I am a bit pie-obsessive. I like nothing more than making my way through squelchy fruit, into the crisp crust and then forking all of it into my mouth. There's something just so decadent about squidgy fruit and flaky pastry together.
Ofcourse nothing beats the good old fashioned apple pie. But a good strawberry pie, comes a close second. One of my first strawberry pie experiences was at a Marie Callenders at California. I can never ever forget the fat and juicy strawberries dancing on my tongue or that freshly baked all-butter crust just melting in my mouth.
I've never been able to recreate that. I don't know what it is about these Indian strawberries that just don't behave like the ones in California. Perhaps because of how sweet they are, perhaps because of its size. Whatever it is, I am just as obsessive about them as I was the first time I ate that pie.
In my experience once you bake the strawberries though, the taste completely changes. They roast beautifully and that tartness turns into a jam like sweetness. That's what happened with these galettes. While I had lined the fresh fruit with some jam, the end result was a deliciously sweet-tart galette what really hit that strawberry spot.
Fresh Strawberry Galette
For the pie crust
150 grams flour
75 grams cold butter
1 tblsp sugar
1/2 tsp salt
ice cold water
flour for dusting
For the topping
6 tblsp strawberry jam
300 grams fresh strawberries
1. In a bowl measure out the flour, butter, sugar and salt.Cut the cold butter into small pieces.
2. Using your fingers or a pastry cutter, blend in the butter until the flour resembles bread crumbs. Add in water a little until the flour just comes together. Do not knead, just bring it together.
3. Press it down and wrap in a cling film. Chill for 30 minutes in the refrigerator.
4. On a floured surface, pinch out the 1/3 of the dough and roll into a 1 inch thick circle.
5. Spread 2 tblsp of jam in the centre. Arrange the strawberries neatly, leaving 1 inch circle on sides so you can fold it in.
6. Once the strawberries are arranged, fold the edges to overlap the strawberries, like you are making a half an envelope.
7. Repeat with the remaining two. Transfer onto a cookie sheet.
8. Bake for 40 minutes at 180 degree centigrade.
9. Serve warm with whipped cream.