- 3/4 cup unbleached all purpose flour
- 1/2 cup spelt flour
- 1 Tbsp. natural cane sugar
- 1/2 tsp. sea salt
- 4 oz. / 1 stick cold unsalted butter, cut in cubes
- 2 tsp. lemon juice
- 2 Tbsp. yogurt (I used goat yogurt, use what you have)
- 1/2 tsp. almond extract
- 3 Tbsp. ice water
- 3 cups halved strawberries, about 1 lb.
- pinch of salt
- 1 Tbsp. orange juice
- 2 tsp. unbleached all purpose flour
- 1/4 tsp. fresh grated nutmeg
- 1/3 cup muscavado or natural cane sugar
- 1 egg
- splash of water
- turbinado sugar, optional
In a chilled bowl, combine the all purpose flour, spelt flour, salt and sugar and stir to combine. Working quickly, work the cold butter into the flour mixture with a pastry cutter or tips of your fingers. Smush it until the butter is the size of small peas. In a small ramekin, mix the lemon juice, yogurt, extract and water and give it a stir to combine. Add it to the flour-butter bowl with your hands or a wooden spoon until just combined, being careful not to overmix. Pat it into a bowl, wrap in plastic wrap and chill in the fridge for at least one hour or overnight.
Preheat the oven to 400'. Prepare a parchment lined baking sheet. Put the strawberries in a mixing bowl with a pinch of salt, orange juice, flour, nutmeg and muscavado and stir to combine.
On a lightly floured surface, roll out the galette dough to a roughly 12'' circle. Transfer to a parchment lined baking sheet. Pile the strawberry mixture in the center leaving a 2'' border around the circle. Fold the border towards the center, don't be afraid to pull in tight, it will settle. Pleating the dough to make it stick to each other. You don't want thick folds of dough, think more pinching. If it starts to feel room temperature, pop it back in the fridge or freezer for ten minutes.
Mix the egg and water together and brush it on the outer edges of the dough. Sprinkle it with turbinado sugar, if using. Bake the galette on the middle rack for 40-45 minutes until the edges are nice and brown. Time may vary depending on oven. Remove the galette (and parchment too if need be) to a wire rack to cool slightly before serving.
Submitted by Erin Hotchkiss