Galette

I've been wanting to make a Galette, which is a flat free form pie. You take pie dough, fill with fresh or thawed frozen fruit, with some sugar, corn starch, citrus zest, then lightly fold in the edges. The outcome is a rustic and very tasty desert.

I've made two recently--one fig and one strawberry. I preferred the strawberry, but honestly they both were great and would be excited to try different fruit in it too.

The verdict: would definitely keep making this recipe, it was easy, good use of extra fruit, and tasty!

 

 

Strawberry Galette

(served 4-6)

 

Ingredients:

1 pre-made pie dough defrosted (TJ's, 2 in box)

1 lb Strawberry's (washed and cut in half)

4 Tablespoons cornstarch

3 Tablespoons brown sugar

pitch of salt

1/ Tablespoon orange zest

1 Tablespoon heavy cream or egg white to brush crust

 

Directions:

-Defrost one pie dough

-Wash & cut fruit, put in bowl w/ cornstarch, zest, sugar, and salt, then mix

-Unroll pie dough and place mixture in center with a 2.5 inch boarder. If the dough cracks, that is okay, just use your fingers and make it one again.

-Fold over pie dough over fruit, leaving the center exposed

-Brush crush with either heavy cream or beat egg whites to give the crust a nice sheen and color.

-Cook for 25 minutes or until golden edges and the fruit is bubbling.

-Let cool and enjoy!