Rustic Strawberry Galette with Seeded Rye Crust

You wouldn't know it is Spring by looking out the window today. The wind is howling, trees are swaying, moody clouds fill the sky. Rain. We've had weeks of it now with no near end in sight. But if you look closely there are subtle signs of Spring's quiet arrival.  Tiny buds dot the trees,  bulbs poke through dirt and the most obvious sign of all; discounted strawberries at the grocery store.  Two for one nearly everywhere. It's officially strawberry season. Well perhaps somewhere anyhow. And while red and beautiful on the outside, their flavor lacks real vibrance and depth. I buy them anyways because I'm desperate with longing for my favorite fruit, having denied myself the whole of winter.

Normally there is nothing I would do to a good strawberry. When in season, picked at their peak, they are perfect just like they are. Just wash and eat. The balance of sweet and tart together with their incredible texture are amazing. However these strawberries, disappointingly, need a little "coaxing" to evoke more of their flavor. It is the process of macerating the strawberries to draw out some of their liquid, and cooking them just a little, that seems to awaken their flavor.   The result is mouthwatering.

When I think of strawberries, I am reminded of my heritage. Finland is famous for its strawberries. My cousin, Kaarina and her husband have an Organic Strawberry Farm in Northern Finland. They live on a plot of land in a charming old schoolhouse. Each summer people come from all over to buy their strawberries. Perhaps I've been spoiled, but ever since I first tasted those, I have been ruined. None other have compared. 

It was remembering Finland and Kaarina's strawberries that gave me the idea to use rye in the crust. Rye is so very Finnish.  I thought the rye would give the crust a toothsome texture and deeper flavor, to ground these overly tart strawberries. 

Are my boots old? Is my coat torn?

Am I no longer young, and still not half perfect?

Let me keep my mind on what matters, which is my work,

which is mostly standing still 

and learning to be astonished.

mary oliver

Rustic Strawberry Galette with Seeded Rye Crust

(makes 8)

Crust:
2 C all-purpose flour
1/2 C rye flour
2 T sugar
1/2 tsp. salt
1 tsp poppy seeds
8 oz. (16 Tbs.) unsalted butter, cut into 1/2-inch pieces and chilled
5 oz. (about 2/3 cup) ice water


In a large bowl, mix together the flour, sugar, poppy seeds and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until the butter is evenly distributed but still in large, visible pieces. Add the ice water all at once to the flour and butter. Mix the dough just until it begins to come together (if using a stand mixer or a food processor, be especially careful not to overmix the dough). Gather the dough with your hands and shape it into two disks. Wrap the disks in plastic and refrigerate for at least 1 hour.

Filling:

1 lb Strawberries, washed and quartered

1/2 tsp good, aged, balsamic vinegar

11/2 tsp corn starch

1/4 C sugar or more 

1/2 tsp fresh chopped rosemary ( optional)

a pinch salt

mix the above ingredients in a bowl, let stand 30 min, mixing periodically.  Drain, removing as much liquid as possible.

8 tsp Strawberry jam or preserves

To Assemble:
Divide dough into 1 1/2 inch to  2 inch diameter balls, and roll out  in-between two sheets of parchment paper to 1/4 inch thick. You want your rolled rounds to be about 5 inches in diameter. You could use a bowl, or lid of a pot as a guide.  Do not roll too thin or dough will be hard to handle. Place these rounds directly on a parchment lined baking sheet, assembling them on the baking sheet, because they are difficult to move once assembled. Place a teaspoon or so of strawberry jam or preserves in the middle of the dough, then a couple Tablespoons of fresh strawberry filling. Gently fold up the edges, creasing in places. Do not go crazy trying to make these look perfect, they are meant to look rustic. One thing that does help though is to arrange some of the strawberries, skin side up on the top of the tart, for color. You could give the crust a quick egg wash or milk wash and sprinkle with course sugar if you wanted.  Bake in a preheated 375 F oven for 30-35 mins or until crust is done, but still tender. Let cool 10 minutes before serving. (If not eating right away, store on a wire rack so crust doesn't get soggy.) Garnish with fresh whipped cream and for extra flare drizzle a little reduced balsamic.