Strawberry Galette with Hojiblanca Olive Oil Crust

Ingredients:

EVOO Dough:

2 cups all-purpose flour

1 tsp Pink Himalayan Salt

2 tsp. granulated sugar

1 Tbs. Apple Cider Vinegar

1/2 cup Hojiblanca Extra Virgin Olive Oil

1/4 cup water

1/2 cup Bourbon Maple Infused Dark Balsamic Vinegar

2 tsp. cornstarch

2 tsp. lime zest

1/3 cup granulated sugar

12 oz. fresh strawberries, sliced 

1 Tbs. lime juice

1 tsp. vanilla extract

One egg, beaten with 1 tsp. of water

2 Tbs. fresh mint, whole leaves, or chopped

1-2 cups vanilla ice cream

Preparation: 

In the bowl of a stand mixer fitted with the paddle attachment, place flour, salt, and sugar, and stir to combine. Slowly add Apple Cider Vinegar, Hojiblanca EVOO, and water to the flour, mixing at low speed until a shaggy dough forms. 

Remove the dough from the mixer and transfer it to a lightly floured work surface. Knead the dough for 5 minutes, adding more flour, if needed, if the dough is super sticky, or until smooth (the dough will resemble sugar cookie dough). Form the dough into a ball, cover, and refrigerate for 30 minutes. 

Preheat oven to 350°F.

Place Bourbon Maple Balsamic in a small saucepan and bring to a low simmer over medium-low heat. Continue to simmer the balsamic until it has reduced by half, about 8-10 minutes. Remove from the heat and set aside to cool to room temperature. 

Place cornstarch, lime zest, sugar, strawberries, lime juice, and vanilla in a large bowl. Stir to combine. Set the bowl aside. 

Once the dough has rested, remove it from the refrigerator, unwrap, and roll out into a large circle on a lightly floured work surface, about 1/4 inch in thickness. Transfer the dough to a parchment-lined baking sheet. 

Spread the strawberry filling around the center of the dough, leaving about 2 inches of the border.

Gently fold the edges of the crust up and slightly over the filling, overlapping each fold as you work around the center, leaving a large visible ‘window’ in the center. Brush the exposed crust with egg wash and place in the oven. 

Bake for 30-40 minutes or until the crust is golden brown and the fruit filling is bubbly. Remove from the oven and set aside to rest for 1 hour before slicing and serving. 

Serve the galette slices with a scoop or two of ice cream, drizzle with reduced balsamic, and garnish with mint.