I wrote this recipe to go along with a Times Union story, all about hard conversations with family at the dinner table. Read it here (the TU site) or here (mine). It goes with recipes for Beet Tabbouleh with Feta Cheese and Quinoa, and Rice and Beans with Crispy Green Onions and Avocado.
A strawberry galette recipe is a sacred around here, and as soon as I see a pint of strawberries — the real strawberries, I mean: small and red throughout and completely sweet — I pull out the flour and butter and bake up a galette.
The crust is made from flour and cornmeal and has a cookie quality to it. It’s a bit crumbly and a little sweet.
A galette isn’t beautiful or even really pretty but boy, does it taste like summer.
Strawberry Galette with Cornmeal Cookie Crust
8
servingsIngredients
For the crust:
1 cup flour
¼ cup cornmeal
½ teaspoon salt
2 teaspoons sugar
1 large egg
½ cup cold unsalted butter, cut into chunks
1-2 teaspoons cold water
For the filling:
2 pints fresh strawberries, hulled
2 tablespoons sugar
1 tablespoon tapioca pearls (optional but helps the berries gel)
For topping:
2 tablespoons half & half
2 tablespoons turbinado sugar
Ice cream, for serving
Directions
- In the bowl of a food processor, pulse together the flour, cornmeal, salt and sugar. Add the egg and butter and pulse until combined, about 7-8 times. Turn the motor on and add the water, a little bit at a time, until the dough comes together. Be careful to not create a sticky dough, and add only enough to bring the dough together. Remove, shape into a disk and refrigerate.
- Slice the berries in half, depending on their size. Smaller berries can be left whole. Stir together the berries with the sugar and tapioca. Set aside.
- Preheat oven to 350°. Place a piece of parchment on a baking sheet and set aside. Flour a work station and roll the dough out to a ¼” thickness (about 12” wide). Carefully lift the dough and place on the prepared baking sheet. Pile the strawberries in the center of the dough, leaving a 3” border. Fold the edges up and over the berries, leaving about 6” of berries exposed in the center.
- Use a pastry brush to spread the half & half over the top of the dough, then sprinkle with the raw sugar.
- Bake for 30 minutes, until the berries are bubbly and the pie crust is golden brown and crisp. Remove from the oven and allow to cool before slicing. Serve with a scoop of vanilla ice cream.
- Best the day after it’s baked. Keep refrigerated.
