It’s strawberry season here in Michigan, and if you’re a Michigander you know that this season is short, so when these berries come into season it’s a mad dash to make as many strawberry dishes as you can. One of my favorite desserts to make is a galette. What is a galette you may ask, it’s essentially a lazy man’s pie. You use one pie crust, and no pie dish, another bonus is that there’s no crimping involved. This particular galette uses strawberries in two ways, the first is with a strawberry compote, and once baked you top the galette with fresh strawberries. You are also going to make what’s called a frangipane and what is that, it’s basically a mixture of sugar, egg and ground nuts, all blended together and this will be that base of the galette. The crust isn’t your typical pie crust either, while you can certainly use a premade pie crust from your grocery store, the one we are going to make uses the traditional flour, butter, sugar, cold water, however, we are also going to use cream cheese which helps to stabilize the crust and make it easier to roll out. The finished product looks incredibly elegant and is so delicious that your guests will leave wanting more.
- Strawberry Galette
- For the crust
- 2 ¼ cups all-purpose flour
- 1 tsp. kosher salt
- 1 Tbsp. granulated sugar
- 1 cup cold, cubed unsalted butter
- 4 ounces cold, cubed cream cheese
- 1 tsp. lemon juice
- 3-4 Tbsp. ice water
- For the Strawberry Compote and Frangipane
- 1lb. strawberries, hulled and halved
- ½ tsp. lemon juice
- ½ tsp. lemon zest
- ½ cup plus 2 Tbsp. granulated sugar
- ¾ cup plus 2 Tbsp. shelled raw pistachios
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 Tbsp. brandy (optional)
- ¼ tsp. almond extract
- For the crust:
- In the bowl of a food processor, pulse together the flour, salt, and sugar. Add butter and cream cheese and pulse until pea sized pieces form. Add in the lemon juice and 3 Tbsp. of the ice water, pulse dough until it comes together, adding an additional tablespoon of ice water if the dough looks dry. Pat dough into a disc, and wrap in plastic wrap, place in the refrigerator for at least 1 hour up to 2 days.
- For the Strawberry Compote:
- Combine 2/3 of the hulled strawberries in a small pot with lemon juice and 2 Tbsp. granulated sugar. Cook over medium heat until strawberries begin to break down, about 12 minutes. Let cool, and set aside
- For the Frangipane:
- In a food processor, combine ¾ cup shelled pistachio and remaining ½ cup sugar until finely ground. Add butter; pulse until combined, then add 2 eggs, brandy, lemon zest and the almond extract and pulse until smooth.
- For the Galette
- Preheat oven to 375 degrees. Dust work surface with flour, and roll pastry to a 16 inch circle. Transfer pastry to parchment lined baking tray. Leaving a 3 inch border around the edges, spread the frangipane over the pastry. Using a slotted spoon add strawberries from the compote on top of the frangipane. Fold edges of the dough around the filling, leaving about 8 inches of the filling exposed.
- In a small bowl whisk remaining egg with 1 Tbsp. cold water, then brush over the dough. Sprinkle with turbinado sugar and chopped pistachios. Bake until edges are deeply golden, 40-50 minutes. Transfer to a wire rack to cool. To serve, top with remaining halved strawberries and dust with powdered sugar.
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