This day can mean different things for differenct people.
Well, it’s just another day to be, quote, “allllll byyyy myyysee-eh-elfff”, and another excuse to smash my face into another smashing baked good (see what I did there?)
When thinking of something to somewhat acknowledge this loved-up day, what first came to mind was… strawberries.
(I post so many berry based recipes here I could swear I was a berry in my previous life.)
Strawberries & Cream. A classic and fool proof combo. Chuck in some beautifully crusty pastry, and some crunchy goodness of pistachios, and you’ve got yourself and Valentines Day dessert! (Minus the table set for two… I’m cool with ma TV… you know how it is).
Red for love… ain’t that sweet! Plus a bit of green, so I guess this could be Christmasy too… to some extent… let’s just call it an alllll celebratory sweet treat ~ heck, I’d have this erreryday if I could!
So here’s to the lovers, single laydays (can I get a ‘halllllllaaa?!’), and everyone else just lookin to enjoy some galette goodness. Galettes are such a wonderful creations I must say. Think sweet pie, minus all the fuss, plus a dash of a forgiving baking process. Recipe for success huh?
If anyone is looking for me this Friday, I’ll be chillin’ on the couch with my Valentine… The Rustic Strawberry & Pistachio Galette.
(pastry recipe from Martha Stewart)
2 1/2 cups all-purpose flour, plus more for rolling
1 cup (225g) cold unsalted butter, cut into pieces
1 teaspoon sugar
1 teaspoon salt
1/2 cup ice water
500g strawberries, hulled and sliced
1 tablespoon custard powder
1/4 cup raw sugar
1 teaspoon vanilla bean paste, or 1 vanilla bean pod
1 teaspoon lemon rind
egg wash – 1 egg & 2 tablespoons milk
3 tablespoons raw sugar
1. In a food processor, combine flour, butter, sugar, and salt; pulse until mixture resembles coarse meal. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup remaining ice water, 1 tablespoon at a time). Dont overmix.
2. Remove dough from processor and shape into a disk; wrap in plastic and refrigerate for at least 1 hour.
3. In the meantime, to make the strawberry mixture, combine the strawberries, custard powder, sugar, vanilla paste and lemon rind and stir to combine.
4. Once the dough has rested, bring it to room temperature and role out on a lightly floured surface until 1/4 inch thick, transfer to a baking tray lined with baking paper. With a spatula, place the strawberry mixture onto the dough.
5. Fold the edge of the dough over the strawberries, and brush the pastry with the egg wash, and then sprinkle the raw sugar on top, for a lovely extra crunch.
Tuck in my friends!
Thanks for stopping by!