Tag Archives: pastry

strawberry + goat cheese galettes

22 Jun

My parents came to visit and brought along some beautiful fresh, local strawberries (thank you!).  I had this recipe idea kicking around in my head for a while so I thought this was the perfect opportunity to give it a try.

Turns out it’s very good.

For the pastry I used this recipe for pasta frolla (sweet pastry dough) but cut the recipe by a third so I’ve included the reduced measurements for convenience.

I’m thinking a balsamic glaze drizzled over top, or maybe some fresh basil mixed in with the strawberries would be really tasty… but I could be wrong.  Eventually I’ll revisit this and see but in the meantime if any of you, you beautiful sophisticated intelligent readers, try a variation that works let me know.

Makes 5 galettes.

strawberry + goat cheese galettes


pastry – from Kitchen Window

  • 2 c flour
  • 2/3 c confectioner’s sugar
  • pinch of salt
  • zest of 1 small lemon
  • 2/3 c unsalted butter, cut into 1/2 inch cubes
  • 2 large eggs


  • 1 pint of fresh strawberries, sliced
  • zest of 1 small lemon
  • 2 tbsp sugar
  • 150 g goat cheese


For pastry – Mix flour, sugar, salt and lemon zest in a large bowl.  Add butter and mix with a pastry cutter until small, pea sized clumps are formed.  Add one whole egg and the yolk of the second egg (set the white aside for later) and mix until just combined.

Turn out onto a floured work surface and knead briefly, form into a disk and wrap in plastic wrap.  Refrigerate for at least 1 hour.

Remove the dough from the refrigerator about 30 minutes before using to make it pliable enough to work with.  Divide the dough into 5 chunks and roll each into a ball.  Roll each ball out on a well floured surface – they should be thin, rough edged circles – and transfer to a parchment lined baking sheet.

For filling – Combine strawberries, lemon zest and sugar.

Preheat oven to 350°F with a rack in the middle.

Top each rolled out pastry round with a heaping tablespoon of goat cheese and spread it, leaving a 2 inch border with no cheese.  Top the cheese area with a mound of strawberries and fold the pastry border up over the edges of the filling.  Repeat with each round.  Pile any leftover strawberry mixture in the middle of the pastries.

Remember that egg white we set aside?  If not that’s ok but if yes brush egg white over the pastry so it gets nice and crispy and shiny.

Bake for 35 to 40 minutes or until crust is golden-brown.

sage + butternut squash galette

13 Feb

In the middle of a Toronto February I start fantasizing about making a blanket fort around my bed and refusing to come out until i can be assured that I will reliably see the sun for more than an hour a day. Pastry, however, has proven to be a much healthier and equally satisfying way of handling the long last stretch of winter. Not only is it flaky and delicious, it forces me to sit at a table! #nocrumbsinmybed

Here is a recipe I tried and loved from Gourmet February 2009

$4.50 per 2 servings

Serves 6 as main course.

sage & butternut squash galette

From Gourmet, February 2009



  • 1 1/4 c all purpose flour
  • 1 stick (1/2 c) cold unsalted butter, cut into 1/2 inch cubes
  • 2 tbsp chopped fresh sage
  • 1 tsp fine sea salt
  • 4-6 tbsp cold water
  • 1 egg, lightly beaten


  • 1 2lb butternut squash, peeled and seeded, cut into 2 inch by 1/4 inch slices (should be about 4 cups)
  • 1 tsp coarse sea salt
  • 3 tbsp olive oil
  • 2 leeks (white & pale green parts only), thinly sliced
  • 175 g soft goat cheese



Mix flour, butter, sage, and sea salt using a pastry cutter until mixture resembles coarse meal. Drizzle ice water evenly over mixture, one tablespoon at a time, and mix with the pastry cutter until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.

make filling while dough chills:

Preheat oven to 500°F with rack in middle.

Toss squash with sea salt and 1 tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°F.

Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, most of the goat cheese (set about a 1/4 c aside), and 1/4 teaspoon pepper and toss gently.


Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. With the remaining 1/4 c goat cheese, place a generous amount on each slice of the galette (about 6 evenly spaced pieces). Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.