Galettes are the hot item right now, and why wouldn’t they be? They’re so ridiculously easy! One pie crust? Some fruit? Done. Guys, when I say it’s easy it’s no joke. I made this after work, just before a neighbor’s BBQ last Tuesday night. I made it again on Friday. It’s that good. Ok, I get that it’s hot and you don’t want to use your oven. But we promise, it’s worth it.

You already have a recipe for an apple galette to use up your fall apples, now it’s time to use all of those fresh summer strawberries. No pie plate? No problem.

Hint: If you see recipes for crostatas, they’re actually the same as galettes. Crostasas = Italian and Galettes = French. Take your pick!

Galette

• 1 9″ or 12″ flat pie crust
• 3 cups of sliced strawberries (roughly 1 small container)
• 1/4 cup almonds, finely chopped
• 1/4 cup sugar, plus some for sprinkling
• 1 tbsp flour
• 1 egg yolk
• 1 tsp water

Optional: Caramel topping

• 1/2 cup sugar
• 2 tsbp water
• 4 tbsp heavy cream
• 1 tbsp whiskey (I used Jack Daniel’s Honey)

Preheat the oven to 400 degrees and line a cookie sheet with parchment paper (or this reusable mat. Mix together the almonds, sugar, and flour. Lay the pie crust flat on the cookie sheet and sprinkle the almond mixture on top, leaving roughly 2 inches free along the edge. Place the strawberries on top and begin to fold up the edges, creasing where needed. Mix together the egg yolk and water and brush along the crust. Sprinkle sugar all along the top. Bake for 30 minutes.

While the galette is baking, let’s begin on the caramel. In a small saucepan over medium high heat, pour in the sugar and water and bring to steady simmer. Swirl the saucepan to dissolve the sugar, don’t stir. After a couple of minutes you should begin to see the liquid turn amber. At this point, turn off the heat and stir in the heavy cream and bourbon. (If you have extra sauce, you can store it in the fridge up to 1 week. Ice cream topping anyone?)

You can serve the galette hot or cold.

Happy Eating, XO.