Welcome to the delightful world of Strawberry Chocolate Galette! This stunning dessert combines a flaky pastry crust with rich ganache and fresh strawberries, creating a perfect treat for any occasion.
Tips for Success
This part’s so satisfying—the way the strawberries shine after brushing with warm jam! Make sure to chill the ganache and dough for perfect textures.
Favorite Parts
Who can resist the combination of chocolate and strawberries? Trust me, you’ll love it!
Ingredients
- For the pastry:
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- For the ganache:
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- For the filling:
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- To finish:
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Instructions
- Make the pastry:
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Step 1- Preheat the oven: Adjust oven rack to lower-middle position and heat oven to 450°F. If you have a baking stone, place on the rack to preheat with the oven. Line a large baking sheet with parchment paper and set aside.
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Step 2- Soften the dough: Remove the pie dough from the fridge to soften slightly while you prepare the ganache.
- Make the ganache:
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Step 3- Prepare the ganache: Place the chopped chocolate in a small bowl. In a small saucepan, bring the cream to a light boil over medium heat. Immediately remove from heat and pour over chopped chocolate. Let stand for 5 minutes, then stir with a whisk until ganache is completely smooth. Cool to room temperature.
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Step 4- Roll out the dough: While the chocolate is cooling, place the pie crust on a lightly floured surface. Using a rolling pin, roll the dough into an approximately 13-inch circle and transfer to the prepared baking sheet. Chill in the fridge until ganache is ready.
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Step 5- Spread the ganache: Once the ganache has cooled, smooth the ganache over the prepared pastry, leaving a 1-inch border around the edges.
- Make the filling:
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Step 6- Combine the filling ingredients: In a medium bowl, combine the strawberries, sugar, cornstarch, orange juice, and vanilla extract. Using a slotted spoon, pick up the strawberries from the bowl leaving the excess juices behind, and arrange them on top of the ganache, leaving a 2-inch border around the edge.
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Step 7- Fold the dough: Carefully grasp 1 edge of dough and fold up 2 inches over strawberries. Repeat around the circumference of the tart, overlapping dough every 2 inches; gently pinch pleated dough to secure, but do not press dough into fruit.
- Finish the galette:
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Step 8- Brush and bake: In a small bowl, whisk together egg and ½ teaspoon water. Brush all over the unbaked crust. Sprinkle the crust with coarse sugar. Bake for 28 minutes, or until the crust is deep golden brown.
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Step 9- Cool the galette: Using two spatulas, carefully transfer the baked galette (still on parchment) to a wire rack and cool for 10 minutes.
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Step 10- Brush with jam: While the galette cools, combine the strawberry jam and 1 teaspoon of water in a small glass bowl. Microwave for 15 to 20 seconds or until bubbling. Brush over the strawberries.
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Step 11- Serve: Loosen tart from parchment and carefully slide onto wire rack using two spatulas. Let cool completely before serving. Cut into wedges and serve with vanilla ice cream, if desired.
Nutrition
- Calories: 350, Fat: 20g, Carbs: 40g, Protein: 3g
Cooking techniques
Rolling, baking, and brushing with jam are key techniques in this recipe. Ensure to roll the dough evenly for a perfect crust, and don’t skip the cooling time for the ganache!
Variations or substitutions
You can substitute the strawberries with other berries, like raspberries or blueberries, for a different flavor profile. Use dark chocolate for a richer ganache!
Storage tips
Store any leftover galette in an airtight container in the fridge for up to 3 days. Reheat in the oven for a few minutes before serving for the best taste!
Notes
For a gluten-free option, use a gluten-free pie crust. Make sure your chocolate is gluten-free as well.
