Strawberry Galette

 
I think that this beauty doesn’t need a long introduction.  Plan to make it over the weekend because it will take some time to prepare.

Crust Ingredients:

• 1/2 cup (100 gr) frozen - cold unsalted butter, divided
• 1 cup plus 2 Tbsp flour
• 2 Tbsp cornmeal
• 1/2 Tbsp sugar
• 1/2 tsp salt
• 1/4 cup low-fat buttermilk (You can make you own by adding 1/4 of lemon (juice) into a milk and let it sit for 10 -15 minutes)
• 1 tsp vanilla extract
  
  Filling
  
• 1/4 cup strawberry jam ( I made it my own: 1 cup strawberry + 1/2 cup sugar. Cook on medium temperature until sugar melts and water evaporated) 
  
• 2 1/2 cups strawberries, sliced
• 1 Tbsp sugar
• 1 Tbsp corn starch

 
           Assembly

• 1 Tbsp milk
  
  Instructions
  

• First prepare your jam and let it cool. 
   
  

1. For the crust, grate 50 gr butter into a small bowl; cut remaining 50 gr butter into small cubes and place in a second bowl; chill bowls in freezer for 15 minutes. Whisk together flour, cornmeal, sugar, and salt in a medium bowl; place bowl in freezer to chill for 15 minutes. Chill buttermilk and vanilla extract in freezer for 15 minutes.
   
2. Sprinkle cubed butter over chilled flour mixture and toss with a spatula to coat. Fold in grated butter. Drizzle buttermilk over flour mixture; use a spatula to gather dough together until it forms large clumps, then gently knead just to form a ball. Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour.
3. Line a baking sheet with parchment paper. Place dough on a floured board and dust dough with flour. Roll out dough and transfer it to prepared baking sheet; chill in the refrigerator for 15 minutes. Preheat oven to 200 C.
4. Brush jam over the dough, leaving a 2 cm border. Top with strawberry slices,combine sugar and corn starch and sprinkle over fruit. Fold dough border up over strawberries, pleating to make an edge; brush with milk. Bake for 30 minutes, until crust is golden and fruit is tender. Let cool for 30 minutes before cutting and serving.
   

Galeta od Jagoda

Ova ljepotica ne treba posebno predstavljanje. Planirajte je tokom vikenda, jer ce vam uzeti vremena za pripremu. 

Sastojci za koru
1/2 solje ili 100 gr (hladnog - smrtnutog putera) Podijelite ga odmah u dva dijela. Jedan dio izrezite na kockice, drugi narendajte i obje zdjelice vratite u zamrzivac. 
1 solja + 2 kasike brasna 
2 kasike palente 
1/2 kasicice secera
1/2 kasicice soli
1/4 solje neobranog mlijeka. Pripremite sami tako sto cete sok jedne cetvrtine limuna iscijediti u 1/4 solje mlijeka i ostaviti desetak minuta. 
1 kasicica vanillin ekstrakt

Fil

1/4 solje dzema od jagode. (Napravite ga sami tako sto cete 1 solju jagoda i 1/2 solje secera kuhati na laganoj vatri dok voda ne ispari i secer se ne rastopi. Prohladite nakon pripreme).
2 + 1/5 solje ociscenih i na listice isjecenih jagoda  
1 kasika secera 
1 kasika kukuruznog gustina 

1 kasika mlijeka za premazati koru prije pecenja. 

Postupak 

Najprije spremite dzem i ostavte da se hladi. 

Pomijesajte brasno, secer, so, palentu i dodajte tome puter isjecen na kockice. Sjedinite ga s brasnom tako sto cete koristiti kasiku za pire krompir. Kada ste taj puter sjedinili dodajte i onaj narendani i sve skupa ponovo dobro izgnjavite. Dodajte mjesavini i obrano mlijeko i izradite tijesto gnjaveci ga dlanovima i prstima. Formirajte loptu od tijesta i stavite ga u prozirnu foliju pa ga dlanovima spljostite i potom odlozite u frizider. Neka se hladi najmanje sat vremena. 

Razvaljajte tijesto na pobrasnjenoj podlozi. Premazite dzemom ostavljajuci 2cm s krajeva praznim. Preko poredajte isjecene jagode a potom pospite mjesavinom secera i gustina (jedna kasika secera i jedna gustina). 

Slozite nepremazane krajeve preko jagoda i lagano premazite te krajeve mlijekom. 

Pecite na 200C pola sata. Po zelji pozete ukrasiti staub secerom. Prohladite pola sata prije nego izrezete i servirate. Idealno bi bilo servirati je s kuglom sladoleda.