Some “berry” good tips:
When fruits and vegetables have been naturally ripened on the vine or the tree and harvested at the right time, they will have much more flavor and nutrition. Seasonal food is fresher, sweeter, tastier and more nutritious than food consumed out of season. The best time to enjoy strawberries is when they can be purchased directly from local farmers shortly after harvest. Unlike out of season produce which is harvested early in the season in order to be shipped and distributed to local retail stores, crops picked at their peak of ripeness are better tasting and full of flavor. They are also more cost-effective because of their bounty.
This strawberry & tomato rustic tart is a great way to enjoy these nutritious fruits when they are in season.
Fresh & Flavorful
a delicious fruit tart that’s perfect for breakfast, snacking and dessert.
Ingredients:
For The Galette Crust:
· 1 cup all-purpose flour
· 1/4 teaspoon salt
· 1/4 teaspoon granulated sugar
· 6 tablespoons cold unsalted butter, cut into cubes
· 4 tablespoons iced water, more as needed
For The Filling:
· 1 1/2 cups fresh strawberries, halved then quartered
. 1 cup cherry tomatoes, halved
· 1 tablespoon orange juice
· 4 tablespoons + 1/4 teaspoon granulated sugar, divided
· 1 tablespoon cornstarch
. 2 teaspoons flour
. 4 fresh basil leaves
For Finishing:
· 2 teaspoons turbinado sugar or coarse sugar
. 1 egg
. 1 teaspoon cream
. Honey, for drizzling
. 3-4 whole strawberries for garnish
Instructions For the Crust:
1. To a food processor, add the flour with the 1/4 teaspoon of salt and the 1/4 teaspoon of sugar and pulse to combine.
2. Add in the butter and pulse until the mixture has the consistency of coarse meal with pea size pieces of butter.
3. Sprinkle on the ice water and mix until the dough comes together. If it is too dry, add a little more ice water.
4. Gather dough into a ball and pat into a disk shape about half inch thick.
5. Wrap in plastic and chill for at least 35 minutes.
Instructions For the Filling:
1. While the dough is chilling, combine the strawberries and tomatoes in a medium bowl. Add the 4 tablespoons of sugar, orange juice and cornstarch. Mix and let rest for 25 minutes.
2. Using a sieve, strain the fruit mixture, drain and discard the liquid. Drain well.
Instructions For Making The Galette:
1. Preheat oven to 400 degrees F and place a rack in the lower third of the oven.
2. Remove dough from plastic and place on a lightly floured surface. Using a rolling pin, roll into a round about 9 inches in diameter.
3. Transfer the dough to a parchment lined metal cookie sheet. Use a pan with sides, as the galette crust may break during baking and some of the fruit juices might run.
4. Once the crust is on the baking sheet, mark off an 6-inch circle in the center of the dough (you can use a plate and lightly mark the circle).
5. Combine the 2 teaspoons flour and 1/4 teaspoon sugar and sprinkle evenly over the marked center circle (this will help to absorb any liquid from the filling).
6. Add the filling on the crust, letting the ends just touch the outer edge of your marked circle.
7. Break the basil leaves in pieces and sprinkle over the filling.
8. Fold the outside edge of the crust over the filling, leaving the center fruit exposed and ruffling and pinching the crust to secure.
9. Make the egg wash by whisking the egg and cream then brush the crust and sprinkle evenly with the turbinado sugar.
10. Place the tart in the oven and bake for about 35-40 minutes, until the crust is golden and the filling is cooked.
11. Remove from the oven and loosen by sliding a metal spatula underneath the galette before it cools.
12. Drizzle with honey. Let rest for 5 minutes before slicing.
13. Garnish with whole strawberries and serve warm or at room temperature.