The epitome of springtime dessert, this treat is a gem, bright and succulent and so, so satisfying. Plus, it looks a little like a scone, so you can eat it for breakfast, guilt-free. We said so.
The strawberry part is easy, just sliced strawberries and a scraping of vanilla bean, a little lemon zest. But we wrestled with the crust recipe, we really did. (Pity us, in our test kitchen, selflessly tasting buttery, sweet strawberry treats…)
We narrowed it down to 2 recipes. One is the prettiest, easy to work with, and it stands up to the high heat of the oven without slumping. It is, however, a rather forgettable flavor; not bad, necessarily, but just a foil for the strawberry flavor to shine out of.
The other crust…well, let’s just say that every time we make it, folks request the recipe. It is almost shortbread-like in it’s buttery crispness, or like the tenderest kind of cookie. It is sublime. But it is not well-behaved; it spreads out in the oven, and cannot be trusted to remain prettily folded in place. Nevertheless, it is the one we have chosen for this recipe, because it elevates the flavor of this dessert to something more than the sum of it’s simple parts.
Just bathe any ragged edges with a drizzle of creme fraiche, and none will be the wiser.
They may, however, ask you for the recipe; you can send ‘em here.
Makes roughly 6 tiny personal sized tarts.
Cream the butter and sugar; add the flour. Add up to 3 tablespoons very cold water, 1 tablespoon at a time, blending between each addition until the crust knits together. Use as little water as possible to bind the crust together into a smooth pastry.
Roll the crust into a smooth ball and chill in the freezer, covered, for up to 30 minutes, while you prepare the filling.
Slice the strawberries into 1/8” slices; if they are particularly large, you may want to quarter them as well, to make for a neater filling.
Slice a vanilla bean in half, lengthwise. Using the edge of a knife, scrape the contents of the bean into the berries.
Sprinkle the sugar over the berries.Finally add lemon juice, zest and sugar to the strawberries and vanilla bean. Mix all ingredients gently to incorporate.
Divide the crust into 8 equal pieces, and roll each into a sphere.
Working on a lightly floured surface, roll each sphere of dough into a flattened disk, 1/8” thick.
Transfer the circle of dough to a greased cookie sheet.
Spoon a portion of the strawberry mixture onto the center of dough, leaving a 1’-1 1/2" rim around the edge bare.
Fold the bare portions of the dough up and in towards the center of the galette, leaving some of the berries exposed.
Repeat until all dough and filling are used.
Bake in the oven for 30-40 minutes.
Let galettes cool to room temp, or serve just warm, not hot from the oven. Drizzle with creme fraiche before serving for the utmost deliciousness. Enjoy!
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