I’m on a strawberry roll. After finishing up the fool the other day, I still had quite a bit of super ripe strawberries left, just sitting there all washed and gorgeously red, and staring at me. So, what to do, what to do? How about a quick and easy galette? A galette is a free-form rustic tart, or as it is referred to in my home – a pizza.
Strawberry Galette /Rustic Strawberry Tart
3 cups sliced strawberries
1/4 cup sugar
1/2 small lemon – freshly squeezed juice
1 teaspoon cornstarch
1 sheet – Pepperidge Farm Frozen Pastry sheets
Preheat oven to 350 degrees F. Let pastry sheet thaw, then open and place on Silpat covered cookie sheet. Stretch out dough just a little bit. In a separate bowl, gently toss together the strawberries, sugar, lemon juice and cornstarch, and scoop onto the center of the dough. With your hands, spread out the mixture a couple of inches shy of the edges. Fold in the edges of the dough to form whatever shape you wish. I had leftover liquid from the mixture, so I brushed it onto the crust. Pop in the oven for 30 – 40 minutes, and until crust turns a beautiful golden brown (the strawberry juices were overflowing, so I placed a piece of aluminum foil on the rack directly beneath the pan to catch the juices).
Serve right away or let cool. You can add a scoop of vanilla ice cream or a nice big dollop of the strawberry fool (recipe in June 12th post). Not too sweet – just right.