Happy Galentine’s Day! ♥
A day for ladies to celebrate ladies. How great is that?!
Even though I have a wonderful Valentine of my own, I still love this idea of dedicating a day for women. There are so many mixed emotions and opinions surrounding Valentine’s Day that I think it makes perfect sense to spend the day before focused solely on lovely ladies! We should really have more than one of these a year, don’t you think?!
Where there’s ladies gathering, you can bet there’s also a little bit of decadence involved (and wine, obviously). I imagine that you have been inundated these past couple of weeks with images and recipes of sweet treats and desserts in preparation of the big V-day, but here’s my contribution anyway; an easy peasy, strawberry and Nutella galette!
Have you ever made a galette? If you love buttery, flaky pie crust but are intimidated by the idea of an actual pie or you’re just feeling lazy, a galette is your solution.
The crust for this recipe is identical to the saskatoon cherry galette I posted last summer – except this time I made it heart shaped 😉
You can throw the ingredients for this galette together quickly in the afternoon, let the crust chill for an hour and then be ready to put it together for an easy after-dinner dessert. The filling is also SO simple – it’s literally just strawberries (diced in half if they’re large), mixed with a little flour and maple syrup, and Nutella. There are few combinations out there as delicious as strawberries with Nutella!!!
While I used the store-bought Nutella for this recipe, you could absolutely swap it for my homemade notella.
The galette only takes about 30 minutes in the oven, give or take – watch for that signature golden crust! I drizzled mine with some leftover chocolate ganache I had in the fridge (from that decadent heart cake), but you could drizzle it with just plain melted chocolate, extra Nutella or even salted caramel sauce!! Topping it with ice cream is definitely a must – ice cream is also a must for Galentine’s Day, so it’s really an all around win-win.
Grab some forks and dig in, gals!
Heart-shaped decadence in the form of strawberries and Nutella all wrapped up in a simple, flaky, buttery crust.
- 1 1//2 cups all-purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup cold unsalted butter, cubed
- 1/3 cup cold milk* (any kind)
- 2 cups fresh strawberries (sliced in half if large)
- 1 tbsp all-purpose flour
- 1 tbsp maple syrup
- 1/4 cup Nutella or notella
- 1 egg, beaten
- Melted dark chocolate, or extra Nutella for drizzling (optional)
- Prepare the dough by sifting together the flour, sugar, salt and nutmeg in a large mixing bowl. Using a pasty blender or a fork, cut in the cubed butter until the mixture turns into coarse pea-sized crumbs. Slowly pour in the milk a little at a time, gently mixing with a spatula until a soft dough begins to form. Be careful not to overmix! Use your hands to form the dough into a ball, then flatten it into a disc and wrap it tightly in plastic wrap. Store the disc in the fridge for at least an hour, or up to 3 days*.
- Place the strawberries in a small bowl along with the flour and maple syrup, and stir to combine. Allow the mixture to sit covered in the fridge while the dough chills, or 1-2 hours.
- Preheat the oven to 425 F and line a large baking sheet with parchment paper. On a floured surface, roll out the chilled dough into a 12″ circle (or heart). Transfer the dough to the prepared baking sheet.
- Place the strawberries in the center of the dough, ensuring you leave most of the liquid behind. You should have about a 2-3″ border of dough all around. Heat the Nutella in a microwave-safe bowl for about 30 seconds, or until it becomes more fluid. Pour the Nutella all over the strawberries in the center of the dough.
- Gently lift the edges of the dough up and over the filling in sections, pressing down lightly. Now is a good time to trim the dough a bit to create that heart shape! When all of the dough is lifted up and overlapping, brush the edges with the beaten egg all over, and sprinkle with a bit of sugar. Place the galette in the oven and bake for 28-33 minutes, or until the crust is a light golden brown.
- Remove the galette from the oven, and drizzle it with melted chocolate or extra Nutella. Top with ice cream, and serve immediately!
Leftover galette can be stored in the fridge for 3-4 days.
- Milk can be substituted for water; I find that the milk creates a richer crust.
- Prepared galette crust can be stored in the freezer, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before using.
Need more yummy ideas for Valentine’s Day?