You know when you were a kid, and every day at dinner your mom would be trying to feed you meatloaf or tuna casserole* or some other real horror, and you’d say “when I’m an adult I’m going to eat candy for dinner and stay up all night playing Sonic the Hedgehog, and instead of going to school I’m going to found a pirate colony in the backyard”? It’s a shame that now, as an adult, I have evenings where I eat a sensible dinner made up of vegetables and lean protein followed by a piece of dark chocolate (Antioxidants! Moderation! PHOOEY!), then fold laundry and go to bed early. My child-self would be appalled, not to mention seriously bored.
*I would like to issue an apology to my mother because she was right about meatloaf being good, but also demand one from her because she was NOT RIGHT about tuna casserole being good. When is hot mayonnaise a good idea? Oh! Maybe when you put peas in it. Blech.
*Note from Sue-I love tuna noodle casserole AND hot mayo, I think it’s fair to say we all just hate the cream of whatever soup. Mmmm hot mayo dips.
So, I made a strawberry galette for dinner. BECAUSE I CAN.
For the crust:
1 1/2 cups flour
1 tbsp powdered sugar
pinch of salt
1/2 cup cold butter, diced
1-3 tbsp ice cold water
Method: Pulse the dry ingredients in a food processor until combined. Add the butter and pulse until the dough forms a thick crumbly mess.
Add the water a tablespoon at a time, pulsing very briefly between, until the dough JUST holds together. Smush the dough into a big disc, wrap it in plastic wrap and let it rest in the fridge for an hour.
For the filling:
2 cups fresh strawberries, quartered
1 tbsp balsamic vinegar
2 tbsp honey
1 tsp brown sugar
1 tsp corn starch
Method: Mix strawberries with vinegar and honey and let sit for an hour or so.
Pre-heat the oven to 350 degrees. Roll out the dough to 1/4 inch thick circle.
Lay the dough on a parchment paper-lined cookie sheet. Sprinkle the brown sugar/cornstarch mixture around the whole circle, about 1/2 inch from the edges. Strain the strawberries, reserving the liquid. Arrange the strawberries, artfully, this isn’t a hoedown, and fold over the edges of the galette.
Bake the galette until golden brown and bubbly, about 40-45 minutes. Let it REALLY cool until you cut it, or the strawberries won’t have had a chance to solidify and you’ll have a runny, sad mess. In the meantime, pop the reserved strawberry liquid into a small saucepan and reduce it by half or so, until it’s thick. To serve the galette, cut it into pretty slices and drizzle it with the sauce. I didn’t photograph the sauce, because I took this picture at 7am. But I did eat it for dinner and it was fantastic. The strawberries cook down into concentrated strawberry perfection. You know when you eat a strawberry, and it’s sublime and transcends the way that normal strawberries taste to become a sort of strawberry archetype, informing your opinion forever on what a strawberry SHOULD taste like? This is like that. Also, the crust baked perfectly- crispy on the bottom and flaky and buttery. Plus, look how attractive it is. This is the kind of thing that people who live in Italian villas whip up when they have visitors and then eat while drinking chilled wine from the estate on a stone patio at sunset.
And let me say: DO NOT SKIP the sauce. You want the sauce. Really. Trust me.