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):
I made this galette for myself. I really did- which rarely (read: never) happens. As soon as I saw the recipe I had to make it. Such a seasonal and pretty vegetarian meal. The perfect use for my CSA butternut squash and red onions too. It took me a week to enjoy it and was worth every flavorful bite.
The crust was super flaky and fabulous thanks to grating frozen butter into the dry ingredients. Genius. I made the crust days in advance and kept it well wrapped in the refrigerator without any issues as well.
This recipe was adapted from Food and Wine, contributed by Justin Chapple. I used all butternut squash instead of a combination of varieties. I also adapted the crust preparation as well as the baking times for a convection oven. Lovely!
2 pounds butternut squash (or a combination of kabocha & butternut squash), peeled, seeded and cut into 1/4-inch-thick slices
1 large red onion, cut through the core into 1/2-inch wedges
1/4 cup extra-virgin olive oil
2 teaspoons Madras curry powder
coarse salt and freshly ground black pepper
1/2 cup sour cream (light okay)
1/2 cup finely shredded aged Manchego Anejo cheese, plus more for serving
To Make the Dough:
In a large bowl, whisk the flour with 3/4 teaspoon each of salt and pepper.
Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour.
Stir in 1/3 cup of ice water until the dough is evenly moistened.
Scrape out onto a sheet of plastic wrap. Gather up any crumbs and knead gently just until the dough comes together.
Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour, or up to several days in advance.
To Make the Filling:
Preheat the oven to 425°, preferably on convection.
On a large rimmed baking sheet, toss the squash and the onion with the olive oil and curry powder. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the squash is tender but not falling apart. Let cool.
Increase the oven temperature to 450°.
Lightly flour the dough and place between sheets of plastic wrap. Roll out the dough to a 14-inch round.
Remove the top layer of plastic wrap and replace with a piece of parchment paper large enough to line a rimmed baking sheet. Invert and carefully transfer to a baking sheet.
Spread the sour cream over the dough, leaving a 1 1/2-inch border.
Sprinkle 1/4 cup of the cheese on top.
Arrange the squash and onion over the sour cream and sprinkle the remaining 1/4 cup of cheese on top.
Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border.
Bake the squash galette for 25 to 35 minutes, until the crust is browned; let cool slightly.
Sprinkle with shredded cheese, cut into wedges and serve warm.
Make Ahead: The galette can be made a few hours early and rewarmed before serving.
Nothing is better than having a Happy Birthday Galette after Happy Birthday Mushroom Soup! 🙂 I made this delicious free-form galette for my mom’s early birthday dinner celebration. Today is my mom’s actual birthday, so I felt like it was about time I posted it! Happy Birthday, Mom! ❤
This recipe was adapted from a Food and Wine “staff favorite” recipe, contributed by Justin Chapel. I loved that the fruit was left unpeeled. It would also be absolutely fabulous for Thanksgiving.
2 Granny Smith apples—halved, cored and thinly sliced lengthwise
2 firm Bartlett pears—halved, cored and sliced lengthwise 1/4 inch thick (I used Red Bartlett pears)
1/4 cup granulated sugar
1/4 teaspoon kosher salt
2 teaspoons fresh lemon juice
1 large egg beaten with 1 teaspoon water
turbinado sugar, for sprinkling the crust
Confectioners’ sugar, for dusting, optional
freshly whipped cream, for serving, optional
Make the Crust:
In a food processor, pulse the 2 cups of flour with the salt. Add the butter and pulse until the pieces are the size of small peas.
Sprinkle the water on top and pulse until the dough just comes together.
Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. (I turn it out onto a large piece of plastic wrap to decrease the mess.) Wrap in plastic and refrigerate until well chilled, 1 hour or up to overnight.
Make the Streusel:
Preheat the oven to 400°, on convection. Spread the walnuts in a pie plate and bake for about 5 to 8 minutes, until lightly browned. Let cool, then chop.
In a medium bowl, whisk the flour with the brown sugar and salt. Add the butter and, using a pastry blender or your fingers, pinch it into the dry ingredients until the mixture resembles coarse meal.
Add the walnuts and pinch the streusel into clumps. Refrigerate until chilled, about 15 minutes.
Make the Filling:
Line a rimmed baking sheet with parchment paper.
In a large bowl, toss the apples with the pears, 1/4 cup of granulated sugar, the salt and lemon juice.
On a lightly floured work surface, roll out the dough to a 19-by-13-inch oval. (I roll the dough out on a piece of parchment paper fitted to the baking sheet.) Ease the dough onto the prepared baking sheet.
Mound the filling in the center of the oval, leaving a 2-inch border.
Sprinkle the streusel evenly over the fruit and fold the edge of the dough up and over the filling.
Brush the crust with the egg wash and sprinkle evenly with turbinado sugar.
Bake the galette for 37 to 40 minutes in a convection oven, or up to 45 to 50 minutes in a standard oven, until the fruit is tender and the streusel and crust are golden brown.
Let the galette cool. Dust with confectioners’ sugar, if using, before serving. Serve with fresh whipped cream, if desired.
This crostata was worth every bit of effort. The crust was perfectly flaky. The sweetness of the tomatoes was enhanced by the honey-thyme-vinegar glaze. The garlic oil, gruyere, and thyme added layers of wonderful flavor. Delicious!
I made this pretty crostata to share with some special girlfriends whom I don’t get to see nearly often enough. We enjoyed a lovely lunch while all of our kids played together. One friend brought a yummy caesar salad to serve on the side. Perfect Vanilla Cupcakes from What Jessica Baked Next for dessert. It was a great time for all. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a combination of my CSA and colorful heirloom tomatoes, used gruyere instead of cheddar, and reduced the baking time for a convection oven.
125 grams all-purpose flour (about 1 cup), more for rolling out dough
75 grams fine cornmeal (about 1/2 cup)
¼ teaspoon fine sea salt
10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons), cut into small cubes
35 grams grated Gruyere or extra-sharp Cheddar (about 1/2 cup)
For the Filling:
1 ½ pounds different-colored tomatoes, sliced 1/4-inch thick (or halved if cherry or grape tomatoes), preferably heirloom
1 teaspoon kosher sea salt, plus a pinch
2 tablespoons cider vinegar
1 tablespoon honey
½ bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves
2 tablespoons olive oil
3 garlic cloves, smashed and peeled
65 grams Gruyere or extra-sharp Cheddar, grated (about 1 cup)
freshly ground black pepper, to taste
1 large egg
flaky sea salt, like Maldon
To Make the Crust:
In a food processor, briefly pulse together flour, cornmeal and salt.
Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).
Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together.
Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours. (I refrigerated it overnight.)
To Make the Filling:
Meanwhile, line a rimmed baking sheet with a double layer of paper towels. Spread out tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours.
In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer; let simmer 2 minutes, then transfer to a bowl.
Wipe out skillet, then add olive oil and garlic. Cook garlic for 2 to 3 minutes, or until garlic is golden and caramelized.
Remove garlic and finely chop. Reserve garlic oil.
To Finish the Crostata:
Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and rolling pin. (*Alternatively, roll out the dough onto a piece of parchment paper large enough to line a rimmed baking sheet.*) Gently roll out dough to a 1/4-inch thickness, dusting with flour if dough is sticking. Transfer dough to baking sheet and return to fridge for another 20 minutes. (longer than 20 minutes is okay)
Heat oven to 425 degrees. Pat tomatoes dry with paper towels. Brush tomatoes with honey mixture.
Leaving a 3-inch border, distribute the garlic, then the cheese, followed by half the chopped thyme leaves on center of crust.
Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the 3-inch border.
Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves.
Gently fold crust up around tomatoes, making a 2-inch border.
In a small bowl, whisk egg and 1 teaspoon water. Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt.
Bake for about 25 minutes on convection, or up to 35 minutes in a standard oven, until pastry is deeply golden brown. Serve warm or at room temperature.
Gooseberries!?!? This galette was my first experience with gooseberries. When I received a pint of these colorful and tart berries in my CSA share, I really searched for the perfect use for them. Happy I found this one!
This dessert had an amazing crust that worked really well with the sweet and tart filling. Jammy and delicious filling oozed all over my pan as well- a little messy but SO good! This recipe was adapted from Food and Wine, contributed by Lindsey Shere. I added my CSA blueberries to the gooseberries- it was a great fruit share week. 🙂 We ate it warm with vanilla ice cream on the side. Delicious!
Yield: Serves 6 to 8
For the Pastry:
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon sugar
6 tablespoons cold unsalted butter, cut into 1/2 -inch dice
About 3 tablespoons ice water
For the Filling:
1/2 cup plus 3 tablespoons sugar
1/4 teaspoon cinnamon
1 tablespoon all-purpose flour
1 pint gooseberries (about 2 cups), stems and tails removed
1 cup blueberries
vanilla ice cream, for serving
To Make the Pastry:
On a large sheet of parchment paper lightly dusted with flour, roll out the dough into a round about 14 inches in diameter; it doesn’t have to be perfect around the edges—its roughness is part of its charm. Lay it on a large baking sheet or pizza pan and refrigerate.
Pat the dough into a disk, wrap and refrigerate for at least 30 minutes or overnight.
Stir in the ice water with a fork. The dough should hold together when pressed; if it doesn’t, add a few more drops of ice water.
Using a pastry blender, 2 knives or your fingers, cut in half of the butter until the mixture resembles coarse cornmeal with particles the size of peas. Then cut in the remaining butter until it forms chunks the size of peas.
In a large bowl, mix the flour, salt and sugar.
To Finish the Galette:
Preheat the oven to 400° (convection).
In a small bowl, mix together the sugar and cinnamon.
Mix 1 tablespoon of the cinnamon-sugar with the flour and sprinkle this mixture over a 9-inch area of the pastry.
Spread all of the berries on top. Reserve 2 tablespoons of the cinnamon-sugar and sprinkle the remainder over the berries.
Fold the edges of the pastry up over the berries to form a 9-inch free-form tart, making pleats and pressing them together lightly.
Brush the pastry with water and sprinkle with the reserved cinnamon-sugar.
Bake on a rimmed baking sheet (mine oozed delicious juices everywhere!) in the center of the oven for 35 minutes (convection) to 50 minutes (standard), or until the berries are bubbling and lightly browned and the pastry has caramelized in spots and is well browned on the bottom.
Cut the tart into wedges with a sharp knife and serve with vanilla ice cream.
Galettes have the most fabulous presentation- and simple preparation. The best combination! 🙂 This buttery and flaky crust can be made in minutes, and this tart can be made with any seasonal fruit. It was amazing with a combination of red and black plums. This recipe was adapted from a staff-favorite Food and Wine recipe, contributed by Jacques Pépin.
I’m bringing it to my favorite weekly blog party, Fiesta Friday #33, at The Novice Gardener this week. Enjoy!
Yield: Serves 8
For the Pate Brisee:
1 1/2 cups all-purpose flour
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt
1/3 cup ice water
For the Filling:
1/4 cup plus 1/3 cup sugar
3 tablespoons ground almonds
3 tablespoons all-purpose flour
2 1/2 pounds large plums—halved, pitted and cut into 1/2-inch wedges (I used a combination of red & black plums)
3 tablespoons unsalted butter, cut into small bits
1/2 cup good-quality plum, apricot or raspberry preserves, strained if chunky or seedy
1 teaspoon turbinado sugar
Make the Pate Brisee: Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
Remove the dough from the processor and gather it into a ball. On a lightly floured surface or plastic wrap, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet (I used a very large cutting board.). Chill the dough until firm, about 20 minutes. Preheat the oven to 400°(convection).
Transfer the chilled dough onto a large piece of parchment paper.
Make the Filling: In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top in a circular pattern and dot with the butter. Sprinkle the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the teaspoon of turbinado sugar.
Transfer the tart, on the parchment paper, to a large, rimmed baking sheet. (I used a pizza peel for the transfer.)
Bake the galette in the middle of the oven for about 40 to 45 minutes (on convection) or up to 1 hour in a standard oven, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired. Let the galette cool to room temperature before serving.