold water
Directions:
Combine flour, icing sugar, and salt in a food processor and pulse to combine. Pulse in the butter until the mixture resembles coarse crumbs. Add the sour cream and pulse once more. The dough should begin to come together. Add 1 tablespoon of ice water and process until the dough holds together but is not wet or sticky. Process for no more than 30 seconds. If it’s still too crumbly, add a tablespoon of water at a time.
Shape the dough into a flattened disk on a clean work surface. Wrap in plastic wrap and place in the refrigerator for at least 1 hour.
For the strawberry balsamic filling.
Ingredients:
- 250g strawberries, cut into quarters
- 1 tablespoon balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon ground almonds
- 1 teaspoon brown sugar
Directions:
Toss strawberries with balsamic vinegar and honey in a mixing bowl. Allow to sit for an hour or more.
Preheat the oven to 180 degrees Celsius. Using parchment paper, line a baking sheet. Roll the dough out to a 3mm thick circle. Spread the dough out flat on the prepared baking sheet. Strain the strawberries and set aside the honey balsamic liquid. Sprinkle the sugar and ground almonds around the center of the dough, leaving a 5cm border.
Arrange the strawberries on top of the dough, then fold it over, overlapping as needed. Bake for 45 minutes, or until golden brown and bubbling. Serve warm with honey balsamic sauce and whipped cream on top.
For the honey balsamic sauce.
Ingredients:
- 1 tablespoon balsamic vinegar
- 2 tablespoons honey
- reserved honey balsamic liquid
Directions:
In a small saucepan, combine the remaining honey balsamic liquid, 1 tablespoon balsamic vinegar, and 2 tablespoons honey. Boil until sticky and thickened.
Commentary.
Okay, let’s talk strawberries now. I am aware that the strawberry season has already passed. But the season is so elusive! It always seems to fly by before I can make the most of it. Especially since strawberries are my favorite fruit. Did you know that I’ve been meaning to make strawberry jam for three years? Of course, I never made it because each spring I seem to enter some kind of time warp and miraculously awaken in late July only to discover that I had once again messed up. Sometimes I really want to kick myself.
Anyway, if you’re going to make this galette, which I highly recommend, you should go get some strawberries and roll up your sleeves. I found the recipe on the lovely honey & jam blog and have made it three times in three days. If that doesn’t persuade you, I’m not sure what will.
I was initially hesitant to use whole wheat flour in short crust pastry, fearing it would be chewy and tough. I decided to give it a shot anyway, and after a few tweaks, I had the perfect whole wheat short crust. It was flaky and delicate, with a delicate buttery flavor.
The roasted strawberry filling has a unique blend of sweet and tart notes that magically combine to make you feel all fuzzy and warm inside. It’s like having a love affair with your mouth.