Chocolate Strawberry Galette
Details
- Timing
- Timing
- Total:
- Bake:
- 30 Min.
- Prep:
- 25 Min.
- Skill Level:
- Intermediate
- Yields:
- 6-8 Servings
Easier and faster to make than a regular pie, this rustic free-form tart is perfect to make in summer when strawberries are at their peak.
Ingredients & Directions
- Prep Time
- 25 minutes
- Bake Time
- 30 minutes
- Cool Time
- 15 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
Pastry:
-
1 1/2 cupsall-purpose flour (375 mL)
-
1 tbspgranulated sugar (15 mL)
-
1/4 tspsalt (1 mL)
-
2/3 cupcold butter, unsalted and cubed (150 mL)
-
1/4 cupice cold water (60 mL)
-
1egg
-
1 tbspmilk (15 mL)
-
Filling:
-
4 cupssliced strawberries (1 L)
-
2 tbspscornstarch (30 mL)
-
2 tbspsgranulated sugar (30 mL)
-
2 tbspscold butter, unsalted and cut into small cubes (30 mL)
-
1/2 cupHERSHEY'S CHIPITS White Creme Chips (125 mL)
-
1/2 cup
-
2 cupsvanilla ice cream, for serving (500 mL)
Key Ingredients
Directions
Equipment Needed
Oven
Bowl
Rolling Pin
Baking Sheet
Pastry Brush
1
Pastry: Whisk together flour, sugar and salt in medium bowl. Cut in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Stir 1/4 cup/60 mL ice water into flour mixture with a fork until dough just comes together. (If needed, stir in 1 tbsp/15 mL more ice water.)
2
Shape dough into ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour before rolling.
3
Preheat oven to 400°F (200°C).
4
Whisk together egg and milk in small bowl.
5
Transfer pastry to lightly floured work surface. Roll into 12-inch (30 cm) circle. Transfer to large parchment paper–lined pizza sheet or baking sheet. Refrigerate for 10 minutes.
6
Filling: Toss strawberries, cornstarch and sugar in large bowl until well coated.
7
Transfer strawberries mixture to centre of pastry, leaving 2-inch (5 cm) border. Dot with butter. Sprinkle HERSHEY’S CHIPITS White Creme Chips and HERSHEY’S CHIPITS Dark Chocolate Chips over top.
8
Fold edges of pastry toward center, overlapping filling to create a pleated border. Brush pastry with remaining egg wash.
9
Bake for 30 to 35 minutes or until pastry is golden brown and filling is bubbling. Let cool for 10 to 15 minutes. Serve immediately or let cool to room temperature. Enjoy with scoops of ice cream.
Tip
Alternatively, serve galette with whipped cream, vanilla yogurt, mascarpone cheese or sour cream.
