RUSTIC STRAWBERRY TART AND SWEETENED WHIPPED CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Add the strawberries to a bowl along with the sugar, flour, vanilla extract, lemon zest and lemon juice and toss together until well combined. Set aside while you prepare the crust.
- Lightly flour your work surface so the crust doesn't stick. Unroll the pie crusts and lay one on the other, overlapping about halfway. Use a rolling pin and roll the crusts in the center to join them together and to spread them out slightly. It should be about 19 inches by 11 inches and fit on a sheet pan.
- Use a knife to round the top and bottom edges slightly and along the sides to neaten up the edges; no more than 1/2-inch of dough should be cut away. (Discard the extra dough.) Transfer to a parchment-lined-sheet pan.
- Spoon the strawberry mixture into the center of the dough leaving a 1-inch border around all sides. (Be sure they aren't too mounded so they bake evenly in the oven.) Working carefully, fold edges of the dough up and over the strawberries, pleating them as you go.
- In a small bowl, whisk the egg and 1 tablespoon water together. Use a pastry brush to lightly coat only the folded edge of the dough.
- Place the sheet pan into the oven and bake the tart for 30 minutes. Rotate the pan halfway through the bake to make sure it bakes evenly. While it is baking, heat the apricot preserves in a small pan with a splash of water until warmed through.
- When the crust is golden brown, remove it from the oven. Brush the strawberries gently with the warmed apricot preserves and cool completely before cutting and serving with the Sweetened Whipped Cream.
- With a whisk, a handheld mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream and white sugar until it has formed soft peaks.
STRAWBERRY GALETTE
Rustic yet refined, this spring classic unites the familiar flavors of strawberries and rich, buttery pastry. Although this galette needs no embellishment, basil-infused cream and sugared leaves lend a sophisticated touch to each slice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 18
Steps:
- Make the basil cream: Combine cream, basil, and sugar in a heatproof bowl. Set bowl over a small saucepan of simmering water, and stir until sugar dissolves, about 4 minutes. Cover with plastic wrap, and refrigerate for at least 1 hour (or up to 2 hours for a more pronounced basil flavor). Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form. Cover, and refrigerate until ready to serve, up to 2 hours.
- Make the fried basil: Heat oil in a deep skillet to 325 degrees. Fry basil, a few leaves at a time, for 12 seconds. (The leaves will cause the hot oil to spatter; step away from the pan while they cook.) Drain leaves on paper towels, and let cool completely. Sprinkle both sides of the leaves with sugar. (Basil can be stored at room temperature overnight.)
- Make the dough: Pulse flour, salt, and sugar in a food processor to combine. Add butter, and pulse until mixture forms coarse crumbs. Add ice water, and pulse until just combined (dough will still be crumbly). Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
- Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.
- Make the galette: Cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use. Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate for 15 minutes.
- Whisk together yolk and water. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar. Dot berries with butter. Bake until crust is golden brown, 40 to 45 minutes.
- Transfer to a serving plate. Serve warm with basil cream and fried basil.
STRAWBERRY-RHUBARB GALETTE
A galette is essentially a freeform pie, so if you're not an expert baker, this recipe is for you. Tart and sweet, rhubarb and strawberries top nutty and delicious almond paste-a match made in heaven! I like to double-stack refrigerated pie dough to prevent the filling from leaking out the sides.
Provided by Kardea Brown
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Stack the two discs of dough on a lightly floured surface and roll into a disc about 12 inches wide. Transfer to a parchment paper-lined baking sheet. Set aside.
- Toss together the rhubarb, strawberries, cornstarch and 1/2 cup granulated sugar in a medium bowl until combined. Set aside. Roll out the almond paste into a 10-inch circle.
- Place the almond paste on the dough. Top evenly with the strawberry-rhubarb filling, leaving a 2-inch border around the edges. Fold the dough edges toward the center of the galette, up and over the edges of the filling, overlapping as needed.
- Whisk together the egg yolk and 1 teaspoon water in a small bowl. Brush on the edges of the galette and sprinkle with the almonds and remaining 2 tablespoons granulated sugar.
- Bake until the filling is bubbly and the edges are nicely browned, 35 to 40 minutes. Let cool slightly before serving with whipped cream or ice cream.
STRAWBERRY GALETTE
A strawberry galette served with a side of fresh whipped cream or ice cream is a spring salve that is just as soothing to prepare for oneself as it is to share with others. Inspired by the baker Alice Medrich's yogurt-butter pie dough, the dough in this recipe includes almond flour for a flaky, subtly nutty crust that comes together without much fuss. This dough is very forgiving and works well with the rustic charm of a galette. It's OK if the edges of the crust crack and some juices leak. Even out-of-season strawberries would work, as there's just enough sugar here to coax them back to life. Make sure you give the galette enough time to rest before slicing into it, so that the juices have time to set.
Provided by Naz Deravian
Categories pies and tarts, dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Whisk the all-purpose flour and the almond flour in a large bowl, then set aside. (It's best to stick it in the freezer for about 15 minutes until ready to use, to ensure a well-chilled dough.)
- Slice 3 tablespoons of the butter as thinly as possible without getting obsessive about it. (It's OK if pieces break.) Cut the remaining 5 tablespoons of butter into 1/2-inch cubes. Keeping the sliced butter and cubed butter separate, set the butter in the fridge to chill until ready to use.
- In a small bowl or measuring cup, mix the 1/4 cup yogurt with 1 tablespoon of the water and keep cold in the fridge until ready to use.
- Whisk the flour mixture with the 1 teaspoon sugar and the salt. Spread the cubed butter pieces over the flour and cut the butter into the flour using a pastry blender or your fingers until the chunks look slightly smaller than pea size. Toss the butter slices with the flour mixture, separating them as you go, then gently press them into the flour between your fingers into flat sheets. (This extra step is helpful in creating pockets of steam, which will make for a flakier crust, an added bonus for pie dough makers of any skill!)
- Drizzle the chilled yogurt over the flour and butter mixture. Use a spatula or a wooden spoon to toss and combine. If the dough seems dry, drizzle with 1 tablespoon of the ice water, and continue tossing and combining, incorporating any dry flour bits at the bottom of the bowl and scraping off the spatula as you go, until the mixture just comes together in a mound. If needed, drizzle more ice water, 1 tablespoon at a time, without allowing the dough to get too wet.
- Transfer the dough to a large piece of plastic wrap, then press the dough into a 6-inch disk and wrap well. Refrigerate for at least 2 hours or up to 3 days.
- Heat oven to 400 degrees with the rack in the center position. Line a sheet pan with parchment paper.
- Prepare the filling: Place 1/2 cup sugar and the lemon zest in a large bowl and rub the lemon zest into the sugar with your fingertips. Add the strawberries, cornstarch and salt; mix well to combine, making sure the cornstarch is well incorporated. Add up to another 1/4 cup sugar if desired, depending on the sweetness of your strawberries and your desired level of sweetness.
- Dust your countertop with flour, then transfer the chilled dough to it and sprinkle a little flour on top of the dough. Roll the dough out to a 12- to 14-inch round, lightly flouring as needed. (It's OK if the edges break and the shape isn't perfectly round.) Gently transfer the dough by rolling it over a rolling pin and onto the prepared baking sheet. (At this point, if you've forgotten something, like preparing the egg wash, or if your dough has warmed up slightly, place the sheet pan in the fridge for a few minutes.)
- Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash and sprinkle with sugar.
- Bake until the crust is golden and the strawberries are bubbling, about 35 minutes. It's OK if some juices leak. Cool on a wire rack for 1 hour and serve.
STRAWBERRY GALETTE
Recipe adapted from Martha Stewart's Strawberry Galette recipe. Knew I had to have it when I read the basil cream element - got that basil coming outta my ears in the garden!
Provided by Busters friend
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Make the basil cream:
- Combine cream, basil, and sugar in a double boiler and stir until sugar dissolves, about 4 minutes.
- Cover with plastic wrap, and refrigerate for at least 1 hour (or up to 2 hours for a more pronounced basil flavor).
- Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form.
- Cover, and refrigerate until ready to serve, up to 24 hours.
- Make the fried basil: Heat oil in a deep skillet to 325 degrees.
- Fry basil, a few leaves at a time, for 12 seconds. (The leaves will cause the hot oil to spatter- use splatterguard)
- Drain leaves on paper towels, and let cool completely. Sprinkle both sides of the leaves with sugar. (Basil can be stored at room temperature overnight.).
- Make the dough: Sift flour, salt, and sugar in a food processor to combine. Cut in butter, and pulse until mixture forms coarse crumbs.
- Add ice water, and mix until just combined (dough will still be crumbly). Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
- Preheat oven to 350 degrees.
- On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.
- Make the galette: Cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use (want perfect even center slices for the concentric rings). Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries.
- Refrigerate for 15 minutes.
- Whisk egg yolk and water o male eggwash. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar.
- Dot berries with butter.
- Bake until crust is golden brown, 40 to 45 minutes.
- Transfer to a serving plate. Serve warm with basil cream and fried basil.
Nutrition Facts : Calories 1352.2, Fat 117.8, SaturatedFat 37.3, Cholesterol 162.2, Sodium 455.5, Carbohydrate 71.2, Fiber 3.1, Sugar 27.4, Protein 7.4
More about "rustic strawberry galette recipes"
RUSTIC STRAWBERRY GALETTE RECIPE - COUNTRY LIVING
From countryliving.com
Cuisine American, FrenchTotal Time 1 hr 10 minsServings 6Calories 417 per serving
- Turn dough out onto a lightly floured work surface and gently knead until dough comes together evenly.
RUSTIC STRAWBERRY GALETTE - SMART IN THE KITCHEN
From smartinthekitchen.com
5/5 (1)Estimated Reading Time 6 minsCategory DessertTotal Time 1 hr 55 mins
- In the bowl of a food processor, blend flour, sugar, and salt. Add butter pieces and pulse using on/off turns until the mixture resembles coarse meal with pea-size pieces of butter. Add two tablespoons ice water; blend just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. The trick is to not overwork the dough, you want little bits of butter distributed throughout the dough, that's what will give it a flaky texture. Gather dough into a ball and softly flatten into a disk. Wrap dough in plastic wrap and refrigerate for at least 20 minutes.
- Remove the dough and transfer to a cold surface lightly coated with flour, a clean marble counter works great for this. Gently press the dough into a 4-inch disk. Wrap in plastic wrap and refrigerate for an additional 20 minutes.
- Preheat oven to 350°F. Unwrap the chilled dough and place on a piece of parchment paper. Dust the dough lightly with flour. Cover the dough with another piece of parchment paper and roll into a circle. Carefully peel off the top piece of parchment paper, and transfer the dough along with the bottom piece of parchment onto a rimmed baking sheet.
- For the filling, in a medium size bowl, whisk together almonds, cornstarch, and ¼ cup of sugar. Spoon the mixture onto the prepared pastry. Be sure to leave about a 2-inch border around the edge of the pastry. Use the same bowl to combine the strawberries and almond extract if desired. Spoon the berries carefully on top of the almond mixture.
RUSTIC STRAWBERRY GALETTE - RECIPE GIRL
From recipegirl.com
Reviews 1Category DessertCuisine AmericanTotal Time 2 hrs 10 mins
RUSTIC STRAWBERRY GALETTE - CUISINICITY
From cuisinicity.com
5/5 (1)Estimated Reading Time 3 minsServings 8
RUSTIC STRAWBERRY GALETTE - A CLASSIC TWIST
From aclassictwist.com
VEGAN RUSTIC STRAWBERRY GALETTE - CUISINICITY
From cuisinicity.com
EASY SUMMER RUSTIC STRAWBERRY GALETTE - 31 DAILY
From 31daily.com
STRAWBERRY GALETTE - CHATELAINE
From chatelaine.com
RUSTIC STRAWBERRY GALETTE WITH WHIPPED CREAM - KEEPING …
From keepingitsimpleblog.com
Ratings 1Category DessertCuisine AmericanTotal Time 35 mins
RUSTIC WHOLE WHEAT STRAWBERRY GALETTE | WORN SLAP OUT
From wornslapout.com
RUSTIC STRAWBERRY GALETTE RECIPE - WENT HERE 8 THIS
From wenthere8this.com
RUSTIC STRAWBERRY GALETTE RECIPE
From avirtuouswoman.org
STRAWBERRY GALETTE RECIPE | SOUTHERN LIVING
From southernliving.com
CLASSIC STRAWBERRY GALETTE - ANNA BANANA
From annabanana.co
RUSTIC STRAWBERRY GALETTE - CALIFORNIA STRAWBERRY COMMISSION
From californiastrawberries.com
RUSTIC STRAWBERRY GALETTE - BEEYONDCEREAL
From beeyondcereal.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
BALSAMIC STRAWBERRY FRUIT GALETTE - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
RUSTIC STRAWBERRY BASIL GALETTE - PARDON YOUR FRENCH
From pardonyourfrench.com
RUSTIC STRAWBERRY GALETTE WITH THYME - NATTEATS
From natteats.com
RUSTIC STRAWBERRY GALETTE RECIPE - FOOD NEWS
From foodnewsnews.com
STRAWBERRY GALETTE - JO COOKS
From jocooks.com
RUSTIC STRAWBERRY GALETTE WITH SEEDED RYE CRUST
From feastingathome.com
RUSTIC STRAWBERRY GALETTE RECIPE (VEGAN - THE BANANA DIARIES
From thebananadiaries.com
RUSTIC STRAWBERRY GALETTE | A HEALTHY MAKEOVER RECIPES
From ahealthymakeover.com
RUSTIC STRAWBERRY GALETTE - NORA MURPHY COUNTRY HOUSE
From noramurphycountryhouse.com
STRAWBERRY GALETTE - HIP FOODIE MOM | KITCHN
From thekitchn.com
RUSTIC STRAWBERRY RHUBARB CUSTARD GALETTE - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
VEGAN GALETTE RECIPE WITH STRAWBERRIES | HEALTHYFRENCHWIFE
From healthyfrenchwife.com
RUSTIC STRAWBERRY LEMON RHUBARB GALETTE - NO PLATE LIKE HOME
From noplatelikehome.com
THE BEST STRAWBERRY GALETTE - THE FLAVOR BENDER
From theflavorbender.com
FRESH STRAWBERRY GALETTE • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
BEST STRAWBERRY GALETTE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EASY RUSTIC STRAWBERRY RHUBARB GALETTE RECIPE - FRESH EXCHANGE
From freshexchange.com
STRAWBERRY RHUBARB FRUIT GALETTE - LENA'S KITCHEN
From lenaskitchenblog.com
STREUSEL-TOPPED STRAWBERRY GALETTE | CANADIAN LIVING
From canadianliving.com
RUSTIC STRAWBERRY GALETTE + SAN FRANCISCO CSA - A SIDE OF SWEET
From asideofsweet.com
STRAWBERRY GALETTE {EASY DESSERT} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
RUSTIC STRAWBERRY GALETTE – THE BEAUJENA KITCHEN
From thebeaujenakitchen.com
STRAWBERRY GALETTE | THE MARBLE KITCHEN
From themarblekitchen.com
STRAWBERRY GALETTE – KEVIN LEE JACOBS
From agardenforthehouse.com
RUSTIC STRAWBERRY AND ALMOND GALETTE - HANADYKITCHEN.COM
From hanadykitchen.com
RUSTIC STRAWBERRY AND BLACKBERRY GALETTE (A.K.A. OPEN-FACED PIE)
From thehungrymouse.com
You'll also love