Lately, I have a special passion for galettes of all kinds. I like their rustic appearance, the minimum effort I have to put into cooking them and, of course, the simple and handy ingredients. Because I had some strawberries in the fridge, this time I thought of making a strawberry galette.
I prefer the vegan or fasting version for this galette because I don't have to do too much preparation or to buy special ingredients. Also, because I like the neutral taste of the crust. You can fill with any seasonal fruits, but also with vegetables - potatoes, onions, cabbage, eggplant, zucchinis etc.
What I like about this strawberry galette is the fact that the fruits gel and the filling holds very well so the crust doesn't get soggy. I prefer it cold, but you can also serve it hot, as such or with some vanilla ice cream.
Follow us on social networks! Don't miss new recipes and other news!
In a large bowl, pour 125ml of hot boiling water and 125ml of oil. Add 0.5 teaspoon of salt and mix everything well with a spoon.
Mix in 2 glasses of flour and 1 tablespoon of baking powder.
Stir everything well with a spoon until the flour is incorporated.
If you notice that the dough is too soft, you can add a little more flour, but not too much. Consistency also depends on how much the flour you use can absorb.
Turn the dough out onto the table and knead a little more with your hands until it gets a bit smoother.
Return to the bowl and let the dough rest for 10 minutes.
Meanwhile, wash and hull the strawberries. If they are larger, cut into halves or quarters.
Add 5 tablespoons of sugar, 2 tablespoons of starch and mix well.
Knead the dough a bit more on the table. You'll notice that it's even smoother. Let rest on the table for another 10 minutes.
Dust the table with a little flour and spread the dough out with a rolling pin into a large, thin sheet about 3mm thick.
Move it to a large baking tray, lined with parchment.
Sprinkle with 4 tablespoons of semolina in the middle of the sheet, spread it over with your palms, leaving 2-3 cm from the edges.
Spread the strawberry mixture evenly over the semolina layer.
Again, make sure you leave 2-3cm from the edges.
Carefully, lift up the sides, fold over to cover the strawberries, maybe stretch a bit.
Press lightly with your palms to make the edges of the pie thinner.
Bake the strawberry galette in the preheated oven at 200 degrees C for 40-45 minutes, or until evenly browned.
Let cool well before serving. It's even more delicious on the second day, when it cools completely.
No comments yet. Be the first to post one!
In order to make our website work, we store personal information, use browser cookies, show personalized ads and integrate with third-party data processors.