Sometimes you make a dessert so simple and delicious, all you want to do is share it with the world. That’s how I feel about this Strawberry Galette.
You guys know that I like coming up with dessert alternatives that won’t be too tough on my blood sugar. I love carbs, but carbs don’t reciprocate. This recipe really surprised me, but I did have a little help.
Instead of white granulated sugar, I used Sugar 2.0. Sugar 2.0 is a natural, non-GMO, cane sugar substitute with half the sugar and 1/3 the calories. It’s done by including fiber in the product, which is so brilliant, it hurts. It measures cup for cup like sugar, bakes like it, tastes like it with no weird aftertaste, or side effects.
In my test, it did spike my blood sugar, but not as much as pure white sugar, which I expected.
The thing that really got me was how it added some sweetness in the same way that granulated sugar would, but it didn’t make my pastry overly sweet, or give it a strange aftertaste. If you ever use sugar substitutes you know that’s a good way to decide to throw one in the trash. It’s hard to find ones that bake and keep well. They are also oftentimes very expensive. Sugar 2.0 is no different, but I will say it’s definitely worth it.
This strawberry galette is actually kind of genius. It uses really fresh, everyday ingredients (nothing you couldn’t find easily at the store). Additionally, it uses store-bought pie crust. To some, that’s a no-no, but there are a few ways that I enhance the crust I buy, and I also start with a great one (if you’re in Texas, you must use Texas Pie Company’s Dough Puck. Don’t argue, just do it).
Store bought is going to save you time, and it’s not as bad as you think when done well.
Now, what makes this a galette instead of a pie? To me, this defies a pie. It’s not made in a dish, it’s edges aren’t perfectly crimped, it’s extremely thin and dainty. It’s got shallow sides and no top. The free form nature of this means that it can come out looking 100 different ways, and they’re all okay.
This one was a hit at my house (and I promise you, there are a lot of misses that never make it to this blog). But if there’s one thing I know for sure, it’s that you’re going to enjoy this.
If there’s a second thing – it’s that people are going to be begging for this recipe once you make it for them.
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