Puff Pastry Strawberry Galette

 Tis the Season for Strawberries

Macerated Strawberries with Balsamic Vinegar

Cook's Notes: Use a high-quality dark balsamic vinegar for this recipe. Consider a splurge and purchase Chocolate Balsamic. It's amazing and really elevates the flavor. The recipe below is enough filling for 5-6 biscuits or shortcakes.

Chocolate Balsamic Vinegar

the skinny on it...
Dark Chocolate Balsamic Vinegar is rich, thick, and resounds with the complexity of three different chocolates responsible for the depth of its flavor. Drizzle over vanilla ice cream, gelato, mix with fresh berries, make a salad or add some zing to your meat sauces. 
Chocolate Balsamic Strawberries
Ingredients:

• 2 cups diced strawberries
• 2 tablespoons granulated sugar
• 1-1/2 tablespoons Chocolate Balsamic or another high-quality dark balsamic

Directions:

• In a bowl add diced strawberries and stir in sugar. Drizzle in balsamic and mix well. Let strawberries sit for one hour on the counter, uncovered. Stir and use a slotted spoon to serve. Add a dollop of whipped cream for piece de resistance.
  

Puff Pastry Strawberry Galette

Cook's Notes: Easy dessert to assemble. Make filling ahead and refrigerate. Keep puff pastry chilled and then follow baking directions. The recipe serves 4. Dust with powdered sugar to serve. 

• 1 sheet pre-rolled puff pastry, thawed but chilled to the touch
• 3 cups strawberries, hulled and sliced
• 3 tablespoons maple syrup
• 2 tablespoons sugar
• 1 teaspoon orange zest
• ½ teaspoon vanilla extract
• 2 tablespoons cornstarch
• 1 tablespoon orange juice or water
• 1/3 cup crushed almonds
• 3 tablespoons sugar mixed with cinnamon (for crust)

Directions:

• Place a saucepan over medium heat. Add 2-1/2 cups of the sliced strawberries to the pan, along with maple syrup, sugar, orange zest, and vanilla extract. Cook for about 8 minutes, or until the sugar has melted and strawberries have begun to break down.
• In a small bowl, mix cornstarch with water or orange juice. Once combined, add to the strawberry mixture and continue to cook until the mixture has thickened.
• Transfer the mixture to a bowl and refrigerate for 30 minutes. 
• Preheat the oven to 400 degrees.
• Line a baking sheet with parchment paper, then lay the sheet of puff pastry onto the pan.
• Add the cooked chilled strawberry mixture to the pastry. Top with remaining raw strawberries and almonds. Adjust the edges of the pastry if needed.
• Fold sides first, then top part down and then bottom crust up. 
• Brush the pastry with milk, and sprinkle with the cinnamon-sugar mixture. 
• Bake for 20 minutes, or until the pastry is golden brown and puffed up.
  
• Serve warm or at room temperature, with ice cream or whipped cream and a drizzle of chocolate balsamic.