Delicious first baking experience in the galley of our boat, Bandon. Strawberries marinated in brown sugar and port wine stuffed into a simple crust filled our little home with delicious smells and satisfied my need to bake.
Our boat is equipped with a gimbaled stove, which pivots and swings to remain level in spite of waves and wind in the harbor. The stove houses a tiny oven, which is perfect for baking for two. I love to bake and have had an itch to make something with the beautiful strawberries I kept seeing at the store. We hadn’t had strawberries since last summer! After thirty minutes of baking, the first experiment emerged from the oven a success. The only thing that would have improved this dessert was a couple of scoops of vanilla ice cream. Next time…
Strawberry Port Gallette
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 3 tbsp unsalted butter
- 2 cups sliced strawberries
- 1/4 cup brown sugar
- 2 tbsp port wine
- In a small bowl, stir together strawberries, brown sugar, and port. Set aside.
- In a medium bowl, mix flour, granulated sugar, and salt.
- Cut in butter to flour mixture. I mixed this by hand, literally, until the butter was well incorporated.
- Add a bit of water to form flour mixture into a dough ball (I used about 2 tbsp).
- Roll out dough to an 8″ circle. I didn’t have a rolling pin, so I pressed out the dough into 8″ circle onto a well-buttered cookie sheet.
- Place berries in a mound on the circle, leaving a 1-2″ border. I reserved some of the sugar-port juice to sauté the sliced almonds.
- Fold the 1-2″ border over fruit, leaving the strawberries exposed in the center.
- Bake at 375 degrees F until golden, about 30 minutes.
- While gallette is baking, sauté almonds in reserved sugar-port juice.
- When baking is complete, remove gallette from oven and sprinkle with sautéed almonds.