Strawberry Galette with Sunflower crust パリの味♡イチゴガレット




Crust:
50g Almond powder (50g アーモンドパウダー)
315g All purpose flour (You can use whole wheat flour for the 1/2 amount) (315g 薄力粉- 半量を全粒粉にしても◎)
200g Butter, cut into cubes, chilled well (200g 無塩バター- サイコロ状に切りよく冷やす)
50ml cold water (You don't have to use it all) (50ml 冷水- 全量使用しなくてok.)
1 pinch Salt (塩ひとつまみ)
1 Tablespoon Sunflower seeds (大さじ1 ひまわりの種)

Filling:
450g Strawberries, washed and quartered (450g イチゴ- 洗って1/4サイズに切る)
11/2 teaspoon Corn starch (小さじ1と1/2 コーンスターチ)
50g Sugar (50g 砂糖)
1/2 tsp fresh chopped rosemary (optional) (顆粒のローズマリーを指でポン(容器)、と一振り)
1 pinch Salt (塩ひとつまみ)
Strawberry Jam (イチゴジャム)


In a food processor, add almond powder, flour, sunflower seeds, and salt. 
Pulse to mix well.  
Add bits of butter while pulsing. It should start to look like course corn meal. 
Gradually add in the cold water, while pulsing. You may not need the whole  water. Use just enough till dough comes together, and separates from the sides, forming a ball. This will happen very quickly. Divide and wrap and let sit the fridge for 45 minutes to up to one day.


フードプロセッサーにアーモンドパウダー、薄力粉、ひまわりの種、塩を入れしっかり混ぜ、そこに冷えたバターを素早く(あったまると生地の美味しさ半減..)入れ再びブレンド。
少しずつ冷たい水を加える。生地がまとまればいいから全量使用しなくて大丈夫。
生地を2つに分けて丸め、冷蔵庫で45分程度冷やす。翌日使用でも可。


In a small bowl, place corn starch, salt, and sugar in a bowl, and toss cut strawberry. Mix well.
Let stand 30 min, mixing periodically.  Drain, removing as much liquid as possible.

コーンスターチ、塩、砂糖を均一に混ぜ、そこに切ったイチゴ投入。時々スプーンで混ぜながら30分ほど放置。極力出た水分を切る。そのまま焼くと生地から汁があふれ台無しに。(これバッチリやりました凹)



Roll out the ball of dough in-between two sheets of parchment paper. 
If dough sticks, sprinkle a little flour on the parchment.  
You could use a bowl, or lid of a pot as a guide.  Do not roll too thin or dough will be hard to handle. Place these rounds directly on a parchment lined baking sheet, assembling them on the baking sheet, because they are difficult to move once assembled. 


冷えた生地を取り出し2枚のオーブンシートの間に挟み、めん棒で薄すぎない程度に伸ばす。くっつくようなら(防ぐためにも)少し薄力粉を振るう。
ご飯茶碗か気持ち大きいくらいの型で生地をくり抜き、別のオーブンシートに並べる。




Place a teaspoon or so of strawberry jam in the middle of the dough, then a couple Tablespoons of fresh strawberry filling. 

小さじ1杯のイチゴジャムを生地の中央に置き、その上に水気を切ったイチゴをのせる。


Gently fold up the edges, creasing in places. Do not go crazy trying to make these look perfect, they are meant to look rustic. 
One thing that does help though is to arrange some of the strawberries, skin side up on the top of the tart, for color. 


優しく生地の端からイチゴが見えるように包む。穴が空かないように注意。
割と包んだつもりでも焼いてる過程で開きやすいからしっかり包み込んで! (これもやらかした凹)
190℃に予熱したオーブンで35分焼き、生地がこんがり色づいたら出来上がり。
10分冷まして召し上がれ♡


Bake in a preheated 190 C (375 F) oven for 30-35 mins or until crust is done, but still tender. 
Let cool 10 minutes before serving.





ENJOY!
xoxo
M

Comments

  1. they definitely look so delicious!
    thanks for sharing the recipe.
    Join my ZARA BAG GIVEAWAY!

    ReplyDelete

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