Strawberry Galette with Chocolate Crust

Crust ingredients:

    • 3/4 cup flour
    • 1/4 cup cocoa powder
    • 2 tablespoons sugar
    • pinch salt
    • 4 tablespoons cold butter, cut into pieces
    • 1/4 cup cold water

Filling ingredients:

    • 1 1/2 cups sliced strawberries
    • 2 tablespoons sugar
    • 1 tablespoon flour
    • juice and zest from 1/2 lemon
    • 1 teaspoon vanilla extract

extras: additional cocoa powder, for rolling; 1 egg yolk & 1 tablespoon water, for

brushing; superfine sugar, for sprinkling

-Process flour, cocoa, sugar and salt until blended. Add butter (pieces). Process until

the butter looks like pea-sized gravel. Pour water in, and process until the dough comes

together. If it looks dry, sprinkle in a bit more (about 1 tablespoon) water.

-Flatten the dough into a disc (about 6 inches in diameter), and wrap with plastic wrap.

Refrigerate until chilled (at least 2 hours, up to overnight).

-After the dough has chilled: preheat your oven to 350 degrees. Line a baking sheet

with parchment.

-Place filling ingredients into a medium bowl and stir until combined.

-Remove the dough from the refrigerator. Sprinkle your counter (or marble slab) with

cocoa powder. Place the dough onto the counter and sprinkle the surface of the dough

with a bit more cocoa powder. Roll the dough into a 10 to 12-inch circle (the edges will

be rough--don't stress about this!).

-Move the crust onto the parchment-lined baking sheet (I find it easier to move if I fold it

first, then unfold it once it is on the baking sheet).

-Spread the strawberry filling onto the center of the crust, leaving about a 1 1/2 inch

border of crust around the edges.

-Fold the edges in, starting on one edge and then moving around the circle, pleating

as you go around.

-Whisk the egg yolk with 1 tablespoon of water and brush onto the crust. Sprinkle with

about a tablespoon of superfine sugar.

-Bake for 38 to 40 minutes. until the crust is cooked. Serve warm, topped with whipped

cream or vanilla ice cream.