Tuesday, April 6, 2010

I know...I promised there would be cake

for your birthday celebration...chocolate one, orange scented with cointreau and freshly whipped cream...well it didn't exactly turn out this way....you got "I love Spring" screaming pie instead. An odd, one might think combination of thyme pate brisee, filled with layer of lemon curd and freshly picked strawberries.....sweet and savory pie this beautiful weather called for. I hope you will enjoy it.

Thyme and Strawberry Galette
 pate brisee
1 1/4 cups all-purpose flour(I usually mix it with 1/2c or more whole wheat pastry flower)
1 teaspoon salt
2 teaspoons fresh thyme leaves
1 stick unsalted butter, chilled and cut into small pieces
3 Tbsp ice water

strawberry filling
3 Tbs lemon curd
Strawberries, sliced 1/4 inch thick (I used almost a pint, may vary depending on the size of the strawberries)
1 tablespoon honey
1-2 teaspoons cornstarch
1 teaspoon fresh lemon juice
1 egg beaten with 1 tablespoon water for egg wash

Mix the flour, salt, and thyme in a food processor. Add the butter and pulse until the mixture resembles coarse meal. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball and then flatten it into a disk shape. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes to one hour.  Line a baking sheet with parchment paper and preheat oven to 400 degrees. In the mean time prepare the filling by mixing all the ingredients except the egg. Set a side.
Sprinkle a lightly floured work surface with 1/2Tbsp turbinado sugar, it add nice color, texture and a little sweetness to this otherwise savory crust. Roll out the crust to about 1/4 inch thick and about 8 inches in diameter. Top with lemon curd. Placed the strawberries on top of the curd in an even layer, leaving a one inch ring around. Fold the edges of dough over the strawberries. Brush the dough with the egg wash and bake for 20-25 minutes until the crust is browned and the center is bubbling.
adapted from beautiful Dishing Up Delights blog.

We are saving chocolate cake recipe for some rainy days....happy, sunny, beautiful birth day and bon appetit!!!
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