• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 8
    OK

    Rustic Mango and Strawberry Galette

    This gorgeous galette, filled with mango and strawberries, was developed by Latina Magazine’s April issue featured chef Yvette Marquez-Sharpnack and is an ideal dessert for a brunch, picnic or late afternoon patio party.


    Ingredients
    For the Dough
    1 1/4
    cups
    all-purpose flour, plus extra for kneading and rolling
    2
    teaspoons
    sugar
    1/8
    teaspoon
    fine salt
    1/2
    cup
    cold butter, diced
    1
    large egg, lightly beaten
    For the Filling
    1 1/2
    cups
    thinly sliced mango
    1 1/2
    cups
    sliced strawberries
    2
    tablespoons
    sugar, plus extra for sprinkling
    1
    tablespoon
    cornstarch
    1
    teaspoon
    vanilla extract
    1
    large egg, beaten
    For the Dulce de Leche Sauce
    1/2
    cup
    dulce de leche
    1/4
    cup
    orange liqueur
    Directions
    For the dough, place the first three ingredients in a food processor; cover and process until combined. Add the butter; process until mixture looks like cornmeal with bean-sized bits of butter, about 10 pulses. Add the egg and pulse 1 to 2 times.
    Remove the bowl from food processer, remove the blade and bring dough together by hand. Place dough on lightly floured work surface and form into thick disk. Wrap tightly in plastic and refrigerate until firm, at least 1 hour.
    Adjust an oven rack to the lowest position and heat oven to 400 F. Following refrigeration, roll the dough into a 12-inch circle about 1/8-inch-thick on a lightly floured work surface. Gently transfer dough onto a baking sheet lined with parchment paper or a baking stone.
    In a separate bowl, mix together mango and strawberry slices, 2 tablespoons sugar, cornstarch and vanilla. Pour mixture in center of dough leaving a 2-inch border. Fold uncovered border over edge of fruit and pinch into pleats. Brush beaten egg onto crust and sprinkle with remaining sugar. Bake galette until golden brown and bubbly, about 30 minutes. Loosen with metal spatula and slide onto wire rack to cool slightly.
    Place dulce de leche and orange liqueur in a saucepan and heat over low flame, stirring constantly, until hot. Remove from heat.
    Serve galette warm with side of orange liquer-infused dulce de leche for guests to drizzle over their slice.

    The base number of servings for this recipe is 8
    OK

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