Rustic Strawberry Galettes with Rye Pastry. Rustikálne Jahodové Galettes.

 

 

 

Beautiful and delicious. Strawberrie Galettes. If you haven´t had enough of strawberries already, here is a great and versatile recipe to try out. Galette is one of my favourite things to bake. It is put together really easily, you can fill it out with whatever is in season and everyone goes mad about it.

I really like the combination of fresh strawberries, marinated in a bit of date sirup and lemon juice and the rustic rye pastry that holds all of the lovely juices all together. There really is something in the combination of strawberries and rye. Rye has got a beautifully earthy and nutty taste and when combined with butter, it makes the most delicious and milky rough rye pastry that suits the lemony strawberries.

It might be quite time consuming when making the rye pastry for the first time, but it is not like it. Plus, when you try this nice rye pastry with its nutty favour, you won´t go back to the ´white´ stuff that tastes of nothing. So try it out and let me know what your taste buds think about it-we love it in our home su much, that we have been enjoying these strawberry gallettes for the last 2 weeks almost every day.

For a fancy finish, serve it up with whipped coconut cream, dollop of yoghurt, ricotta or mascarpone whisked with the seeds of a vanilla bean.

Fresh strawberries are very high in antioxidants; they are a rich source of vitamin C, folate, potassium, B vitamins, manganese. They benefit the digestive system, soothes stomach upsets and help prevent blood vessel damage. They also help to fight cancer.

Rustic Strawberry Galettes with Rye Pastry

125g wholemeal rye flour
125g light spelt flour
180g proper butter, very cold
1 tsp honey
1 tsp apple cider vinegar
1/2 tsp fine sea salt
2-6 tbs ice-cold water
1 happy egg for an egg wash

2-3 cups strawberries, depending on the size, hulled
1-2 tbs date sirup (you could substitute with maple sirup)
zest of 1 unwaxed lemon
juice of 1/2 lemon

First, start by making your pastry. Mix together flours and salt. Cut your butter into small pieces and rub it into the flour mixture using your fingertips, until you have some small and some big pieces of butter left. Try to work fast as you don´t want the butter to get too warm. Mix in the vinegar and 2 tablespoons of the ice-cold water and try to form a ball. If the mixture its too dry, add more water, 1 tablespoon at a time. Wrap it tightly in a clingfilm and put it to the fridge overnight (or for at least 1-2 hours).

Lightly flour your worktop with some light spelt flour. Unwrap your dough and transfer it to the worktop. Roll the dough into a long rectangle. Take the top of the dough and bring it to the middle and do the same thing with the bottom part of the dough. So you are folding the dough into thirds, just like a letter. Roll out into its original shape and fold into thirds again. Repeat this process one more time and put it to the fridge for another hour or 2.

Cut your strawberries into halves or smaller, depending on the size of each strawberry. Mix them with tablespoon of the sirup,lemon zest and juice and taste. If you think it is not sweet enough, add another tablespoon of date sirup. Mix through and put it to the fridge for about an hour.

Preheat your oven to 180°C.

Take the dough out of the fridge. Divide into 4-6 pieces, depending on how big you want you gallettes to be. Squish each piece into a ball and roll into a circle. Be carefull not to roll it too thin, because the dough won´t be able to hold all of the lovely juices from  the baked strawberries. Put the rolled out dough onto a baking sheet lined with baking paper. Put about 2 tablespoons of the marinated strawberries in the middle of the dough and using your fingertips, gently fold the edges of the dough in the middle – you are creating a freeform tart case. Amazing, right? :)

Whisk together an egg with 1 tablespoon of cold water and brush each gallette with the egg wash. Bake for about 30 minutes, until the strawberries are soft and bubbley and the pastry is nice and golden. It will al smell beautiful!

Serve them warm right away or cold for breakfast and late-night snacks.

 

——–

Nadherne a uzasne. Jahodove galettes. Ak este nemate jahod tuto sezonu dost, ponukam vam skvely recept, ktory mozete vyskusat s tymi sladuckymi cervenymi kraskami. Jahodovy ´Gallette´ je jednym z mojich najoblubenejsich kolacikov. Priprava nie je vobec zlozita, cesto mozete naplnit tym, co je momentalne v sezone a kazdy tento kolac sialene zboznuje. Ako sa hovori, v jednoduchosi je krasa.

Naozaj sa mi paci ta jednoducha a skvela kombinacia cerstvych jahod, ktore su marinovane v troske datloveho sirupu a citronovej stave, s jemnym cestom z raznej muky, ktory vsetky tie krasne chute drzi po kope. Je nieco uzasne na tej kombinacii jahod a zitnej muky. Zito chuti a vonia krasne orieskovo a v spojeni s poctivym maslom vytvara lahodnu, az kremovu chut cesta, ktora jednoznacne pristane citronovym jahodam.

Priprava tohto cesta sa moze na prvy krat zdat, ze si vyzaduje naozaj vela casu na pripravu, ale nie je to tak. A ked ho raz ochutnate, ku kupovanemu listkovemu, ktore chuti naozaj nijako, sa uz len tazko vratite. Dufam, ze recept doma coskoro vyskusate a podelite sa so mnou o vas chutovy zazitko. Nam doma chuti az moc, gellette sme si vychutnavali za posledne dva tyzdne skoro kazdy den.

Pre luxusnejsie ozdobenie galette, ho mozete podavat s vyslahanym kokosovym kremom, lyzicou jogurtu, ricottou alebo s vyslahanym mascarpone s vanilkovym extraktom.

Cerstve jahodky obsahuju vysoke percento antioxidantov; su vybornom zdrojom vitaminu C, potasia, vitaminov B, manganu. Napomahaju traviacemu systemu, ukludnuju bolesti zaludka a napomahaju proti poskodeniu zil. Taktiez pomahaju v boji proti rakovine.

Rustikálne Jahodové Galettes

125g celozrnnej zitnej muky
125g hladkej spaldovej muky
180g poriadneho poctiveho masla, velmi chladneho
1 lyzicka medu
1 lyzicka jablcneho octu
1/2 lyzicky jemnej morskej soli
2-6 lyzic ladovo studenej vody
1 stastne vajicko, na zaverecne potretie kolacikov

2-3 salky cerstvych jahod, odstopkovanych
1-2 lyzice datloveho sirupu (mozte pouzit aj javorovy)
postruhana kora z 1 citrona, chemicky neosetreneho
cerstva stava z 1/2 citrona

Najprv zacnite s pripravou cesta, najlepsie den vopred. Zmiesajte spolu muky a sol. Vychladnute maslo nakrajajte na male kocky a prstami ho vpracujte do muky az dovtedy, dokym vam nevzniknu mensie kusky masla obalene v muke. Pokuste sa pracovat prstami rychlo, nakolko nechete aby vam maslo zmaklo. Primiesajte ku muke a maslu ocot a 2 lyzice studenej vody a pokuste sa z cesta vyformovat gulu. Ak je cesto prilis suche, mozte pridat viacej vody, lyzicu po lyzici. Cesto nakoniec poriadne zabalte do potravinovej folie a odlozte do chladnicky na najmenej jednu-dve hodiny, no najlepsie je nehat ho odpocivat v chladnicke cez noc.

Jemne si mukou popraste vasu pracovnu dosku. Vyberte si z chladnicky vase cesto, odbalte ho a na pomucenej doske ho vyvalkajte do tvaru obldznika. Vezmite vrchnu cast cesta a prelozte ho do stredu a vezmite spodok cesta a taktiez ho prelozte do stredu-mali by ste mat pred sebou cesto poskladane na tretinky, ako list. Cesto opat vyvalkajte do povodneho tvaru obdlznika a proces valkania a prekladania zopakujte este dva razy. Potom cesto opat zabalte a dajte do chladnicky na 1-2 hodiny.

Pokrajajte si vase umyte a odstopkovane jahodky na zhruba rovnaku velkost. Zmiesajte ich spolu s lyzicou sirupu, citronovou stavou a korou. Jemne pomiesajte a ochutnajte. Ak sa vam budu zdat jahody malo sladke, dosladte ich zvysnou lyzicou sirupu. Jemne pomiesajte a vlozte do chladnicky ´marinovat´ na zhruba 1 hodinu.

Zapnite si ruru na 180°C.

Vyberte si z chladnicky vase cesto. Rozdelte ho na 4-6 rovnakych casti (vsetko zalezi na tom, ake velke chcete mat gallettes). Kazdy kusok postlacajte medzi dlanami ruk, vytvorte nemotornu gulicku, ktoru rozvalkajte do tvaru kruhu. Davajte si pozor aby ste cesto nevyvalkali na tenko, potom sa moze stat, ye sa vam cesto pretrhne a vsetky tie uzasne stavy z kolacika sa vam rozleju na pekac. A to nechcete. Preneste vase rozvalkane cesto na pekac, ktory ste si vystlali papierom na pecenie. Do stredu cesta poukladajte cca 2 lyzice jahod a jemne prelozte vonkajsie strany cesta do dnuka, cim vytvorite z cesta nieco ako kolacik bez formy – ´galette´. Celkom dobre, ze?:)

Vymiesajte si spolu vajicko s lyzicou studenej vody a pekne kazdu gallette potrite. Pecte vo vyhriatej rure okolo 30 minut, dokym nie su jahody zmaknute a cesto krasne nazlatle. Vsetko vam bude v kuchyni vonat nadherne jahodovo a maslovo!

Podavajte ich najlepsie este teple priamo z rury alebo studene na ranajky alebo ako neskore zahnatie hladu pred spanim.

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