Strawberry Galette
6
Points®
Temps total: 45 min • Préparation: 15 min • Cuisson: 30 min • Portions: 6 • Difficulté: Facile
This rustic, palate-pleasing tart can be made with nearly any soft, ripe fruit. If you're short on time, cut corners using refrigerated dough.
Ingrédients
All-purpose flour
1 cup(s)
Table salt
⅛ tsp(s)
Reduced-calorie margarine
2 tbsp(s), very cold, cut into small pieces
Vegetable oil
2 tbsp(s)
Strawberries
2 cup(s), fresh or frozen, hulled and quartered
Sugar
2 tbsp(s)
Water
2 cup(s)
Instructions
1
Whisk together flour and salt; cut in margarine with a pastry cutter or two table knives until pieces are the size of peas. Add oil and toss mixture with a fork until it is crumbly; sprinkle in water (at least 1 tablespoon and up to 2 tablespoons) and stir until dough begins to hold together. Knead very briefly, form dough into a ball and flatten it into a disk.
2
Preheat oven to 400°F. Line a rimmed sheet pan with parchment paper or coat with cooking spray.
3
Set dough between 2 pieces of plastic wrap and roll out to an 11-inch circle. Peel off one piece of plastic and invert crust onto sheet pan.
4
Spoon strawberries onto dough, leaving a 2 1/2 inch border around edges; sprinkle berries with 1 1/2 tablespoon of sugar. Fold border of dough up over berries (so berries near edge are partially covered), leaving the center 5 inches exposed; sprinkle edge of dough with remaining sugar.
5
Bake until center is very juicy and dough is lightly golden, about 25 to 30 minutes. Let cool at least 20 minutes before cutting into 6 wedges. Can be serve slightly warm or at room temperature.
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