So, remember when I told you I did something cool with my lemon curd? Well here it is! As I have mentioned (bragged about) before, the spring produce here in So Cal is looking pretty amazing. Strawberries are kind of year round here, but they are becoming even more abundant and taste better than the ones you find in November. I absolutely love the combination of lemons and strawberries so my first idea was to do a strawberry galette and then drizzle it in the curd. I must admit, the combination of strawberries and thyme is not my own creation. A while ago I saw this recipe on Tartelette and the combo intrigued me. I have made a rosemary pie crust a few times and figured I could do the same thing with thyme. Instead of making just a strawberry galette and serving it with a glob of lemon curd, I spread a thin layer of curd on the bottom of the crust and topped it with a layer of strawberries. I can honestly say I gave myself a pat on the back after making this recipe. In my mind I thought the flavors would work really well together, and the reality was even better than I could have hoped for. The tart curd went just perfectly with the sweet strawberries and the slightly salty crust.
This experiment went better than I could have hoped for. I think it would make a great addition to a nice dinner or an Easter brunch...or a bridal shower, much like the one I am off to right now. Have a great Saturday!
Strawberry and Lemon Curd Galette in Thyme Crust
1 thyme pate brisee (recipe follows)
Strawberries, sliced 1/4 inch thick (I used almost a pint, may vary depending on the size of the strawberries)
1 tablespoon honey
1-2 teaspoons cornstarch
1 teaspoon fresh lemon juice
1 egg beaten with 1 tablespoon milk or water for egg wash
Preheat the oven to 400 degrees.
Mix the strawberries, cornstarch, honey, and lemon juice in a bowl and set aside.
Roll out the crust to about 1/4 inch thick and about 8 inches in diameter. Top with a few tablespoons of lemon curd. Placed the strawberries on top of the curd in an even layer, leaving a one inch ring around. Fold the edges of dough over the strawberries. Brush the dough with the egg wash and bake for 20-25 minutes until the crust is browned and the center is bubbling.
Thyme Pate Brisee
1 1/4 cups all-purpose flour
1 teaspoon salt
2 teaspoons fresh thyme leaves
1 stick butter
2-4 tablespoons ice water
Mix the flour, salt, and thyme in a food processor. Add the butter and pulse until the mixture resembles coarse meal. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes to one hour.