Galette with Strawberries – the Easiest Cooking Method

Instructions

1. Sift 250 g of premium wheat flour into a deep bowl through a fine sieve – this aerates the dough and makes it more crumbly. Add 3 g of fine salt (about 0.5 tsp) and distribute it evenly through the flour, stirring with a whisk. Salt not only improves the flavour but also strengthens the gluten structure.

   

2. Pour 60 ml of neutral-tasting vegetable oil into the flour mixture – refined sunflower oil or extra-light olive oil are ideal. The oil should be at room temperature. Stir with a fork so that the oil is evenly distributed through the flour, forming small crumbs.

   

3. Add 140 ml of cold water (it must be cold, 8–10°C) – this is important for forming the right dough structure. Cold water slows the development of gluten, making the dough more tender and crumbly after baking. Pour the water in a thin stream while stirring with a fork.

   

4. Begin gathering the ingredients into a ball. The mass turns out thick and lends itself well to shaping. Cover the dough for the rustic galette with cling film or a tea towel. Wait 27–32 minutes. During this time the dough will take on the texture and density we need.

   

5. Rinse the fresh strawberries (300 g), remove the stalks, and cut them into quarters or halves depending on the size of the berries – the pieces should be roughly the same size so they bake evenly. There is no need to chop them too finely – the berries will lose their shape during baking and turn to mush.

   

6. Add the sweetener and the starch (or flour) and mix all the filling ingredients together.

   

7. Using a rolling pin, roll the dough out into a thin sheet (0.5–0.7 mm) and place the berry filling in the centre of the raw crust.

   

8. Shape the galette by pinching the edges of the dough together and giving it a round form.

   

9. Place the galette on the middle shelf of an oven preheated to 180°C. Bake for 30–35 minutes, until the dough is golden-brown and bubbles appear in the berry filling – a sign that the starch has thickened and the filling will not run out. Let the finished galette cool for at least 20 minutes before slicing – the hot filling is runny and will mess up the plate. Dust with icing sugar through a fine sieve just before serving.

   

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