Our Favorite Love Day Dessert: Strawberry Galette

Strawberry Galette

Ingredients:

Pie Crust:

• 2 sticks unsalted butter, chilled and cubed
• 2 1/2 cups all-purpose flour, plus more for rolling
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup ice water
  

Filling:

• 1 pound strawberries, diced
• one jar Stonewall Kitchen Strawberry Jam
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/4 cup almond flour
• 1 egg
• pinch of salt
• powdered sugar or whipped cream to serve

Instructions: 

1. Start the crust by stirring together flour and salt in a medium bowl.
2. Add cubed butter to the flour until dough has a sandy texture, and the butter is in no-bigger-than-pea-sized chunks. You may use your fingers, but do this quickly, as warm fingers will start to melt the butter in the dough.
3. Pour in water, little by little, and stir with a fork until dough comes together (you may not need all the water).
4. Pat dough into a round disk, then wrap in plastic wrap. Chill for at least 4 hours (24 hours is ideal).
5. Rinse the strawberries and pat dry.
6. Trim strawberries, then cut into bite-sized chunks. 
7. Add strawberries to a bowl and stir in sugar, cornstarch, vanilla extract, and Stonewall Kitchen Strawberry Jam. Let sit while you roll out the galette dough.
8. Flour a large cutting board or clean countertop.
9. Remove the dough from the refrigerator and place on board. 
10. Roll out the dough in the same of a circle until it is about 1/8-inch thick. It will be around 12 inches in diameter. 
11. Carefully move dough to a small baking sheet or large plate lined with a piece of parchment paper. 
12. Sprinkle flour in a circle around the middle of the dough, leaving a 2-inch border around it. 
    
13. Arrange the strawberries over the flour. Including a bit of the syrup that was created as the strawberries sat in the sugar is fine, but don't feel like you need to add all of it, as it can make the galette soggy.
14. Moving in a circle, fold up the galette dough, making sure to leave about half of the circle of strawberries uncovered.
15. Make an egg wash by whisking egg with one tablespoon of water and a pinch of salt. 
16. Using a pastry brush, brush the galette dough with the egg wash.
17. Move plate or baking sheet into the refrigerator and chill for 30 minutes.
18. Meanwhile, but a large baking sheet into the oven and preheat to 400 degrees. 
19. When galette has been chilled, carefully transfer it (on its parchment paper) onto the hot baking sheet. 
20. Bake for 35-40 minutes until filling is bubbling and crust is golden brown. 
21. Let cool 15 minutes before slicing. This will help the galette to firm up again, so that you can cut a slice without the filling running off. 
22. Serve with powdered sugar or whipped cream.