Strawberry And Pistachio Galette Recipes

STRAWBERRY AND PISTACHIO GALETTE

Steps:

• Make the dough: In a food processor, pulse to combine flour, salt and sugar. Add butter and cream cheese and pulse until lima-bean-size pieces form. Drizzle in lemon juice and 3 tablespoons/45 milliliters ice water, then pulse just until dough comes together, adding another tablespoon/15 milliliters of water if dough looks dry. Pat into a disc, wrap in plastic, and chill at least 1 hour and up to 3 days.
• Make the strawberry compote: Combine approximately 2/3 of the strawberries in a small pot with the lemon juice and 1 to 2 tablespoons granulated sugar to taste, depending on sweetness of the berries. Cook over medium heat until strawberries start to break down and juices are thick and syrupy, about 12 minutes. Let cool. Compote can be made up to 5 days ahead and stored in the refrigerator.
• Make the frangipane: In a food processor, process 3/4 cup/100 grams shelled raw pistachios and remaining 1/2 cup/100 grams sugar until finely ground. Add butter; pulse until combined, then add 2 eggs, the brandy, the lemon zest and the almond extract (if using), and pulse until smooth.
• Heat oven to 375 degrees. Dust a work surface with flour. Roll out dough to a 16-inch circle (it will be just slightly thicker than 1/8-inch), then transfer to parchment-lined baking sheet.
• Leaving a 3-inch border around the edges, spread the frangipane filling evenly over dough. Using a slotted spoon, dollop strawberry compote over frangipane, spreading any syrup gently so the compote and frangipane remain in separate layers, then fold dough edges up over the filling. About 6 to 8 inches of the filling should be exposed.
• In a small bowl, whisk remaining egg with 1 tablespoon cold water, then brush over the dough. Sprinkle with turbinado sugar and chopped pistachios. Bake until edges are deeply golden, 40 to 50 minutes. Transfer to a wire rack to cool completely. To serve, top with remaining halved strawberries and dust with confectioners' sugar.

STRAWBERRY GALETTE

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 AND PEACH GALETTE

Steps:

• In a food processor place the flour, sugar and salt and process until combined. You can also do this by mixing with a fork or a dough blending tool.
• Add in the butter and vegetable shortening and process until you get sand-like consistency (which you can also do using a fork, a dough blending tool or using the tips of your fingers).
• After add in the cold water and the white vinegar and process (or combine with your hands) until a soft dough forms. Wrap this dough in plastic kitchen wrap and let it rest in the refrigerator for 30 min.
• Place all the strawberries, peaches, honey, cinnamon and vanilla extract in a bowl, and mix until all the fruit slices are coated with the rest of the ingredients, and set aside.
• Preheat the oven to 375°F (180°C).
• Take the dough out of the fridge and roll out on a clean floured surface to make a circle of about 15 inches (40 cm) in diameter.
• Place the rolled oats in the middle of the dough circle. Then put the fruit on top of that, leaving the edge of the dough free.
• Fold the edges of the circle inwards.
• Beat the egg and brush this beaten egg on the dough, and sprinkle both the sugar and the almond slices on top and bake at 375°F (180°C) for 25 min aprox.