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

Ingredients

• 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

Directions

1. In a small bowl, stir together strawberries, brown sugar, and port. Set aside.
2. In a medium bowl, mix flour, granulated sugar, and salt.
3. Cut in butter to flour mixture. I mixed this by hand, literally, until the butter was well incorporated.
4. Add a bit of water to form flour mixture into a dough ball (I used about 2 tbsp).
5. 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.
6. 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.
7. Fold the 1-2″ border over fruit, leaving the strawberries exposed in the center.
8. Bake at 375 degrees F until golden, about 30 minutes.
9. While gallette is baking, sauté almonds in reserved sugar-port juice.
10. When baking is complete, remove gallette from oven and sprinkle with sautéed almonds.