Do you love pie? Yes! Do you sometimes not love making pie sexy? Yes! Welcome to the galette. The unsexy, flat pie. I was very disappointed in myself that I had yet to make one of these bad boys and after doing some research and seeing the majority say it’s just a different form of your pie crust recipe and filling, I said LET’S DO ITTT. 

I did have a fail on my first two attempts - which I’m sure galette queens will be like “How?” but if you care to learn from me, see the notes section (and don’t judge some of my obvious blunders). 

The funny thing about a galette? Even though it’s more rough and ready… she’s still a beauty. You don’t have to dress her up in a fancy dish, her ingredients speak for themselves. Where life advice and baking truths meet, right here folks. 

Equipment:

• Large bowls

• Fork

• Parchment Paper

• Rolling pin

• Pot

• Metal Spoon

• Baking Tray

• Digital Scale

• Measuring Spoons

Yields: 9-inch galette

Ingredients:

CRUST: 

• 200g AP Flour

• 100g cold butter, cubed

• ½ tsp table salt

• 2 eggs

• Cold water (only use if dough isn’t coming together)

FILLING:

• 420g strawberries 

• 100g sugar

• 1 lemon zested

• 12g lemon juiced (approx. one small lemon)

• 2 tsp cornstarch  

• 1 tbsp fresh thyme leaves, plus more for topping

• 2 oz goat cheese, room temperature

• 2 tbsp coarse sugar

Directions:

CRUST

• In a bowl, rub together flour, butter and salt.

• In a separate bowl, beat together one egg

• Dump beaten egg into flour mixture 

• Combine with hands. The mixture should be slightly pasty - if it doesn’t feel like it’s coming together early on, add a little bit of water before you mix the egg in too much

• Flatten dough into a disk, wrap it or place it in an airtight tub, and refrigerate for at least 30 minutes

FILLING

• Wash and slice strawberries, and place them in a bowl

• Add sugar, lemon juice, cornstarch, and zest

• Stir and set aside

• In a separate bowl, stir together goat cheese and thyme

ASSEMBLY

• Remove dough from the fridge and roll it into a circle about ⅛” thick, between a folded piece of parchment paper

• Smear the goat cheese mixture evenly in the center of the dough, leaving a 1-1.5” edge

• Pluck the strawberries out of the mixture one by one and lay them in a circle over the goat cheese, stacking one slightly over the other, in a spiral towards the center. Reserve the excess liquid in the bowl.

• Gently fold the edges of the dough over the mixture creating a 1.5”-2” lip and leaving an opening in the middle.

• Brush the folded edges of the crust with egg wash (beat the second egg with a splash of water in a bowl) and sprinkle with the coarse sugar.  

• Pop the galette into the fridge while you preheat your oven to 350F

• Bake for 55 - 60 minutes, until your crust is a deep golden brown*, turning your pan halfway through the bake. 

• While the galette bakes, place the reserved liquid from the bowl into a small pot and bring to a simmer. Stirring often, reduce the liquid by half so you have a nice syrup.

• Remove the galette from the oven and let rest for 15 minutes, then gently brush the syrup over top of the strawberries. Top with extra fresh thyme.

• Cool for at least 15 more minutes before cutting. You want the galette close to room temperature to give any liquid inside enough time to thicken as it cools

Notes:

• Do not roll the crust past ⅛” thick otherwise, it will be too thin and fragile and will likely crack as you try to fold it 

• Be very careful as you fold your dough over the filling to not have any cracks. Cracks = leaks which means burned pans and likely no galette.

• When you check your crust as it bakes, if it’s lightly golden, keep it in! You want a deep golden to ensure the bottom of the crust is fully baked.

• The shortcrust recipe is from Chef Ashley

Tag @accentgolden in your delicious bakes!

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