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.

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Strawberry Balsamic Galette

Yealds one 20cm galette
Prep time: 1h 15min
Cook time: 45min
Total time: 2h
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.

Author: Monika Topolko

 

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