It’s no secret to anyone who knows me that I have a weakness for frozen custard. Although, this post is not one about making frozen custard (someday, I hope!). There’s a certain place in town called Andy’s that has a custard blended with chopped chocolate and strawberries that is one of my favorites. I quite love the combination because I am indecisive and it solves the problem of deciding between a fruit or chocolate dessert.
So, when I saw the fresh strawberries at the farmer’s market recently, I knew I had to make something with this flavor combination. I chose a galette honestly because it’s much less work than a pie. I’ve been making this particular recipe since last summer and have made a number of tweaks along the way. I do hope my friends aren’t getting sick of it by now. Something tells me they don’t mind. It’s funny that after I started making this again this year, as I was catching up on my blog reading I realized that I’m not the only one that thinks fruit, chocolate and galette really do make a good combination.
And on to the other part of this post, our very first giveaway! We’ve been meaning to do a giveaway for all you lovely readers for a while now, and we’ve finally got our act together. This give away comes from the fine folks at CSN stores. They’d love it if you’d visit their site that carries twin beds. In return for this mention, we get to giveaway this lovely Le Creuset Cherry baking dish (size 12″x9.5″) to one lucky reader. Why’d we choose this? Neither of us have this particular bakeware, but I own two Le Creuset pieces and absolutely love them.
1. Comment on this blog post
2. Get an extra entry by tweeting about this giveaway. Mention @sharedsugar in your tweet so we can be sure to count you.
You may enter until this Thursday, June 17th until 12pm CST. A winner will be chosen through random.org. We’ll post an update to this blog entry announcing the winner on Friday, June 18th by 12 pm CST. UPDATE: The giveaway is now closed.
Strawberry Chocolate Galette
- pastry from adapted from Ina Garten
makes approx. 6-8 servings
- 1 cup unbleached all-purpose flour
- 2 tablespoons pure cane sugar
- 1/4 teaspoon kosher salt
- 1 stick very cold unsalted butter, diced
- 3-5 tablespoons ice water
- raw sugar
- 3 oz. dark chocolate
- 2 oz. (1/4 cup) heavy cream
- 1 quart strawberries, hulled and sliced
- 1-1/2 teaspoons lemon juice
- 3 tablespoons sugar
- 1-1/2 tablespoons cornstarch
- 1 egg
- 1 teaspoon water
make the pastry
Whisk together flour, sugar and salt. Place ingredients in the refrigerator to chill. Once chilled, remove ingredients from refrigerator and add butter. Quickly cut butter into flour mixture with a pastry blender until butter chunks are about the size of peas. Slowly mix in the ice water, being careful not to overwork the dough. Form the dough into a ball, adding a little more water if the dough is too crumbly. Once a ball is formed, flatten it to a disk. Wrap with plastic wrap and refrigerate for an hour. If desired, chill your rolling pin at this time as well.
Preheat the oven to 450 degrees F and line a large baking sheet with parchment paper. Remove the dough and place on a floured surface. Roll into approx. an 11-inch circle and transfer to the baking sheet.
make the ganache
Roughly chop chocolate and place in a bowl. In a saucepan, bring cream to a boil over medium heat. Remove cream from heat and pour over chocolate. Let stand for about 5 minutes and then stir with a whisk until smooth. Cool to room temperature. Spread ganache on pastry, about 1 inch from the edge.
make the filling
In a medium bowl, combine strawberries, lemon juice, sugar and cornstarch. Using a slotted spoon, pile strawberries into the center of the pastry. I avoid using the leftover juices because they can tend to run and make the crust soggy. Spread strawberries about a 1/2 to 1 inch from the edge of the chocolate ganache. Fold about 1 inch of edges of pastry around the filling, overlapping as needed.
finish the pastry
In a small bowl, whisk together egg and water. Using a pastry brush, apply egg wash to the surface of the pastry. Then, sprinkle raw sugar on the pastry crust.
Bake for 20 minutes, or until crust is golden yellow. I love to serve the galette warm with vanilla bean ice cream.