I am pretty in love with mango's. The best mango I have had in somewhat…
Sharing one of my favorite desserts from my cookbook, The Weeknight Mediterranean Kitchen. This vibrant strawberry galette is scented with a touch of rose water and showcase summers sweet fruit, such as strawberries and peaches. But really, use any of your favorite fruits for this easy fruit tart! Then top with homemade rose whipped cream something really impressive!
Strawberry Rose Galette
I was going back and forth on what recipe to share for my release date and as I was skimming through all the food photos, I quickly fell in love with my fruit rose tart (or galette) all over again.
Seasonally fit, stone fruit and berries are perfect right now and the addition of a quick splash of rose water transforms the fruit with a gorgeous floral layer.
The fruit rose tart is so easy to whip up, that yes, you can even make this on a weeknight. The dough is a dream to make and doesn’t require any kneading, just a quick whiz in a food processor. Then add your favorite fruit and bake away.
Fruit Rose Tart with Rose Whipped Cream
- 1 ¼ cup all purpose flour + more for rolling
- 8 tablespoons cold butter cut into small pieces
- 2 tablespoons sugar
- ¼ teaspoon salt
- ¼ cup full fat Greek yogurt
- ½ lemon zested and juiced
- ¼ cup ice cold water
- 2 nectarines or peaches pitted and cut into ¼ inch slices
- 8 ounces strawberries stems removed and cut into quarters
- ¼ cup sugar + 1 tablespoons for garnish
- 1 teaspoon vanilla extract or vanilla paste
- ¾ teaspoon rose water
- Zest of ½ lemon
- ¼ cup raspberry or strawberry jam
- Dried rose petals for garnish
- Mint leaves for garnish
- 1 egg beaten
Rose Whipped Cream
- 1 cup whipping cream
- ½ teaspoon rose water
- 1 tablespoon sugar
- Begin by making the dough by adding the flour, butter, sugar and salt into a food processor and pulsing until crumbly consistency.
- Then whisk together the Greek yogurt, lemon zest and juice and cold water in a bowl and pour the liquid mixture into the food processor. Pulse a few more times until a dough forms. You should be able to squeeze a piece between your hand and if it sticks together easily, it’s ready.
- Lay a large piece of plastic wrap on the counter and transfer dough, using floured hands to make a large disk and wrap the dough in plastic. Place dough in refrigerator while you prepare the rest of the ingredients.
- Preheat oven to 400 °F (204 °C) and line a baking sheet with parchment paper.
- Next, in another bowl, add together the prepped fruit, 1$ cup (50 g) sugar, vanilla extract, rose water and lemon zest and stir to combine.
- Remove dough from refrigerator and cut into 2 equal portions. Use a floured rolling pin and roll out dough to an even 10-12 inch (25 -30 cm) circle. At this point transfer dough to baking sheet before filling with fruit.
- Spread jam in the middle of the dough, between the two tarts, leaving a 1 inch (2.5 cm) border. Then divide the fruit mixture between each tart , making sure to drain any excess liquid so the dough does not get too wet. Make a small mound of fruit in the middle and fold up rim of the dough, into an overlapping crust.
- Brush egg over both tarts and sprinkle the edges with 1 tablespoon (15 g) sugar.