Sweet Galette

A casual fruit pie is our favorite kind of dessert. This one uses strawberries, but you could swap in sliced pears, peaches, plums, or apricots if you prefer.

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Hands-on time: 60   |    Total time: 95   |    Makes: 6 Servings

KITCHEN GEAR

Cutting board
Sharp knife
(adult needed)
Measuring cup
Measuring spoons
Mixing bowl
Parchment paper
Rolling pin
Baking sheet
Spoon, for mixing
Large bowl
Pot holders

INGREDIENTS

For the dough:
1⁄2 cup all-purpose flour
1⁄2 cup plus 1½ tablespoons whole-wheat flour or all-purpose flour
1⁄4 teaspoon kosher salt
6 tablespoon unsalted butter
ice water
For the filling:
3 cup fresh strawberries
1 tablespoon whole-wheat flour
1 tablespoon maple syrup

INSTRUCTIONS

Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. To make the dough: Put the all-purpose flour, ½ cup whole-wheat flour, salt, and butter in the bowl and massage them together with your clean fingers until the mixture looks like little round lumps. Be patient and gentle; it will take a little while to get the hang of it.
  2. Add the water, 1 tablespoon at a time, and massage again after each addition. Once the mixture forms a dough, shape into a ball. Flatten the ball into a large disc, cover with plastic wrap, and refrigerate for at least 1 hour and up to overnight.
  3. Turn the oven on and set the heat to 400 degrees.
  4. To make the filling: Put the strawberries, flour, and maple syrup in the bowl and mix well.
  5. To assemble the tart: Take the disc out of the refrigerator and put it on a baking sheet. Using the rolling pin, roll the dough into a 15-inch circle (it doesn’t have to be exact). If the dough sticks to the rolling pin, sprinkle both with a little extra flour.
  6. Sprinkle the remaining 1 1/2 tablespoons flour in the center, leaving a 2-inch border all around (this means: don’t sprinkle the flour on the outermost 2 inches).
  7. Spread the strawberry mixture in the center of the dough, arranging the slices so they overlap some.
  8. Fold up the dough border to partially cover the strawberries and pinch and seal the corners where possible.
  9. Carefully put the baking sheet in the oven and bake until the crust is lightly browned and the fruit is bubbling, 35–50 minutes. Set aside to cool a bit and serve warm or at room temperature.

How to hull a strawberry

When you picture a classic strawberry, you picture it with its little cap of green! But you don’t want to eat the green part. Removing the leafy top, stem, and hard little core just below the stem is called “hulling,” and it leaves you with just the juicy, delicious fruit. It’s not hard to do, and if you’re using strawberries in a recipe, you’ll need to (since biting the tops
off isn’t an option). There are a couple of different ways to hull a strawberry:

  1. Use your fingers. Pull the leafy stem off, twisting as you do to remove as much of the core as possible. If you need to, use your fingertips to remove the last bit.
  2. Pull the top off, then remove the core with the tip of a teaspoon. Dig it into the strawberry about 1/2 inch deep, then turn it to twist out the core.
  3. Use a drinking straw.Push the straw up through the bottom of the strawberry to poke out the top, stem, and core all at once.