I'm back from a well deserved hiatus from food. Not that I haven't been eating, just not sharing with you. What better way to reboot the blog that with a sweet submission for June's Sourdough Surprises.
This month it's crostatas or gallettes, not sure what the diff is, I chose galette. I went a little out of the box in that I didn't make a traditional baked fruit filling but rather filled it with an almond cream, then finished it with fresh strawberries.
I was delighted with the results. It was an easy and scrumptious way to use up ripe, succulent berries straight from the Farmers Market. As suggested, I used this recipe for the crust. I know it's good 'cause I used it here. It made enough for two and I froze one to use later. That can only mean another trip to the Farmers Market, more fresh, summer fruit and more galletes! Yes, please, may I have another!
almond galette with fresh berries
pate brisee (adapted from The Bojon Gourmet)
2 cups white whole wheat flour
1 tablespoon raw cane sugar
1/2 teaspoon salt
1/2 cup cold butter, cup up
1/2 cup cold vegetable shortening
1 cup sourdough starter
Sift together flour, sugar and salt. Cut in butter and shortening until mixture is crumbly. Stir in starter and mix until dough forms. Knead briefly to smooth, divide in half. Wrap each half in plastic and chill for at least one hour. (Makes enough to two galettes or one double crust pie)
almond filling and assembly:6 tablespoons soft butter
1/2 cup raw cane sugar (plus some for the crust)
2 eggs (plus one for the crust)
1 teaspoon vanilla extract
1 cup almond flour
2 pints strawberries
1/4 cup seedless raspberry jam
In a medium bowl blend together butter and sugar. Beat in eggs and vanilla extract. Stir in flour until incorporated. Chill until needed.
Preheat oven to 350 degrees. Take dough out of the fridge just long enough for it to become workable. On floured parchment paper, roll dough out to a 12-14 inch circle. Transfer to baking sheet. Spread almond filling in center of dough to about 3 inches from the edge.
Fold the edge of the dough over the filling, pinching together any gaps. Brush the crust with beaten egg and sprinkle with raw cane sugar. Bake for 20-25 minutes, or until crust is golden and filling is baked through. Cool on a rack before topping.
Heat raspberry jam just to loosen it up, and let cool. Cut the tops from the strawberries and slice in half. Toss berries in jam until evenly coated and arrange on top of galette. If you're not serving the entire gallete at once I would suggest just topping each slice, as the berries will stay nicer that way.