Strawberry Chocolate Galette
I stumbled upon this recipe last autumn over at Shared Sugar. You can’t imagine how bittersweet it felt to find a mouth-watering recipe only to remember the main component is completely out-of-season. So I waited. I waited for fresh, local strawberries to show their bright pink-red selves at the market. Then I waited for the galette to bake in the oven after being assembled, hoping it would all be worth that wait. All I can say is that it was worth the wait. Very much so.
Taste: Is there anything more sweet and heavenly than chocolate and strawberry? I think not!
Texture: Juicy berries, melted chocolate, and flaky pastry. Yes!
Ease: There are a few different components that can be intimidating, i.e. ganache and pastry dough. I recommend making the pastry dough ahead of time and storing in either the freezer or fridge (making sure the dough is warm enough to be pliable when ready to roll yet not hot enough to melt the butter within the dough). Don’t fret though, if I can do it, you can.
Appearance: Rustically charming with rich brown melted chocolate and bright, heart-shaped sliced strawberries.
Cons: Best eaten the day it’s made, so no leftovers (if there were any to begin with).
Would I make this again? I hope so.
Strawberry Chocolate Galette
Adapted from Shared Sugar
For the pastry:
- 1/2 cup unbleached all-purpose flour
- 1/2 cup whole wheat pastry flour
- 2 tablespoons sugar
- 1/4 teaspoon kosher salt
- 1 stick very cold unsalted butter, diced
- 3-5 tablespoons ice water
- raw sugar for sprinkling
- 1 egg
- 1 teaspoon water
For the ganache:
- 3 ounces dark chocolate
- 1/4 cup heavy cream
For the filling:
- 1 quart strawberries, hulled and sliced
- squeeze of fresh lemon juice
- 3 tablespoons sugar, more or less depending on sweetness of strawberries
- 1 1/2 tablespoons cornstarch
Make the pastry:
Whisk together flours, sugar, and salt in a mixing bowl (preferably stainless steel). Add diced butter and place ingredients in the freezer for 5-10 minutes to chill (the colder the butter remains within the dough until baked, the flakier the crust will be). Once chilled, cut the butter into the flour with a pastry blender until the butter chunks are about the size of peas. Slowly mix in the ice water, a tablespoon at a time, being careful not to overwork the dough. Form the dough into a ball, adding a little more water if the dough is too crumbly. Once the ball is formed, flatten into a disk. Wrap with plastic wrap and refrigerate for an hour.
Preheat the oven to 450 degrees and line a large baking sheet with parchment paper. Once ready to bake, remove the dough and place on a lightly floured surface. Using a rolling pin, roll the dough into an approximate 11-inch circle and transfer to the baking sheet.
Make the ganache:
While the dough is chilling, roughly chop the chocolate and place in a bowl. In a small saucepan, bring the cream to a boil over medium heat. Remove cream from heat and pour over chopped chocolate. Let stand for 5 minutes then stir with a whisk until ganache is smooth. Cool to room temperature. When ready to bake the galette, smooth the ganache over the prepared pastry, leaving a 1-inch border around the edges.
Make the filling:
In a medium bowl, combine the strawberries, lemon juice, sugar, and cornstarch. Using a slotted spoon, pile strawberries into center of the pastry. Spread strawberries about 1-inch from the edge of the chocolate ganache. Fold the remaining edges of pastry over to form the galette, overlapping as needed.
Finish the galette:
In a small bowl, whisk together egg and water. Using a small pastry brush, brush the surface of the pastry. Sprinkle the pastry with raw sugar.
Bake for 20 minutes, or until the crust is golden. Serve warm with vanilla ice cream.