Strawberry and Chocolate Galette

This might sound like a sin, but I have never made a pie crust from scratch for an actual pie. I hate the pressure of making it look good, but I can handle using it for galettes. I love how rustic they look and that they're not supposed to look perfect. Galettes are so fun and easy to make and I've made a peach and apple version before. Both were fantastic!

I've been wanting to make a strawberry version with chocolate for so long and finally got around to it. I used my recipe for the peach galette, but subbed it with strawberries and chocolate. It turned out SO well! My husband and I devoured it in a couple of days. I cannot stress enough how good it is!

This would be the best Valentine's Day treat for the whole family. Nothing says love like some strawberries and chocolate in a galette. You've got to try this out!

Strawberry and Chocolate Galette

Filling:

1 lb. sliced strawberries

1/4 cup sugar

1 Tbsp. all-purpose flour

1/2 tsp. ground cinnamon

1/2 tsp. pure vanilla extract

1/2 cup chocolate chunks or chips

Crust:

1 1/4 cup flour

1 1/2 tsp. sugar

1/2 tsp. salt

1 stick (8 Tbsp.) very cold butter (Chill the butter in the freezer for at least 20 minutes).

6 Tbsp. ice water

1 egg

1 Tbsp. water

2 tsp. sugar

How to Make the Dough:

1. In a food processor with the blade attachment, pulse 1 1/4 cups flour, 1 1/2 tsp. sugar and 1/2 tsp. salt until well mixed.

2. Cut cold butter into small cubes and add it to the food processor. Push the pulse button about 8 times. The butter should become pea-sized. Add ice water 1 tablespoon at a time and pulse between each addition. The dough should be ready when it just begins to clump. I used 6 Tbsp of ice water.

3. Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for at least 1 hour.

How to Assemble the Galette:

1. Preheat oven to 350 degrees F.

2. In a small bowl, beat the egg and 1 Tbsp. water and set aside.

3. Place strawberries in a medium bowl and sprinkle with 1 Tbsp. flour, 1/4 cup sugar, 1/2 tsp. cinnamon and 1/2 tsp. vanilla. Stir gently with a spatula just until combined.

4. On a sheet of parchment paper, roll the dough into a 12-inch circle. Place the parchment paper and dough into a rimmed baking sheet.

5. Drain strawberries and arrange in a large even circle over the dough leaving a 2-inch dough border. Evenly top the strawberries with chocolate chunks.

6. Fold the edges of the galette up and over the strawberries, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. (If the dough becomes too warm and hard to work with place in the fridge or freezer for a few minutes.)

7. Brush the crust with beaten egg/water mixture and sprinkle with 2 tsp. sugar.

8. Bake for 40-45 minutes or until the crust is golden brown and the strawberry juices are syrupy. Let sit 15 minutes before serving.

*Store in fridge in an airtight container.