It's strawberry season around here and we waited in line for the first public pick at Belluz Farms. We used some of those juicy gems and some of our own haskaps to make two delightful galettes (we doubled the following recipe). Simone just couldn't wait to taste our creation!
Pastry
3/4 cup BCF Partially Sifted Flour
2 tsp sugar
1/4 cup cold butter, cubed
1/4 cup cold milk
Filling
1 cup sliced strawberries
1 cup haskaps (or other berries)
2 tbsp sugar
1 1/2 tbsp cornstarch
1/2 tsp vanilla
Egg Wash
1 egg
1 tbsp water
coarse sugar
Preheat your oven to 350F.
Mix together the flour and sugar. Cut in the butter until it looks like coarse oatmeal. Add in the milk and mix just until combined. Overworking it will make your crust tough instead of flaky. The less you handled it the better! Cover the ball of dough with a tea towel and stick it into the fridge while you make the filling.
Mix together the sugar and cornstarch. Very gently add in the berries and vanilla and stir until they coated.
Roll your dough into a large circle (about a foot in diameter) and pile the filling in the middle. Fold up the edges so you leave some of the filling showing in the middle. It should look sort of like a danish. Brush it with your egg wash and sprinkle some coarse sugar if you like.
Bake for 45 minutes.
Serve it warm with something creamy. We used plain yogurt and honey but ice cream or whipping cream would be wonderful too!