Here's a question from reader Haivan, who asks:
I've been picking a lot of strawberries fresh from the local farms. Now I've got many, many jars of jam made...but how about some galette? Does anyone have a delicious galette recipe that beckons to be shared?
A galette — along with its Italian cousin, the crostata — is a sort of free-form rustic tart, with a base of easy dough and a topping of seasonal fruit. It's one of the easiest, quickest ways to make dessert out of a lot of fresh fruit, so Haivan is on the right track with strawberries.
Here are a couple of recipes from around the web:
• Strawberry Galette at Martha Stewart
• Strawberry Galette (Martha's recipe) at Little Bird Eats
• Strawberry Pie at What Geeks Eat
But I have to confess that I prefer strawberries fresh, and not cooked, and so I rather like a version of this that uses baked cookie or tart dough with a topping of fresh, not baked, strawberries. It's also a good way to use up biscuit or cookie dough scraps. Here's an example and recipe from an old blog of mine:
• Strawberries and Cream Tart (pictured above)
Any more suggestions for strawberry galette — or any other way to use up fresh strawberries?
(Image: Faith Durand)
© 2009 Apartment Therapy
shortbread crust or pate sucre. pastry cream. sliced fresh strawberries. bliss.
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I just made this: http://simplyrecipes.com/recipes/strawberry_mascarpone_tart. It was so good. The baslamic-strawberry glaze is divine.
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I use Martha's Pate Brisee recipe for the dough (http://www.marthastewart.com/recipe/pate-brisee-pie-dough) bake it and add fresh strawberries macerated in a tiny bit of sugar, lemon juice and lemon zest, fresh-squeeze orange juice (about a tbsp) and 1/2 tsp of almond extract. This is also fantastic with peaches.
-Elissa
www.paintedpeach.blogspot.com
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My favorite crust is Michel Roux's Pate Brisee from his most recent book titled Pastry. Here's a copy of the recipe and the cherry tomato tart it's paired with is wonderful:
http://www.marthastewart.com/recipe/michel-roux-pate-brisee
Then I use fresh strawberries, orange flower honey, orange zest, a very small amount of cornstarch only if the strawberries are very juicy (about 1/2 tsp) and crushed amaretti cookies.
I fold the pastry over the filling and bake in a 375F oven until the pastry turns golden brown and that's usually 23-25 minutes in my oven (but I'm using convection so if you're using a standard oven you may need to bake it longer).
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I adore Dorie Greenspan's La Palette's Strawberry Tart
if you're looking for something really simple. You bake the tart shell, then assemble each piece as you eat it, makes it easy if you aren't serving the whole tart at once.
http://www.seriouseats.com/recipes/2007/08/dorie-greenspan-recipe-an-easy-fruit-tart.html
I also often make her Summer Fruit Galette with Rhubarb, but you could probably use strawberries, or both, instead.
http://books.google.com/books?id=oCji-fn5qEUC&pg=PA366&lpg=PA366&dq=dorie greenspan's summer fruit galette recipe&source=bl&ots=rigJUU7Kay&sig=avepM4oIIp4U_Bb68MWWldOb7Cs&hl=en&ei=OBNOSqydIuKntge_kJS0BA&sa=X&oi=book_result&ct=result&resnum=2
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