Strawberry Galette

Ingrédients

• 1 pound fresh strawberries
• 1/4 cup granulated sugar
• 1 lemon (zested)
• 1 1/2 tablespoons cornstarch
• 1 teaspoon vanilla bean paste
• 1 large egg
• 1 tablespoon water
• 1 pie crust (rolled to a 12 to 13-inch circle)
• 2 tablespoons turbinado sugar
• 2 tablespoons almond flakes

Préparation

1. 1

   --- Prepare the filling: ---

2. 2

   Wash and dry the strawberries and remove the tops. Cut the strawberries into slices that are not too thin, as they need to hold some of their shape. If your strawberries are small, just cut them in half, but the larger ones can be cut into three to four slices.

3. 3

   Add the strawberries to a medium bowl with the sugar, lemon zest, vanilla paste, and cornstarch. Gently stir the strawberries and set aside. The strawberries will release some of their juices as they rest — you will not add this to the galette.

4. 4

   --- Make the egg wash: ---

5. 5

   Add water and egg into a bowl. Whisk well until smooth.

6. 6

   --- Assemble the galette: ---

7. 7

   Roll the pie dough on a lightly floured kitchen surface to a 12 or 13-inch circle. Transfer the dough to a piece of parchment paper and place in front of you. Add the strawberries into the center (do not add drained juices) and arrange them over the dough, leaving a 2-inch border.

8. 8

   Fold the edges of the dough over the strawberries towards the center, overlapping where necessary and pressing gently to adhere the folds.

9. 9

   --- Bake: ---

10. 10

    Preheat the oven to 350°F.

11. 11

    Brush the edges of the galette dough with the prepared egg wash. Sprinkle the turbinado sugar over the dough, followed by almond flakes. Using the parchment paper to lift the galette, transfer it onto a rimmed baking sheet or a 12-inch cast iron skillet.

12. 12

    Bake the galette for 45-55 minutes. Cool the galette before serving. Serve as-is or with a scoop of vanilla ice cream.