The galette is an iconic dessert of French cuisine that, as tradition commands, is prepared with brisé pastry and fresh fruit.
The recipe you are about to read, however, is a lighter but equally tasty reinterpretation. The dough, in fact, is without butter or eggs. A light dough, therefore, fragrant, delicate and deliciously colored, thanks to the strategic use of Red Rice Mix flour. Dulcis in fundo, the filling of this appetizing treat is made with strawberries. A few basil leaves and the juice of half a lemon complement their sweet and suave taste, making them special and fragrant.
And here comes the perfect recipe for a light and tasty spring snack.
Ingredients for 4 people
For the dough
- 280 g red rice flour mix
- 50 g of whole brown sugar
- 100 ml of light beer
- 60 g of seed oil
- 1 pinch of salt
For the filling
- 500 g strawberries
- 3 tablespoons of whole brown sugar
- about ten basil leaves
- the juice of ½ lemon
Preparation
Begin, preparing the filling: rinse the strawberries, cut them into quarters and transfer them to a bowl. Add sugar, basil, lemon, give it a good stir and set aside.
At this point, you can turn to the dough. Pour riceflour into themixer and add sugar and a pinch of salt. Give it a stir.
Now, mix the beer together with theoil and pour it into the flour (with the whisk in motion). Knead for a few minutes until the mixture is smooth. If you do not have a mixer, you can prepare the dough by hand, helping yourself with a fork.
Once the dough is ready, turn it out onto your work surface – lightly floured. Form it into a ball, and protect it with plastic wrap. Let it rest for about 15 minutes.
Preheat the oven to 180 degrees and in static mode. Roll out the dough, creating a large thin disk about 30 cm (12 in.) thick. To make this easier, you can use the bottom of a cake pan to precisely cut out the shape of a circle.
Drain the strawberries from their steeping liquid, and place them in the center of the pastry circle. Keep the juice, though: you’ll need it to drizzle over the galette once it’s ready.
Carefully close the edge of the dough disk, covering the strawberries. Pour a couple of tablespoons of the steeping liquid inside. Place your galette in the oven and let it bake for about 30 to 35minutes.
Before serving, let the galette cool completely, cut it into slices and slide, on each one, the last, succulent spoonful of strawberry juice.
Bon appétit!
Thanks to Elena of Conunpodizucchero.
