Honestly, I love, love, love this Strawberry-Apple Galette! If you do not love it back, I do not want you in my blog for three days! Yes, you will be punished for not sharing the awesomeness… I am just kidding. But seriously, try it out, you will not regret it!
Unlike the Eggplant Casserole night (and fortunately for me), I stayed away from mischief in my kitchen this time. Except I had to bake the Galette at 11PM. That’s when my two punks went to bed, leaving my kitchen all in my own discretion.
I had leftover apples from the fall season and I also had some pretty nasty-tasting strawberries in the refrigerator. No, not from the fall season :) So, why on earth were they nasty? Well, my husband bought the strawberries for the boys. They really like their fruits at times, but not the ones that are off-season and tasteless. You should have known better, daddy :) He politely asked me to use these “wanna be” strawberries in one of my pies. I did not want to waste the berries, so I accepted the challenge and here is the result:
The crust is soft and flaky. The filling has the right amount of sweet and the orange zest makes it simply YUMMY! Can you ask for more?
Yield: 8 servings
Ingredients for the crust:
- 1 1/2 all purpose flour
- 2 Tbsp granulated sugar
- 1/4 tsp salt
- 4 oz (8 Tbsp) chilled unsalted butter
- 1-2 Tbsp orange zest
- 3 Tbsp cold milk
- 1 egg white to brush the Gallete
Ingredients for the filling:
- 2 small golden delicious apples
- 2 cups strawberries
- 1/4 cup granulated sugar
- 1 Tbsp large grain light brown sugar
- 1/2 tsp almond extract
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
Directions for the crust:
Zest the orange until you have 2 Tbsp of orange zest. Cut chilled, unsalted butter in small pieces. Set both aside until needed in couple of minutes.
In a medium bowl mix dry ingredients: flour, sugar, salt.
Add the previously cut butter on top of dry ingredients. Using your hands gently start rubbing butter in to the flour mixture until the mixture resembles a coarse meal.
I genuinely hope you know the looks of the coarse meal. Just in case you do not, check out the second picture below :) This is the sole reason why you need to use chilled butter. This is the only way (technically there is another way) to have that flaky crust of Galette.
The second and the easiest technique to make the coarse-looking mixture, is to use your food processor. If you have it this process is going to be a breeze. You need to use the “pulse mode” the whole time. I personally do not have a processor. Thus, pictures will make it easier for those of you who also do not have the food processor.
Add the orange zest into the butter/flour mixture, gently add the ice cold milk and using a fork blend everything together until moist clumps form. DO NOT knead the dough. If you are still using your food processor, after adding milk pulse until moist clumps form.
Gather the clumps into a ball and flatten into a nice disk. Wrap with a plastic cover and refrigerate for an hour.
Directions for the filling:
Position the rack in the center of the oven and preheat the oven to 400 degrees F.
While the dough is resting in the refrigerator you can start cutting the fruits and preparing the filling. Peel, halve, core and cut the apples into 1/8-inch-thick slices. Wash the strawberries, cut the stems and vertically cut each one in four pieces.
In a medium bowl mix together sugar, lemon juice, almond extract, starch. Mix in the fruits and gently toss everything together. Cornstarch will prevent the liquid of the strawberries from leaking and ruining the Galette. Set fruits aside until the dough is ready!
Dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough on the parchment paper to a heavy large baking sheet.
Spoon the strawberry-apple mixture over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. You have to seal the cracks to prevent juices from leaking.
Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
Bake Galette until the crust is golden for about 40 minutes. When the time is up, take the Galette out of the oven. Let it cool for 10 minutes before moving it on the wire rack. Slide a metal spatula underneath the dessert and carefully transfer it on the wire rack without the paper. This was easy, wasn’t it? :)
Serve warm or cold! Some people like Galette with Vanilla ice cream. We enjoy it with a cup of hot tea! Bon appetit!
Gosh, this is stunning. Rutsic and morish in every way. I love galletes and can I say you have me in a trance again. I came back to get a link off Lola’s post for her Apple Pie cake as I was trying to do a post about it. Honestly, this is on my list to make ASAP! You both cook/bake? WOOT!!
Thank you for this wonderful blog!
Thank you for your warm words Deeba :) You rock!!! I love how you re-created the apple strawberry pie with dried fruits :) You are amazing! I am sure you will love the Galette!
Gosh, this is stunning. Rustic and moreish in every way. I love galettes and can I say you have me in a trance again? I came back to get a link off Lola’s post for her Apple Pie cake as I was trying to do a post about it. Honestly, this is on my list to make ASAP! You both cook/bake? WOOT!!
Thank you for this wonderful blog!
I completely share the awesomeness of this strawberry galette so I’m not punished and I can still visit your blog :) The recipe is stunning and the photo is mouth-watering!! It’s gonna be on my list too :)
hahaha, thank you for not letting me down Cherine! :) My husband says this is the best pie I’ve made for him. Believe me when I say I used to bake something new for him every 2 days! Oh, well he says that every time I make something with lots of fruits. You can tell he is not much of a chocolate person!
Let me know how it turns out. would love to have a look at it, too :)
salam alykom
ooooooooooooooooh, delicious
today i made Apple pie for 1st time, It is delicious
I am going to make it just as soon as i get strawberry.(I am not out)
Sorry about every accident you had,all of them, i am wating sothing, do u remember
Karima, aleykum selam :)
I am happy that you liked the apple pie!
Accidents happen and they happen pretty often with me :P I like a challenge and bandaged finger is not the worse that could happen.
I already have apples at home! Yay!
Hi Pei :D how is it going?
*sigh* I’m so jealous of your perfect, well-lit photos. They are so beautiful. This galette looks delicious. I’m glad i liked it b/c I wouldn’t be able to stay away from your blog for 3 days haha.
Memoria, thank you very much for the compliments. I wish I could shoot more with natural light. Unfortunately, my kitchen does not have a single spot of natural light in its premises. So, I often opt for artificial light. Most of the time it is pretty late in the day and I do not have much desire to work with the final version. I am working on a big tutorial about food photography. I hope it can be of a lot of help to cooks, who like to documents their work :)
What I like about your pictures is that exact thing that lacks in mine! Natural light! There is nothing more prettier than God given light :)
Come on in anytime you like :P I always welcome amazing people like yourself :*
Wow, that looks divine! I’ve never eaten galette! I have to give it a go soon. Your photos are gorgeous.
Sarka, it comes out very good. I made one for lunch today with more apples and strawberries. IF you are going to increase the fruit amount, increase the sugar amount in the filling, too :) Let me know how it goes.
That looks so delicious!!! I love dessert with fruits!!! :) Thank you!!!
Thank you Guzala,
Let me know how it turned out :)
Hiiiiiiiiiiiiiii
Thanks Lola, thanks alot.I made it, was really deliceous was amazing.I like it hot rather than cold, the compination of fruits in oven by this way was totaly a new experince to me.
I am going to send the photo to u and looking forward to make other recipes from yours especially Russian cusine
Oh, oh!! I am so happy Karima!!! Def. send me the photo! I am dying to see it :)
This has become my “go-to” crust recipe…I’ve had so many gorgeous peaches, nectarines and berries from my CSA this summer and almost all of them turn into galettes! (I did also use this dough for mini tartlettes that I filled with lavender infused pastry creme topped with sliced nectarines and it was divine!) I’ve subbed in lemon zest and also forgotten to add the zest and it’s still been perfection. Thanks for sharing it : )
Thank you Mellisa!! YAAAYYY, I am so, so happy. I think I am going to fix up a Galette today myself. I am glad that even the substitutes or omitting ingredients working out great.
This look so yummy! I will be making it this weekend for sure. I was wondering, If i put a layer of a tvorog/sugar/egg mixture on the bottom, would that ruin the structure of the dough?
and your blog is great! its nice to see russian food =]
Hi Anya! I hope you are doing great! I suggest you not to put anything on the bottom. You can give it a try, but I highly doubt it will work :(
I used 1 1/2 cups of flour and mine looks nothing like yours. Mine looks very dry… Can u tell me what I did wrong?
I had to add a little more liquid to my dough too – I added 3 T of milk, then another 3 of cold water. It’s in the oven – haven’t tried it yet, but it smells great!