Balsamic Strawberry Galette

An elegantly rustic tart with slices of strawberries marinated in a honey balsamic sauce with a simple butter crust.

We'd gotten a plethora of strawberries recently, and we'd been eating them straight out of the containers. While we have no complaints eating fresh, sweet strawberries, variety's nice too! Thinking back, I remembered the Pears with Toasted Walnuts. Then, as the cosmic forces aligned, I saw this recipe from Honey & Jam. With this cosmic alignment, I just had to feature the Honey Balsamic Strawberry Galette on Five Friday Finds.

I deviated a bit from the initial recipe by replacing a bit of the flour with some finely ground corn meal since I wanted a crust with a bit of bite. I also only used half the amount of butter. I like butter as much as the next guy, but I found a whole cup of butter just too much for this crust. You could also use a store bought crust or a standard butter pie crust. Overall, we really liked this Balsamic Strawberry Galette, and if I made it again, I'd increase the amount of Balsamic vinegar or make a Balsamic vinegar reduction like I did for the Pears with Toasted Walnuts. However, I really like Balsamic Vinegar, so you might find this amount perfect. :)

What's your favorite way to eat strawberries?

Balsamic Strawberry Galette

by CJ Huang

An elegantly rustic tart with slices of strawberries marinated in a honey balsamic sauce with a simple butter crust.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Yield: 4-8 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
			1	galette crust	or pie crust
	1 pound			strawberries, sliced
		2 tablespoons		balsamic vinegar
		2 tablespoons		honey	optional

Methods:

1. Gather all materials.
2. Combine all filling materials and allow them to mix and mingle while you roll out the crust. Strain the strawberries, and reserve the liquid.
3. Place strawberries in the center of each piece of dough and fold the edges over. Repeat for each galette you make. Bake at 400F for about 45 minutes.
4. (optional) While baking, reduce the liquid strained from the strawberries. Top finished galettes with some freshly ground pepper and reduction.

Methods with Images:

	1. Gather all materials.
	2. Combine all filling materials and allow them to mix and mingle while you roll out the crust. Strain the strawberries, and reserve the liquid.
	3. Place strawberries in the center of each piece of dough and fold the edges over. Repeat for each galette you make. Bake at 400F for about 45 minutes.
	4. (optional) While baking, reduce the liquid strained from the strawberries. Top finished galettes with some freshly ground pepper and reduction.