Dark Chocolate & Strawberry Galette

I consider myself to be very against any pairing of fruit and chocolate. Orange + chocolate = repulsive. Raspberry sauce pooled underneath or drizzled across a molten chocolate cake? Nope. Chocolate covered raisins? Oh, hell no. The only exception I make to this rule is a chocolate dipped strawberry, which I do find quite tasty.

Before

I saw this galette on Pinterest and immediately I was in. A big pile of strawberries and dark chocolate chunks folded into crispy pastry? Sign me up please! I made this to bring over to Jenny’s backyard on a pool day and we almost ate the entire thing ourselves. It was exploding with strawberry juice, had big chocolate puddles, and a nice crunch from the golden brown pastry. The only thing missing was a scoop of ice cream, but I won’t make that mistake again the next time I make this!

Galette Slice

Dark Chocolate & Strawberry Galette

Source: Idea from this post, Crust as always from Smitten Kitchen

Ingredients

Crust

  • 1 1/4 cups flour
  • 1/2 tbsp sugar
  • 1/2 tsp salt
  • 1/2 cup (1 stick) butter, cold, cubed
  • 1/2 cup ice water

Filling

  • 2 1/2 cups strawberries, hulled and halved
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla
  • 1/2 cup dark chocolate chunks

+ egg wash (1 egg + 1 tbsp water whisked together)

Directions

  1. For the crust, add the flour, sugar and salt to a big bowl, and stir together. Add the butter, and use a pastry cutter to cut it in, until the butter is the size of peas and the mixture is crumbly. Start by adding 1/4 cup of cold water, and stir together with a spatula until the dough starts to come together. Add more ice water a tbsp at a time, until all the floury bits are incorporated. Knead the dough very briefly with your hands until it all comes together, then shape into a disc and wrap in plastic wrap. Stick it in the fridge to chill for about an hour.
  2. For the filling, add the strawberries, sugar, cornstarch and vanilla to a medium bowl, and stir together gently with a spatula. Fold in the dark chocolate chunks.
  3. Preheat the oven to 375° and line a large baking sheet with parchment paper.  On a lightly floured surface, roll out the dough, aiming for a 10″ circle. Carefully fold the dough in quarters, move to the prepared baking sheet and unfold.
  4. Add the strawberry mixture to the centre of the dough, leaving about a 2″ border, then fold the dough up over the filling. Brush the dough with the egg wash.
  5. Baked for 35-45 minutes or until the pastry is golden brown and the filling is bubbling.