Rustic Strawberry Galette with Seeded Rye Crust
Seeded Rye Crust:
- 1 3/4 C all-purpose flour
- 1/2 C rye flour
- 1 T sugar
- 1/2 tsp salt
- 1 tsp poppy seeds 8 oz. (16 Tbs.) very cold salted butter, cut into 8 pieces
- 1/3 C ice water plus more if needed (put ice cubes in the water to chill it)
- 1 lb Strawberries, washed and quartered
- 1/2 tsp good, aged, balsamic vinegar
- 11/2 tsp corn starch
- 1/4 C sugar
- 1/2 tsp fresh rosemary ( optional)
- a pinch salt
- 8 tsp Strawberry jam or preserves
In a food processor, add all the ingredients except the water. Pulse until it has a uniform crumb, resembling course sand. Add the ice water and pulse again. Dough should form a ball. If not, add a tablespoon of water at a time until it just comes together. Do not over mix. On a piece of parchment, shape the dough into a log about 2 inches in diameter. Wrap the log up in the parchment or refrigerate for at least 1 hour.
Mix all the ingredients except the jam, in a bowl. Let stand 30 min, mixing periodically. Drain, removing as much liquid as possible.
Slice the log of dough into about one inch thick pieces, and roll out each one in-between two sheets of lightly floured parchment to 1/4 inch thick. You want your rolled rounds to be about 5-6 inches in diameter. So do a tester first. 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.
Prep time: Cook time: Total time: Yield: 8-10 tarts