Strawberry Chocolate Galette
User Reviews
4.9
Strawberry Chocolate Galette
Description
The galette begins with a single chilled pie crust rolled to about 13 inches in diameter. A ganache made from semisweet chopped chocolate and warmed heavy cream is poured onto the chilled crust, leaving a border for folding up the edges. Fresh strawberries, thinly sliced and tossed with sugar, cornstarch, orange juice, and vanilla extract, form the filling, providing a juicy but thickened berry topping that bakes into a glossy, tender layer.
The galette is baked at a high temperature, optionally on a baking stone, to encourage a flaky crust and gently melted filling. After baking, a light brush of strawberry jam over the fruit adds shine and intensifies flavor. Coarse sugar sprinkled on the crust offers a crunchy texture contrast. Vanilla ice cream is an optional accompaniment, balancing the warm tart with its cool creaminess.
The recipe notes advise lowering oven temperature if using dark-colored pans and highlight storing leftovers at room temperature for one day. The galette’s open-faced design makes it simple to slice and share, offering a semi-homemade feel with its pre-made crust combined with fresh fruit and chocolate.
Ingredients
For the pastry:
- 1 pie crust chilled overnight, single crust, Best Ever
For the ganache:
- 3 ounces semisweet chocolate chopped coarsely, 85 grams
- 1/4 cup heavy cream 59 grams
For the filling:
- 1 quart strawberries hulled and thinly sliced, 454 grams, fresh
- 3 tablespoons sugar more or less depending on sweetness of strawberries, 38 grams
- 2 tablespoons corn starch 16 grams
- 1 teaspoon orange juice fresh
- 1 teaspoon vanilla extract
To finish:
- 1 egg
- 1 1/2 teaspoons water divided
- coarse sugar for sprinkling
- 1 tablespoon strawberry jam or jelly
- vanilla ice cream if desired, for serving
Instructions
Make the pastry:
- Adjust oven rack to lower-middle position and heat oven to 450°F. If you have a baking stone, place on the rack to preheat with the oven. Line a large baking sheet with parchment paper and set aside.
- Remove the pie dough from the fridge to soften slightly while you prepare the ganache.
Make the ganache:
- Place the chopped chocolate in a small bowl. In a small saucepan, bring the cream to a light boil over medium heat. Immediately remove from heat and pour over chopped chocolate. Let stand for 5 minutes, then stir with a whisk until ganache is completely smooth. Cool to room temperature.
- While the chocolate is cooling, place the pie crust on a lightly floured surface. Using a rolling pin, roll the dough into an approximately 13-inch circle and transfer to the prepared baking sheet. Chill in the fridge until ganache is ready.
- Once the ganache has cooled, smooth the ganache* over the prepared pastry, leaving a 1-inch border around the edges.
Make the filling:
- In a medium bowl, combine the strawberries, sugar, cornstarch, orange juice, and vanilla extract. Using a slotted spoon, pick up the strawberries from the bowl leaving the excess juices behind, and arrange them on top of the ganache, leaving a 2-inch border around the edge.
- Carefully grasp 1 edge of dough and fold up 2 inches over strawberries. Repeat around the circumference of the tart, overlapping dough every 2 inches; gently pinch pleated dough to secure, but do not press dough into fruit.
Finish the galette:
- In a small bowl, whisk together egg and ½ teaspoon water. Brush all over the unbaked crust. Sprinkle the crust with coarse sugar. Bake for 28 minutes, or until the crust is deep golden brown.
- Using two spatulas, carefully transfer the baked galette (still on parchment) to a wire rack and cool for 10 minutes.
- While the galette cools, combine the strawberry jam and 1 teaspoon of water in a small glass bowl. Microwave for 15 to 20 seconds or until bubbling. Brush over the strawberries.
- Loosen tart from parchment and carefully slide onto wire rack using two spatulas. Let cool completely before serving. Cut into wedges and serve with vanilla ice cream, if desired.
Notes
- Optionally reserve a small amount of ganache to drizzle over individual slices after cooling for added chocolate richness.
- If using a dark-colored baking pan, reduce the oven temperature by 25°F to prevent overbaking.
- Store leftover galette in an airtight container at room temperature for up to one day.
User Reviews
Overall Rating
4.9
You'll Also Love
