Strawberry + Thyme Galette

Ingredients

Crust:

1 1/4 cup flour

1 stick unsalted butter- cold and cut into cubes

1 tablespoon sugar

½ teaspoon salt

1 tablespoon fresh thyme

4-5 tablespoons ice cold water

Filling:

2 cups diced strawberries

1 tablespoon cornstarch 

¼ cup sugar 

1 tablespoon lemon juice

1 tablespoon lemon zest

Pinch of salt

1 egg, lightly beaten

2 tablespoons turbinado sugar

Whipped cream:

1 cup heavy cream

3 tablespoons powdered sugar

1 tablespoon vanilla

pREP tIME: 45 minUTEs | COOK TIME: 25-30 MINUTES | SERVINGS: 6-8

1.For crust- in a food processor, pulse the flour, sugar, fresh thyme and salt until combined. Add the butter. Pulse until mixture looks like fine breadcrumbs.

2. Pour into a very cold mixing bowl. (I place my bowl in freezer for 15 minutes before using) add 4 tablespoons of ice cold water to mixture and mix with your hands. Working as quickly as you can. Add another tablespoon of water if it seems too dry. Knead dough until it comes together and is smooth. Form into a round ball and wrap in plastic wrap. Chill in refrigerator for 30 minutes.

3. While dough is chilling, preheat the oven to 400. Mix the strawberry filling together, reserving the turbinado sugar and egg.

4. Once dough is chilled roll out onto lightly floured surface. Roll out to about 10-12 inches in diameter. Transfer to baking sheet.

5. Place strawberry mixture into center of dough, leaving about an inch or so around the edge. Gently fold the edges of the dough over the strawberry mixture, pinching together any open areas. Brush the dough with the egg wash and sprinkle with the turbinado sugar.

6. Bake for 25-30 or until golden brown. Let cool slightly and serve with homemade whipped cream or vanilla ice cream.

7. To make the whipped cream: using a stand mixer or handheld, beat the ingredients on medium high speed until stiff peaks form.

Enjoy y’all!