It's summer! Beach, vacations, strawberries, wine, late nights = summer. Last weekend was Fourth of July and I whipped this together for a last minute barbecue. Pie is totally worth heating up the entire kitchen. It's equally impressive and tasty.
For July's Secret Recipe Club, I had CJ from Morsels of Life. I knew I wanted to make some sort of dessert, but I didn't know what. Maybe some cookies? The Pecan Chia Pudding looked amazing, but I decided on a strawberry galette because it was summery, easy, and I had all of the ingredients on hand.
The strawberries are perfectly ripe and flavorful with the addition of balsamic vinegar, honey, and vanilla. The crust is tender, buttery, and lovingly browned. Together you have a simple, yet delectable summer dessert ready to be eaten and enjoyed by all. Galettes take away all the pretenses of a pie but add twice the delight!
Roasted Strawberry Galette
Filling from Morsels of Life
Yield - 4-5 servings
2 1/2 cups flour
2 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into cubes
5 tablespoons + 2 teaspoons ice cold water
1 teaspoon apple cider vinegar
1 1/2 quart strawberries
2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 teaspoon salt
1 vanilla bean
whipped cream for serving
Crust - To the bowl of a food processor add the flour, salt, and sugar. Pulse until combined. Add the cold, cubed butter and pulse until the mixture is in the shape of small peas.
Mix the vinegar and water, pour into the flour slowly and pulse until the dough starts to pull from the bowl.
Remove the dough to a floured surface and knead together. Divide the dough into two disks. Wrap them in plastic and refrigerate for at least an hour. You get to save one disk of dough for later.
Filling - Make the filling after the crust, at least an hour before baking.
Remove the tops from the strawberries and slice evenly. Place a bowl. Toss the strawberry slices with vinegar, honey, salt, and the seeds from the vanilla bean. Cover and refrigerate for at least an hour.
Assembly - On a well floured surface roll one disk of dough into a 12-inch circle 1/4” thick. Place the circle of dough on a parchment lined cookie sheet.
Strain the strawberries from from the liquid. Remove as much liquid as possible.
Arrange the strawberries in the middle of the dough and fold over the ends leaving the middle open.
Beat an egg and use a brush to coat the crust. Sprinkle with turbinado sugar.
Bake for 45-50 minutes or until the crust is golden brown.
Let cool on a wire rack before cutting and serving with whipped cream.