Strawberry Galette

I spy some green outside my door! The past week has brought warmer temperatures (finally!) and the first buds of spring popped up seemingly overnight. Hooray! Spring has finally sprung!

The first taste of warmer weather makes me excited for what's to come. I can't wait to rock my dresses again. I live for days I can throw open the doors and windows and let the breeze blow in. I long for evenings spent on the patio, book in hand, surrounded by green leaves and the beginning bursts of colorful flowers. (Until they inevitably succumb to the negligence of my black thumb...) I yearn for dinners on the grill and big bowls full of ripe, juicy, sweet berries. Oh, sweet delicious summer fruit, how I’ve missed you in the cold winter months.

Strawberries are by far one of my favorite fruits. I generally eat them sliced up and sprinkled with an ungodly amount of sugar. Lately, however, I’ve been enjoying them with just a drizzle of honey to enhance their natural sweetness. A bit healthier and a lot cleaner than my usual snack, and every bit as delicious.

And it makes the perfect base for a simple, rustic, no fuss dessert.

Think of a galette as pie for people who are scared of pie crust. No messing with pie plates or double crusts or crimping. Just roll the crust out flat and relatively round, throw some fruit in the middle and fold it up. No need for perfection here. It’s as easy as… pie. Or rather, pie’s calm, laid back brother.

The honey bumps up the strawberries’ natural sweetness, while balsamic vinegar adds a subtle layer of extra flavor. Wrapped in a flaky crust and drizzled with a little extra honey, it’s a heavenly way to welcome in spring.

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Strawberry Galette
Adapted from Honey & Jam
Makes one 10-inch pie



Crust:
1 ¼ cups all purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
6 tablespoons unsalted butter, chilled, cut into small cubes
2 tablespoons shortening, cut into small cubes
4 teaspoons ice water
1 teaspoon apple cider vinegar
Sanding sugar, for sprinkling
1 egg, beaten

Filling:
16 ounces fresh strawberries, sliced
3 tablespoons honey, plus more for drizzling
1 tablespoon balsamic vinegar


1. In a large bowl, whisk together flour, granulated sugar, and salt until combined. Using a pastry cutter, add shortening and chilled butter and cut into flour mixture until it resembles coarse crumbs. Stir together ice water and vinegar. Making a well in the center of the flour mixture, add liquid, stirring until dough comes together and holds together when squeezed. If mixture is too dry, add additional water, a half teaspoon at a time until it reaches the right consistency.
2. Wrap dough in plastic wrap and refrigerate until cold, at least an hour.
3. While crust is chilling, make filling: In a medium bowl, toss sliced strawberries with honey and balsamic vinegar to coat. Let stand for about 30 minutes, stirring occasionally. Right before assembling the galette, drain the liquid from the strawberries.
4. Assemble: Preheat oven to 375F. Line a baking sheet with parchment paper. Roll out dough to 1/8-inches thick, about 14 inches around. Gently transfer crust to the center of the prepared baking sheet. Mound strawberries in the center of the dough, spreading about 2 inches from the edge. Fold edges of dough over strawberries, overlapping where necessary. Brush the top of the dough with egg and sprinkle with sanding sugar.
5. Bake until dough is golden brown, about 25 to 30 minutes. Remove from oven and allow to cool. Drizzle with extra honey before slicing.