Strawberry Galette

Instructions for Crust: Combine the flour and salt in a mixing bowl. Cut in the butter until mixture resembles a coarse meal. Add the water, mixing by hand or by stand mixer. Remove the dough mass to a work surface. Fold the dough over itself a few more times, until it looks cohesive and not too dry. The dough should not be sticky.

Form the dough into a disk, wrap with plastic wrap, flatten into a round about 6 inches in diameter and about 1 inch thick. Chill the dough for at least 30 minutes to allow the flour to hydrate, the butter to chill, and the gluten to relax. At this point, the dough may be stored in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw the dough overnight in the refrigerator before using.

Filling instructions: In a medium bowl, combine the sugars, cornstarch, cinnamon and salt.

Add the berries, tossing to combine. Set aside.

Assembly and Bake: Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

On a lightly floured surface, roll the pastry dough into a 13 inch circle, approximately 1/8 inch thick.

Transfer dough to the prepared baking sheet.

In the middle of your dough spoon the filling.

Fold the edges of the dough around the filling to create a border, leaving some filling showing.

Bake the galette for 35 to 45 minutes, or until crust is golden brown and the filling is actively bubbling in the center.

Allow the galette to cool for about 1 hour before cutting. Enjoy!

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