Strawberry thyme galette...

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my small act of rebellion!

"Cooking is like love, it should be entered into with wild abandon, or not at all." This is a quote from the late great Julia Child. I try to cook with abandon, but more often than not I find myself not trusting my instincts and relying on a recipe or something I've made before. I had some strawberries on hand that I wanted to use and thought I'd make a pie. As I was getting everything together for the pie it occurred to me that I could make a galette instead. A galette is just a free form pie. They're quick and delicious and I love the way they look, charming and rustic. Plus you don't need a pie pan, so one less step to making them. I pulled out my well-worn copy of Baking with Julia to get the crust recipe. The recipe in Julia Child's book is for a mixed berry galette (which is superb) but all I had on hand was strawberries. In her recipe, Julia says not to use too many strawberries in your mixed berry tart because strawberries are too watery. Uh oh...I very nearly went back to my original plan for a fresh strawberry pie. However, feeling just tad rebellious at the time, I decided to  make the galette with the strawberries, in spite of Julia's warning. My berries were still firm and not overly ripe so I thought I'd just go for it. I also have a pot of the most gorgeous thyme on my patio. At the last minute I decided to throw a little of that in the crust and with the strawberries. Since I'd ignored her warning about the strawberries, I figured Julia would certainly approve of my wild abandon, devil may care attitude when it came to adding the thyme! The galette tasted wonderful, I'm quite sure that Julia would have eaten it with gusto and not minded a bit that I didn't follow her advice about not using strawberries.  

Strawberry Thyme Galette
Printable recipe
 Crust: 

(Source: Baking with Julia)
3 Tablespoons sour cream (or yogurt or buttermilk)
scant 1/3 cup ice water
1 cup all-purpose flour
1/4 yellow cornmeal
1 teaspoon sugar

1 teaspoon fresh thyme leaves (optional)
1/2 teaspoon salt
7 Tablespoon cold unsalted butter, cut into 6 to 8 pieces

Stir the sour cream and the water in a small bowl and set aside.
Put the flour, cornmeal, sugar, and salt into the food processor, fitted with the metal blade. Pulse to combine. Add the chopped butter and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. As the machine runs, add the sour cream mixture and stop the processor once the dough forms soft, moist curds.
Remove the dough, divide it in half. Squish the ball down flat and wrap it in plastic and chill for at least 2 hours.

Filling:

1 1/2 cups strawberries, stems removed and sliced (don't use overly ripe strawberries, as they may be too watery.)
2 Tablespoons white sugar
1 teaspoon corn starch

1 teaspoon fresh thyme (optional)

a squeeze of lemon

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Clean the strawberries, remove the stems and slice them lengthwise. Place the sliced strawberries into a bowl add the sugar, lemon juice and cornstarch. Gently stir the strawberries until the sugar and cornstarch evenly cover the berries.
Roll out the galette dough into about an 11 inch circle that's about an 1/8 inch thick. Layer the berries in center the crust leaving at least one inch from the edge. Fold the edge of the dough over the strawberries. You will have to make pleats(folds) in some places. Brush the dough with a little water and sprinkle all over with 1 tsp. sugar. Bake for 30-35 minutes.
Remove from the oven and let it cool for 5-10 minutes before slicing.

Feeling reckless?!

Peach Galette

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This is my first time to join the In the Bag challenge. How fun, especially when the ingredient in the bag is any type of fruit. The possibilities are endless....

I made this simple peach galette for my sister and brother-in-law while they were here for a visit. Well actually, I made it for my sister and me, because my brother-in-law doesn't like cooked fruit. What?? How can that be??? He's still a wonderful guy despite his cooked fruit aversion:)

Anyway, I had this large bag of ripe peaches just dying to be made into something delicious. I had seen this recipe for peach galette from Amiee on her blog underthehighchair and decided to make it for dessert. It was very simple and only took a few minutes to put together...or should have if I hadn't been talking and had read the directions that clearly stated to melt brown sugar with butter...Oops, used regular sugar and made a burnt caramel mess that had to be soaked from the bottom of the pan! Anyway after discarding first attempt, I made a very lovely galette. So when I saw the in the bag round up for this month was any fruit, I knew I had it in the bag..ooh sorry that was really bad:)

Rustic Peach Galette

½ lb Puff Pastry

7 ripe peaches

¼ cup butter

2/3 cup brown sugar

½ teaspoon cinnamon

2 tablespoons cornstarch

1 tablespoon lemon juice

1 egg, beaten
Roll out puff pastry in to about a 14 inch round. Refrigerate until chilled.
Half peaches and slice in to ½ inch wide wedges. In a heavy sauce pan on medium heat, melt butter and add sugar. Let sugar dissolve and bubble for a minute or so, then add peaches and stir to coat with butter mixture. Cook gently for a few minutes until the peaches soften slightly and release some juice.
Combine cornstarch, cinnamon and lemon juice together and add to peach mixture. Stir gently as the cornstarch thickens and coats the peaches. Simmer for a few minutes, then remove from heat and allow to cool.
Preheat oven to 375F

Remove puff from fridge and arrange peach filling in the middle, leaving a good 2 inches around the edge. Fold up sides of puff party into the peaches, overlapping slightly until peaches are enclosed within a circle of puff. Brush pastry with beaten egg and sprinkle with sugar.
Bake until pastry is golden, about 25 minutes.

*my peaches were really large so I used 5 and still had a little leftover.