Simple strawberry galette (free-form tart) sprinkled with cardamom, folded into a buttery crust.
We’re tearing through the days of the calendar as Moving Day looms, circled in red. As if we’ll forget which day the movers are due to show up. But we leave nothing to chance, as we number the boxes, color coding them pink if they stay in the Bay Area; green if they go to Tahoe. The numbers then correspond to a list that itemizes the contents of the boxes. This sounds mind numbingly organized, I admit, but I’d like to think that moving day will be so smooth, we’ll hardly have to show up. But what do you want to bet it will still be, as the caterer for our wedding described his job, like riding a donkey backwards through a burning barn?
In other words, chaos.
Don’t get me wrong. I’m all for planning. I made a pretty good living planning projects for many years. But surprises pop up, work teams show up a man short, and the furniture you’ve carefully measured somehow doesn’t fit into the room it’s been assigned, and there’s nowhere else for it to go. For the record, I’m expecting all of these things to happen. But it’s all good. Downsizing for us makes a lot of sense, at least on the whiteboard of life. It’s time to leave the house that’s been our first home together. And honestly, I’ve reached the point where I’m looking forward to being on the other side of this major transition in our lives.
Last weekend, we threw a little going-away party for the house, with a group of close friends that have been part of my local family for a very long time. One of my friends, M, brought an amazing strawberry pie. I decided to make a galette version of it, since my tart and pie pans are all packed in box #206. I found the box on the list, and fleetingly thought of digging my tart pans back out, but a quick search in the garage revealed the truth. I have no idea where box #206 is. Hopefully it will turn up. Soon.
- 10 ounces all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- 8 ounces unsalted butter
- 1 tablespoon white vinegar
- 3 - 4 tablespoons ice water
- 2 baskets fresh strawberries, washed & hulled
- ½ cup fresh blueberries
- ⅓ cups coconut sugar (cane sugar is fine too)
- 1½ tablespoons corn starch
- 1 teaspoon cardamom
- ½ cup water
- 2 tablespoons heavy cream
- 1 teaspoon turbinado or raw sugar (regular cane sugar can be substituted)
- Place the flour, sugar and salt in the bowl of a food processor. Pulse a few times to combine the ingredients.
- Slice the butter into ½ tablespoon sized slices and add to the bowl of the processor all at once. Process only until the butter pieces are the size of green peas. It will be mostly crumbles at this point.
- Dump it all onto a clean workspace. Using the heel of your hand, smear the crumbles in a firm movement away from your body. Do this a few times, piling the dough together between smears. (This is a technique called fraisage, which lends to a very flakey crust). Gently massage the dough with your fingertips to form a dough. Try not to use the palm of your hand, as this warms up the butter in the dough, making it more difficult to work with.
- Add the vinegar and three tablespoons of ice water. Pulse about 10 - 12 times until the mixture sticks together when you pinch it between your fingers. Add an additional tablespoon of ice water if it's still too dry.
- Divide into 4 disks of dough. Wrap in plastic and chill for 30 minutes while you make the filling.
- Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
- Slice the strawberries and combine with the blueberries in a bowl. Set aside.
- Combine the sugar, corn starch, cardamom, and water in a medium pot over medium heat. Stir until the mixture begins to thicken.
- Add the strawberries and blueberries to the thickened sugar mixture and toss to coat. Remove from the heat while you roll out the dough.
- Remove the one disk of dough from the refrigerator, unwrap, and roll out into a circle about 7 - 8 inches in diameter. Place it towards one of the corners of the baking sheet. Heap some strawberry filling in the middle. It's fine if it spreads out. Carefully fold the edges of the dough towards the middle.
- Brush a little cream on the edges of the crust and sprinkle a little turbinado sugar on top.
- Repeat with the remaining disks of dough, forming each galette on the baking sheet.
- Bake for 30 minutes, or until the crust is lightly browned and the filling is bubbling.
- Serve warm.