Strawberry Galette with Mint Whipped Cream + a Giveaway!

Recipe 

When it comes to get-togethers, our friend Ashley English is an expert. She lives in the gorgeous area of Asheville, NC with her family and has surrounded herself with a group of friends who love to celebrate, all year long. Ashley's newly published (in paperback) book, Handmade Gatherings is an essential guide to creating and hosting a fabulous and memorable gathering. The book outlines sixteen gatherings (4 per season) to create in collaboration with friends. 

Summer celebrations mean extra light and time outdoors so rustic desserts fit right in. This galette (simply a dish-less pie) comes together so quickly you'll find yourself making this over and over. The mint whipped cream is an extraordinary compliment to the flavor of strawberries. 

Strawberry Galette with Mint Whipped Cream  

(Serves 6 to 8)

Ingredients:

For the whipped topping:

• 1 cup heavy cream
• 2 tablespoons finely chopped fresh mint
• 3 tablespoons powdered sugar

• ½ recipe Basic Pie Dough (recipe below)

For the strawberry filling:

• 1½ pounds strawberries
• ⅓ cup plus 1 tablespoon granulated sugar
• 2 tablespoons arrowroot or cornstarch
• Zest of 1 lemon
• 2 teaspoons vanilla extract

For the egg wash:

• 1 egg yolk
• 1 tablespoon cold water

1. Prepare the whipped topping: Combine the heavy cream and mint in a lidded container, such as a mason jar. Shake the contents vigorously. Place the mixture in the refrigerator and steep for at least 4 hours or up to 8 hours.

2. Prepare the crust: Remove 1 disk of the chilled pie dough from the refrigerator. Roll out the dough into a 12-inch circle on a lightly floured surface.

3. Transfer the pastry dough to a large baking pan lined with baking parchment. Place the pan in the refrigerator to chill while preparing the filling.

4. Prepare the filling: Rinse, hull, dry, and cut the strawberries into ¼-inch- thick slices. Combine 1/3 cup of the sugar, the arrowroot, lemon zest, and vanilla in a large bowl. Add the sliced strawberries. Using either clean hands or a mixing spoon, toss the ingredients together until the berries are completely covered by the dry ingredients.

{Preheat the oven to 375ºF}.

5. Assemble the galette: 

Carefully fan out the strawberry mixture in concentric circles with the tips pointing toward the center of the pastry circle. Begin about 2 inches from the pastry edge, overlapping the fruits as you move toward the center. Fold up the border, overlapping the pie dough and pressing folds together every few inches.

6. Prepare the egg wash: Beat together the egg yolk and water. Brush the folded crust edges with the egg wash. Sprinkle the remaining 1 tablespoon sugar evenly across the pie dough edge.

7. Bake for 30 to 35 minutes, until the crust is golden and the filling is bubbly in the center. Cool the galette for at least 30 minutes before serving.

8. Strain the contents of the jar containing the cream and mint through a fine mesh sieve. Discard or compost the mint. Using either a mixer or whisk, beat the infused cream with the powdered sugar until billowy peaks form. Serve alongside the pie.

Basic Pie Dough

Makes crust for 1 double-crust pie

Ingredients:

• 2 ½ cups all-purpose flour
• 1¼ teaspoons sea salt
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• ¾ cup ice water

Directions: 

1. Mix the flour and salt together in a medium-large bowl.

2. Using a pastry cutter or 2 forks, incorporate the butter until the mixture resembles a coarse meal (you should still have rather large bits of butter when you’re done). Slowly drizzle in the ice water. Stir with a mixing spoon until the dough starts to clump.

3. Transfer the dough onto a floured work surface and fold it together into itself using your hands. The dough should come together easily but should not feel overly sticky. Cut the dough in half and shape it into 2 balls. Wrap each dough ball in cellophane and refrigerate for at least 1 hour.

Many thanks to Ashley English for sharing her recipe From Handmade Gatherings by Ashley English © 2014 by Ashley English. Photographs © 2014 by Jen Altman. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boston, MA. www.roostbooks.com