Heh, heh, heh. My little secret ingredient. Keep reading...
First the strawberries: So sweet and tender from Neukom Family Farm, we gobbled up a bunch of them within hours of purchase from the farmers' market, had barely enough leftover, getting a bit soft, not enough for a pie, not for ice cream, not enough, really, for much.
But a galette, now, might have just enough for that.
Turns out, I needed a bit more than 2 scant cups of sliced strawberries in the center of the galette. When I looked around the kitchen, I saw only bananas.
Taking an idea from cheese-stuffed pizza crust (which pizza company does that, anyway?), I put the sliced bananas in a ring around the strawberries, giving me just enough fruit substance to make this work.
Strawberry Galette with Triple Sec and Bananas
Christine's original recipe (galette dough inspired by the recipe in
Rustic Fruit Desserts)
for the pastry dough (be sure to give yourself time for the dough to chill 1 hour)
1 cup unbleached all-purpose flour
3/4 cup whole wheat pastry flour
2 teaspoons Splenda sugar blend
1/2 teaspoon fine kosher salt
3/4 cup plus 2 tablespoons very cold unsalted butter (divided) cut into 1/2-inch cubes (See Cook's Notes)
4-6 tablespoons ice water
1 teaspoon fresh lemon juice (I pretty much always use Meyers)
1 egg white, beaten
1-2 teaspoons vanilla sugar (See Cook's Notes)
Use 3/4 cup butter for the pastry and keep it in the fridge (cut up) until ready to use. Reserve the rest of the butter for finishing the galette (Instructions below.)
Combine the lemon juice with the ice water and set aside.
In a bowl, combine the flours, sugar and salt until well mixed.
Sprinkle the butter pieces over the flour and quickly toss to cover each piece in flour.
Transfer flour mixture to a food processor and pulse in short bursts until the butter is cut into small pieces about the size of peas. Don't over process.
Pulsing in short bursts, drizzle the ice water through the feed tube 1 tablespoon at a time until the dough starts to leave the sides of the bowl. Pinch a small amount of the dough between your fingers. If it holds together, that's enough processing.
Dump the dough onto a pastry cloth and knead a few times to bring it together. Shape it into a ball then press it down into a flat round.
Cover in plastic wrap and chill in the fridge for at least 1 hour.
For the strawberries:
2 cups (more if you have them) sliced sweet, ripe strawberries
1-2 tablespoons Triple Sec
1 teaspoon splenda sugar blend (if needed)
Preparation for the strawberries:
Toss the sliced berries with the sugar and liqueur. Set aside to let the juices form.
For the bananas:
3 small, ripe bananas, sliced
1 tablespoon (heaping) splenda brown sugar blend
1/2 teaspoon Meyer lemon juice
2 teaspoons Triple Sec
Preparation for the bananas:
Toss the bananas with the lemon juice as you are slicing them, this will keep them from turning brown.
Toss with the brown sugar and liqueur and set aside.
Bring the galette dough out of the fridge 15 minutes before rolling so it can soften.
Using a pastry cloth and long rolling pin sprinkled with flour, roll the dough into a circle 14 to 16 inches in diameter. The dough should be about 1/4-inch thick.
Transfer the rolled dough to a parchment-covered large pizza pan or baking sheet (dough will overlap sides).
Mound the strawberry mixture in the center of the dough, spreading it out slightly, then sprinkle the banana mixture evenly around the strawberries to within 2-3 inches from the edge of the dough. Be sure to include all the fruit juices when you do this.
Remember those extra 2 tablespoons of butter? Sprinkle them evenly over the strawberries and bananas now. (This is optional but will make the galette richer. As if it wouldn't be already without the butter.)
Begin folding the outer edges of the dough over the bananas and some of the strawberries, pleating the dough as you go around so it will look rustically beautiful like the photos above.
Using a pastry brush, brush the beaten egg white all over the top of the dough, then sprinkle generously with the vanilla sugar.
Bake in a 425-degree oven for 30 minutes then turn the oven down to 350 and bake an additional 20 to 25 minutes, or until the dough is golden brown and the fruit filling is bubbly.
Remove from the oven and place the entire pan on a rack to cool.
Vanilla sugar may be made by placing a vanilla bean in a jar of baker's sugar (superfine), closing the lid, giving it a shake, and storing it until you need it. I leave the bean in until the sugar is all used up; for me, that can be a year or more.
As I've said before, use a really high quality butter for your pie or galette dough and you almost can't go wrong. I use Strauss Family Creamery unsalted butter for its high butterfat-low moisture content. It doesn't fail me. Keep it very cold until you're ready to use it.
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