Nothing says Fall Dessert this delicious Strawberry Cinnamon Galette. The warm Strawberries mixed with a cinnamon-y, crumbly pastry is simply delicious!
Mix the Flour, Sugar and Cinnamon Powder in a large bowl.
Add the Butter at room temperature, quickly mix with the Flour then rub the dough between your palms to form a thin crumble texture. You want the Butter to be warm enough to spread around the Flour but cold enough that it is not melting.
Add the Water, one spoon at the time while kneading the dough.When a uniform ball of dough as formed, stop adding water.If too sticky, add a little bit more Flour. If too dry, a bit more water.
Wrap the Dough and leave in the fridge to rest for at least 30minutes to an hour.
To Assemble the Galette
Turn on the oven on 180°C (350°F).
Place a sheet of Baking Paper on your kitchen bench then start rolling the pastry on it with your rolling pin. Sprinkle more flour if needed.You do no need to get a perfect shape, but try to make something round. The dough needs to be not too thick , nor to thin.
Optional: sprinkle the Semolina Flour over the dough before placing the Strawberries. It's a great tip to make sure the dough below the Fruits doesn't get soaked in the Strawberries Juice.
Cut the Strawberries in quarters, place them in a bowl and mix with the Cinnamon. I would also recommend to taste a strawberry and consider whether or not you want to add some sugar. Mine were really sweet so no need for extra sugar!
Place the Strawberry in the center of the dough, then fold each side on top of the strawberries. Optional: add a little bit of butter to the strawberries where not covered by the dough for a nice shine. Optional: Sprinkle more cinnamon over the Galette before putting in the oven.
Bake for 25 to 30 minutes, or until golden brown.Make sure the dough as cooked throughout with a knife before turning off the oven.Let it cool down a bit before serving, or serve cold.