July 23rd, 2012 | Posted by Monika Topolko in Recipes

Strawberry Balsamic Galette

Before I say anything else, I’d like to thank you for dozens of comments, e-mails and messages I’ve received since the last post and the launch of BakeNoir.com. Starting a blog anew is a daunting task, a process that brings both joys and frustrations. It took me quite a while to make everything look and “feel” just right, but when it was all finally finished, I was overwhelmed with joy and a sense of pride and accomplishment. However, the most important test was yet to come – your feedback. Only after the first comments started coming, I finally felt relief. So, thank you for reading, following and sharing, thank you for all your kind words and encouragement. You rock!

Oh, and don’t forget about my giveaway! You can still enter and win beautiful custom made jewlery. Deadline is Friday, July 27 at midnight.

All right, let’s talk strawberries now. I am painfully aware that the strawberry season is already past its peak by now. But it’s such an elusive season! It always seems to pass me by before I manage to make the most of it. I’s so frustrating. Especially because strawberries happen to be my favorite fruit. Did you know I’ve been meaning to make strawberry jam for the past 3 years now?  Of course, I never actually made it because I seem to fall into some kind of a time warp each spring and I miraculously wake up in late July only to find that once again I fudged up. I really wanna kick myself sometimes.

Anyway, if you’re planning on making this galette, and I strongly recommend you do, it’s about high time you get yourself some strawberries and roll up your sleeves. I found the recipe on a charming blog called honey & jam and have made it three times in three days. If that doesn’t convince you, I don’t know what will.

I was a bit reluctant to use whole wheat flour in short crust pastry at first, fearing that it would be chewey and tough. I decided to give it a shot anyway and, after making few adjustments, I came up with the perfect whole wheat short crust. It was flaky and delicate and had a beautifully subtle buttery taste.

The roasted strawberry filling  is packed with a unique blend of sweet and tart notes and all the flavors magically come thogether and make you feel all fuzzy and warm inside. It’s like a love affair in your mouth.

Recept na hrvatskom

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Strawberry Balsamic Galette

Yealds one 20cm galette
Prep time:
Cook time:
Total time:
Difficulty: Basic

Category: Pies & tarts
I’ve adapted this recipe from honey & jam. Use good quality balsamic vinegar in this recipe. It really does make a difference in the final taste. For a bit more spice,  sprinkle the galette with some freshly ground black pepper.
For the crust:
Ingredients
180g whole wheat pastry flour
1 tablespoon icing sugar
pinch of salt
100g cold butter, diced
1 tablespoon sour cream
1-2 tablespoons ice cold water
Directions
In the bowl of a food processor, combine flour, icing sugar and salt and pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs. Add sour cream and pulse again. The dough should start coming together. Add 1 tablespoon of ice water and process just until dough holds together without being wet or sticky. Do not process more than 30 seconds. If it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic, and refrigerate at least 1 hour.
For the strawberry balsamic filling:
Ingredients
250g strawberries, cut into quarters
1 tablespoon balsamic vinegar
2 tablespoons honey
1 teaspoon ground almonds
1 teaspoon brown sugar
Directions
Toss strawberries in a bowl with balsamic vinegar and honey. Let sit for 1 hour or more.

Preheat oven to 180°C. Line a baking sheet with parchment paper. Roll out dough to 3mm thick circle. Lay the dough flat onto prepared baking sheet. Strain strawberries, reserving the honey balsamic liquid. Combine sugar and ground almonds and sprinkle around the center of the dough, leaving a 5cm border.
Arrange strawberries on top of the dough, then fold dough over, overlapping where necessary. Bake until golden brown and bubbling, about 45 minutes. Serve warm with honey balsamic sauce and a dollop of whipped cream.
For the honey balsamic sauce:
Ingredients
1 tablespoon balsamic vinegar
2 tablespoons honey
reserved honey balsamic liquid
Directions
Place remaining honey balsamic liquid in a small saucepan, adding 1 more tablespoon of balsamic and 2 more tablespoons of honey. Boil until sticky and thickened.

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31 Responses

  • Rosa says:

    A gorgeous galette! i love that divine filling.

    Cheers,

    Rosa

  • jubistacha says:

    Volim galete, slano ili slatko punjenje. Do sada mi se najviše dopala ona od šljiva. Rado ću isprobati na proljeće ovu od jagoda ili ove zime kada kupim vreću zamrznuih jagoda ;)

  • Nevena says:

    Draga Monika, čestitam na novoj stranici! Jako mi se sviđa cijeli koncept, dizajn i apsolutno sve, vidi se da ti je isnpiracija na samom vrhuncu i pretočila si svoj rad i trud u jedno divno mjesto za druženje svih nas foodiesa, gurmana i ljubitelja food fotografije! Veselim se svakom novom postu i znam da nismo drugačije niti mogli očekivati od tebe. :) Nego, ova pita je fenomenalna, spoj aceta i jagoda obožavam, za pitama poput galette ludujem, a i sama sam prošle godine radila jednu sličnu pitu od jagoda. Fotke, naravno, svježe i prekrasne!

    • Nevena, hvala ti na pohvalama i lijepim riječima. Drago mi je da ti se sviđa ovaj moj kutak i da ćemo se nastaviti družiti i razmjenjivati ideje i iskustva vezana za hranu :) Vjeruješ li mi da često mislim na tebe ovih dana? Znam da i ti voliš eksperimentirati s različitim okusima, a otkako sam sva u kombinaciji čokolade i crnog vina, stalno si mi u mislima ;)

  • Oh what a delicious idea – I want to make it with raspberries!

  • Iva Cook says:

    I am very picky about my strawberries, I can taste even the smallest differences in acidity, sweetness and overall flavour so I only ever buy them when they are in season, at their best. Yet, I find myself buying Scottish strawberries here even though I know well that they are out of season. Amazingly, they smell and taste wonderful. I never made a galette before, the time has come!

    • I’m used to eating strawberries from grandma’s garden so I know what strawberries are supposed to taste like and I too refuse to settle for less. However, this season seems to last remarkably long and all the strawberries I bought from April to July all tasted awesome. It’s strange, really.

      • Solomon says:

        I made this today before I came to work, to cerlaebte a co-workers birthday. I had the kitchen cleaned up and was showered before it was done baking. it was a big hit. I used blueberries, raspberries and blackberries. Super easy. super yummy!

  • mignonne says:

    Draga Monci, bice mi drago da te pratim od sada ovde, doci cu da pregledam lepo natenane sve recepte, ali vidim da je ulozeno jako puno truda da bi stranica izgledala upravo ovako, zelim ti jos puno kreativne energije i uspeha u svemu onome sto te raduje i veseli.:)))

  • I sama teško odolijevam jagodama tako da te razumijem. Da mogu, vaki dan bi pripremila nešto s jagodama :)
    Fotke su divne kao i uvijek a blogu se i dalje divim – mislim na dizajn. Prekrasne promjene si napravila!

  • Mislim da je najbolja preporuka za ovu galettu to što si ju radila tri dana za redom.
    Čestitam na novoj stranici i želim ti puno uspjeha!

    • Stvarno nas se dojmila kombinacija. Integralno tijesto me posebno oduševilo.

    • Araceli says:

      This crostata or free-form gaeltte is excellent. It got rave reviews at a dinner party this past week. It’s very versatile. We used peaches and almond extract. Next time, I would add more than the 1/4 tsp. called for however. It’s great with Amaretto ice cream or a drizzle of Amaretto.

  • Tamara says:

    jako mi se sviđa tvoj novi look,
    a recept spremam, tmana su jagode obet procvjetale!

  • Petra says:

    Super izgleda: I meni su galette otkriće brzo su gotove a prefine. Nekako mi je najdraža sa breskvama.

  • Petra says:

    Htjela sam te i pitati kaj je sa tobolcom, ali plavuša kakva jesam malo mi je trebalo da ga otkrijem. Ali skužila sam ga i baš sam ponosna na sebe :)

  • ellory says:

    Stranica je zakon, a recept super primamljiv! nisam još provala jagode sa balzamičnim octom, i samo čisto zato jer ne volim ocat, ali sad razmišljam dodat aceto balsamico na moju šopin listu :)

    Što se tiče jagoda – pravih jagoda sam se najela tek otkad sam se doselila u zagreb prije 2 godine. ima ih kupit na svakom koraku za razumnu cijenu i velika većina onih koje sam probala su super okusa! i maline i borovnice nisam nikad prije jela, a ovdje se davim u njima :). na moru je to teško naći, a jagode se prodaju po zlato! zato mi ovdje jako fale smokve, i moram čekat godišnji da bi se njih nauživala! :)
    e i imaš pravo, ove godine sezona jagoda traje jako dugo, ne mogu vjerovat da je debelo 7 mjesec a još ih ima za kupit, i sasvim su solidne!

  • Recept je odličan i cijela kombinacija mi je jako zanimljiva i dobra. Jagode sa balzamičnim octom isprobala sam u marmeladi ali me nije posebno oduševilo no dovoljno me zaintrigiralo da poželim ponovno isprobati istu kombinaciju ali na neki drugi način. I to bi bilo ovo ! Zabilježila sam i pravim !
    Moram se osvrnuti na fotkice koje su mi posebno lijepe !

  • Pingback: Galette fragole e aceto balsamico

  • Irina says:

    Thank you very much for this recipe! We enjoyed it a lot! By the way, I hope you are not against, I translated the recipe into Russian and posted it on my blog, is it ok?



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