My husband and I went strawberry picking without the kids this year. I’m so happy that he loves freshly picked strawberries enough to harvest them. 🙂 We brought home nine quarts!
My list of “must make” strawberry recipes seems to keep expanding, so I was lucky enough to have plenty of berries to fulfill the list (links below) and make one new dessert- this delicious galette. I loved the graham cracker crust.
This recipe is from Bon Appétit, contributed by Claire Saffitz. We ate it with vanilla ice cream instead of the lime-flavored whipped cream. Wonderful!
Yield: 8 servings
7 graham crackers (about 3.7 ounces)
¾ teaspoon kosher salt
⅔ cup all-purpose flour, plus more for rolling
5 tablespoons granulated sugar, divided
2 large eggs
½ cup (1 stick) unsalted butter, melted, cooled, & divided (I melted 6 T and 2 T separately)
1 pound strawberries, hulled & sliced
1 lime, zested & juiced, divided
½ cup very cold heavy cream, optional
- vanilla ice cream, for serving, optional
- Place a rack in bottom third of oven; preheat to 350°, preferably on convection.
- Place graham crackers in a large resealable plastic bag and zip it up, pressing out most of the air. Using a rolling pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger crumbs are okay).
- Measure out 1 cup crumbs (which should be almost all of them) and transfer to a medium bowl. Add salt, ⅔ cup flour, and 2 T sugar. Mix with a fork to combine.
- Add 1 egg and 6 T melted butter.
- Mix with fork until dough forms, then knead with your hands inside of bowl until no floury spots remain and dough is smooth. It’ll be a little soft and slightly oily.
- Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough, then cover with another piece of parchment or plastic wrap.
- Using a rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12″ in diameter and ⅛” thick. (I used this amazing rolling pin that creates an 1/8″ thick crust.)
- Slide entire sheet of parchment paper onto a rimmed baking sheet. Remove the top layer or plastic wrap or parchment paper.
- Sprinkle 1 T sugar over surface of dough, leaving about a 2″ border.
- Pile strawberries into center of dough and arrange in an even layer, leaving the same 2″ border.
- Sprinkle strawberries with 1 T sugar and drizzle with remaining 2 T butter.
- Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.
- Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later, if making the whipped cream topping.
- Beat remaining egg in a small bowl with fork until no streaks remain. Brush egg wash around border of pastry (you won’t use it all). Using edges of parchment to help lift, fold empty border of dough up and over strawberries, working your way around in roughly 2″ sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, just pinch it back together.
- Brush top of border with remaining egg wash and sprinkle with remaining 1 T sugar.
- Bake galette until crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, the parchment will prevent the tart from sticking.
- Let cool at least 20 minutes.
- For the Optional Whipped Cream Topping: Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk. Hold whisk upright and look for the “peak” of cream that forms on the end. It should droop and slump over- making “soft peaks.”
- Grate zest from remaining half of lime over cream and serve with tart.
Do Ahead: Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top. (I kept the leftover slices in the refrigerator.)
Essential Freshly Picked Strawberry Recipes (in my house):