Strawberry Galette with Pistachios
When fresh strawberries reach their peak in summer, showcase these seasonal favorites in this beautiful galette. Similar to a tart, a galette is a rustic, free-form pastry filled with fruit or savory ingredients. Here we sweeten the berries with a little honey and add a dash of vanilla for depth of flavor. Crushed pistachios and sesame seeds lend crunch. The dessert is baked in a cast-iron skillet, which provides steady, even heat and produces an exceptionally crisp crust.
Ingredients
For the strawberries:
- 2 lb. (1 kg) strawberries, stemmed and halved or quartered if larger than 1/2 inch (12 mm)
- 1/4 cup (3 oz./90 g) wild honey or other honey of choice
- 1 tsp. vanilla bean paste or extract
- 1 Tbs. cornstarch
- Pinch of kosher salt
For the dough:
- 1 3/4 cups (7 oz./224 g) unbleached all-purpose flour, plus more for dusting
- 1 Tbs. sugar
- 1/4 tsp. kosher salt
- 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into 1/4-inch (6-mm) cubes
- 3 to 5 Tbs. very cold water
1 egg beaten with 1 tsp. water- 1 tsp. white sesame seeds
- 1 Tbs. wild honey or other honey of choice
- Flaky sea salt (optional)
- Whipped cream, chantilly cream or vanilla ice cream for serving (optional)
- 1 Tbs. pistachios, crushed, plus more as desired
- Fresh mint sprigs for garnish (optional)
Directions
To prepare the strawberries, in a medium bowl, toss together the strawberries, honey and vanilla. Add the cornstarch and kosher salt and toss again. Set aside until ready to use.
To prepare the dough, spray a 12-inch (30-cm) cast-iron skillet with nonstick baking spray.
To make the dough by hand, in a large bowl, stir together the flour, sugar and kosher salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add 3 Tbs. of the cold water and mix with a fork just until the dough pulls together. If the dough is too dry, add 1 Tbs. of water at a time until the dough comes together.
To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and kosher salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add 3 Tbs. of the cold water and mix on low speed just until the dough pulls together. If the dough is too dry, add 1 tsp. of water at a time until the dough comes together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches (30 cm) in diameter and about 1/8 inch (3 mm) thick.
Transfer the dough to the prepared skillet and gently press the dough into the crease of the pan and about 1 inch (2.5 cm) up the sides. Using a fork, prick the dough several times. Refrigerate for 30 minutes.
Remove the skillet from the refrigerator. Drain the strawberries, then spread them evenly over the dough. Fold the edges of the dough over the strawberries, forming loose pleats and leaving the center open. If the dough is too cold and does not fold easily, let it rest until more pliable, 5 to 10 minutes. Brush the crust with some of the egg mixture and sprinkle with the sesame seeds. Refrigerate for 30 minutes.
Preheat an oven to 400°F (200°C).
Remove the skillet from the refrigerator. Brush the crust again with the egg mixture. Bake until the galette is a rich golden brown, 30 to 40 minutes.
Transfer the pan to a wire rack. Brush the crust with the honey and let the galette cool and set, 45 to 60 minutes.
Cut the galette into slices and sprinkle with flaky sea salt. Dollop with whipped cream, top with the pistachios and garnish with mint sprigs. Serve immediately. Serves 8 to 10.
Williams Sonoma Test Kitchen