STRAWBERRY GALETTE

We love a no-fuss pastry that’s both simple and sophisticated. Just roll, fold, and bake for a mouth-watering dessert (or breakfast).

Units Scale

1 cup all-purpose flour

2 tbsp. granulated sugar

1/4 tsp. salt

1/4 cup unsalted butter, cold

2 tbsp. vegetable shortening

2 tbsp. ice water, cold

1 egg, beaten for egg wash

3 cups 80 ACRES FARMS strawberry SPARKLERS, sliced

2 tbsp. sugar

1 tbsp. cornstarch, plus a pinch for the bottom of the crust

1 small lemon, zested

80 ACRES FARMS ALL ABOUT THAT BASIL, for garnish

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In a food processor, pulse together dry pie crust ingredients—flour, sugar, and salt.
In a measuring cup, place a few ice cubes with water to get the water cold.
Add cold butter cubes to the dry mix. Add shortening. Pulse until a crumbly dough starts to form. Add 1 tbsp of cold water. Pulse, then add the 2nd tbsp. Pulse again, the dough should develop into a ball.
Remove from processor and flatten into a disc, wrap in plastic wrap and cool in the fridge for at least one hour, or up to 2 days.
Remove the dough from the fridge and place it between two sheets of parchment paper. With a rolling pin, slowly roll the dough evenly into a 12″ circle. Carefully remove the top layer of parchment and place the dough on a rimmed baking sheet.
In a medium bowl, combine sliced strawberries, sugar, cornstarch, and lemon zest and toss to create the filling.
Sprinkle the center of the crust with a pinch of cornstarch. Add your strawberry filling on top leaving a 2-3″ border. Fold over the edges of the dough, pleating all the way around.
Brush the crust with egg wash and sprinkle with sugar. Bake at 400° for about 20 minutes until the center is bubbly and the crust is golden brown.
Slightly cool on the parchment then top with basil ribbons. Slice and serve warm with whipped cream or vanilla ice cream. Enjoy!

Vegetable shortening will make the crust nice and flaky but substitute with butter if preferred.

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