Strawberry Compote Galette
Description:
A Galette is a traditional French dessert, known for its free-form crusty pastry. Unlike tarts, which are molded in pans, a galette features a rustic style, where the filling is placed directly on the dough, and the edges are folded up by hand. This simple yet delightful dessert is made with fresh strawberries and a buttery, flaky dough, offering a perfect balance of sweet and savory. Enjoy the light, delicious taste of this eggetarian treat!
Cuisine: Continental
Course: Dessert
Diet: Eggetarian
Ingredients:
For the Dough:
- 125 grams All-Purpose Flour (Maida)
- 85 grams Unsalted Butter (cold and cubed)
- A pinch of Salt
- 1 teaspoon Caster Sugar
- 2-3 tablespoons Chilled Water
For the Filling:
- 6-8 Large Strawberries, sliced
- 1 teaspoon Cornflour
- 2 tablespoons Caster Sugar
- 1/4 teaspoon Vanilla Extract
For the Egg Wash:
- 1 Whole Egg
- 1 teaspoon Caster Sugar
Preparation Time: 45 minutes
Cook Time: 45 minutes
Instructions:
-
Make the Pie Dough:
- In a large mixing bowl, sift the flour, salt, and sugar together.
- Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the texture resembles coarse breadcrumbs or a meal. Don’t worry if there are still small chunks of butter, as they will make the pastry flakier when baked.
- Slowly add ice-cold water, one tablespoon at a time, and gently work the dough together, being careful not to overwork it. Once the dough begins to hold together, form it into a ball.
- Wrap the dough in cling film or plastic wrap and refrigerate for at least 2 hours. This resting time allows the dough to firm up and become flaky when baked.
-
Prepare the Filling:
- Slice the strawberries into 1/4-inch thick slices.
- In a bowl, mix the strawberries with caster sugar, cornflour, and vanilla extract. Set aside.
-
Assemble the Galette:
- Preheat the oven to 200°C (400°F).
- On a lightly floured surface or a piece of parchment paper, roll the dough into a 9-10 inch circle, about 1/4 inch thick.
- Spread the strawberry mixture evenly in the center, leaving a 2-inch border around the edges.
- Fold the edges of the dough over the filling, creating pleats for a rustic look while ensuring the center is exposed.
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Bake the Galette:
- Transfer the galette (with the parchment paper) onto a baking tray.
- For the egg wash, beat the egg with the caster sugar, then brush it over the exposed dough.
- Sprinkle a little caster sugar over the dough and strawberries for an added sweet touch.
- Bake in the preheated oven for 35-45 minutes, or until the pastry is golden brown and crisp.
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Serving Suggestion:
- Serve the Strawberry Compote Galette warm or at room temperature. It pairs wonderfully with a refreshing Chicken Crepe Lasagne or a comforting Roasted Tomato and Pumpkin Soup for a perfect Sunday lunch.
Enjoy the rustic, delightful flavors of this galette!
