Tree frogs are chirping and daffodils are blooming; winter's brazen filibuster has ended and spring has finally arrived in New England! As I sit at my desk, the view is dominated by bare branched woods yet to bud, and bright green grassy clearings, early spring's distinctive and brief landscape. Because of it's brevity, I savor the beauty of it all. This is my favorite time of year!
Even though we are now able to enjoy most any kind of produce, any time of year, something happens when on the season's first sundrenched 70 degree day, I grab a deck chair and once again, assume the place of repose, face to the sky, plate of strawberry goodness in hand and take a bite of the way life should be. Oh, I could be eating strawberry "something" any time of year, but it's really not quite the same. When the season's first banner day converges with the season's signature food, it becomes the season's kick off, and in this case, winter's harsh hand becomes a distant memory and all the hope in spring becomes the new reality. Yes, I love this season!
So imagine pulling this brilliant tribute to spring out of the oven, and serving it up with whipped cream and a sprinkling of toasted almonds, sunny day and all! The crust on this galette is made with all purpose flour and almond meal, and is incredibly flaky. Or for a gluten free crust, try my Gluten Free Pie or Tart Dough. The strawberry mango filling is very lightly sweetened, just enough to bring out the flavor of each, and enough flour to give the juice a bit of body. Total amount of sugar in this galette is under 1/4 cup, making this a perfect choice for those of us who opt for modestly sweet desserts. And whipped cream...what more can I say? Can you feel the warm cheer of a spring day?!
So imagine pulling this brilliant tribute to spring out of the oven, and serving it up with whipped cream and a sprinkling of toasted almonds, sunny day and all! The crust on this galette is made with all purpose flour and almond meal, and is incredibly flaky. Or for a gluten free crust, try my Gluten Free Pie or Tart Dough. The strawberry mango filling is very lightly sweetened, just enough to bring out the flavor of each, and enough flour to give the juice a bit of body. Total amount of sugar in this galette is under 1/4 cup, making this a perfect choice for those of us who opt for modestly sweet desserts. And whipped cream...what more can I say? Can you feel the warm cheer of a spring day?!
Strawberry Mango Galette with Almond Crust
1 cup all purpose flour
1/2 cup almond meal/flour
2 tsp sugar
½ tsp salt
7 Tb butter
2-4 Tb ice cold water
1 quart strawberries
1 champagne mango
3 Tb sugar
1 Tb all purples flour
Preheat oven to 400 degrees.
Measure the flour, almond meal/flour, 2 tsp sugar and salt into the bowl of a food processor and pulse a few times just to mix. Add the butter and pulse to incorporate until it resembles coarse crumbs. Add water, starting with 2 Tb, and pulse, adding more water until it begins to come together. Pour the mix onto a surface and press together to make a disc of dough. Roll dough into a 14-15 inch circle, it doesn’t have to be perfect! Transfer to a baking sheet.
Into a bowl, slice the strawberries and the mango. Mix in the sugar and flour. Pour filling mix onto the circle of dough, dispersing evenly to leave a border of about 1-2 inches. Fold edges of dough, leaving center open (as pictured). Sprinkle lightly with sugar and bake for 30 minutes until beautifully browned and beginning to bubble.
Cool, serve with ice cream or whipped cream and top with toasted almonds. Serves 6-8
1 cup all purpose flour
1/2 cup almond meal/flour
2 tsp sugar
½ tsp salt
7 Tb butter
2-4 Tb ice cold water
1 quart strawberries
1 champagne mango
3 Tb sugar
1 Tb all purples flour
Preheat oven to 400 degrees.
Measure the flour, almond meal/flour, 2 tsp sugar and salt into the bowl of a food processor and pulse a few times just to mix. Add the butter and pulse to incorporate until it resembles coarse crumbs. Add water, starting with 2 Tb, and pulse, adding more water until it begins to come together. Pour the mix onto a surface and press together to make a disc of dough. Roll dough into a 14-15 inch circle, it doesn’t have to be perfect! Transfer to a baking sheet.
Into a bowl, slice the strawberries and the mango. Mix in the sugar and flour. Pour filling mix onto the circle of dough, dispersing evenly to leave a border of about 1-2 inches. Fold edges of dough, leaving center open (as pictured). Sprinkle lightly with sugar and bake for 30 minutes until beautifully browned and beginning to bubble.
Cool, serve with ice cream or whipped cream and top with toasted almonds. Serves 6-8
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