How To Make Strawberry Galette

Ingredients crust

• 1 1/2 cups all purpose flour
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons chilled nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes
• 2 tablespoons (or more) ice water

Mix flour, sugar, and salt in processor. Add butter and shortening; pulse until coarse meal forms. Add 2 tablespoons ice water; pulse until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk and wrap in plastic. Chill 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled. Let stand at room temperature 30 minutes before continuing.


To Assemble:
Roll out the chilled dough in between 2 plastic sheets or parchment papers to a 11″ round. Transfer the pastry to a baking tray lined with parchment paper.
Layer the strawberries, overlapping each other in a circle on the dough, leaving a 1″~2″ border. Fold the edges over the strawberries. Brush the dough with egg wash. Sprinkle with 1 teaspoon of sugar. Bake in preheated oven at 200degC for 20 to 25 minutes or until the crust is golden browned.Filling:
(Taken From Happy Home Baking)
1 punnet (250g) strawberries Wash the strawberries, remove the stems and cut into halves or thick slices. Toss the sliced strawberries with the sugar and cornstarch.
2 tablespoons granulated white sugar
1 teaspoon corn starch
1 egg plus1 tablespoon water, lightly beaten
1 teaspoon granulated white sugar
Wash the strawberries, remove the stems and cut into halves or thick slices. Toss the sliced strawberries with the sugar and cornstarch.