A summer ready dessert with an unexpected ingredient that takes this galette to another level.
You may be thinking… vinegar? In a dessert? And you’d be right to be skeptical, but trust us it works. The tang in the vinegar pairs nicely with the sweetness of the fruit, giving this filling an even deeper, richer flavor. We especially love our Sweet July Balsamic Vinegar in this recipe, which is aged in oak barrels to deliver a sweet, candy-like flavor that perfectly compliments the strawberries. The galette crust is buttery and melt-in-your-mouth tender, an ideal vessel for the delicious fruit inside. Serve it warm or room temperature, with a healthy dollop of fresh whipped cream.
Strawberry Balsamic Galette
Prep Time: 30 minutes Cook time: 50 minutes
Start to finish: 1 Hour 20 minutes Serves 8 People
1 1/2 cups all-purpose flour
2 tbsp sugar
1/2 tsp salt
3/4 cup (or 1 1/2 sticks) butter, very cold
1/4 cup ice water
1 egg, whisked
Add’l sugar for topping, optional
1 pint strawberries, sliced
1 tbsp balsamic vinegar
2 tbsp sugar
1 tsp lemon zest
1. Preheat oven to 350 degrees.
2. Make the crust: Combine flour, sugar and salt in a food processor and pulse to combine. Add butter and pulse until crumbly and the butter pieces are the size of a pea. Add the ice water and pulse until the dough begins to come together. Turn it out on a floured surface and knead a few times until the dough is uniform (do not overmix!). Shape it into a flat circle and cover in plastic wrap. Chill while you prepare the filling.
3. Prepare the filling: Mix the strawberries, balsamic vinegar, sugar and lemon zest. Toss to combine until the fruit is well coated. Set aside.
4. Form the galette: Roll the dough out to a large oval, about a 1/2 inch thickness. Spoon the strawberries into the center, leaving an edge of dough all the way around. Begin folding the dough over the filling, carefully working your way around until a crust is formed. Use a pastry brush to lightly coat the crust with the whisked egg. Sprinkle crust with additional sugar if desire. If time allows, chill the galette in the fridge for 15-20 minutes to allow the butter in the crust to get cold.
5. Bake for 50-55 minutes.
6. Transfer to a platter and serve with fresh whipped cream.