I’ve always loved strawberries. I think they’re the fruit of nature and the flavor always takes me back to memories at my late aunt’s house. She passed away when I was in college of breast cancer, and seeing her fight the demon was one of the most inspiring things.
My aunt lived in Lakeland, which is the town that I spent part of my childhood and still go back to as I have plenty of friends there! With its close proximity to Plant City, she would always visit the little town’s strawberry festival and pick up boxes for us to have on their own, with strawberry shortcakes, turn into treats, and more. It’s the height of strawberry season right now and though my aunt isn’t here with us today, we still make an effort to enjoy nature’s fruit with her in mind. We think the sweeter ones are the ones she specifically left for us to pick and have.
My mom in particular always makes a point to make strawberry milkshakes, strawberry ice cream, and strawberry pancakes during the season. This year, I thought I would contribute and make a strawberry hazelnut galette. It’s super simple, quick to make, and the nuttiness helps cut against the pure sweetness of the strawberries.
Notes for the Strawberry-Hazelnut Galette Recipe
The butter should be frozen. This will help create a little crumbly texture that will eventually help mold the entire thing into a dough. With that said, 1 stick of butter is equivalent to 1/2 cup of butter. I like to cut mine up in 1/2 inch pieces! Go for a rustic look! This crust isn’t supposed to be perfect and pretty. I think a rustic galette looks more charming and authentic. Totally use the jam. You don’t have to, but I think it adds a nice sweetness to the natural tartness from the fresh strawberries.
- ¾ cup hazelnuts, skin on
- pinch of salt
- 1¼ cups all-purpose flour
- ¼ cup sugar
- 1 stick of butter, sliced in tablespoons
- 2 large egg yolks
- 2 cups strawberries, sliced
- 8 tbs strawberry jam, divided
In a food processor, combin the hazelnuts, salt and all purposeflour. Transfer to a medium bowl and set aside. The mixture should be smooth with a subtle texture. Then process the butter and sugar until smooth and a pastel yellow color. Add the egg yolks and pulse to combine. Add the hazelnut mixture and pulse until blended. Combine the dough int oa ball and flatten into a disk. Wrap in plastic and chill for at least 2 hour.
Preheat oven to 375F. On a work surface, cover with reserve all purpose flour. Cut the dough disk into 4 equal parts. Roll out into the floured surface into 4 equal circles. Place onto a baking tray. Add a tablespoon of strawberry jam to the bottom of each pie crust. Arrange strawberries in the middle with at least ½ inch of space for the crust. Cut little slits in the crust of the galette 2 inches apart. Fold over and generously brush with egg wash (1 egg + 1 tbs milk). Add a teaspoon of water to the remaining jam and brush on top of the arranged strawberries. Bake for 30 to 40 minutes.
Serve with whipped cream or ice cream!