Ingredients Serves 4
- 2 cups whole wheat or all-purpose flour
- 1 tsp salt
- 3/4 cups coconut oil
- 15-20 strawberries
- Other berries of your choice
In a large bowl combine 2 cups of all-purpose or whole-wheat flour (I usually use whole-wheat flour, as it's much healthier) and 1 teaspoon of salt. Add 3/4 cup of coconut oil (don't confuse it with coconut butter, as these are completely different products). Mix well using a spoons. Next, mix in 7-8 tablespoons of cold water.
Start mixing the dough with a spoon, and then continue with your hands to ensure that everything is evenly distributed. This amount of dough is enough for two small 11-inches galettes. So, divide the dough into two equal parts.
If you are not planning to make galletes right away, keep the dough in the refidgerator. But bear it in mind that you need to remove the dough from the fridge 4 hours before cooking to let it thaw.
Roll the dough into circle about 11 inches in diameter.
Prepare the berries or any other filling of your choice. For the first galette I used one of my favorite pairing - strawberries & basil.
Layer the the berries evenly on top, leaving about one inche of the edges free.
Pinch the edges up to shape the borders of the galette.
And this is my second galette. I filled it with strawberries, blueberries and raspberries. Place your galettes in a preheated to 400F/200C degrees for 30 minutes.
Let them cool before cutting into slices.