who came up with that expression??). But with this week being insanely hectic, I just didn't have the patience to devote to making one. So instead I opted for a galette, which is somewhere between a flat pie and a tart (depending upon the ingredients). Typically, a galette is made from some sort of short crust pastry or pate brisee, rolled out into a thin sheet with a filling, fruit, or compote added to the center, then the edges are folded over...and voila! Rustic pie!
Adapted from: Raspberry Tart
- 1 1/4 cups all purpose flour
- 1/2 tsp salt
- 1 tbsp white sugar
- 1/2 cup unsalted butter, chilled, cut into 1" pieces
- 1/8 to 1/4 cup ice water
- 1 3/4 to 2 cups strawberries, sliced
- 1 1/2 tsp cornstarch
- 1 tbsp sugar + a little extra to sprinkle on top
- 1 tsp almond extract
- 1 tbsp peach jam
- 1 tbsp strawberry jam
In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary. Do not process more than about 30 seconds.
In a separate bowl, toss the sliced strawberries with the cornstarch, almond extract, and 1 tbsp of sugar until well coated.
Once the pastry has chilled, remove from the refrigerator and place on a lightly floured surface. Roll the pastry into an 11" round. To prevent the pastry from sticking to the counter and ensure even thickness, keep lifting and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). Transfer the pastry to a parchment paper pined baking sheet.
Preheat the oven to 350 F degrees.
Next, spread the jams over the pastry leaving an untouched 1.5" border around the edge. Then arrange the strawberry slices in a concentric circle, starting at the edge of the jam and working in towards the center. It's okay to let it get a little messy, this is a RUSTIC tart. Once you are done with the fruit, gently fold the edges of the pasty up and over the edges of the filing, pleating as necessary, being careful not to squash the strawberries. Sprinkle a little more sugar over the top of everything and put in the oven.
Bake for 30-40 minutes, checking the pastry every 10 minutes for even baking. Remove when the dough is light golden brown, and place on a wire rack to cool.