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    cold unsalted butter

    Strawberry Rosemary Galette

    May 28, 2018

    galette, strawberries, seasonal
    galette, strawberries, seasonal

    Perfect seasonal strawberries make this galette perfect all summer long.

    The Galette

    I love pie just as much as the next person, but sometimes I don't have the patience to make the perfect lattice or cut outs for my pie. Sometimes I just want to enjoy the benefits of pie without all the fuss and muss. Don't get me wrong, I LOVE gorgeous lattice work and beautiful cutouts, but they also take a ton of time and patience. 

    Enter pie's cousin, the galette. Just as tasty as pie with half the work, effort and stress. It's pie's younger, more hip cousin, a little less formal but packs just as much punch and flavor. I could make 4 galettes in the time it would take me to form one perfect pie, SERIOUSLY! So this Memorial Day or summer gathering, treat your friends to this delectable strawberry galette bursting with flavor and savory hints of rosemary. A savory crust sprinkled with Jacobsen's Rosemary Salt balances the sweetness to make this an unbelievable flavor profile.  

    I'll keep this short and sweet and give you even more time to skip ahead to the recipe and work on that perfect galette this holiday weekend! 

    strawberry galette

    Semolina and sugar mixture spread on rosemary crust. This layer helps absorb some of the strawberry juice.

     

    strawberry galette

    Strawberry rhubarb jam was used making this galette, any of your favorite jam works perfectly.

     

    Stawberry Galette

    Choosing local, fresh strawberries ensures the sweetest fruit.

     

    Strawberry galette

    Raw coarse sugar is less sweet than granulated sugar and has notes of molasses and caramel, perfect for topping the fresh berries.

     

    strawberry galette

    A hint of rosemary salt on the crust gives the galette a perfect balanced sweet and salty component.

     

     



    Print Recipe
    Strawberry Rosemary Galette
    galette, strawberries, seasonal
    Cuisine Dessert
    Prep Time 20 minutes
    Cook Time 25 minutes
    Passive Time 30 minutes
    Servings
    servings
    Ingredients
    Rosemary Pie Crust
    • 1 cup all purpose flour
    • ¼ cup spelt flour
    • 1 tablespoon sugar
    • ½ tsp kosher salt
    • ½ cup cold unsalted butter cut into small pieces
    • 5-6 tablespoon ice cold water
    • 1 teaspoon fresh rosemary, chopped + additional for topping baked galette
    Strawberry Galette Filling
    • 2 teaspoon semolina *can sub corn meal
    • 2 teaspoon granulated sugar
    • ½ cup strawberry or strawberry rhubarb jam *homemade is best but your favorite store bought will do
    • 8 oz fresh strawberries, sliced
    • 2 tablespoon raw coarse sugar
    • 1 large egg + splash of water
    • 1 teaspoon Jacobsen Rosemary Salt *can sub your favorite flake salt or use additional coarse sugar
    Cuisine Dessert
    Prep Time 20 minutes
    Cook Time 25 minutes
    Passive Time 30 minutes
    Servings
    servings
    Ingredients
    Rosemary Pie Crust
    • 1 cup all purpose flour
    • ¼ cup spelt flour
    • 1 tablespoon sugar
    • ½ tsp kosher salt
    • ½ cup cold unsalted butter cut into small pieces
    • 5-6 tablespoon ice cold water
    • 1 teaspoon fresh rosemary, chopped + additional for topping baked galette
    Strawberry Galette Filling
    • 2 teaspoon semolina *can sub corn meal
    • 2 teaspoon granulated sugar
    • ½ cup strawberry or strawberry rhubarb jam *homemade is best but your favorite store bought will do
    • 8 oz fresh strawberries, sliced
    • 2 tablespoon raw coarse sugar
    • 1 large egg + splash of water
    • 1 teaspoon Jacobsen Rosemary Salt *can sub your favorite flake salt or use additional coarse sugar
    galette, strawberries, seasonal
    Instructions
    Rosemary Pie Crust
    1. In the bowl of a food processor, combine your flours, sugar and salt.
    2. Pulse quickly to combine.
    3. Add in your cold butter pieces and pulse several times until crumbles form.
    4. Next, add in 4-5 tablespoons of ice cold water and pulse again. You may need another tablespoon or two. You want the mixture to form crumbles but not a sticky paste. Add in your chopped rosemary at the end.
    5. When the dough forms, dump onto a sheet of wax paper (it will still be crumbly). Form together and wrap and place in fridge to firm up for 30 minutes to an hour.
    Galette
    1. Preheat your oven to 425 degrees.
    2. Begin by rolling out your prepared dough into a large circle, about 9-10" onto a sheet of parchment paper. Place parchment with dough onto a sheet pan.
    3. Next, combine your semolina and sugar and spread evenly on the dough, leaving a border around the edges to fold.
    4. Spread your prepared jam on top of the semolina mixture.
    5. Next, place your sliced strawberries on top of the jam and sprinkle with your coarse sugar.
    6. Fold edges of the galette all around to form a crust. Brush the crust with an eggwash (1 egg + splash of water whisked).
    7. Finally, sprinkle the crust with your seasoned salt and bake on prepared baking sheet for 20-25 minutes until crust is golden and berries are soft and juicy.
    8. Remove from oven, sprinkle with additional chopped rosemary and let cool, slice and enjoy!
    Recipe Notes

    **You may use prepared pie dough and chop rosemary and add in or use as is. 

    **If you don't have spelt flour, continue by using all-purpose flour. Spelt flour gives more of a nutty flavor/taste but all-purpose works equally well. 

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    Kefir Oat Pumpkin Scones

    October 1, 2017

     

    This time of year is the BEST! Yes, I will probably start every blog post from now until Thanksgiving this same exact way. But it really is, the crisp air, leaves changing, cozying up with blankets and hot chocolate. My favorite! And not to mention my birthday is in ONE MONTH, I kind of like my birthday, I usually celebrate for a week or more. I will share more about that later. 

    But I digress, fall. Fall = pumpkins + leaves + hot chocolate + a few extra pounds to stay warm! Hahahaha! I haven't really lost the pounds that I was supposed to for summer. Oh well! But what if I gave you a scone recipe that is delicious but yet hearty and filled with slightly less guilt than a traditional scone? A scone that will not only taste good but have so much yummy goodness for you and will keep you full. A scone filled with pumpkin + oats? Would you like that? Okay! Poof! Done! 

    Probiotics ~ What are they good for? 

    Traditionally scones are made with gobs of butter or a load of heavy cream (my favorite kind!) but I thought and thought and realized that Whole Kefir Milk is loaded with so many vitamins + probiotics. What is a probiotic you ask? Probiotics are good bacteria, the good stuff that keeps your gut healthy. I think we could all benefit from some good gut health? Am I right? I love Nancy's Organic Probiotic Whole Milk Kefir which is what I used in this recipe. It has 64 BILLION CFUs (Colony Forming Units) in every 8oz serving! I'm not a scientist but that sure does sound good to me! Lots of good bacteria aimed to help my gut and general well being? Sign me up! Since Kefir is lactose free and butter contains only traces of lactose, these scones 98% lactose free (I made that percentage up, but really, probably close to that)! 

    How do I test my recipes to make sure a healthy scone is tasty? I have 3 children and many neighbors. When I'm unsure or trying something new, they are my audience and they are good at it. My kids will flat out tell me the truth if something is awful, they're great judges. They'd be fantastic on Chopped! And neighbors, I don't often give them awful stuff but when it's on the verge I share and get their opinions. The first batch of these guys were a little too dense (too much oat) but round 2 was perfect! My neighbors liked them both, hahaha! So the Kefir Pumpkin Oat Scone came to be but what really makes perfect is the pumpkin glaze, it really is the winner of the recipe, I know it's sweet and loaded with sugar but it really turns these guys into a perfect pumpkin scone worthy of  a weekend breakfast, a brunch or holiday gathering. 

    I hope you give this recipe a try. It makes for a great morning breakfast for kiddos, especially if they don't consume a lot of yogurt or dairy, easy way to hide it! So many health benefits all wrapped in a nummy scone. I will warn they are a little bit denser than a traditional scone but I think they are amazing and reheat well. Enjoy and as always, I'd love to see your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    Print Recipe
    Kefir Oat Pumpkin Scones
    Course Baked Good
    Prep Time 10
    Cook Time 16-18 minutes
    Servings
    Ingredients
    Dry Ingredients
    • 2 ½ cups all purpose flour
    • ½ cup old fashioned oats **do not use quick oats
    • 1 tablespoon baking powder
    • 1 teaspoon kosher salt
    • 2 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cloves
    • ⅓ cup granulated sugar
    • 4 tablespoon cold unsalted butter cut into small pieces
    Wet Ingredients
    • ¼ cup canned pumpkin
    • ¾-1 cup Whole Milk Plain Kefir I prefer Nancy's
    • 1 tsp vanilla
    Pumpkin Glaze
    • ½ cup powdered sugar
    • 1+ teaspoon canned pumpkin add more as needed
    • 1 heaping tsp cinnamon
    • 1 pinch kosher salt
    Course Baked Good
    Prep Time 10
    Cook Time 16-18 minutes
    Servings
    Ingredients
    Dry Ingredients
    • 2 ½ cups all purpose flour
    • ½ cup old fashioned oats **do not use quick oats
    • 1 tablespoon baking powder
    • 1 teaspoon kosher salt
    • 2 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cloves
    • ⅓ cup granulated sugar
    • 4 tablespoon cold unsalted butter cut into small pieces
    Wet Ingredients
    • ¼ cup canned pumpkin
    • ¾-1 cup Whole Milk Plain Kefir I prefer Nancy's
    • 1 tsp vanilla
    Pumpkin Glaze
    • ½ cup powdered sugar
    • 1+ teaspoon canned pumpkin add more as needed
    • 1 heaping tsp cinnamon
    • 1 pinch kosher salt
    Instructions
    1. Preheat oven to 425 degrees F.
    2. Line baking sheet with parchment paper or silicone mat.
    3. Combine your dry ingredients together in a large mixing bowl with a whisk. Using a pastry cutter or your fingers, blend the butter until they resemble coarse pebbles.
    4. In another small bowl, add your pumpkin, kefir and vanilla. Using a fork, mix together until combined.
    5. Add your pumpkin/kefir mixture to the dry ingredients and fold until you have a cohesive dough. It shouldn't be too wet or too dry, if you need a tad more liquid, you can add a teaspoon of kefir at a time until you achieve a cohesive dough.
    6. Dump the dough onto a lightly floured surface. Cut into 2 pieces and form into 2 discs about ¾" thick.
    7. Cut each disc into 6 small triangles, beginning by cutting the disc in half then each half into thirds.
    8. Place scones on your lined baking sheet and bake for 16-18 minutes until golden brown.
    9. While baking, prepare your glaze. Combine your powdered sugar and 1 teaspoon of canned pumpkin and blend together. You want a thick consistency so keep working the pumpkin until it is all blended, if you need you can add a bit more pumpkin (start with ½ tsp) until desired consistency is achieved. Add cinnamon and salt.
    10. Remove scones and let cool on cooling rack. Once cool, drizzle your pumpkin glaze and enjoy!
    Recipe Notes

    **You can make the scones and place in freezer before baking. Remove and bake at any time, top with glaze when ready. 
    **I also like freezing the scones before baking, even for 15-20 minutes. It helps to loosen the gluten and create a flakier scone. 

    These silicone mats are AMAZING and super inexpensive, I highly recommend a set if you don't already have them.
    I use half sheet baking sheets, these are super! I use them for pizza, cookies, scones, chicken, potatoes, you name it! 

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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