The first time I read La Technique and La Methode, my life changed! They made me want to be a chef. I have cooked every single recipe in both books—except the caviar and truffle ones. But the one I have made more than any other is the galette. I still continue to bake it these days with my kids—my daughter, Verveine, even filmed this video. I have changed the recipe a bit, but I always go back to the original.

Strawberry Galette

Category

Category name

Serves

Makes 1 Galette

Ingredients

For the Dough

  • 2 cups all-purpose flour, plus more for dusting
  • ½ pound plus 3 tablespoons butter, ice cold, cut into small cubes
  • ¼ cup sugar
  • ½ teaspoon salt
  • ⅓ cup ice water

For the Filling

  • 3 tablespoons flour
  • 3 tablespoons sugar
  • 3 tablespoons almond flour
  • 2 pints ripe strawberries, halved
  • ⅓ cup sugar
  • 3 tablespoons butter

For Serving

  • Whipped cream

Method

  1. Preheat oven to 400°F.
  2. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter, tossing quickly with a fork to coat each cube with flour, which prevents the butter cubes from adhering together and helps them break apart and combine more evenly with the flour. Pulse 15 times, or until the butter particles are the size of small peas. With the motor running, add the ice water all at once through the feed tube. Process for about 10 seconds, stopping the machine before the dough becomes a solid mass.
  3. Transfer the dough onto a wooden board or Silpat, covered generously with flour. Roll the dough into a circle, about 14 inches in diameter.
  4. In a small bowl, combine the flour, sugar and almond flour; scatter the mixture over the dough. Arrange the strawberries on top, leaving a border of about 2 inches around the outside. Using your hands, fold the dough from the outside edges up-and-over the strawberries to form a large crostata-type galette. Sprinkle the sugar and butter over the strawberries.
  5. Carefully slide a baking tray under the Silpat or slide the galette onto a parchment-lined sheet tray. Bake until crispy and dark-golden brown on the edges and bubbling in the center. Let sit for 10 minutes before slicing and serving with a dollop of whipped cream.