Friday cookie: French strawberry pie

Friday cookie: French strawberry pie
Friday cookie: French strawberry pie
Anonim

Finally, affordable AND delicious strawberries are here, so our Friday cookie this week is a simple, but very strawberry, very delicious sweet, from the rustic category: the strawberry galette. We just need to clarify what a galette is. This is a French type of cake, the essence of which is to pile the fruits/other fillings in the middle of the raw, thinly stretched dough, then fold the left rim over the edges and bake the cake this way.

galette §4
galette §4

The big advantage is that you don't need much, the filling can be varied in many ways and, once cooled, it can be transported safely, so you can even take it with you to a picnic or a garden party on the weekend.

The specified quantity yields 1 larger or 2 smaller pies, but we can even make mini portions for one person, it takes a little more time, but then you don't have to worry about cutting them.

Additions:

220 g flour

170 g cold butter

1 pinch of s alt

20 g sugar

4 tablespoons cold water

350 g strawberries 4 tbsp strawberry/cherry jam

1 egg for coating(brown) sugar - can be omitted

galette 01
galette 01

1. Crumble the flour with the cold butter, then add a pinch of s alt, sugar, 3-4 tablespoons of cold water and knead with quick movements. When it's ready, shape it into balls, wrap it in plastic wrap and put it in the fridge for half an hour.

2. Peel, wash and slice the strawberries.

3. Prepare a baking tray and line it with baking paper. Preheat the oven to 180 degrees.

4. When the time is up, take the dough out of the fridge and roll it out on a floured board for approx. Roll out to 3 mm thin. Cut a circle with a diameter of 28-30 cm from it (e.g. draw around a larger plate).

5. Spread the jam on the dough, leaving 2-3 cm of space on the edge. Place the strawberry slices on top of the jam, then lightly sprinkle with brown sugar. Fold up the edge of the dough, brush it with egg and put it in the oven for 25-30 minutes.

If you like this type of cake, it's worth trying other fillings. The fig-orange pairing, for example, is my personal favorite.

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