Cheater Strawberry Galette Recipe

Sunday evening, the kids and I were invited to dine at a home inhabited by foodies.

This is not an unusual situation. As I've mentioned before, I have the extreme good luck of being surrounded by people who make things like zucchini dill soup on a random Wednesday.

And they share.

But in this case, I was invited to a home of foodies I had never met.

And asked to bring dessert.

Cue panic.

Because as much as I cook and bake and am in a Supper Club, my roots are still very mix oriented and mixes are sacrilege to foodies. When I went camping with Tara and Sarah for the first time, I was so intimidated by their never-buy-canned-beans ways, that I soaked my beans and then emptied a chili seasoning packet into a plastic baggie and passed it off as my own.

As it turned out, they're so lovely, they wouldn't have cared if I'd opened a can of chili and thrown it into a pot. Well, they might have cared, but they'd never have said anything.

Sunday, though, I felt the pressure to make an amazing dessert. Homemade vanilla ice cream was an easy choice, but I felt like I needed something else. So I started scouring Pinterest and found this recipe by the Busty Baker. (To tell the truth, there were other similar recipes but I felt an immediate accord with a woman who bills herself as a busty baker.)

There was only one problem. In spite of making a galette before - remember the torta di santantonio? - I wasn't feeling comfortable enough with my pie crust making skills (or lack thereof) to make a "company worthy dish".

So I fell back on my old reliable and used a store bought crust.

Shhhhh....don't tell anyone. It's a secret. Between you and I and the entire internet.

Cheater Strawberry Galette

You'll need:

2 c. sliced strawberries
1 T balsamic vinegar (I used a lovely blackberry balsamic)
3 T honey (I used an orange blossom honey, but clove would work well too)

1 pie crust
1 egg white
sugar
2 T honey


1. Mix the berries, vinegar, and honey in a bowl and mix. Pop it in the fridge for a half hour.

2. Put your pie crust on the counter to warm up just a bit. After about 15 minutes, unroll it on either a baking stone, a parchment covered cookie sheet, or, if you have to transport like I did, in a shallow pie pan.

3. After your berries have been hanging out in the fridge, drain them over a bowl. Save this yummy honey, strawberry, vinegar deliciousness for later.

4. Pile the berries in the middle and fold the pie crust over the top. You're not going for full coverage here, more of a "trim".

5. Brush egg white on the exposed crust and sprinkle with sugar.

6. Bake at 375 for about 25 minutes or until the crust is a nice golden color.

7. Mix the 2 T of honey with the reserved liquid and drizzle it slowly over the warm berries. Allow it to soak in a bit and then repeat.

That's it! Simple and delicious. I served with a side of the vanilla ice cream. The kids literally licked their plates.