posted by Becky 01-21-100 1:24 PM
1 1/2 cup flour
2 tbsp. sugar
1/8 tsp. salt
6 tbsp. unsalted butter, cut into small pieces, chilled
1 large egg yolk
3 tbsp. ice water
1 egg yolk beaten with 1 tsp. milk
3 tbsp. raspberry or red-currant jelly
grated zest of 1/2 orange
2 pints fresh strawberries, hulled
For dough, mix together the flour, sugar and salt in a medium bowl. Add the butter. Use a pastry blender and work until the mixture is crumbly with pea size pieces.
In a small bowl, mix the egg yolk with 3 tbsp ice water. Using a fork to stir, add only enough of the egg yolk mixture to moisten the dough - should be just moist enough to hold together when pressed between fingertips. Gather into a flat disk and wrap in plastic. Chill for at least 20 minutes before rolling. Makes enough dough for 1 (9-inch) tart.
Preheat to 400°. Lightly butter a large baking sheet or metal pizza pan.
On a lightly floured surface, roll dough to a 1/8 inch thickness, the shape should be round. Dough may be trimmed to a perfect circle if desired, but gallette is normally rustic looking. Transfer to prepared baking sheet. Prick dough all over with a fork and lightly brush with some of the egg mixture. Bake about 20 minutes, until crisp and golden brown. If the dough bubbles while baking, pierce with a fork to deflate.
Let cool slighlty on the baking sheet. If desired, slide onto a flat serving dish.
In a small saucepan, warm the jelly with the orange zest over medium heat until melted, then bring just to boil. Brush the pastry with the melted jelly. Arrange the strawberries, pointed ends up, on the pastry base in concentric circles.
Serve warm or cold.
Options: Pastry base may also be topped with raspberries.
Source: The Essential Cook Book
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