Galettes are the perfect summertime dessert – quick to make so that you have more time to spend outdoors, and also the best way to use up excess summer fruits (berries, stonefruit, etc.). This rustic style galette has a very simple crust that as my husband described it, “tastes very healthy.” For a sweeter crust, feel free to add a bit more sweetener. For a less “earthy” flavor, you can use a mix of whole wheat and all purpose flour.
Prep time: 20 minutes (plus chilling time) | Cook time: 30–40 minutes | Serves 4
Ingredients:
Crust:
1 cup (145g) whole wheat flour (I used Roan Mills Sonora Wheat Flour)
4 Tablespoons cold butter or non-dairy butter (I used Miyoko’s plant-based butter)
1 Tablespoon sucanat (or granulated sweetener of your choice)
4–5 Tablespoons ice water
Filling:
1 pint of strawberries
4-8 sage leaves (use more if leaves are smaller; fewer if leaves are large)
1 teaspoon sucanat (or granulated sweetener of your choice)
1 teaspoon arrowroot (you can also substitute cornstarch)
Preparation:
Place the flour, butter and sucanat in a food processor fitted with the dough blade (this is the all-plastic blade that came with your machine). Pulse a few times until the butter is crumbled throughout the dough. (If you don’t have a food processor, place ingredients in a large bowl and use a pastry cutter instead.) Add 4 tablespoons of ice water to the machine and pulse a few more times to incorporate water into the flour mixture. You will likely need to scrape any excess flour up from the bottom edges of the food processor bowl and pulse a few more times. If there is still excess flour, add up to 1 tablespoon additional ice water in ½ tablespoon increments, pulsing until the dough has formed fairly uniform sized pieces that resemble small pebbles.
Transfer dough onto a lightly-floured work surface. Use your hands to shape the dough into a circular disc, about 1 inch thick. Place the prepared dough in a shallow bowl and cover with a tea towel. Refrigerate dough for 30 minutes.
While the dough chills, sliced the strawberries until you have about 1¾ cups of chopped berries (you will have a few extra berries left over to snack on). Place sliced berries in a bowl.
Chiffonade the sage: stack the leaves on top of one another (up to 4 at a time) and roll the leaves to form a cigar shape. Use a knife to slice the cigar into thin ribbons. Then chop the ribbons into smaller sections so that you’re left with what should resemble sage confetti. Add the chopped sage to the berries, along with the sucanat and arrowroot. Gently stir and let the berries sit while the dough finishes chilling.
Meanwhile, pre-heat the oven to 375 degrees (F) and line a baking sheet with a sheet of parchment.
When the dough has finished chilling, return it to a lightly-floured surface and use a rolling pin to roll it into a circle about ¼-inch thick. (If your circle isn’t perfectly round, it’s okay – even an oval or more rectangular shape can still be folded into a beautiful galette).
Carefully transfer your rolled dough onto the center of the prepared baking sheet – here’s a quick tutorial if you’ve never done this before.
Add the berry filling to the center of the dough, trying to keep an even border of dough on all sides of your pile of berries.
Gently begin to fold the dough border in towards the center of the galette. If the creases as you fold, press each side of the crease together (this will help keep the juices from the berries from oozing out during cooking. If this does happen, don’t sweat it – your galette will still taste great).
Bake the galette for 30–40 minutes, until the bottom and edges are just lightly browned. The galette can be served warm or at room temperature.
