Galette Dough
Don't be scared off by the idea of making your own pastry dough. This goes so quickly and is well worth the extra effort.
Ingredients
1 1/4 cups flour
1 teaspoon sugar
1/2 teasoon salt
1/2 cup cold, unsalted butter, cut into little bits
1 1/3 teaspoons apple cider vinegar, stirred into 6 tablespoon ice water
Instructions
Put first three ingredients into bowl of food processor and pulse until mixed.
Add butter to dry ingredients and pulse until mixture is evenly grainy.
Drizzle in the apple cider vinegar and water until the mixture begins to clump together.
Turn dough out onto large sheet of plastic wrap, shape into a disk, and wrap plastic around it securely.
Refrigerate for at least an hour.
Remove from refrigerator and let sit out for 5 minutes.
Place dough onto large sheet of floured parchment paper. Using a well-floured rolling pin, roll out dough into a 14-inch circle. Place parchment paper onto large cookie sheet and refrigerate while you prepare filling.
Strawberry Filling
Ingredients
1 quart strawberries, cleaned, hulled and sliced in half
1/4 cup of sugar, plus more for sprinkling
1 1/2 tablespoons flour
grated zest from one lemon
1/3 teaspoon cinnamon
pinch of salt
2 tablespoon unsalted butter, cut into small bits
Instructions
Preheat oven to 400 degrees Fahrenheit.
Put strawberries into a microwave safe bowl, add two tablespoons of water, cover and microwave two minutes. Remove from microwave and let strawberries cool down, then drain off liquid from bowl.
Mix other ingredients (except for butter) into strawberries. Remove dough from refrigerator and spoon strawberry mixture into center of dough, leaving a 2-inch border. Be sure to leave any extra liquid in the bowl. Dot berries with butter bits.
Fold dough border to make a rustic crust with overlapping pleats. Don't expect to cover all the strawberries, only the ones around the perimeter. Next, pour remaining liquid over the strawberries that are showing. Using a pastry brush, brush dough with water and sprinkle sugar over the crust. Bake 40-45 minutes until crust is a deep gold. Serve warm.
