Whole Wheat Strawberry Balsamic Galette

I have one week off of work right now. What that really means is that I have one week to get my cookie mix business up and ready to operate. The reason that I left my job was so that I can focus on growing my own business, because I simply haven't had the time to even fill out my applications with the state. It's only Tuesday, and it's amazing how productive I've been.  Yesterday morning, I got coffee with an old friend, got everything that I could do on my own for my applications ready, and by 3pm I was heading up to my beach house on Camano Island with my dog. I had originally planned on going up there, but then I thought that I wouldn't have time. This was a last minute decision; I scrounged up some food to throw in a cooler, grabbed the dogs bed, and hit the road. 

I'm pretty lucky to have a beach house so close to home that I can escape to. I like my alone time. I've been able to make trips up there quite a few times over this winter-- I often would head up after work on a Friday, stop at the store for food on the way, and just stay there and relax and bake and cook. Now this was a shorter trip, as I was only there for about 18 hours, but it was well worth it. I had no plans bake or even cook really; I had only grabbed the easiest things out of my fridge. But let's be real, I can't make a trip up there on my own and not make some delicious food-- that's what it's usually all about. On the drive I started thinking about what to make, and I knew that I would have to stop at my favorite fruit stand for Strawberries. So, I decided on a strawberry galette.  A whole wheat strawberry balsamic galette to be exact. 

I have very little phone service at my beach house, and no wi-fi, so the not planning ahead meant that I would have to make the recipe up from only what's in my head. I kept it simple, but it's delicious and rustic and everything that I wanted it to be. 

On another note, I don't have a DSLR anymore. I was lucky that my old job included food photography because I was able to utilize the work camera for my blog posts as well. Now, I am on the search for a camera of my own. Any bloggers have suggestions for the best affordable DSLR for food photography?  I'd love to hear any thoughts!  (Yes, this blog post contains iPhone photos... I need a camera asap)

Now I'm back home, writing up a blog post, and back to working on the cookie mix business so that you can all have them by [some point in] Spring, like I promised.

Whole Wheat Strawberry Balsamic Galette

Yields 6 servings

For the whole wheat pie dough


1 1/8 Cup whole wheat flour

1/8 Cup brown sugar

1/4 tsp. salt

1/2 Cup unsalted butter, cold, cut into small pieces

1/8 Cup ice water, plus more if needed


1. Combine whole wheat flour, brown sugar, and salt in a medium bowl and whisk until combined. Use a pastry cutter to cut the butter in until mixture is crumbly and no pieces of butter are larger than peas. Pour the ice water over the dough and mix with a wooden spoon or a spatula until the dough comes together. If the dough isn't coming together, add more ice water 1 Tbsp at a time. Pat the dough into a ball, wrap it in saran wrap, and refrigerate for at least one hour or over night. 

For the filling


1 Pint strawberries, rinsed and sliced

1 Tbsp. brown sugar

1 Tbsp. balsamic vinegar 


1. Combine strawberries, brown sugar, and balsamic in a bowl and mix together until strawberries are evenly coated. Place the mixture in the refrigerator for one hour. 


You will need...

Extra flour for rolling the pie dough

1 egg, beaten for egg wash

sugar, for sprinking

1/2 Cup heavy whipping cream

1 Tbsp. powdered sugar


1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Roll the whole wheat dough out on a lightly floured surface until 1/8 inch thick. Transfer to the baking sheet. Scoop strawberry filling into the middle of the dough, leaving 2" all the way around. Fold the 2" over the filling, encasing it in the middle. Brush your crust with egg wash and sprinkle with sugar. Bake for 25-30 minutes, until crust is golden and the strawberries are bubbling. 

2. While the galette is baking, make fresh whipping cream by whipping 1/2 Cup heavy whipping cream with 1 Tbsp. powdered sugar until thick. 

3. Let the galette cool on a wire rack. Serve warm with fresh whipped cream. 

Krista NelsonComment