Strawberry Galette With Whole Wheat Crème Fraîche Crust
Servings:
8
prep time:
30 mins
cook time:
1 hour 0 mins
Total time:
1 hour 30 mins
Ingredients
-
¾ cup all-purpose flour
-
½ cup whole wheat pastry flour
-
2 teaspoons sugar
-
½ teaspoon sea salt
-
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
8 tablespoons cut into cubes
-
Vermont Creamery Crème Fraîche
½ cup
-
1 pound hulled and sliced strawberries
-
¼ cup sugar
-
2 tablespoons cornstarch
-
½ seeds scraped vanilla bean
-
1 tablespoon lemon zest
-
1 well-beaten egg
-
2 tablespoons coarse sugar
-
if desired Powdered sugar
-
Vermont Creamery Crème Fraîche
if desired
Directions
- Heat oven to 400º F
- Line a baking sheet with parchment; set aside
- Whisk together all purpose flour, whole wheat flour, sugar, and salt in large bowl. Add butter; work into flour with your fingers or a pastry blender until butter is in small chunks the size of peas. Add crème fraîche to mixture and stir in until dough comes together
- Transfer pastry to a work surface and shape into a rough ball. Flatten into a disk; wrap in plastic food wrap. Refrigerate at least 30 minutes
- Meanwhile, place strawberries, sugar, cornstarch, vanilla bean seeds, and lemon zest into medium bowl. Toss mixture lightly to coat
- Roll out dough, on lightly floured surface, to 1/8-inch thick circle. Loosely roll dough around rolling pin and transfer to baking sheet. Place strawberries in center of dough, leaving a 2-inch border. Fold dough over strawberries, leaving them exposed in the middle
- Lightly brush edges of dough with beaten egg; sprinkle with coarse sugar. Bake 30-40 minutes or until golden and bubbly. Allow to cool 10 minutes before serving. If desired, dust lightly with powdered sugar and top with dollops of crème fraîche
