STRAWBERRY RYE GALETTE WITH ELDERFLOWER CREAM 1 cup + 2 tbsp (280 ml) all-purpose flour, divided ½ cup (125 ml) dark rye flour ½ tsp (2.5 ml) fine sea salt ¼ tsp (1 ml) ground cinnamon ½ cup + 2 tbsp (155 ml) cold unsalted butter
4 to 6 tbsp (60 to 90 ml) ice water ¼ cup (60 ml) granulated sugar 1 tsp (5 ml) finely grated lemon zest 3½ cups (860 ml) sliced fresh strawberries 2 tbsp + 1 cup (280 ml) whipping cream, divided 3 tbsp (45 ml) sliced almonds 2 tbsp (30 ml) turbinado sugar ⅓ cup (80 ml) icing sugar ½ tsp (2.5 ml) vanilla extract 1 tbsp (15 ml) St-Germain Elderflower Liqueur edible flowers, for garnish (optional)
1 To bowl of a food processor, add 1 cup (250 ml) all-purpose flour, rye flour, salt and cinnamon, and pulse to combine. Add butter and pulse until mixture resembles wet sand with a few pea-sized pieces of butter remaining. Drizzle in ice water and pulse just until dough starts to come together. Transfer dough to a clean work surface and gently pat into a disc, then wrap in plastic wrap and refrigerate for at least 1 hour and up to 2 days. 2 Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment and set aside. 3 In a large bowl, whisk remaining 2 tbsp (30 ml) all-purpose flour with granulated sugar and lemon zest until well combined. Add strawberries and gently toss in flour mixture until evenly combined. 4 On a lightly floured surface, roll out dough to a 12-in (30 cm) round. Carefully transfer to lined baking sheet. Mound strawberry mixture in centre of dough, leaving a 2-in (5 cm) border. Fold edges over, overlapping slightly. Brush dough with 2 tbsp (30 ml) cream and sprinkle with almonds and turbinado sugar. 5 Bake until crust is golden brown and filling is bubbling, 45 to 50 minutes. Remove from oven, set on a rack and let cool to room temperature on baking sheet. 6 Just before serving, in bowl of a stand mixer fitted with whisk attachment, combine remaining 1 cup (250 ml) cream, icing sugar, vanilla and elderflower liqueur. Whip at medium speed until soft peaks form, about 3 minutes. You can also do this in a large bowl with a hand mixer or whisk. 7 To serve, slice cooled galette and divide among serving plates. Top with a dollop of cream and garnish with edible flowers, if desired. Serves 8
PAIRS WITH STRAWBERRY RYE GALETTE JACOB’S CREEK MOSCATO ROSÉ $12.99 Australia 74598
FRÜLI STRAWBERRY BEER $4.09 Belgium 602557 330 ml
INGREDIENT IN ST-GERMAIN ELDERFLOWER LIQUEUR $30.49 France 309156 375 ml
149
bcliquorstores.com
Powered by FlippingBook