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Preheat your oven at 350 degrees F (180 degrees C).
In a bowl of your electric mixer add the
Spelt Flour (1 1/3 cups)
Whole Wheat Flour (3/4 cup)
Butter (1/3 cup)
Cane Sugar (2 Tbsp)
Water (2.5 oz)
Salt (1 pinch)
to make the dough.
With the paddle attachment, mix until you get a smooth and soft mixture. Wrap it in plastic wrap and place it in your fridge for at least 4 hours, or overnight.
The following day, wash and slice your
Fresh Strawberries (2 cups)
, mix them with the juice of half a
Cane Sugar (1 Tbsp)
, and some
Fresh Thyme Leaves (to taste)
, Set aside.
Roll out the dough into a circle, not too thin as this won’t grow when cooking.
Strawberry Jam (3/4 cup)
in the center, leaving about 1-inch from the edge. Cover with the strawberries. Save the marinated juices for later.
Fold in the edges. Brush them with a mix of
and a splash of milk then sprinkle with some
Granulated Sugar (to taste)
Bake in a preheated oven at 350 degrees F (180 degrees C) for 40 minutes. Start on the lower rack and move it up to middle-high for the last 10 minutes.
Let the galette cool down and serve it up lukewarm or at room temperature. Ideally, with a dollop of vanilla ice cream.
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