Strawberry Chocolate Galette

Ingrédients

• 1 (single crust) Best Ever Pie Crust
• 3 ounces (85 grams) semisweet chocolate, (chopped coarsely)
• 1/4 cup (59 grams) heavy cream
• 1 quart (454 grams) fresh strawberries, (hulled and thinly sliced)
• 3 tablespoons (38 grams) sugar, (more or less depending on sweetness of strawberries)
• 2 tablespoons (16 grams) cornstarch
• 1 teaspoon fresh orange juice
• 1 teaspoon vanilla extract
• 1 egg
• 1 1/2 teaspoons water, (divided)
• Coarse sugar, (for sprinkling)
• 1 tablespoon strawberry jam or jelly
• Vanilla ice cream, for serving, (if desired)

Préparation

1. 1

   --- Make the pastry: ---

2. 2

   Adjust oven rack to lower-middle position and heat oven to 450°F. If you have a baking stone, place on the rack to preheat with the oven. Line a large baking sheet with parchment paper and set aside.

3. 3

   Remove the pie dough from the fridge to soften slightly while you prepare the ganache.

4. 4

   --- Make the ganache: ---

5. 5

   Place the chopped chocolate in a small bowl. In a small saucepan, bring the cream to a light boil over medium heat. Immediately remove from heat and pour over chopped chocolate. Let stand for 5 minutes, then stir with a whisk until ganache is completely smooth. Cool to room temperature.

6. 6

   While the chocolate is cooling, place the pie crust on a lightly floured surface. Using a rolling pin, roll the dough into an approximately 13-inch circle and transfer to the prepared baking sheet. Chill in the fridge until ganache is ready.

7. 7

   Once the ganache has cooled, smooth the ganache* over the prepared pastry, leaving a 1-inch border around the edges.

8. 8

   --- Make the filling: ---

9. 9

   In a medium bowl, combine the strawberries, sugar, cornstarch, orange juice, and vanilla extract. Using a slotted spoon, pick up the strawberries from the bowl leaving the excess juices behind, and arrange them on top of the ganache, leaving a 2-inch border around the edge.

10. 10

    Carefully grasp 1 edge of dough and fold up 2 inches over strawberries. Repeat around the circumference of the tart, overlapping dough every 2 inches; gently pinch pleated dough to secure, but do not press dough into fruit.

11. 11

    --- Finish the galette: ---

12. 12

    In a small bowl, whisk together egg and ½ teaspoon water. Brush all over the unbaked crust. Sprinkle the crust with coarse sugar. Bake for 28 minutes, or until the crust is deep golden brown.

13. 13

    Using two spatulas, carefully transfer the baked galette (still on parchment) to a wire rack and cool for 10 minutes.

14. 14

    While the galette cools, combine the strawberry jam and 1 teaspoon of water in a small glass bowl. Microwave for 15 to 20 seconds or until bubbling. Brush over the strawberries.

15. 15

    Loosen tart from parchment and carefully slide onto wire rack using two spatulas. Let cool completely before serving. Cut into wedges and serve with vanilla ice cream, if desired.