Chocolate and strawberries, like milk and cookies or Sprite and Chinese food (well, if you’re me), are a flavor match made in heaven. I still very fondly remember eating chocolate-covered strawberries at my grandmother’s house when I was little, a favorite dessert of mine and a real treat to eat. Being young and unable to understand most basic cooking concepts, I was quite unsure how Mamie actually got the chocolate on the strawberries. My only concept of melted chocolate as a tyke was the chocolate that I squirted into my milk from the Hershey’s squeeze bottle. How would that stick to a strawberry? Years later, I discovered the finer art of melting semi-sweet chocolate, perhaps with a splash of cream, to make a luscious dip worthy of dipping a juicy strawberry or two into.
However, as a gal that loves a good slice of pastry and as a gal that loves a chocolate-covered strawberry, why not marry both desserts into something satisfying, yet light, yet indulgent?
I love a good galette. It’s quickly become one of my favorite go-to desserts. Occasionally, a vegetable-filled galette makes for an excellent quick dinner, as well. Admittedly, though I like making my own pastry crusts with simple ingredients, I can not lie: buying a pre-made pie crust is a godsend when it comes to my galette making. I am not ashamed! It saves so much time, especially when the end goal is getting it from creation to your mouth in as little time as possible.
Could I eat one of these a day? More than likely. Don’t tempt me.
Dark Chocolate Strawberry Galette
(Serves 4 – 6)
– 1 pre-made pie crust, rolled out
– 3 cups strawberries, hulled and sliced
– 3 ounces dark chocolate, roughly chopped (I prefer Ghirardelli 60% Cacao Bittersweet baking chocolate)
– 1/4 cup heavy cream
– 2 tablespoons sugar
– 2 teaspoons cornstarch
Before We Get Started…
– If a pre-made pie crust is simply not your jam, substitute with your favorite pie crust recipe. Roll the crust to roughly 1/8″ thickness, uniformly, and to about 11″ – 12″ inches in diameter.
1.) Preheat oven to 425 °F.
2.) In a heavy-bottomed medium sauce pan, bring heavy cream to a boil over medium heat. Remove from heat and add chocolate. Wait approximately 1 minute before whisking; whisk until combined.
3.) Lightly grease baking sheet or place parchment paper on baking sheet. Place pie crust on baking sheet. On pie crust, spread chocolate in a uniform layer, leaving approximately 1″ around the outside of the dough; this will eventually be folded over to form the galette’s crust.
4.) Spoon strawberries on top of the chocolate layer, leaving approximately 1/2″ between the strawberries and the edge of the chocolate layer.
5.) Fold edges of the dough decoratively into the galette. Use water to moisten and seal the folds of the dough, if necessary. Lightly moisten edges of dough and sprinkle with sugar, if preferred.
6.) Bake for approximately 20 minutes. Remove from oven to cool slightly. Serve hot or at room temperature.