Welcome to What's Cooking, our version of a good old fashioned recipe exchange! This time, a recipe from one of our own: Imane Hanine! As always, we welcome you to share the recipes that enliven your kitchen—bonus points if you pair your dish with a Martha Stoumen wine, but we're sure we'll love it regardless.
STRAWBERRY THYME GALETTE
"You know how I love my tweaking a classic galette with subtle pops of flavors from herbs and spices. Check out this remixed classic below! I'd happily eat this while sipping on some Nero d'Avola Rosato, my favorite." –Imane, Distribution Sales Manager
For the pie crust, adapted from "The Only Pie Crust" by Alison Roman:
• 2 ½ cups all-purpose flour
• 2 tsp sugar
• 1 tsp kosher salt
• 1 tsp nutmeg (Mani's addition!)
• 1 ¼ cups (2 sticks + 4 tbsp) unsalted butter, cut into 1" pieces, chilled
• 1 tbsp apple cider vinegar or distilled white vinegar
• ¼ cup ice water, plus more as needed
For the filling:
• ½ cup sugar
• ½ lemon, juiced
• 2 pints of strawberries, sliced
• 1 dozen sprigs of thyme, leaves pulled
• pinch of salt
• dusting of ground cardamom
To pair with your galette:
• Scoop of vanilla ice cream
• a pinch of bee pollen
• pinch of flaky Maldon salt
To make the crust, whisk dry ingredients together. Use your hands to mix the butter in, squeezing between your fingers to create flat sheets. Add vinegar and ice water to flour mixture, and use your hands to mix until it comes together. Knead the dough (it should be shaggy, you should be thinking 'Is this right?'), then pat into a disc. Refrigerate 2+ hours before use.
To make the strawberry thyme filling, combine all ingredients. Store in the fridge if needed, and strain through a sieve before assembling.
Preheat oven to 400°F. Transfer crust to large baking sheet. Place strawberry thyme filling in the center, spread until an even 1/2" layer, keeping edges clean to fold over. Fold the edges in toward the center, and bake for 35 minutes or until uniformly golden. Let cool, then add optional accompaniments.