As those who follow me on instagram would have seen last week WE MOVED TO LONDON!! It all happened so quickly, we went from seeing the listing on Rightmove to picking up the keys in 6 days! I am so glad that we hung on, and turned down so many places, because this is our dream flat.
It came just at the right time, because I was about five seconds away from completely giving up and taking whatever came along next no matter the state. This flat met all of my requirements and even some of my smaller hopes. There is so much natural light and space. There is a full kitchen and room for all of my gadgets. There is space for a (small) dining room table and a desk for my computer. And you can even see skyscrapers out of some of the windows. I absolutely love the area, there are so many greengrocers, delis and an amazing fishmonger. We’re even close to both of our works, so neither of us has a ghastly commute. We’re nearly completely unpacked, so I am finally surrounded by all my cookbooks and my kitchenaid and it still doesn’t feel real. If I am organised I will post a few pictures of my favourite bits of the flat at the end of the week.
I made this galette before we moved. Knowing that our time in the Kentish countryside was coming to a close, inspired me to make the most of the early crop of local strawberries that were beginning to pop up. The variety that is grows well here are the beautiful, small, deep ruby red kind, that melt in your mouth like butter, and are so sweet that they need no sugar. Bowls of berries on our coffee table are a constant companion in our flat over the summer months. Seeing punnets of gorgeous fresh fruit on my walk home are usually too much to pass up, and make the perfect addition to an evening spent with the windows wide open.
Strawberry and balsamic vinegar pies and galettes have been all over the internet for years, but for some reason it has taken me this long to jump on the bandwagon. This is probably in part because whenever strawberries are brought into my flat that are usually eaten fairly promptly. Baking strawberries is a great way to use up any that are slightly past their best, cooked down it doesn’t matter if they were once a little bruised and soggy, they have a chance to shine again.
The first time I tried strawberries and balsamic vinegar was with rocket leaves as an accompanying salad whilst on holiday in California. Both uncooked, the combination was nice, but not overwhelming, the acidity played nicely against the bitterness of the salad. I enjoyed it but never replicated it. This tart was the complete opposite of that. The tang of the fruit and vinegar boiled away whilst cooking leaving the most delicious and jammy filling you could hope for. I had misgivings about not using more sugar in the shortcrust for the galette, but the sweetness of the berries multiplied whilst they baked which was more than enough to carry the dessert. The real star of the pudding was the reduced marinade, which became such a thick jam I had to reheat it to make it pourable. Long after the tart had been completely demolished we were still enjoying scoops of vanilla ice cream drizzled with the almost black balsamic and strawberry sauce.
Previously on BAKE
One Year Ago- Victoria Sponge
Two Years Ago- Pulled Pork Burritos and Heston Blumenthal’s Cinnamon and Vanilla Ice Cream
250g Plain Flour
50g Icing Sugar
125g Cold Butter
1 tsp vanilla extract
splash of milk
370g fresh strawberries
4 tbsp balsamic vinegar
7 tbsp honey
2 tbsp plain flour
1 tbsp caster sugar
1 egg beaten
- Blitz the flour, sugar and butter in a food processor until it resembles bread crumbs.
- Add the egg and vanilla and blitz until combined.
- Add a small splashes of milk combining well between additions until it forms a firm dough.
- Remove from the food processor onto a floured work surface and split in two.
- Roll each half into balls and then flatten.
- Wrap individually in clingfilm and place in the fridge for half an hour.
- Hull and slice the strawberries and place in a bowl with 4 tbsp of honey and two of balsamic vinegar. Cover with clingfilm and leave to rest for at least 1 hour but up to 24. Over time the strawberries will release a lot of juice.
- When your strawberries have finished marinating, preheat the oven to 190C.
- Drain the strawberries, reserving the juice in a small saucepan, leave draining whilst you prepare the pastry shell.
- On a floured work surface roll out the pastry into a rough circle about 3-4mm thick. It doesn’t have to be too neat you want it to look rustic. Using a side plate make a slight indentation in the middle of your pastry as a guide for your filling.
- Carefully create an even layer of the strawberries on the pastry. Start folding the excess pastry into the centre to contain the pastry, leaving space to see the filling in the middle.
- Brush with beaten egg yolk to glaze and bake for 45 minutes in the middle of the oven until golden brown on the outside.
- To make the sauce boil strawberries juices with the extra balsamic vinegar and honey, stirring regularly. As you reduce the syrup you can hear the sound change as it becomes more viscous. The bubbles become suspended in the liquid and it turns a deep black, with flashes of red in the wake of the wooden spoon.
- Take it off the heat when it is slightly looser than your desired consistency as it sets a little as it cools.
- Serve slices of the galette with vanilla ice cream drizzled with sauce.