From the kitchen of Angie St. John
Busy time of the year right? School is winding down or is over, Father’s Day is coming up, endless birthdays..annndddd…IT’S STRAWBERRY SEASON!!! It’s one of our favorite times of the year and we love how blueberry season rolls right on in to take place of the strawberries. My son and I went to pick strawberries during the heat wave and we just had a blast. Every year we go to the same place and eat probably a quart before we even get home. This year he wanted to share some with his kindergarten class and I knew I wanted to make a galette. What is a galette, you may ask? A galette is a French term used for a free formed, round pastry with a savory filling. Here is my go-to-recipe. It’s very easy and I had to add blueberries to it, since we still have some frozen ones to use up! Now, if I can only pick a flat of strawberries to actually freeze so we can enjoy them for the winter months to come….
You will need:
1 1/4 cups all-purpose flour, plus more for rolling out dough
2 teaspoons sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cold and cubed
4 tablespoons ice water
3 cups strawberries, stems cut off and sliced once.
1/2 cup blueberries
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon raw honey (you can also use maple syrup)
1 large egg beaten (you can also add milk or water to it)
1 teaspoon cinnamon
First, make the galette
1. In the bowl of a food processor, combine the flour, sugar and salt. Add the cubed butter and pulse until combined. While pulsing, slowly stream in the ice water, 1 tablespoon at a time, until the dough begins to form a ball.
4. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
5. Lightly flour your work surface then using a rolling pin, roll the dough into a 12-inch circle then transfer it onto the baking sheet.
6. Using a spoon, transfer the strawberry & blueberry filling into the center of the dough, leaving a 2-inch border around the edges.