Grilled Strawberry Galette

Leave the grill on post-burgers for a sticky-sweet dessert, filled with fresh berries. MORE+ LESS-

By Arlene Cummings

August 9, 2011

lb fresh strawberries (about 2 2/3 cups), thinly sliced

teaspoons sugar

tablespoon cornstarch

Pillsbury™ refrigerated pie crust (from 15-oz box), softened as directed on box

1/3

cup strawberry jam or preserves (not jelly)

teaspoon whipping cream

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1

Heat gas or charcoal grill to medium heat. If there is a temperature gauge on grill, try to maintain it at about 350°F.
2

In medium bowl, mix strawberries, 3 teaspoons of the sugar and the cornstarch.
3

Unroll pie crust onto ungreased disposable foil pizza pan. With back of spoon, spread jam evenly over crust to within 1 1/4 inches of edge.
4

Using slotted spoon to avoid putting juice from strawberries onto crust, place strawberries in mound evenly on center of crust.
5

Fold 1 1/4-inch edge of crust up over strawberries. Brush cream over crust; sprinkle remaining teaspoon sugar over crust and strawberries.
6

Place galette on grill over medium heat (350°F). Cover grill; bake about 20 minutes or until crust is light golden brown. Remove from grill onto serving platter or tray. Cool 10 to 15 minutes before serving. Cut into wedges to serve.

Extra sugar can be added to the strawberries if they aren’t very sweet. I like to taste them after I mix in the sugar and before I add the cornstarch to see if they are sweet enough.
The crust doesn’t get as brown when you grill it as it does when baked in the oven, so make sure you don’t burn the bottom of the galette waiting for the rest of the crust to turn dark golden brown.
Galette is great served with whipped cream or ice cream
Galette can also be baked in the oven at 350°F for 20 to 30 minutes.