We’re in the thick of strawberry season here in Georgia, and I’m trying to take full advantage. I’ve made strawberry-mint lemonade, strawberry prosecco punch, and these strawberry galettes all in the past week!
When a neighbor gives you lemons (literally), you make strawberry + mint lemonade and sip it on the side porch 🙌🏼 To make it, I added sliced strawberries and a lot of mint to warm simple syrup and let it steep until it was room temp (about an hour). I combined it with freshly squeezed lemon juice and added a bunch of ice, and that’s it! It would also be great with a splash of sparkling water or prosecco (and/or spiked with a bit of vodka). 🍋🍓
Grateful for a slow staycation weekend of pool hangs, cookouts with neighbors, and long walks. This strawberry prosecco punch totally hit the spot on Saturday—muddled strawberries, mint, and a bit of sugar with prosecco, raspberry vodka, and a splash of sparkling water. I’d also like to take a moment to applaud @ruthiewbutler’s impeccable taste in wallpaper.
When I get a batch of strawberries that aren’t quite as ripe, or I forget a pint in the back of my fridge for a little while, or I just go crazy and over-buy at market, I love to bake them. (Here are more tips for making the most of strawberry season.) Baking or roasting strawberries concentrates the flavor, it makes you forget all about the bruises on older berries, and in the case of this galette, it makes for a beautiful (or dare I say “instagramable”) dessert! The nutty pistachio crust is easy to make ahead, and the berry + balsamic combo is super flavorful. Plus, “galette” is a code word for “imperfect pie”–the more rustic, the better!
Speaking of pie crust, my favorite tool for rolling out crust is a french rolling pin. It’s a tapered pin without handles, so you can use your hands to more evenly and consistently distribute pressure. I just got a new one from the nicest guy; let me tell you about it! A couple years ago, I met Joseph of The Riley/Land Collection, a gourmet pantry and kitchenware brand. I bought a gorgeous walnut cutting board from him–pictured above under the baked galette–and we stayed in touch via social media. He recently sent me this stunning French rolling pin you see pictured below, which was made from wood found on his parents farm in West Tennessee (I’m obsessed!). It’s as beautiful as it is practical, which is exactly the kind of thing I want with me in the kitchen! He’s offering my followers 20% off any functional art pieces through June 30th with code KENAN20. That includes these rolling pins and tons of other beautiful wood pieces, like biscuit cutters, cake stands, bowls, and more!
⅓ cup roasted pistachios (shelled)
1 ¼ cups all purpose flour + more for surface
1 tablespoon sugar
½ teaspoon salt
8 tablespoons (1 stick) cold butter, cubed
½ cup ice water
Cream for brushing
Demerara / turbinado / coarse sugar for sprinkling (optional)
2 cups sliced & hulled strawberries
1 tablespoon balsamic vinegar
2 tablespoons honey
1 teaspoon cornstarch or arrowroot powder
Whipped cream (or vanilla ice cream)
Fresh basil (optional)
In a food processor, pulse roasted pistachios until finely processed and sand-like (don’t overdo it or you’ll end up with nut butter!). In a large bowl, whisk together pistachio meal, flour, sugar, and salt (omit the salt if using salted pistachios). Using a pastry cutter or two knives, cut cold butter into flour until only pea-sized pieces of butter remain. Add 4 tablespoons of ice cold water and stir. Continue adding water, 1 tablespoon at a time, until crust just comes together. Press dough into a disc shape approximately 1” thick and 6” wide. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Crust can be made ahead and refrigerated for 1-2 days or frozen for a month or more (thaw in fridge overnight before making galette).
Preheat oven to 375°F. In a large bowl, toss together sliced strawberries, balsamic, honey, and cornstarch or arrowroot powder until evenly coated. Set aside.
Lightly flour a clean surface and roll out pistachio crust into a ¼” thick round. Move rolled crust to a parchment-lined baking sheet, preferably one with a rim. (You can do this by gently rolling the crust onto your rolling pin, then unrolling it onto the parchment.) Spread strawberries onto the middle of the crust, leaving a border of 2-3” from the edges. Fold edges over strawberries, overlapping as necessary, until you get all the way around. Brush crust with cream or milk and sprinkle with coarse sugar.
Bake galette at 375°F for 40-50 minutes or until the crust is a deep golden brown and the filling is thick and bubbling. Let cool for at least 10 minutes. Serve warm or room temperature with whipped cream, ice cream, and/or fresh basil, as desired.