Berry season is the best! We can all agree on that, can’t we? Originally last weekend I was going to remake my raspberry peach galette, but by the time I got around to it the peaches I had were past their best so I changed my plans a little bit and this strawberry raspberry galette was born! No one wants mushy peaches in their galette, right? I’m not even mad, I might like this strawberry raspberry galette more than the raspberry peach.
I was gifted some of the new strawberry rose infused maple syrup from my sweet friends at Runamok Maple and it was the perfect addition to this galette! You don’t have to use it in this recipe, but I highly recommend that you do. You can use my code “bryonycooks” for 20% off your order on their site! They have the BEST collection of maple syrups. I love to stock up on all the different flavours whenever I have the chance.
But back to the galette. It’s filled with strawberries and raspberries, they are the true stars of the show. Add some of the strawberry rose maple syrup, a splash of vanilla and encase it all in some pie dough and you have yourself a pretty perfect dessert.
I like to make the dough for this in my food processor because it’s quick, easy, and quite frankly, less time I have to spend standing on my bum knee 😉
For serving, I tend to top a slice with some heavy whipping cream, but some vanilla ice cream or whipped cream would work great too.
Galettes are a fun, rustic (messy) alternative to pie and honestly I prefer them. I think my time working in a pie shop reduced my love for pie. Give me a messy strawberry raspberry galette any day.
Strawberry Raspberry Galette
Ingredients
- Crust:
- 1 1/4 cups all-purpose flour
- 1 stick butter (8 tbsp.) cold unsalted butter, cut into cubes
- 1 1/2 tbsp. sugar
- Pinch salt
- 2 tbsp. (1 oz.) ice cold water
- Filling:
- 6 oz. raspberries
- 2 cups sliced strawberries
- 2 tbsp. Runamok Maple strawberry rose maple syrup
- 1 tsp. vanilla extract
- Heavy cream, for brushing
- Raw sugar, for sprinkling
Directions
- Step 1 Combine dry ingredients in food processor until butter is the size of a pea. Slowly drizzle in the cold water until the dough comes together. Remove dough from food processor, pat into a disc, wrap in plastic and refrigerate for at least 1 hr.
- Step 2 Combine strawberries, raspberries, maple syrup, and vanilla extract in a bowl, being careful not to crush the raspberries.
- Step 3 Preheat oven to 350°F.
- Step 4 Roll your chilled dough into a 12″ circle on floured parchment and transfer both dough and parchment to a baking sheet.
- Step 5 Place your fruit filling in the centre of the dough, leaving a border of about 2-3″.
- Step 6 Fold sides of dough up and over the filling in a pleating pattern.
- Step 7 Brush dough with heavy cream and sprinkle with raw sugar.
- Step 8 Bake for 40-45 minutes, until crust is browned.
