Friday, April 24, 2009
Those mornings when I wake up with a craving for something sweet and ample time to make something from scratch are the bane of my existence. The fact that I have a refrigerator full of fresh strawberries just waiting for new, yummy ways to be enjoyed only amplifies the danger. I'm catching up a little late with the discovery of lemon curd, but ever since I got my hands on some a few weeks ago, I can't get enough of the stuff. On crepes, on cake, there's no possible vessel for lemon curd that I won't try...so I thought to myself, why not a galette? I've always wanted to try my hand at the simple, free-form pastry and I finally found the perfect opportunity. The tart sweetness of the strawberries and lemon helped balance the soft, buttery crust.
Strawberry-Lemon Curd Galette
1 1/4 cups all-purpose flour
2 tablespoons sugar
1 stick butter
2-4 tablespoons ice water
Mix the flour and sugar in a food processor. Add the butter and pulse until the mixture resembles coarse meal. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes to one hour.
1 pate sucree
Strawberries, sliced 1/4 inch thick
1 tablespoon honey
1-2 teaspoons cornstarch
1 teaspoon fresh lemon juice
1 egg beaten with 1 tablespoon milk or water for egg wash
Preheat the oven to 400 degrees.
Mix the strawberries, cornstarch, honey, and lemon juice in a bowl and set aside.
Roll out the crust to about 1/4 inch thick and about 8 inches in diameter. Top with a few tablespoons of lemon curd. Placed the strawberries on top of the curd in an even layer, leaving a one inch ring around. Fold the edges of dough over the strawberries. Brush the dough with the egg wash and bake for 20-25 minutes until the crust is browned and the center is bubbling.