During the berry season there are so many of them that it’s time to think about where to put them. The easiest way to please your family without having to stand at the stove for hours is to bake a berry galette. There are almost no problems with it, but it turns out delicious and beautiful.
What you will need for the test:
- 300 grams of flour;
- 2 large chicken eggs;
- 70 grams of sugar;
- 150 grams of soft butter;
- a pinch of salt.
For the filling:
- 200 grams of strawberries (or any other juicy berry);
- 20 grams of sugar;
- 15 grams of starch (any starch will do – corn or potato).
How to prepare the filling
Strawberries are washed and cut into slices. Place in a saucepan, add sugar and cook over low heat for 5-7 minutes so that the berries release their juice. Then add starch and stir for a couple more minutes – the mass should thicken.
There is room for creativity here. You can add basil to the filling (with strawberries this combination is simply bomb). Black pepper, a little chili (for those who like it spicy) or rosemary are also suitable. The author used rhubarb, which miraculously survived the pests.
The filling is ready. Set it aside to cool slightly and turn on the oven to preheat to 190 degrees.
Thematic photo. Photo: EAOMedia
How to prepare the dough and assemble the galette
The flour is sifted, then mixed with sugar, salt, soft butter and eggs. The dough needs to be kneaded well, don’t be lazy.
It is not necessary to defrost it. Immediately roll out a circle with a diameter of approximately 26 centimeters. There’s no need to try too hard to get straight edges—it’s their natural carelessness that’s valued in biscuits.
The finished circle is transferred to a baking sheet covered with parchment. Place the berry filling on top, leaving about 7 centimeters free around the edges. There is no need to lubricate anything additional.
The baking sheet is placed in a preheated oven for 15 minutes. While the galette is baking, you can send your family to the store for ice cream – ice cream is best.
“The galette is good to eat either warm or cold, ideally with the same ice cream that you sent for. But sometimes the ice cream doesn’t reach the house, so you can do it this way),” shares the author of the recipe, chef Sasha Kutuzova.
Previously, we talked about a pie that is easy to prepare and does not require fiddling with dough.
