here are 3 things you should know about my husband:
- he hates strawberries and strawberry-anything (i know…).
- he is generally a bit skeptical of my “put an herb in it” approach to dessert-making.
- he ate this entire strawberry galette with thyme, save for one slice, in less than 24 hours.
need i say more?
he ate the first (several) slices standing over the kitchen sink as strawberry juice dripped from the slices of galette that he kept cutting for himself. so, there’s that too.
in case you’re not totally sold yet, i could describe the buttery pastry that is both delicious and easy to work with (press it into a circle-ish, put strawberries in the middle, fold up the messy edges, aaaaand you’re a rustic fruit galette master!).
or i could talk about how adding so few ingredients to the strawberries really lets them shine, because, let’s be honest, the bright red, juicy, fragrant sweet strawberries that only last a day or two once you bring them home from the market this time of year don’t need much to be amazing.
or i could describe how the thyme subtly complements the strawberries and gives the whole dessert a little bit of a unique flavor without being too out there or overpowering. (put an herb in it: check!)
but instead i think i’m just going to let you run to the market to grab your strawberries before you blink and the season is over.
- 160 g. (1 1/3 cups / 5 5/8 oz.) all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons granulated sugar
- 2 teaspoons fresh thyme
- 113 g. (8 tablespoons / 4 oz.) cold unsalted butter, cut into pieces
- 57 g. (2 oz. / 1/4 cup) ricotta, plain yogurt, or sour cream (i used fat free yogurt)
- 3 tablespoons cold water
- 2 cups hulled strawberries, large berries quartered or halved
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- juice of half a lemon
- 1 egg yolk
- 1 teaspoon water
- 1 teaspoon turbinado or coarse sugar
- vanilla ice cream, for serving (optional)
- pulse the flour, salt, sugar, and thyme together in the bowl of a food processor. sprinkle the butter over the top of the flour mixture and pulse briefly until the butter has some chick pea sized pieces and some pea sized pieces.
- in a separate small dish, stir ricotta/yogurt/sour cream together with 3 tablespoons of cold water. add this mixture to the food processor and pulse just until the dough forms a rough ball.
- remove the dough from the food processor and transfer to a sheet of plastic wrap. press the dough into a disc then wrap in plastic. chill in the fridge for 1 hour (or speed things up by freezing for 15 minutes).
- when the dough is almost done chilling, make the filling (don’t make it too early or the sugar will draw the juice out of the strawberries). combine all of the filling ingredients in a large bowl and stir gently to combine everything. taste to check the sweetness level and add a little bit more sugar if the berries are tart.
- preheat the oven to 350° F.
- on a piece of parchment paper dusted with flour, gently roll the dough out into a rough circle that is 1/8” thick. transfer the parchment and dough to a rimmed cookie sheet. top with the berry mixture, keeping a 2” border. gently fold the dough border over the fruit to create a crust, leaving the center open.
- in a small dish, combine the egg yolk and teaspoon of water and beat to combine. brush the crust with the egg/water mixture, then sprinkle the sugar on the crust.
- bake for 40 – 45 minutes, until the crust is light golden brown and the filling is bubbling. the fruit filling needs to boil in order for the cornstarch’s thickening properties to be activated so don’t remove the galette from the oven until you see the filling bubbling.
- remove from oven and carefully transfer the galette to a cooling rack without the parchment paper so that the bottom crust doesn’t get soggy.
- serve warm or room temperature, with vanilla ice cream, if you like.
the dough can be made and kept in the refrigerator (tightly wrapped in plastic) for up to 48 hours.
the galette keeps for at least 24 hours tightly covered at room temperature. beyond that, well, i can’t say, as ours was gone…
basic recipe adapted from smitten kitchen’s blue and red berry ricotta galette , with reference to the tips offered by bon appetite and the new york times.