For me, strawberries mark the beginning of summer. It’s time for warmer days, late nights, pool parties, picnics, and I’ve got a basket full of fresh strawberries here to get it all started!
Hardly anything tastes better than a fresh, juicy strawberry in the early days of summer. The kids and I can, and often do, eat flats of fresh strawberries plain, plucking off the stems as we dig in.
Ingredients:
For the Crust: 1 1/4 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons frozen, unsalted butter, cut into small pieces
1/4 cup plain Greek yogurt
1/4 cup ice cold water
2 teaspoons lemon juice
For the Filling: 3 1/2 cups fresh strawberries, washed, hulled, and sliced
1/2 cup ground almonds
1 tablespoon flour
1/4 cup sugar, plus more for dusting
For the Glaze:
1 egg yolk
1 teaspoon water
1/4 teaspoon salt
8 tablespoons frozen, unsalted butter, cut into small pieces
1/4 cup plain Greek yogurt
1/4 cup ice cold water
2 teaspoons lemon juice
For the Filling: 3 1/2 cups fresh strawberries, washed, hulled, and sliced
1/2 cup ground almonds
1 tablespoon flour
1/4 cup sugar, plus more for dusting
For the Glaze:
1 egg yolk
1 teaspoon water
Directions:
To prepare crust, combine flour and salt in
the bowl of a food processor. Pulse twice to combine. Add butter and
pulse until mixture resembles coarse meal. Transfer mixture to a large
bowl.
In a smaller bowl, whisk together yogurt, water, and lemon juice. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball. Wrap in plastic and store in freezer for 20 minutes.
To prepare filling, whisk together almond meal, flour, and 1/4 cup sugar in a small bowl.
To assemble galette, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
On a well floured surface, roll the chilled dough into a 12-inch circle, trimming edges until smooth. Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the almond meal mixture evenly over dough. Arrange strawberries over the mixture and dust with sugar. Fold over the edges of dough, pleating to make it fit.
Whisk together egg yolk and water. Brush over the crust and bake for 30 minutes or until crust is puffy and golden brown.Most of the recipes are taken from HERE!
In a smaller bowl, whisk together yogurt, water, and lemon juice. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball. Wrap in plastic and store in freezer for 20 minutes.
To prepare filling, whisk together almond meal, flour, and 1/4 cup sugar in a small bowl.
To assemble galette, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
On a well floured surface, roll the chilled dough into a 12-inch circle, trimming edges until smooth. Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the almond meal mixture evenly over dough. Arrange strawberries over the mixture and dust with sugar. Fold over the edges of dough, pleating to make it fit.
Whisk together egg yolk and water. Brush over the crust and bake for 30 minutes or until crust is puffy and golden brown.Most of the recipes are taken from HERE!