Strawberry galette — easy no-pan pie

***RECIPE, MAKES 4 SLICES***

For the crust:

2 cups (260 g) flour
1/4-1/2 cup (50-100 g) sugar (depending on how sweet you want your crust)
1 cold stick (4 oz, 114 g, I gave the wrong weight in the vid — this weight here is correct) butter (or, for vegans, vegetable shortening)
About 1/2 teaspoon (3 g) salt (maybe 3/4 if you're using unsalted butter)
3-5 tablespoons (40-70 ml) cold liquid (water, wine, fruit juice, whatever)

For the filling:

8 oz (225 g, half a pint) strawberries
1-2 tablespoons (12-14 g) sugar
zest of one lime (optional)
juice of half a lime (also optional, but consider some form of acid — balsamic vinegar is surprisingly nice)

For the topping (which is entirely optional):

One egg and water (or some melted butter, or coconut oil/milk, or the spare syrup from the strawberries)
Some coarse-grained sugar (like Demerara)
Some coarse-grained salt (particularly optional)

For the whipped cream:

1 cup (236 ml) cream
1 teaspoon vanilla or almond extract
1-4 tablespoons (12-48 g) sugar
1/4-1/2 cup (60-120 ml) sour cream (optional, also you could use yogurt, creme fraiche or any semi-solid fermented dairy substance)

Start the crust by cutting the cold butter into all of the dry ingredients — with a pastry cutter, a food processor, some forks, or a big knife — until the butter chunks are no bigger than grains of rice. Add just enough cold liquid to BARELY bring it together into a dough. It should still be crumbly. Wrap it up and chill it for a half hour.

Stem and slice the strawberries and mix with the sugar (start with just one tablespoon — you can add more later) and lime (if using). Let sit for a few minutes while the sugar draws moisture out of the berries.

Whip the cream, mix in the extract, as much sugar as tastes good to you, and the sour cream (if using). Cover and keep cold until serving.

Prepare the egg wash by beating up the egg smooth with about a tablespoon of water. (Or if you're using melted butter, melt the butter.) Prepare the topping by mixing about a tablespoon of coarse sugar with about a teaspoon of coarse salt (if you're using salt).

Taste a strawberry and consider adding more sugar, acid, etc.

Put a sheet of parchment paper on a baking sheet (or if you don't have parchment, lightly grease the baking sheet). Start the oven heating to 350 F / 180 C convection, or 400 F / 200 C conventional.

Liberally flour a working surface, plop down the dough, and flour the dough. Roll it into a rough circle about 1/8 inch (1/2 cm) thick — roll a little, then turn 90 degrees, roll a little more, turn 90 degrees, etc.

Drape the dough over your rolling pin and transfer it to your baking sheet. Put the strawberries in the middle, but try not to pour on the excess syrup in the bowl. Smooth them out, leaving yourself a wide border all the way around. Fold the border in onto the filling — the filling should be partially covered with a top crust, but there should still be a large area of uncovered filling in the center.

Brush the top-facing crust with the egg wash (or melted butter, or coconut milk/oil, or the excess strawberry syrup) and coat with the sugar topping. Bake until light brown on top, 45-60 minutes. Let cool before slicing and serving with the whipped cream.

[aragusea]

Hey y’all, I gave the wrong weight for a stick of butter — it’s 4 oz or 114 g. The recipe in the description is correct. Sorry!

[Bloodletter]

"It requires no dish and no talent."

PLEASE continue, Mr. Ragusea. You found your target audience right here.

[carlbotdiscord]

Alternate universe Adam: This "pan" pie is different than the traditional galettes we make in the oven, and it might seem strange, but I say give it a shot. Long live the Empire.

[BeatingBros]

Adam's Wine Obsession is so grand he uses the bottle as a rolling pin now.


I see nothing wrong with that.

[lemonke]

This guy probably sleeps with a bottle of white wine like a teddy bear to protect himself from the monsters under his bed and in his closet.

[Shey_]

Everyone: NOOOO! YOU CAN'T PUT WHITE WINE INTO EVERY DISH YOU ARE MAKING!!!

Adam: Haha white wine goes glug.

[andrabianca]

" Aww, looks like a heart "

*CHOMP*

[Aspharon]

I made this! After watching you for over a year now, I finally decided to try one of your recipes, because I had some strawberries that would probably go bad if I left them over the weekend. It was delicious! The dough was indeed super hard to form into a ball - or a solid flat surface, for that matter - but I got there in then end, and got lots of compliments!

[yikesbro]

'i like things shiny because I'm a primitive creature.'
-adam ragusea 2020
...

[tippetarius]

I appreciate that you put the recipes in the description. Makes it much easier to double check the steps without having to replay the video over and over.

[Khanstipated]

"This is why I use white wine as a rolling pin" coming soon

[zzarkoo]

Actually that stone countertop is just as warm as anything else in that room, it just happens to have quite a high thermal conductivity which makes it feel colder because it absorbs heat more quickly than other materials. I suppose that might still prevent the butter from melting too fast.

edit: Apparently the high thermal conductivity of the stone will actually make the butter melt faster. Thanks @HonzaJ

[XxDTownxX]

6:52 "You can make a fancy decorative crimping situation... or not!"
* Makes a taco bell crunchwrap *

[ercicia]

As a European that is obsessed with you ability to translate great meals to the home kitchen, I am so grateful that you take the time to translate to the metric system when explaining 🙏

[oofmodzz]

“I’m a crust man all day long”
-Daddy Ragusea

[liggieep]

Actually Adam, if you take the temperature of the stone countertop, you'll see it's room temperature. It feels cold to the touch because it is more thermally conductive than a plastic or wooden cutting board, drawing heat from your hand, and the pastry.

[littlebumgorf]

Just tried this. No complaints about the taste. But I don’t recommend it for beginner bakers. The folding of the galette makes it really easy for the dough to crack and start leaking filling. It’s much simpler to just push the crust into the walls of a pie pan.

That said, the general principles of making pie crust and fruit filling are definitely doable for beginners. I’m glad I made this.

[Orynae]

I don't think I've ever actually heard 250g expressed as "a quarter kilo" lol

[Raraoolala]

7:41 - mouth watering shot. Good choice in the matte black finished counter for shooting, no reflections and your workpiece pops in contrast. Keep 'em coming Raguse on the Loose.

[lizdoodlez]

I worked in a bakery for a few years and we made these during the summer (but we called them pocket pies). My favorite filling was a savory variety that was made of local vegetables and feta cheese.