Strawberries and Champagne Galette with Chocolate Crust
a chocolate crust tart topped with homemade strawberry jam
Servings 1 galette
Ingredients
For the Crust:
- 1 cup all-purpose flour
- ⅓ cup cocoa
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup cold butter cubed
- 1 shot of espresso over ice plus enough water to make 6 tablespoons liquid
For the Jam:
- ½ cup champagne
- ½ cup sugar
- ¼ teaspoon vanilla extract
- 32 oz. strawberries 16 oz. (one carton) for the top
Instructions
- To make the crust, first make a shot of espresso and pour it over ice. I used my Nespresso to do this, but you could also buy instant espresso powder and follow the directions for that if you don’t have any kind of home espresso maker. Allow that to just sit and cool and also melt some of the ice while you complete the next steps.
- Combine the flour, cocoa, sugar, and salt in a large mixing bowl. Add the 1/2 cup cold butter cut into cubes. Use a pastry blender or your (clean) hands to blend the butter in with the dry ingredients until the mixture resembles very small pebbles. You don’t want the butter to melt at all during this process, so if it’s warm in your house, one trick is to place your dry ingredients in the freezer (in the mixing bowl) for 15-20 minutes to help keep everything cold as you work.
- Now add the espresso. Measure so you get 6 tablespoons of liquid. My espresso shot plus melted ice only came to about 5 tablespoons so I added an additional tablespoon of water. Do what you need here to get the right amount of (cold) liquid. Stir and press together until a dough ball forms. Press into a disk, cover in plastic wrap, and refrigerate for at least an hour or overnight.
- To make the jam, cut the tops (with the leaves) off the strawberries and also cut each in half. Combine the strawberries, champagne, sugar, and vanilla extract in a small pot. Cook over medium to medium/low heat (so it’s just bubbling but not a rolling boil) for about an hour, stirring occasionally. You don’t have to hover over the pot, but do give it a stir every now and again so nothing sticks to the bottom, especially in the beginning while the sugar is melting into the mixture. The jam will break down and then reduce some.
- Once it’s quite thick, remove from heat and place the jam in a bowl to cool. If you aren’t baking your galette that day, you can store this in an airtight container in the refrigerator for up to two weeks.
- Roll out the crust, top with about 1/4 cup jam, and a layer of sliced strawberries. Roll up the edges of the crust. Then bake at 375°F for 45-50 minutes. Allow to cool for 10-15 minutes before slicing into pieces.
Notes
This galette has some really rich and interesting flavors, but it’s not super sweet. So feel free to top with powdered sugar or a scoop of vanilla ice cream if you like.