I’ve turned into a full-time food blogger lately. Everything that has come across this blog and my Instagram seems to entirely revolve around food. My creativity is sparked whenever I dream up some crazy new recipe typically inspired by whatever is fresh. This particular recipe was inspired by my trip to South Georgia to go strawberry and raspberry picking with Toyota for their #ChooseYourOwnAdventure campaign I worked on in May. When your adventures are culinary you get to delight in those spoils more than once, that is the gift that keeps on giving.
My first attempt at a galette was actually this past March. I completely cheated and used a store-bought crust, but if you want to make your own crust (which I have done and is well worth the troubles!) check out these tips from Hummingbird High which ensure a nice, flaky crust. Since then, I’ve perfected it a little bit, adjusting the flavors here and there, ensuring proper cook temp, and it always yields a delicious, open-faced, adult poptart as I’ve affectionately dubbed it.
This galette originally started out as a Strawberry Rhubarb galette as we were just on the tail end of rhubarb season and I was hoping I would score one more batch at the grocery store. Alas, I was too late and the rhubarb was gone with no alternatives in sight. I knew I needed a tart component to get that same rhubarb flavor I was craving, so I opted to use the raspberries I picked alongside these strawberries. Overall it was a successful combination, and once again devoured without complaint. Homemade vanilla bean whipped cream is an absolute necessary companion, you can find the recipe to that here.
The great thing about galettes is that if you don’t own a pie pan, they are a perfect alternative. When made in advance, mini ones freeze really well and you can enjoy them whenever you want by simply reheating in the oven. A great excuse to eat seasonal fruit. You can chalk this one up to something healthy, because hey- poptarts contain real fruit and if that isn’t a healthy breakfast, I don’t know what is.
Remember, if you make this in real life I’d love to see your photos! Tag them on Instagram with #darlingEats!
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- 1 quart of Strawberries hulled and sliced
- 1 cup of fresh raspberries
- 1/2 of a lemon zested and juiced
- 1/2 cup of sugar
- 1 tablespoon of cornstarch
- 1 teaspoon vanilla bean paste
- 2 healthy dashes of cinnamon
- 1 premade pie crust
- butter for the crust
Preheat oven to 425 degrees Fahrenheit.
Prepare your pie crust by placing it on a Silpat making sure you have a rounded shape to work with.
In a bowl, add the sugar, vanilla bean paste, and lemon zest. Rub together with your fingers to combine and infuse the sugar. Once combined, whisk in cornstarch.
In a separate bowl, toss together strawberries, raspberries and lemon juice.
Once combined, add in sugar mixture to the fruit and fold to combine.
Working quickly, pile the filling onto the pie crust leaving about 2- 3 inches of crust uncovered.
Fold the pie crust over, so that each flap overlaps the next to make sure juice doesn't spill out while you bake (hence the large black glob on my silpat.)
Bake for 30-35 minutes or until the crust is golden brown.
Best eaten and served the first day, will keep in the fridge for about 3 days, but I doubt it will make it that long.
Recipe created by Cynthia Hoyt for @darlingdownsouth