1/2cupof cold butter or 1 stickcut into 1/2" cubes
1/4cupof ice water or more if needed
1beaten egg white to brush on crust for browningoptional
2cupsof fresh strawberrieschopped
juice of half of a lemon
zest from half of a lemon
In a mixing bowl, add flour, salt, sugar and butter. Mix until clumpy- about 30 seconds. Add ice cold water. Mix for about a minute. If it still seems dry, add a teaspoon at a time more water until it is malleable and dough like. Take the dough out of the mixer and knead with your hands on your counter top a few more times. Make it into a ball and cover it with plastic wrap. Put it in the refrigerator for one hour.
In a large bowl, stir together all ingredients. Let stand until ready to assemble.
When dough has been chilled for an hour, preheat oven to 425F.
Remove plastic wrap from dough and knead a couple times on a floured surface. Using a rolling pin, roll out the dough into a circle about 18" wide.
Place the fruit filling in the middle of the dough and fold over the edges. Brush the beaten egg white on the crust (optional.)
Place the Galette on a baking stone or a baking sheet lined with parchment paper. Bake on 425F for 30-35 min. Let cool a bit before serving. Serve with vanilla ice cream!
Total time does not include one hour of time to refrigerate pastry dough to make it easier to to handle.Brushing the pastry dough with egg wash (beaten egg white) makes the dough brown and shiny when it comes out of the oven. This step is optional.