Do you only eat fruit during its growing season? I try to. Absence totally makes the heart grow fonder and all that. So by the time it’s strawberry season, I’m … more
Do you only eat fruit during its growing season? I try to. Absence totally makes the heart grow fonder and all that. So by the time it’s strawberry season, I’m ready willing and able. I’m all in!
Strawberry Season sounds like the time of year that you’re allowed to shoot strawberries. But that’s just not cool. You should never shoot strawberries.
They’re too beautiful to be shot. Except with a camera. Eat them instead.
And while we’re at it, I’d like to make a case for using my recipe for Basic Gluten-Free Pastry Crust, and having some on hand at all times. I made a how-to video about it (my only blog video to date. perhaps I’m traumatized?), so you can’t say you don’t know how.
Making pastry crust is super speedy and simple. And it freezes really well. Whip some up (just takes a few minutes), then refrigerate it and use it throughout the week. Oooh you saw some good-lookin’ strawberries today, so roll out that pastry crust and make a strawberry galette. No excuses! Making some chili for dinner, or maybe serving soup? Divide it into single-servings, top with pastry crust and bake it off.
Ordinary becomes extraordinary. Just like that.
That’s one of the secrets to cooking and baking Gluten-Free Quick & Easy. Kitchen shortcuts don’t have to mean processed foods.
Brush the top with Simple Syrup (easy to make by adding equal parts sugar and water to a saucepan and simmering for about a minute) and you’ve really got something special. Mini Weck Jar optional (but encouraged).
Strawberries know how to make their own sauce beautifully. Draw out their moisture by adding a dash of salt, a bit of sugar and some mellow and sweet balsamic vinegar. Perfect. And perfectly easy.
- Gluten-free Pastry Crust Recipe, chilled
- Simple Sugar (1 cup (200g) granulated sugar + 8 fl. ounces cool water)
- 2 pounds fresh strawberries, washed and hulled
- 1 tablespoon white balsamic vinegar
- 3 tablespoons (24g) cornstarch
- ¼ cup (50g) granulated sugar
- ⅛ teaspoon kosher salt
- Coarse sugar for sprinkling (optional)
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. Divide the pie crust recipe into four equal parts, and return the pieces to the refrigerator.
- Make the simple syrup. Place the granulated sugar and water in a medium-sized saucepan and whisk to combine well. Heat the sugar water over medium heat, stirring constantly, until all of the sugar dissolves. Continue to heat, stirring occasionally but watching closely, until the mixture begins to boil gently. Boil for about 60 seconds, and remove from the heat. The simple syrup should be clear and slightly thickened but still pourable. Set the simple syrup aside to cool.
- Slice each hulled strawberry in cross-section from top to bottom in four slices each. Place the strawberry slices in a large bowl, add the balsamic vinegar and toss to combine. Add the cornstarch, ¼ cup grantulated sugar and the salt, and mix gently to combine. Set the bowl aside to allow the juices to be drawn out of the strawberries while you roll out the pie crust.
- Remove the first piece of pie crust from the refrigerator. Roll it between two sheets of unbleached parchment paper into a round about 12 inches in diameter, a bit more than ⅛ inch thick. Repeat with the remaining pieces of pie crust.
- Divide the strawberry mixture evenly among the 4 rounds of dough, piling the strawberries toward the center and leaving about a 1 inch border all around the perimeter. For each round, fold the dough toward the center, and over half the strawberry mixture in overlapping pleats (see photo). Use a pastry brush to coat the entire surface of each liberally galette with the simple sugar. Store any remaining cooled simple syrup in an air tight container in the refrigerator for about 10 days.
- Sprinkle each galette with the optional coarse sugar, and place all 4 galettes on the parchment lined baking sheet. Place the baking sheet in the freezer for about 10 minutes, or until firm.
- Remove the baking sheet from the freezer and place in the center of the preheated over. Bake until the strawberries are softened and the crust is golden brown, about 30 minutes. Remove from the oven and allow to cool on the baking sheet for a few minutes. Transfer the galettes to a wire rack to cool completely before serving.
P.S. Tomorrow, we make ‘Nilla Wafers with Cup 4 Cup Gluten-Free Flour. Get all up in that.
P.P.S. Like the blog? You’ll love My Cookbook. Thank you so much for your support. It means the world to me. For real.