1 Apt. 2B Baking Co.: Out of Town & Strawberry Rye Galettes

Thursday, June 27, 2013

Out of Town & Strawberry Rye Galettes

strawberries strawberry day upstate

About a week ago I hopped in a car with two fine ladies and one fine pooch (also a lady) to head upstate to pick strawberries and search for a bit of summer adventure. We fortified ourselves with giant iced coffees and drove about two hours north to a little no-frills farm in the Hudson Valley where we picked berries to our hearts' content, then headed down the road to grab lunch from a burrito trailer. On the drive home we took a detour to pick wildflowers which unexpectedly led us to Bear Mountain where Mazie the dog had her first experience with open water (mixed reviews) and we saw some goslings taking a swim (thumbs up all around). All in all, a banner day.

strawberries
strawberry galettes with rye pastry
strawberries strawberries
strawberry rye galettes

I rode home in the front seat with a half-flat of warm fragrant berries on my lap and I dreamt up all of the ways I wanted to use them, which only took a few days once I got home. I made a few frozen treats (the first one was posted earlier this week), preserved some, and then baked the last pound of them into these little galettes. I usually don't really like strawberries in baked goods because I think they get a bit soggy, but because these tarts were baked without a lid in a nice hot oven the strawberries roasted and caramelized in such a lovely way. And this pastry, this pastry! I used it last year for a few rhubarb treats and I have no idea why I forgot about it until just now because it is such a perfect (and easy to work with) dough to wrap up all kinds of fruit. 

And in case anyone was wondering, Mazie the dog was an excellent road trip companion and hung out patiently in the shade chewing on sticks while we picked berries to our hearts' content.

Strawberry Galettes
1 large rustic tart or 4-6 small ones

1 recipe rye pastry (below)
1 lb strawberries, whole if they are tiny, cut in half if they are small, quarters if they are large
2 Tablespoons sugar, or more to taste
6 Tablespoons strawberry, rhubarb, or apricot jam
1 Tablespoon flour
zest and juice of 1/2 lemon

1 egg
4 Tablespoons coarse sugar, for sprinkling

To assemble

1. Divide dough into 4-6 equal pieces. On a floured surface, roll each dough ball into a round, 1/8'' thick. Transfer the rounds to two large, lined sheet pans, a few inches apart. Store in the fridge while you prepare the filling.
2. In a large bowl combine the strawberries, flour, sugar, and lemon zest and juice. Prepare an egg wash by beating an egg in a bowl with a tablespoon of water.
3. Remove the pastry from the fridge and spread each one with about a tablespoon of jam, then divide the fruit evenly between the disks, leaving a 1'' border around the edges. Fold the edges of the pastry over the filling and gently brush the egg wash between the folds to seal. Chill the formed tarts until they are firm, 30-40min.
4. While the tarts are chilling, preheat your oven to 375º. When the tarts are nice and cold, remove them from the fridge, gently brush the pastry with egg wash and sprinkle with coarse sugar.
5. Bake until the crusts are golden, about 20 minutes. Reduce the heat to 375 and bake until the juices bubble and ooze and the pastry is a deep golden brown, about 10 more minutes. Let cool completely before serving.

Rye Rough Puff Pastry
adapted from Kim Boyce's, Good to the Grain
yield, pastry for 1 large rustic tart 4-6 small ones

I won't lie, the rye pastry takes a bit of work to put together but man is it good. It's my new favorite base for fruit desserts that I plan on using all summer long. Kim Boyce recommends "turing the dough"twice for this recipe, but I wanted a few more flakey layers so I gave it an extra turn. If you are going to use this dough to make a traditional pie, I suggest just doing the two turns.  Once you get the hang of making the dough, I suggest making a double or triple batch so you can have it at the ready for all of your summer pies, tarts, and galettes like these guys.

4.25 ounces rye flour
4.25 ounces all purpose flour
1/8 ounce salt
1/2 ounce sugar
6 ounces cold butter cut into chunks
4 ounces ice water (may need a little less or more than this)
1t apple cider vinegar

1. In a large bowl, mix the flours, salt and sugar together. Add in the butter and quickly rub it into the flour mixture with your fingers. You want the butter to break up into small pieces the size of peas to lima beans.
2. Combine the water and apple cider vinegar in a measuring sup. Make a well in the flour/butter mixture and slowly stream the water into the dough while mixing gently. Mix until the water is evenly distributed and the dough holds together when you squeeze it. It will look dry, and that's okay, just as long as it holds together when you squeeze it. If it is too dry, add a bit more water.
3. Dump the dough out onto a piece of plastic wrap, gather the wrap tightly around the dough and refrigerate it for at least an hour or overnight.
4. After it has chilled, unwrap the dough and place it onto a lightly floured board. Pat the dough into a rough square, then roll it into an 8'' x 11'' rectangle. The dough will be a bit rough and crumbly and that's okay! With the long side of the dough facing you, gently fold the dough into thirds. Then turn the dough so the seam is at the top and parallel to your body. Repeat this process 3 more times then wrap the dough in plastic and chill for at least 2 hours and up to 2 days before using.
If the rolling/turning sounds confusing, here is a great photo tutorial for making rough puff pastry on Food52.  Their method utilizes 6 "turns" of the dough, which isn't necessary for this recipe but it will give you a great idea of what the rolling process looks like.
strawberry picking
strawberries
strawberries bear mountain

15 comments:

  1. What a beautiful day! Northwest strawberrys and rasberries await your arrival.

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  2. These look delicious! I am going picking this weekend, can't wait. Your pup is so cute!

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  3. So gorgeous! Love, love, love this recipe!

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  4. Can't wait to pick strawberries and I love the look of these galettes!

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  5. These look so gorgeous, and jammy and sweet. I love strawberry tarts. And it looks like you ladies had an awesome weekend together. Jealous!

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  6. It is cold and wet in Melbourne, Australia at the moment so thank you so much for posting these beautiful Summer photos, they are so transporting! Love the rustic, country look to your galettes too!

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  7. Looks like SUCH a lovely day! And these galettes are beautiful as well. That Kim Boyce is brilliant, indeed!

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  8. Loving the rustic look of these galettes. What a treat :)

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  9. Super adventure with gal pals!!! Now I'm on a quest for rye flour!!! Happy Weekend!!

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  10. Forever now, I've been meaning to get "Good to the Grain" and these perfect galettes are really driving it home. I liked reading about your trip too. My family has always been enchanted by bear mountain, though my oldest thinks that really it should be "Bears Mountain" since surely there's more than one.

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  11. Those galettes look divine. I'm also Really digging that beautiful blanket!

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  12. What a hit! I had no problems with the the dough. The basil cream add the special touch to this desert.

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  13. Great looking galettes! I have a strawberry plum version in the oven right now. One question though for next time (too late for this time!), your instructions read: "preheat your oven to 375º... 5. Bake until the crusts are golden, about 20 minutes. Reduce the heat to 375...". I have the Boyce book and she sets the temp at 350F but bakes for 60-70 minutes for 2 x 9" tarts. Can you clarify please? Thanks!

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    Replies
    1. Hi Laurel, Sorry about that confusion! It should read bake at 375 for 30-40 minutes or until the fruit is bubbling and the crust is a deep golden brown.

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  14. Yossy! I just saw this post! How lovely and sweet and beautiful and delicious -- and so fun to see us in film! What a lovely day we had :) Fond memories!!

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