- Category: WHY MILK
The key to a buttery, flaky crust is using frozen or cold local butter. When frozen butter melts in the oven, it produces pockets of steam, creating airy, flaky layers that you can't resist. Check out this delicious buttery, sourdough strawberry galette. --- Created by Chef Matthew James Duffy
Ingredients
Instructions
- StepStir together flour, salt, sugar in a large bowl. 2. Grate frozen butter into the dry ingredients with a cheese grater.
- StepAdd sourdough starter and ice water, and mix gently just until small balls form. Transfer dough to a clean work surface and gather dough together into a ball.
- StepDivide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 30 minutes.
- StepOn a lightly floured surface, roll the dough to a rough 12" circle then cut into a 10”-11" circle. Transfer dough to the lined baking tray with parchment paper or silicone baking mat.
- StepEvenly spread a thin layer of strawberry jam leaving a 2" (5cm) border and arrange the sliced fresh strawberries. Gently fold the edges of the dough over the filling, overlapping the dough and press to seal the edges.
- StepBrush the crust edges with egg wash and sprinkle the crust with pearl sugar. Refrigerate the shaped galette for at least 15–20 minutes.
- StepBake at 400°F (200°C) for 25-30 minutes. Cool for a few minutes and serve.
