1/2 batch vodka crust strawberry filling (recipe below)
- Remove the vodka dough from the riefrigorator and roll out into a circle, about 10 inches in diameter. Use a 7-inch pan to mark a ring on the crust. Spread the strawberry filling to cover the ring.
- Lightly fold the sides of the crust over the filling; no need to press. It's all right if the folded over edges are uneven since the galette is meant to be rustic and imperfect.
- Bake in a preheated 450°F oven for about 30 to 40 minutes until the crust is golden. Serve warm with vanilla ice cream Or whipped cream.
STRAWBERRY FILLING:
2 cups strawberries, hulled
1/2 cup sugar or to taste
2 teaspoons cornstarch mixed in 1 tablespoon water
- Slice large strawberries in half and leave the small ones whole. Put in a saucepan with the sugar.Cook over medium heat until the strawberry soften and liquid comes out. Drain the strawberries, return the strawberry liquid to the pan and simmer to reduce and thicken.
- Return the strawberries and continue cooking until completely soft and jam like. Stir in the cornstarch mixture, bring to a boil to thicken, and then slide off the heat and cool.
