Strawberries, when in season, are the best tasting things EVER! This, coming from a person who few years back thought what the fuss over these was all about. Luscious, extremely sweet strawberries, in my opinion, just by themselves make for an excellent dessert. But the aroma when you cook them is something else too. Err, if you think I sound confused, you would be right. I like them both ways and so to appease it all, I buy in bulk. Enjoy them raw to my heart’s content and cook the remaining.
This time, the remaining got made into a Galette. You got to make it, to believe the yum factor of this dessert. The amount of sugar is paltry thanks to the natural sweetness of the fruit and that crust…OMG…is melt in the mouth delish. Given the prominence of strawberries here, I would recommend only using seasonal or ripe, sweet ones. If they are off the season, just use any other fruit of your choosing that are at their best.
Last several months has seen me become a newbie to a full blown Pinaddict. I found this recipe via Pinterest and adapted it to use cleaner, natural and more nutritious ingredients. Please do read my Tips Section to read about what changes I have made and/or how you can adapt it and make it your own. Extremely simple to make, this French flat rustic cake or “Galette” as its popularly called, might just be your answer to easy baking. Sending over a slice of this to Weekend Herb Blogging Event hosted by my BFF Siri of Cooking with Siri fame.
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Read the rest of Fresh Strawberry Galette at Chef In You
© DK for Chef In You, 2013. |
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Post tags: almonds, strawberries, yogurt