Strawberry and Pistachio Galette
- Total Time
- 1½ hours, plus at least 1 hour's chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2¼cups/280 grams all-purpose flour, plus more for rolling the dough
- 1teaspoon kosher salt
- 1tablespoon granulated sugar
- 1cup/226 grams unsalted butter (2 sticks), very cold, cut in 1-inch pieces
- 4ounces/113 grams cream cheese, very cold, cut in 1-inch pieces
- 1teaspoon lemon juice
- 3 to 4tablespoons/45 to 60 milliliters ice water
- 1pound/454 grams strawberries, hulled and halved
- ½teaspoon lemon juice, plus ½ teaspoon lemon zest
- ½cup/100 grams plus 1 to 2 tablespoons granulated sugar
- ¾cup/100 grams shelled raw pistachios, plus 2 tablespoons chopped raw pistachios
- ½cup/113 grams unsalted butter (1 stick), softened
- 3large eggs
- 1tablespoon brandy
- ¼teaspoon almond extract (optional)
- Turbinado or Demerara sugar, as needed
- Confectioners’ sugar, for serving
For the Crust
For the Strawberry Compote and Frangipane
Nutritional analysis per serving (12 servings)
450 calories; 31 grams fat; 17 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 7 grams protein; 209 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dough: In a food processor, pulse to combine flour, salt and sugar. Add butter and cream cheese and pulse until lima-bean-size pieces form. Drizzle in lemon juice and 3 tablespoons/45 milliliters ice water, then pulse just until dough comes together, adding another tablespoon/15 milliliters of water if dough looks dry. Pat into a disc, wrap in plastic, and chill at least 1 hour and up to 3 days.
- Step 2
Make the strawberry compote: Combine approximately ⅔ of the strawberries in a small pot with the lemon juice and 1 to 2 tablespoons granulated sugar to taste, depending on sweetness of the berries. Cook over medium heat until strawberries start to break down and juices are thick and syrupy, about 12 minutes. Let cool. Compote can be made up to 5 days ahead and stored in the refrigerator.
- Step 3
Make the frangipane: In a food processor, process ¾ cup/100 grams shelled raw pistachios and remaining ½ cup/100 grams sugar until finely ground. Add butter; pulse until combined, then add 2 eggs, the brandy, the lemon zest and the almond extract (if using), and pulse until smooth.
- Step 4
Heat oven to 375 degrees. Dust a work surface with flour. Roll out dough to a 16-inch circle (it will be just slightly thicker than ⅛-inch), then transfer to parchment-lined baking sheet.
- Step 5
Leaving a 3-inch border around the edges, spread the frangipane filling evenly over dough. Using a slotted spoon, dollop strawberry compote over frangipane, spreading any syrup gently so the compote and frangipane remain in separate layers, then fold dough edges up over the filling. About 6 to 8 inches of the filling should be exposed.
- Step 6
In a small bowl, whisk remaining egg with 1 tablespoon cold water, then brush over the dough. Sprinkle with turbinado sugar and chopped pistachios. Bake until edges are deeply golden, 40 to 50 minutes. Transfer to a wire rack to cool completely. To serve, top with remaining halved strawberries and dust with confectioners’ sugar.
Private Notes
Comments
A stunning recipe, but flawed. I can smell the galette cooking in the oven, and the scent is awesome. I can only imagine how it will taste! But the flaw is that nowhere does it say the dough should be rolled out on the parchment paper, then transferred to the pan. It is so soft, impossible to transfer. My wife and i used 5 large spatulas, and the dough still collapsed. We tried to reshape and rebuild, with limited success. It will not look like your photo, but it will be delicious.
Raw pistachios can be hard to find - and relatively expensive. Can an equal amount of sliced almonds or walnut pieces be substituted?
A few extra notes that you might need for this recipe.
1.) If you cut the recipe in half it's far easier to handle. It serves 6.
2.) Refrigerate the dough for an hour before rolling out.
3.) Roll the dough out on the parchment, put the the filling in the center, brush the perimeter with egg wash then fold it in thereby making a seal so there's no leakage.
4.) Put the galette back in fridge for another half hour to make sure it's cold before cooking.
If I could give this 0 stars, I would. I’ve literally never had a pie or galette fall apart like this in the oven, it was AWFUL. I froze everything, chilled the fillings, and put cornstarch in the compote to help shore it up a bit. The butter still leaked out of the super soft crust and ALL over the oven. The sides slumped open and needed to be held up with tin foil (a dicey proposition in a 400 F oven). I’ve baked hundreds of pies and galettes and again, this has NEVER happened to me.
A few pointers: 1. Transferring the dough: While rolling, continually make sure the dough is capable of sliding. You'll need to carefully lift sections and toss flour beneath. Drape it on the rolling pin to carry it to the baking sheet. (I prefer to work with the sheet inverted to make sliding it onto the cooling rack easier). 2. Amounts:No problems with the amounts as listed, but I strained the compote and reduced the liquid separately and basted the fruit with it. Once at 25min, then at end.
It was good overall, but I could barely taste the pistachios. They almost seemed overpowered by the strawberries. While I like the combination, I may try almonds next time to see if that helps.
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