Strawberries are in season through June in Georgia, and these individual strawberry galettes are beautiful and Some Kinda Good! Serve them for dessert at your next dinner party to make your guests feel extra special or as a wonderful way to celebrate Mom for Mother’s Day!
SOME KINDA GOOD STRAWBERRY GALETTES
INGREDIENTS
Crust:
1 1/4 cup flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 stick cold butter, cut into small (1/2-inch) cubes
4 to 6 Tbsp ice water
Filling:
1 pint strawberries, hulled and sliced
3 Tbsp sugar
1 Tbsp flour
1/2 Lemon, juice and zest
1/2 teaspoon vanilla extract
1 Tbs unsalted butter, melted
Extra sugar for dusting
Fresh mint for garnish
Powdered sugar, for dusting
DIRECTIONS
In a food processor, pulse the flour, sugar and salt until well mixed. Add the cubed butter, and pulse until the mixture comes together in little crumbs. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump. Turn the dough out onto a clean surface and form into a disc. Sprinkle with a little flour on all sides, wrap with plastic and place into the refrigerator to chill for an hour.
In a large mixing bowl, toss strawberries with flour, sugar and vanilla, lemon juice and zest. Preheat the oven with the rack in the middle position to 425°F. Sprinkle vanilla extract over the fruit mixture. Once dough has chilled, separate it into 4 equal parts and roll each piece out onto a lightly floured surface to about a 3-inch circle. Gently lift up the rolled out dough and place it on a rimmed baking sheet.
Arrange fruit mixture in the center of each dough round. Fold the outer edges of the dough round over the filling, by about 2-inches all the way around.
Brush the dough of each galette with melted butter and sprinkle the entire top and edges with sugar. Bake the galette at 425°F for about 20-25 minutes, until golden brown. Remove from the oven and let cool on a baking sheet for about 10 minutes. Dust with powdered sugar and garnish with fresh mint. If desired, serve with sweetened whipped cream.
New to Some Kinda Good?
Georgia native Rebekah Faulk Lingenfelser is a professionally trained private chef, culinary TV personality and author of the best-selling memoir, Some Kinda Good: Good Food and Good Company, That’s What It’s All About. She is currently writing her second book with Reedy Press: “Unique Eats and Eateries of Savannah,” set to debut in the Spring of 2024. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and contributing food writer for multiple Southeast Georgia magazines. Lingenfelser earned a Bachelor of Science degree in public relations from Georgia Southern University, Statesboro. She also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, visit RebekahLingenfelser.com or email SKGFoodBlog@gmail.com.
Commentaires