This post is sponsored by Tenderflake.
Is it strawberry season already?! I feel like I blinked and suddenly found myself right in the middle of summer. I’m not complaining, but I think I need to start taking a little bit of time to enjoy my summer, and all of the wonderful things that come with it. Like strawberries and fireworks and sunny days.
It’s been really difficult to take time to do things for myself lately. I’m working 6-7 days a week, and all hours of the day, which is pretty normal when you’re a freelancer or self-employed. But it’s starting to take a toll on me. I don’t think I’ve had an entire day to myself since the beginning of April! I really shouldn’t complain though – I’m finally getting enough work to bring in an actual income. Not a huge one, but at least now I can pay my credit card bills and bank loans off slowly.
Meanwhile, I’m going to enjoy the odd day (or at least half-day) off when I get them. Tomorrow is Canada Day, which means that most of the people who I work with will be off doing fun things. I’m planning on sleeping in, and eating dessert in front of the television. No fireworks for me this year… but that’s ok, I’m willing to miss them for a night of Netflix and slices of strawberry galette!
What the heck is a galette anyhow? According to my food encyclopedia, it’s “a round, rather flat cake made of flaky-pastry dough, yeast dough or sometimes unleavened dough.” I really don’t see this as a cake… it’s more like a thing pie of sorts… or a turnover.
I love this dessert because it’s considered a “rustic” dish, which basically means it can be misshapen and weird, and that’s ok. A crumply and uneven galette can be seen as cute or charming! That works for me, since my pastry shaping skills are seriously lacking.
I opted to make my galette with Tenderflake puff pastry, because really who has time to make pastry from scratch?? I’d love to attempt that one day, but for the sake of consistent results and convenience, I like to use Tenderflake.
These galettes were made around 1:00AM this past weekend, which was the only time I had to start putting this recipe together. They looked amazing, but when I ate it, I was not impressed. It turns out that you can’t just slap chopped strawberries onto pastry, top it with sugar and call it a day. Well ok, I did put in more ingredients (and effort) than that, but it didn’t taste very good. And it got soggy, fast. So today I had to tweak the recipe a bit.
My mom makes a quick strawberry jam/reduction/something with any strawberries that are overripe, and we like to eat that over ice cream. So I thought it would be nice to make a jammy mixture for the bottom of the galette, and then top it with fresh strawberries and coarse sugar. The results were so much better! The galette was sweet, a bit sticky and full of strawberry flavour. And it didn’t get soggy!
This strawberry galette is lovely with a little ice cream or whipped cream on top. Or a lot.
What the heck, it’s my first day off in weeks! I’m going to live a little 😉
Maple Strawberry Galette
- 1 397 g package Tenderflake puff pastry , defrosted
- 6 cups sliced strawberries
- 1/3 cup maple syrup
- 1/4 cup sugar
- 1/4 tsp orange zest
- 1/2 tsp vanilla extract
- 2 tbsp cornstarch
- 1 tbsp milk
- 2 tbsp coarse sugar
Preheat oven to 400°F.
Line two baking sheets with parchment paper and set aside.
On a floured surface, roll out each square of pastry (separately) into large squares. Be careful not to make the dough too thin.
Set each large square of rolled out dough onto a lined baking sheet.
In a medium saucepan, over medium heat, add 4 cups of the sliced strawberries with the maple syrup and sugar. Stir to combine, then add the orange zest and vanilla extract.
Cook for about 8-10 minutes, or until the sugar has melted and the strawberries have begun to break down a bit.
In a small bowl, mix the cornstarch with about 6 tsp of water. Once combined, add to the strawberry mixture and continue to cook until the mixture has thickened. Remove the pan from the heat.
Once the mixture has cooled down a bit, you can start building your galette. Add half of the mixture onto one of the pastry squares, then quickly start folding up the sides of the pastry. You want about a 2-inch border of pastry around the filling.
Then place 1 cup of sliced raw strawberries on top of the jam mixture, and continue to tuck and fold the edges of the pastry as needed. It doesn't need to be pretty, you just want to make sure there's a wall to prevent the filling from falling out.
Brush the pastry with a bit of milk, and sprinkle coarse sugar over the entire galette.
Bake for 18-20 minutes, or until the pastry is golden brown and puffed up. Repeat with the second piece of pastry and the remaining filling.
Serve warm or at room temperature, with ice cream or whipped cream.
This post is sponsored by Tenderflake.
This brand provides financial support that helps me to create new content for this blog.
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