1 pound of strawberries (cleaned and hulled)
1/2 cup of brown sugar
3/4 cup of Prosecco
1 refrigerated pie crust (store bought)
3 teaspoons of tapioca (very fine pearl)
Lime zest, or basil chiffonade for garnish
1 beaten egg for egg-washing crust
White granulated sugar for dusting
Whipped cream for topping
1.) Preheat oven to 375 degrees (when ready to bake galette).
2.) In a small saucepan on medium heat, reduce Prosecco by half, then add brown sugar and stir until it liquifies.
3.) Add a pinch of sea salt, and allow mixture to simmer and become thick & syrupy, then remove from heat.
4.) Chop strawberries in to large chunks, and transfer to a large glass bowl. Pour Prosecco-syrup mixture over strawberries and toss to thoroughly coat.
5.) Scatter in the dry tapioca, and toss to coat. (the tapioca will absorb some of the liquid, thickening the “filling” slightly.
6.) After at least one hour, remove strawberries from the fridge.
7.) Line a baking sheet with parchment paper, and roll out one pie crust on the parchment. Using a slotted spoon (allow any liquid to drain) pile a mound of the strawberries in the center of the crust.
8.) In a free form-style fold up the circumference of the pie crust to wrap around the strawberries. Brush crust with egg wash and sprinkle sugar for a crunchy crust finish. Bake for 35-40 minutes, or until the crust becomes a golden brown (ovens may vary).
NOTE: This galette is supposed to be very, rustic-looking. I wanted my filling to ooze out a bit because I like the way that it looks, but you can certainly make yours neater, if that is your preference. Also, try other fruit add-ins! I love the taste of cherries and peaches together! Serve with sweetened whipped cream, if you wish!