June, is probably my favourite month of the year. As a kid, nothing was more exciting than when June rolled around because it marked the start of summer, and a two month break from school.
Days are longer, the sun is stronger, farmers’ markets are in full swing, and best of all: the end of June marks the beginning of strawberry season.
Before heading up to our family cottage for the July long weekend, a day of strawberry picking is in order. It probably takes twice as long as it should since I end up sitting in the fields eating two berries for every one I put in the basket. Eventually we head home with stained fingers and a bounty of berries.
Of course we make batches and batches of strawberry jam, but pies and galettes are on the top of my list because they are:
- Stress-free! They are not like pie crusts that can because too overworked, too flakey,
- Equally good savoury, as they are sweet.
- You can make the pastry dough in advance and keep them handy in your freezer for a quick dinner party dessert, or a Wednesday night pick-me-up.
Show your patriotism and make this strawberry galette to Celebrate Canada day.
- 1 galette
- ¾ C whole wheat flour
- ½ C spelt flour
- 1 tbsp cane sugar
- ½ tsp sea salt
- ½ C unsalted butter (cold), cut into small cubes
- 2 tsp lemon juice
- 2 tbsp plain yogurt
- ½ tsp almond extract
- 3 tbsp ice water
- 3 .5 C strawberries, cut into slivers
- 1 tbsp orange juice
- 1/3 C muscovado sugar
- 1 tbsp flour
- 1 tsp nutmeg
- 1 egg
- 1 C slivered almonds, toasted
- Optional: Ice cream for serving
- Toss a stainless steel bowl in the freezer for 10 minutes while you grab the all ingredients and preheat the oven.
- Mix the flours, salt, and sugar in the bowl. Add the cold butter and “cut” it into the flour mixture. They can be done with a pastry cutter, two knives, or your finders. Keep mixing until the butter is the size of small pebbles.
- In a small bowl, combine lemon juice, yogurt, almond extract, and water. Add this mixture to the flour mixture. Stir until combined.
- Form the dough into a ball, wrap in saran wrap, and refrigerate for an hour. (Or put in the freezer for 15 minutes if you are pressed for time.)
- While the dough is in the fridge, make the filling. Mix the cut strawberries with orange juice, sugar, flour, and nutmeg.
- On a floured pastry board or countertop, roll the dough into a 12 inch circle with a floured rolling pin. Transfer to a baking sheet lined with parchment paper.
- Pile the strawberry filling on top of the dough, leaving an inch or dough of dough around the sides.
- Fold the sides up on top of the berries, towards the center, making little pleats with the dough.
- Mix the egg with a splash of water and brush the mixture onto the dough. Sprinkle with sugar.
- Bake at 400 degrees, for 40 minutes. Check at 30 and 35 minutes and remove once the crust is golden brown. Sprinkle the toasted almonds on top.
- Transfer the galette to a wire cooling rack before serving.
This recipe can be used all summer long and filled with berries of your choice. If you’re living out in Vancouver or Kelowna, this would be amazing with juicy BC cherries. It would also be delicious with a peach and blackberry mixture.
I’ve made this recipe with cherries instead of strawberries and it was equally as delicious. If you choose to go this route, do yourself a favour and buy a cherry pitter. They are $12 at the Bay (OXO brand) and last forever. You can pit a cherry in 0.2 seconds and will save yourself a headache and mess.