I love to bake, and a lot with in-season and local produce – use what’s available, and when its at freshest best. When the vegetable and fruit vendors start stocking up seasonal produce, its time to buy, and get creative in the kitchen!
Strawberries, star of today’s creation! Imagine finding fresh strawberries in APRIL ..♥ ♥ Sweet, tart, juicy, eye popping colors….in my opinion, nature’s perfect candies. A superfood, that’s gorgeous looking and fabulous tasting – packed with antioxidants, lowers blood pressure, heart healthy, high in fiber, and low in calories. But really anything that’s “good for skin” and has “anti aging properties” works for me 🙂
Strawberries & apples, baked in a pastry….. a match made in heaven! The fruits bake and become sort of jammy. The pastry is deliciously crumbly and oh so delicate. I’m a huge pie/ tart fan. Galettes are rustic, free form tarts. Super versatile and easy to make…right up my alley. Fill them with any fruit you like, even make them savory (just remember to leave out the sugar in the pastry dough).
Since I like to experiment with different flours apart from the all purpose flour in my baking, I decided to go with a gluten free flour here. You could certainly use all-purpose flour or even whole-wheat flour here. It works just as well.
Prep Time: 90 minutes (including chilling time). Bake Time: 25 -30 minutes (varies by oven type)
Pastry Gluten free flour – 300 gms ( I used BeWell soft chapatti flour)
Butter, cold and cut into small cubes – 150 gms (Amul)
Powdered sugar – 2-3 Tbsp
Lemon zest – 1 lemon
Cold water – 2-4 Tbsp
Filling Strawberry, cut lengthwise – 400gms
Apples, diced – 2
Granulated sugar – 5 Tbsp
How To Combine the flour, sugar and zest in a large bowl. Rub the butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point, but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate until ready to use. This should rest for at least an hour.
When you’re ready to bake, line a baking tray with parchment paper or silpat. Preheat the oven to 180C.
Unwrap the dough and divide it into 5 balls. Flour your work surface well. Working with one ball at a time, carefully roll out into a 6 inch circle, about 1/8 inch thick. Don’t worry if it breaks or you do n’t have a perfect circle. Galettes are very forgiving!
Once you have all 5 circles rolled out, carefully place them on the tray. Combine the fruits and granulated sugar. Now pile the center of each pastry with fruits, leaving about an inch of border. You could arrange the fruits as prettily as you like or just sort of pile them up, like I do.
Fold the edges of the dough over the fruit to partially cover them. You could at this point stick in more fruit if you see any empty space. You can also brush a bit of beaten egg on the pastry. This gives a nice sheen and color to the pastry.
Bake at 180C for 25 – 30 mins until the pastry is light golden brown and the fruits are bubbly. Let it rest for at least 15 mins. Serve warm or at room temperature. We like to eat it straight from the fridge as well, we are not fussy like that!
Try it. I promise, you will keep coming back for more 🙂