Strawberry Bourbon Birthday Galette Recipe
For the people in our lives that mean the most to us we always want to do something a little more special to celebrate them. I grew up close to my cousin, Jessica, and feel blessed to call her not only family, but my best friend.
For her birthday this year, and since I have been obsessed with everything French as of late, I decided to make a big, beautiful galette. And since Jessica fancies a good whiskey on occasion, this is the recipe I landed on.
Strawberries are plentiful at the stores presently and are a good flavor companion for a smoky barrel bourbon.
So, without further adieu, I bring you Strawberry Bourbon Birthday Galette.
We'll start with the Dough I doubled this to make a large galette. Feel free to use the original recipe if you don't want or need a ginormous one. This one fed three hungry people twice with a very large celebratory portion.
I jump at the chance to use the Kitchenaid mixer every change I get, so I gave a first shot to some pastry dough with this recipe, and it turned out rather nicely. You do have to use a scraper to push your cold butter off the sides of the bowl every now and then, but oh how much easier than trying to cut in cold butter by hand!
1 1/4 cups all purpose flour
1/2 teaspoon kosher salt
2 tablespoons olive oil
4 tablespoons cold unsalted butter, cut into thin slices
Approximately 3-6 tablespoons ice water ( I always end up using more water than it calls for- about 15-20 tbs. It may be due to the humidity where I live. Just add a little at a time until your dough sticks together.)
Start with the flour and salt in your mixer and with the whisk attachment, stir in the oil briefly until it gets to little tiny ball consistency. You can reference the above linked Kitchenaid post for pics of each step. Everything is done at the lowest speed setting.
Then switch out your attachments to the dough hook to cut in the cold butter. You'll want to slice the butter into about 1/4" pats to make this go a little more quickly. Push down the butter and flour with a flat pastry spatula or spoon as it climbs up the sides of your bowl.
Once your butter is cut in, start adding your cold water one tablespoon at a time. I chilled my water in the fridge for about 30 minutes before hand or you can just add a couple ice cubes and stir. Add until your dough sticks together in a ball. Use your hands to form into a ball, then you can get out the rolling pin and release any stored up aggression. I find that baking and rolling dough is very soothing and zen like.
Roll out flat and then fold over into thirds, like a letter, flip, and repeat at least 2 more times.
Now it's time for a rest in the fridge for at least 30 minutes. While it's resting, it's time to get the strawberry bourbon going. You can also prep the dough a day or two before and keep in the fridge until you're ready.
For the Filling
2 Quarts Fresh Strawberries
1/2c Turbanado or raw sugar
For the filling, prep your strawberries. I used about 2 quarts. You could mix in some seedless cherries or red grapes we well if your heart so desires.
De-stem the strawberries, leaving the smaller ones whole and cutting larger ones in half. I saved a few large ones to slice and cover the center right before baking.
In a large sauce pan or non stick skillet, heat your strawberries on low heat and add a half cup turbinado sugar, and a mini bottle of your bourbon/whiskey of choice. I used Even Williams Honey.
Stiring periodically to prevent sticking, simmer until your ingredients are well mixed and the sugary syrup has thickened up a bit- not quite jelly consistency but not runny like water either.
Once your filling has thickened, you can turn off and let sit while you roll your dough flat to about 1/8".
I used a springform pan for an easy release from the galette dough after baking, but you can use a pie dish if you like. Make sure to oil or butter it up before lining your dough over it.
Lay your pastry dough over your dish and scoop the filling in adjusting the sides of the dough if necessary to try to stay somewhat even on all sides.
The beauty of the galette is that it is like a rustic tart. It doesn't have to be perfect. fold and pinch the sides together over the filling and you are ready to bake once that's done.
Bake at 350˚ for 40-45 minutes or until crust is golden brown.
Let cool before you remove from pan. Share and enjoy!
As an addition, I whipped some heavy whipping cream in my kitchenaid and added about an ounce of Fireball Whiskey. The perfect topping for the Strawberry Bourbon Galette! Everyone LOVED it and I hope you give it a try!
I also thought that would be the perfect handheld breakfast, so I just had to make some mini breakfast galettes. Kale and goat cheese with egg! Super convenient to grab before work during the week. This is a great recipe to experiment with. Same dough recipe as above, just split up into several small pastries.