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.
Ingredients
- Flour
- Butter
- Sugar
- Salt
- Yogurt
- Lemon
- Water
- Fruit
- Vanilla Extract or Vanilla Paste
- Rose Water
- Jam
- Dried Rose Petals
- Mint
- Egg
- Whipping Cream
Instructions
- 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.
- Bake tarts for 20-25 minutes until crust is golden brown and fruit has softened.
- Let tarts cool for a few minutes before serving. Serve fruit tarts with rose whipped cream.
Fruit Rose Tart with Rose Whipped Cream
LittleFerraroKitchen.com
Fruit Rose Tart full of stone fruit and berries with a splash of rose water and a dollop of light whipped cream. Recipe from my cookbook, The Weeknight Mediterranean Kitchen.
Ingredients
Dough
- 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
Fruit Filling
- 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
Instructions
- 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.
- Bake tarts for 20-25 minutes until crust is golden brown and fruit has softened.
- Let tarts cool for a few minutes before serving. Serve fruit tarts with rose whipped cream.
Nutrition
Calories: 1536kcalCarbohydrates: 162gProtein: 19gFat: 93gSaturated Fat: 57gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gTrans Fat: 2gCholesterol: 367mgSodium: 795mgPotassium: 784mgFiber: 8gSugar: 84gVitamin A: 3777IUVitamin C: 95mgCalcium: 187mgIron: 5mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!
Andrea Appolonia says
I LOVE Cumin - I add it to soups, salads, salsas - have to have it in my pantry!
Rafi says
Awesome looking cookbook! I can’t wait to try the recipes!!
My favorite spice is curry powder 🙂
(Favorite herb is fresh basil from my garden)
Jennifer Spaulding says
Thyme! It feels so versatile. And, I just loves its earthy scent and flavor.
Carol Rollick says
Oh, yum! But where do you get rose water in my small town? Guess I’ll search Amazon. This sounds just too, too good.
Eileen Murphy Corduan says
Can hardly wait to make this recipe!
My favorite spice for savory dishes is oregano.
yael says
My favorite spice (beyond the basics: garlic, black pepper, hot paprika...) is zataar. It's yummy on almost everything!
Maurine Butterworth says
Cinnamon is my favorite spice--so versatile and good for you! I use it for foods like curried dishes, on fresh fruit, cookies, cinnamon toast and a dash on my oatmeal.
Karen Anderson says
Cinnamon!
Amy C. says
I'm a newsletter subscriber.
Tony says
My favorite spice is garlic because it boosts its flavor on some food.
Helene K says
Cinnamon and Nutmeg!
Amy C. says
It's hard to pick a favorite spice, but I really love cumin and cilantro.
Julia says
Samantha, that tart looks delicious and the dough! Oh my, I must definitely make it. I am a pretty good baker but I suck at all the pie pastry. Yours looks very approachable so I am totally saving it for later. Congratulations on the cookbook! I can't wait to read it!
Michelle says
Followed you on Instagram and face book. Got my shopping list ready for tomorrow so I can make this. Signed up for news letter
Sj Dc says
I love cardamom & experimenting with it in both sweet and savoury. recipes