Summer in Wine Country

11 of 11
Provencal Strawberry Galette with Blueberries and Ice Cream

Dough:
8 ounces (2 sticks) unsalted butter, very cold
1¾ cups all-purpose flour
¾ cup coarse cornmeal
¾ teaspoon minced fresh rosemary
1 teaspoon finely grated zest of an organic or well-scrubbed lemon
2 tablespoons granulated sugar
¼ teaspoon fine sea salt
2 large egg yolks, lightly beaten

Filling:
1 pound strawberries, hulled (in-season only)
½ cup lavender jelly, or ginger or apricot preserves
2 tablespoons butter, melted
1 tablespoon granulated sugar

For serving:
1 small basket blueberries,
about 6 ounces
1 pint sheep’s milk ice cream

Cut the butter into small pieces and place on a plate. Chill in the refrigerator for 25 minutes, or in the freezer for 10 minutes. In a bowl, combine the flour, cornmeal, rosemary, lemon zest, sugar and salt. Chill the bowl in the refrigerator for 20 minutes.

Dump the dry ingredients into a food processor and pulse briefly to blend. Scatter the cold butter over the top and give it a few 5-second pulses, just until the mixture looks like coarse breadcrumbs. Remove the lid, add the egg yolks and drizzle 3 tablespoons of ice water over the top. Pulse for 10–15 seconds, until the dough just begins to clump together. If the mixture doesn’t clump, add up to 2 tablespoons of water, one at a time, pulsing briefly in between—don’t over mix!

Turn out onto a lightly floured surface and gather into a thick disk. Wrap in plastic and refrigerate for at least 1 hour, then let the dough stand for 10 minutes before rolling. Preheat the oven to 375˚F and place a shelf in the center position. Quarter the strawberries lengthwise (halve really large berries crosswise before quartering lengthwise).

Place dough on a baking parchment covered with flour. Roll out and form a 15-inch round that's less than ¼-inch thick. Then, slide the pastry-topped parchment onto a large, rimless baking sheet.

Brush the preserves over the dough, leaving a 2-inch border. Place the strawberries over the preserves. Using a metal spatula to help, gently lift the edges of the dough, folding them in, creating a bowl-like effect. Brush any exposed dough with melted butter and sprinkle the sugar over the whole tart. Bake for 45–55 minutes, until the crust is golden.

Slide the tart-topped parchment paper onto a cooling rack and let stand for 5 minutes. Now slide onto a platter and scatter any remaining strawberries and the blueberries on top. Cut into wedges and serve with a scoop of sheep’s milk ice cream on the side.
Serves 6.

Read Wine Enthusiast's ultimate entertaining guide for more hosting suggestions to set up a party screaming with effortless style >>>

11 of 11
Edit Module
Edit ModuleEdit ModuleShow Tags

See Other Slideshows

Beer Up: 8 Life-Changing Suds-Infused Recipes

Beer's distinct flavors contribute a deliciously unexpected addition to these recipes from leading chefs.

Pinot Noir, Decoded

Everything you need to know about everyone’s favorite Thanksgiving-dinner pour.

Top Domestic Airport Wine Bars

Nothing makes holiday travel almost bearable than a gate-side glass of wine.

The Wine Lover's Guide to Hosting

Whether it’s a grand gala, a dinner party or an intimate wine tasting, here are the best tips, tricks and pro secrets to help you host envy-inducing soirées.

Summer in Wine Country

11 of 11
Edit Module
Edit Module

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

Edit Module

Shop

Edit Module
>
Edit Module
Edit Module Edit ModuleShow TagsEdit Module

Related Web Articles