STRAWBERRY BUTTERMILK GALETTE
INGREDIENTS ~ SERVES 8
BUTTERMILK DOUGH
2 cups Flour
2 tsp Sugar
¼ tsp Salt
1 cup Butter, cold
1 Egg
¼ cup Buttermilk
FILLING
2 cups Strawberries
1 tbsp Sugar
Zest ½ Lemon
½ cup Almond Flour
TOPPING & GLAZE
1 Egg
1 tsp Water
1 tbsp Sugar
¼ cup Apricot Jam
1 tbsp Water
CHOCOLATE SAUCE
½ cup Chocolate
1 tbsp Cocoa Powder
4 tbsp Water
In the bowl of a food processor, combine flour, sugar, and salt. Add very cold cubed butter (place in freezer for 5 minutes), and pulse until the butter is the size of peas. Add whisked egg and buttermilk (for buttermilk substitute, mix ¼ cup whole milk with juice of ¼ lemon), and pulse just until dough starts to come together (dough will resemble small moist beads). Pour dough out on to plastic wrap, and using your hands, knead together, shape into a disk, cover and refrigerate for at least 35 minutes.
Pre-heat oven to 425ºF. In a medium bowl mix hulled and halved strawberries with sugar and lemon zest. Roll out buttermilk dough into a 14-inch round on a lightly floured surface. Flip dough onto a parchment lined baking sheet (floured bottom will be facing up). From the center spread out almond flour leaving a 3-inch boarder, and arrange strawberries cut side down. Fold the outer edge of the dough up and over the filling creating evenly spaced pleats. Brush the edge of dough with egg wash (whisked egg plus water), and sprinkle with sugar.
Place galette in oven, and bake for 50 minutes until golden brown. Remove from oven, and cool on a wire rack. Make glaze (nappage) by heating apricot jam and water in a small saucepan over medium heat until simmering and syrup consistency. Remove from heat and strain through fine-mesh strainer to remove any chunks of fruit. Using a pastry brush, brush glaze over strawberries to create a shiny glisten. Serve with drizzled chocolate sauce: In small saucepan over very low heat, mix chocolate, cocoa powder and water until melted and liquid consistency.