By the way, galette is just another way of saying rustic pie. Those French...they have to make everything sound so fancy. Stu called it a "strawberry volcano." That oughta' take the pretentiousness down a notch!
If you're a fan of brie, then you really need to make this galette. The berries and balsamic work so well with the cheese. If you've tried to like brie because you're "supposed to" but actually think it tastes terrible, you could easily substitute mascarpone cheese for a sweeter filling, which would be delicious.
*I forgot to add cornstarch to the shopping list.
1. Wash and slice about 1 pound of strawberries. Add 1/2 cup of sugar, 1 tablespoon of balsamic and 2 teaspoons of cornstarch. (The cornstarch soaks up some of the liquid of the berries.) Mix together and set in refrigerator for 20-30 minutes.
2. Preheat oven to 375 degrees. Slice the rind off of the brie and set aside.
3. Combine and roll out two pie crusts on a floured surface.
4. Place brie in the center of the dough and sprinkle with almonds.
5. Drain the strawberries, reserving the juice for later.
6. Add the strawberries to the dough, leaving about 4 inches of crust around the perimeter of the ingredients.
7. Fold the edges of dough over in small sections, overlapping as you go.
8. I brushed mine with an egg wash (1 egg yolk and a splash of water), but this is just optional.
7. Bake for about 30-40 minutes. The cheese will be bubbling and the crust will be golden brown when it's done.
8. While the galette is baking, combine the juice from the strawberries, 1/2 cup of balsamic and 2 tablespoons of honey in a sauce pan. Heat over low heat, stirring occasionally. Continue simmering to reduce to a thickness of your liking.
9. Drizzle the balsamic reduction over the finished galette and serve.
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