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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
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 5 tablespoon
    (60 g)
    Selection all vegetable shortening
  • 6 tablespoon
    (72 g)
    chilled and cubed unsalted butter
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    250 g or ORGANIC CREAM 1 L SELECTED VARIETIES


  • 5 tablespoon
    (75 ml)
    ice water

  • Filling
  • 2 cups
    (350 g)
    pitted halved fresh cherries
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    PRODUCT OF U.S.A., No. 1 GRADE 13.21/kg


    RAINIER CHERRIES

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    PRODUCT OF U.S.A. No. 1 GRADE 15.41/kg


  • 2 cups
    (350 g)
    fresh strawberries sliced
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    BLUEBERRIES

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    PINT PRODUCT OF U.S.A. OR MEXICO STRAWBERRIES 454 g PRODUCT OF U.S.A., No. 1 GRADE


    ORGANIC STRAWBERRIES

    ORGANIC STRAWBERRIES

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    454g PRODUCT OF U.S.A NO. 1 GRADE


  • 1/3 cup
    (70 g)
    sugar
  • 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

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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.

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