Strawberry Galette

Method

Tap a step when it’s done — we’ll keep your place.

Dough

1. 01Cube and freeze 1 stick [trans fat free] margarine for one hour and cube and refrigerate another stick of margarine.
2. 02In a processor place 2.5 cups of flour 1tsp sugar and 1 tsp salt. Add refrigerated margarine and pulse 10x.
3. 03Add frozen margarine cubes and pulse until it resembles blueberry consistency.
4. 04Add 1 cup of ice cold water and pulse a few more times.
5. 05Consistency should be crumbs. Roll into two disks AND wrap in saran wrap.[this recipe makes 2 doughs, but only need one for this recipe. Save the other dough disk for another time] Freeze for 30 min.
6. 06Take out one dough AND flour surface and top of dough. Roll out. Place back in the freezer to get hard.

Strawberry Mixture

1. 07Clean and slice strawberries and add the rest of the ingredients.
2. 08Take out rolled out dough from the freezer. Add strawberry mixture, careful to drain any liquid out.
3. 09Place in center of dough and fold outer edge over.
4. 10Brush the crust with egg white and dust with large sugar crystals.
5. 11Bake on 400 for 30 minutes.
6. 12Serve warm with whipped cream.