Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Canada Day Cherry and Strawberry Galette https://www.metro.ca/userfiles/image/recipes/canada-day-strawberry-cherry_galette-11300.jpg PT35M PT30M PT1H05M
Whisk together the flour and salt. Add the cold butter and vegetable shortening using a pastry cutter or two forks until the dough becomes shaggy. Pour the ice water a tablespoon at a time and mix until the dough barely holds together. Don’t over mix.Turn dough out onto large piece of parchment paper.Fold the shaggy dough several times until the majority of the flour absorbs the moisture from the butter/water. Some dry parts are okay.Separate about 1/4 of the dough (for the maple leaf cut outs)Flatten the two pieces of dough into discs about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.Lightly flour your work surface and rolling pin. Roll out your large dough disc about 12 inches.Transfer to a baking tray lined with parchment paper. And roll out your small dough disc about 5-6 inchesTake your leaf plunger cutter (I used a 2-inch cutter) and cut out a few maple leaves and place on parchment paper on baking tray. Refrigerate for about 15 minutes.Filling:Toss the sliced strawberries, halved cherries, cornstarch and sugar together in a large bowl. Set aside.Assembling the Galette:Preheat the oven to 375F with oven rack in middle.Spread the cherries and strawberries in the middle of the dough leaving about 2 inches from the edge. Fold or scallop the edges upwards.Bake galette and the maple leaf cut-outs for 35 minutes or until the crust is golden brown and the berries are bubbling. Check in at 20 minutes and loosely cover the maple leaf cut outs with foil if they are browning too quickly.Enjoy!Source: Metro
5-6
0 0 0 0
Dough 1 3/4 cup (225 g) all purpose flour 1/2 teaspoon (2,5 ml) salt 5 tablespoon (60 g) Selection all vegetable shortening 6 tablespoon (72 g) chilled and cubed unsalted butter 5 tablespoon (75 ml) ice water Filling 2 cups (350 g) pitted halved fresh cherries 2 cups (350 g) fresh strawberries sliced 1/3 cup (70 g) sugar 1 tablespoon (15 ml) cornstarch
Canada Day Cherry and Strawberry Galette

Canada Day Cherry and Strawberry Galette

Rate this recipe
0 Vote
5-6
Desserts
0:35
Preparation
0:30
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Dough
  • 1 3/4 cup
    (225 g)
    all purpose flour
    You might like:

    Flyer Deals  (2)
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $5.99 ea.

    2.5 kg SELECTED VARIETIES


    LIFE SMART GLUTEN FREE FLOUR MIX

    LIFE SMART GLUTEN FREE FLOUR MIX

    $4.99 ea.

    1 kg


  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 5 tablespoon
    (60 g)
    Selection all vegetable shortening
  • 6 tablespoon
    (72 g)
    chilled and cubed unsalted butter
  • 5 tablespoon
    (75 ml)
    ice water

  • Filling
  • 2 cups
    (350 g)
    pitted halved fresh cherries
  • 2 cups
    (350 g)
    fresh strawberries sliced
  • 1/3 cup
    (70 g)
    sugar
    You might like:

    Flyer Deal  (1)
    REDPATH SIMPLY RAW TURBINADO SUGAR

    REDPATH SIMPLY RAW TURBINADO SUGAR

    $3.39 ea.

    500 g


  • 1 tablespoon
    (15 ml)
    cornstarch
Imprimer ma sélection

Preparation

Whisk together the flour and salt. Add the cold butter and vegetable shortening using a pastry cutter or two forks until the dough becomes shaggy. Pour the ice water a tablespoon at a time and mix until the dough barely holds together. Don’t over mix.

Turn dough out onto large piece of parchment paper.

Fold the shaggy dough several times until the majority of the flour absorbs the moisture from the butter/water. Some dry parts are okay.

Separate about 1/4 of the dough (for the maple leaf cut outs)

Flatten the two pieces of dough into discs about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

Lightly flour your work surface and rolling pin. Roll out your large dough disc about 12 inches.

Transfer to a baking tray lined with parchment paper. And roll out your small dough disc about 5-6 inches

Take your leaf plunger cutter (I used a 2-inch cutter) and cut out a few maple leaves and place on parchment paper on baking tray. Refrigerate for about 15 minutes.

Filling:

Toss the sliced strawberries, halved cherries, cornstarch and sugar together in a large bowl. Set aside.

Assembling the Galette:

Preheat the oven to 375F with oven rack in middle.

Spread the cherries and strawberries in the middle of the dough leaving about 2 inches from the edge. Fold or scallop the edges upwards.

Bake galette and the maple leaf cut-outs for 35 minutes or until the crust is golden brown and the berries are bubbling. Check in at 20 minutes and loosely cover the maple leaf cut outs with foil if they are browning too quickly.

Enjoy!

Source: Metro

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.