Ingredients
Method
Pecan Meal Crust
- In a food processor, pulse the flour, pecan meal, salt, and cinnamon to combine. Scatter the cold butter cubes over the top and pulse until the mixture looks like coarse crumbs with some pea-sized butter pieces. Add the ice water in two batches, pulsing briefly after each addition, until the dough becomes shaggy but holds together when pinched. Turn the dough out onto a lightly floured surface, shape it into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes or overnight.
Strawberry Filling
- In a large bowl, whisk the honey, cornstarch, Meyer lemon juice, cinnamon, and vanilla bean paste until smooth. Add the hulled and quartered strawberries and toss gently until every piece is evenly coated. Set the bowl aside while you roll out the dough.
Assembly
- Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough into a circle about 1/4 inch thick. Transfer the dough to the prepared baking sheet; it is fine if the edges are rough.
- Spread the strawberry jam over the dough, leaving a 1-inch border around the edge. Spoon the strawberry filling over the jam and arrange the berries in an even layer so the filling is not piled too high.
- Fold the outer edge of the dough up and over the filling, pleating or overlapping the crust as needed to create a rustic open center.
- Brush the beaten egg over the folded crust with a pastry brush, then sprinkle the raw or coarse sugar evenly over the dough.
- Bake for 40 to 45 minutes, until the crust is deep golden brown and the filling is bubbling around the edges. Remove from the oven and let the galette cool on the pan for 30 to 45 minutes before serving warm with scoops of vanilla bean ice cream.
- This galette is best the day it is made, but leftovers can be kept covered at room temperature.
Nutrition
Notes
If pecan meal is not on hand, process 1/2 cup raw pecans in a food processor until finely ground; avoid over-processing or you will end up with pecan butter.
For a nut-free crust, swap the pecan meal for 1/2 cup extra all-purpose flour; the texture will be slightly less tender but still delicious.
Make the dough up to 2 days ahead and keep it refrigerated, or freeze it for up to 3 months; thaw overnight in the fridge before rolling.
If the rolled dough becomes sticky or soft, transfer it to a parchment-lined baking sheet and chill for 10 to 15 minutes before filling.
Toss the strawberries in the honey mixture just before filling to keep them from releasing too much juice; if your berries are extra-juicy, add an extra 1/2 teaspoon cornstarch.
Use seedless strawberry jam for a smoother look, or pulse regular jam briefly in a food processor before spreading.
Leftovers are best the day it is made, but store covered at room temperature for up to 2 days; reheat slices briefly in a 300°F oven to crisp the crust.