This rustic galette would be even more enjoyable served with whipped cream.
Strawberry Galette
Makes 1 (9-Inch) Galette
Ingredients
- 1½ cups all-purpose flour
- ½ cup blanched almond flour
- ¼ cup plus 1 tablespoon granulated sugar, divided
- 1¼ teaspoons kosher salt, divided
- ½ cup cold unsalted butter, cubed
- 1½ tablespoons cold whole buttermilk
- 1 tablespoon cold water
- ⅛ teaspoon almond extract
- 3 cups halved fresh strawberries
- 2 tablespoons tapioca flour
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla bean paste
- 1 large egg, lightly beaten
- 2 teaspoons sparkling sugar
Instructions
- In the work bowl of a food processor, place all-purpose flour, almond flour, 1 tablespoon granulated sugar, and 1 teaspoon salt; process until combined. Add cold butter, and pulse until mixture is crumbly.
- In a small bowl, stir together cold buttermilk, 1 tablespoon cold water, and almond extract. With processor running, add buttermilk mixture in a slow, steady stream just until dough comes together but is not sticky. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat oven to 400°. Line a rimless baking sheet with parchment paper.
- In a medium bowl, stir together strawberries, tapioca flour, lemon juice, vanilla bean paste, remaining ¼ cup granulated sugar, and remaining ¼ teaspoon salt until well combined.
- On a heavily floured surface, roll dough into a 13-inch circle, about ⅛ inch thick. Carefully transfer to prepared pan. Pour strawberry mixture in center, leaving a 2-inch border. Carefully fold edges of dough over strawberries, pinching to seal edges of folds. (Filling will spill out if not sealed properly. See note.) Brush egg onto dough, and sprinkle with sparkling sugar.
- Bake until crust is golden and bottom is browned, 25 to 30 minutes. Let cool on pan for at least 10 minutes. Serve warm or at room temperature.
Notes
Note: This dough is softer than a typical galette dough due to the different structure of almond flour. Folding needs to be done more gently, and it is why it is so important to pinch the seams before baking.
