Glazed Strawberry Galette Recipes

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GLAZED STRAWBERRY GALETTE



Glazed Strawberry Galette image

Make and share this Glazed Strawberry Galette recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup flour, plus 2 tbsp
1/2 teaspoon sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into small pieces
3 -4 tablespoons ice water
1/2 cup ground almonds (toasted)
3 tablespoons mascarpone
2 tablespoons honey, plus 1 tbsp
1/2 teaspoon vanilla
16 ounces fresh strawberries, sliced
1 tablespoon sugar, plus 1 tsp
1 tablespoon flour
1 egg yolk
1 tablespoon milk

Steps:

  • Combine flour, sugar and salt in a bowl. Add the butter and rub it into the flour with your fingers until the mixture is coarse crumbs. Add 3 tbsp water and mix with a fork. Use hands to knead the dough in the bowl until it forms a ball. Flatten ball into 1-inch thick square, then wrap it in plastic and chill for an hour.
  • Combine ground almonds, mascarpone, 2 tbsp honey and vanilla in a bowl and mix until smooth. Reserve.
  • In another bowl, combine the strawberries, sugar and flour and reserve.
  • Preheat oven to 400 degrees.
  • Remove dough from fridge and let it sit on the counter for a few minutes. Roll it out on a floured work surface to a 14-inch square, then transfer to a parchment-lined baking sheet.
  • Cover the dough with the mascarpone filling leaving a border around the edges.
  • Arrange the strawberries over the filling.
  • Fold edges of dough over the strawberries and pleat or crimp the edges.
  • Combine egg yolk and milk and brush over the crust.
  • Bake until golden-brown, about 40 minutes.
  • Heat reserved honey and brush it over the strawberries.

Nutrition Facts : Calories 220.4, Fat 12.5, SaturatedFat 6, Cholesterol 43.9, Sodium 77.1, Carbohydrate 24.7, Fiber 2.3, Sugar 9.3, Protein 3.8

STRAWBERRY GALETTE



Strawberry Galette image

Recipe adapted from Martha Stewart's Strawberry Galette recipe. Knew I had to have it when I read the basil cream element - got that basil coming outta my ears in the garden!

Provided by Busters friend

Categories     Dessert

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 20

3/4 cup heavy cream
1/3 cup fresh basil, loosely packed fresh (chopped)
2 tablespoons sugar
3/4 cup mascarpone cheese
2 cups vegetable oil
18 -24 large fresh basil leaves
1/4 cup granulated sugar, for sprinkling
2 1/2 cups all-purpose flour, plus more
all-purpose flour, for surface
1 1/8 teaspoons salt
1 teaspoon sugar
1 cup unsalted butter, cold (cut into small pieces)
1/3 cup ice water (plus 2 tablespoons )
1 lb strawberry, hulled
1/4 cup sugar, plus
1 tablespoon sugar
2 teaspoons cornstarch
1 large egg yolk
1 tablespoon water
1 tablespoon unsalted butter, cold (cut into small pieces)

Steps:

  • Make the basil cream:
  • Combine cream, basil, and sugar in a double boiler and stir until sugar dissolves, about 4 minutes.
  • Cover with plastic wrap, and refrigerate for at least 1 hour (or up to 2 hours for a more pronounced basil flavor).
  • Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form.
  • Cover, and refrigerate until ready to serve, up to 24 hours.
  • Make the fried basil: Heat oil in a deep skillet to 325 degrees.
  • Fry basil, a few leaves at a time, for 12 seconds. (The leaves will cause the hot oil to spatter- use splatterguard)
  • Drain leaves on paper towels, and let cool completely. Sprinkle both sides of the leaves with sugar. (Basil can be stored at room temperature overnight.).
  • Make the dough: Sift flour, salt, and sugar in a food processor to combine. Cut in butter, and pulse until mixture forms coarse crumbs.
  • Add ice water, and mix until just combined (dough will still be crumbly). Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
  • Preheat oven to 350 degrees.
  • On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.
  • Make the galette: Cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use (want perfect even center slices for the concentric rings). Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries.
  • Refrigerate for 15 minutes.
  • Whisk egg yolk and water o male eggwash. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar.
  • Dot berries with butter.
  • Bake until crust is golden brown, 40 to 45 minutes.
  • Transfer to a serving plate. Serve warm with basil cream and fried basil.

Nutrition Facts : Calories 1352.2, Fat 117.8, SaturatedFat 37.3, Cholesterol 162.2, Sodium 455.5, Carbohydrate 71.2, Fiber 3.1, Sugar 27.4, Protein 7.4

GLAZED STRAWBERRY GALETTE



Glazed Strawberry Galette image

Make and share this Glazed Strawberry Galette recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup flour, plus 2 tbsp
1/2 teaspoon sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into small pieces
3 -4 tablespoons ice water
1/2 cup ground almonds (toasted)
3 tablespoons mascarpone
2 tablespoons honey, plus 1 tbsp
1/2 teaspoon vanilla
16 ounces fresh strawberries, sliced
1 tablespoon sugar, plus 1 tsp
1 tablespoon flour
1 egg yolk
1 tablespoon milk

Steps:

  • Combine flour, sugar and salt in a bowl. Add the butter and rub it into the flour with your fingers until the mixture is coarse crumbs. Add 3 tbsp water and mix with a fork. Use hands to knead the dough in the bowl until it forms a ball. Flatten ball into 1-inch thick square, then wrap it in plastic and chill for an hour.
  • Combine ground almonds, mascarpone, 2 tbsp honey and vanilla in a bowl and mix until smooth. Reserve.
  • In another bowl, combine the strawberries, sugar and flour and reserve.
  • Preheat oven to 400 degrees.
  • Remove dough from fridge and let it sit on the counter for a few minutes. Roll it out on a floured work surface to a 14-inch square, then transfer to a parchment-lined baking sheet.
  • Cover the dough with the mascarpone filling leaving a border around the edges.
  • Arrange the strawberries over the filling.
  • Fold edges of dough over the strawberries and pleat or crimp the edges.
  • Combine egg yolk and milk and brush over the crust.
  • Bake until golden-brown, about 40 minutes.
  • Heat reserved honey and brush it over the strawberries.

Nutrition Facts : Calories 220.4, Fat 12.5, SaturatedFat 6, Cholesterol 43.9, Sodium 77.1, Carbohydrate 24.7, Fiber 2.3, Sugar 9.3, Protein 3.8

STRAWBERRY GALETTE



Strawberry Galette image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 10

1 2/3 cup/210 g flour
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup plus 1 tablespoon/150 g butter, cut into pieces
2 to 4 tablespoons ice-cold water
1/2 cup/50 g ground almonds, lightly toasted
1 tablespoon flour
1/4 cup/55 g sugar, plus more for dusting strawberries
1 1/2 pounds/675 g strawberries, hulled and halved if large
Sweetened flavored whipped cream, for serving

Steps:

  • Heat the oven to 400 degrees F/200 degrees C.
  • For the pastry: Mix the flour, sugar, and salt. Add the butter and work with the fingers to a crumbly texture. Mix the water in quickly until the dough just holds together. Pat into a disk, wrap and refrigerate half an hour.
  • Mix the almonds, flour and sugar. Roll out the chilled dough into a circle and set on a baking sheet. Spread the almond mixture over, leaving a 3 inch/7.5 cm margin. Toss the strawberries with the additional sugar and arrange on top. Fold the edges of the galette dough up over the berries and bake until the crust is crisp and golden, 20 to 25 minutes. Serve warm with sweetened whipped cream, flavored with vanilla or cinnamon.

STRAWBERRY GALETTE



Strawberry Galette image

A strawberry galette served with a side of fresh whipped cream or ice cream is a spring salve that is just as soothing to prepare for oneself as it is to share with others. Inspired by the baker Alice Medrich's yogurt-butter pie dough, the dough in this recipe includes almond flour for a flaky, subtly nutty crust that comes together without much fuss. This dough is very forgiving and works well with the rustic charm of a galette. It's OK if the edges of the crust crack and some juices leak. Even out-of-season strawberries would work, as there's just enough sugar here to coax them back to life. Make sure you give the galette enough time to rest before slicing into it, so that the juices have time to set.

Provided by Naz Deravian

Categories     pies and tarts, dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

1 cup/120 grams all-purpose flour, plus more for dusting
1/2 cup/50 grams almond flour (from blanched, skinless almonds, not almond meal)
8 tablespoons/113 grams very cold unsalted butter
1/4 cup/60 grams cold plain whole yogurt (not Greek)
1 tablespoon ice-cold water, plus up to 3 tablespoons more, if needed
1 teaspoon granulated sugar, plus more for sprinkling
1/2 teaspoon kosher salt (such as Diamond Crystal)
1 egg beaten with 1 teaspoon yogurt or water (for the egg wash)
1/2 to 3/4 cup/100 grams to 150 grams granulated sugar
1/2 teaspoon finely grated lemon zest
1 1/2 pounds stemmed strawberries (about 5 cups), sliced
3 tablespoons cornstarch
Small pinch of salt

Steps:

  • Whisk the all-purpose flour and the almond flour in a large bowl, then set aside. (It's best to stick it in the freezer for about 15 minutes until ready to use, to ensure a well-chilled dough.)
  • Slice 3 tablespoons of the butter as thinly as possible without getting obsessive about it. (It's OK if pieces break.) Cut the remaining 5 tablespoons of butter into 1/2-inch cubes. Keeping the sliced butter and cubed butter separate, set the butter in the fridge to chill until ready to use.
  • In a small bowl or measuring cup, mix the 1/4 cup yogurt with 1 tablespoon of the water and keep cold in the fridge until ready to use.
  • Whisk the flour mixture with the 1 teaspoon sugar and the salt. Spread the cubed butter pieces over the flour and cut the butter into the flour using a pastry blender or your fingers until the chunks look slightly smaller than pea size. Toss the butter slices with the flour mixture, separating them as you go, then gently press them into the flour between your fingers into flat sheets. (This extra step is helpful in creating pockets of steam, which will make for a flakier crust, an added bonus for pie dough makers of any skill!)
  • Drizzle the chilled yogurt over the flour and butter mixture. Use a spatula or a wooden spoon to toss and combine. If the dough seems dry, drizzle with 1 tablespoon of the ice water, and continue tossing and combining, incorporating any dry flour bits at the bottom of the bowl and scraping off the spatula as you go, until the mixture just comes together in a mound. If needed, drizzle more ice water, 1 tablespoon at a time, without allowing the dough to get too wet.
  • Transfer the dough to a large piece of plastic wrap, then press the dough into a 6-inch disk and wrap well. Refrigerate for at least 2 hours or up to 3 days.
  • Heat oven to 400 degrees with the rack in the center position. Line a sheet pan with parchment paper.
  • Prepare the filling: Place 1/2 cup sugar and the lemon zest in a large bowl and rub the lemon zest into the sugar with your fingertips. Add the strawberries, cornstarch and salt; mix well to combine, making sure the cornstarch is well incorporated. Add up to another 1/4 cup sugar if desired, depending on the sweetness of your strawberries and your desired level of sweetness.
  • Dust your countertop with flour, then transfer the chilled dough to it and sprinkle a little flour on top of the dough. Roll the dough out to a 12- to 14-inch round, lightly flouring as needed. (It's OK if the edges break and the shape isn't perfectly round.) Gently transfer the dough by rolling it over a rolling pin and onto the prepared baking sheet. (At this point, if you've forgotten something, like preparing the egg wash, or if your dough has warmed up slightly, place the sheet pan in the fridge for a few minutes.)
  • Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash and sprinkle with sugar.
  • Bake until the crust is golden and the strawberries are bubbling, about 35 minutes. It's OK if some juices leak. Cool on a wire rack for 1 hour and serve.

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