Balsamic Thyme Strawberry Galette
I'm savory by nature. I always add a little extra salt to my granola recipes, and would choose good crusty bread over cake on most days. So when I make sweets, I like that extra balance of savory. That salty punch or lemony acid that cuts the sugary sweetness.This recipe is my type of dessert. Low maintenance whole wheat crust encircles a pile of balsamic marinated strawberries, topped with fresh thyme sprigs. My enthusiasm for this recipe comes after a week of summer camp cooking for young kids. I was ready for something complex and earthy, and definitely not pasta.
The berries in this recipe came from our second everbearing strawberry crop this summer, and they are even more sweet and shiny red. Strawberries are such a summer pinnacle, and they marry incredibly well with savory additions like balsamic vinegar and fresh thyme. The crust for the galette (fancy word for a low-key pie), is made with mostly whole wheat flour, which turns out just as flaky and buttery than most white flour recipes and oh so hearty. I would experiment with a dough made with 100% whole wheat flour, or a combination with other flours, like emmer, rye, or spelt flours.
Enough talk, let's eat:
