Mango and strawberries galette with crisp corn crust

Taking advantage that the greengrocers are full of tasty, succulent and red strawberries, I couldn’t avoid making a fantastic strawberries and mango galette; which with a single bite, we automatically go on a summer day, especially if we serve it with a huge portion of homemade ice cream.

Furthermore, the addition of corn flour (not cornmeal, not cornstarch), give us a crisp crust, and a fantastic corn flavor that combines perfectly with strawberries and mango, so well worth finding and using this ingredient (if you cant find it, you can use all-purpose flour).

Do you like the idea? Look another galette recipes!

Ingredients for Mango and strawberries galette with crisp corn crust (6 serves):

Crust:

1 cup (140 g) all-purpose flour
½ cup (80 g) corn flour (not cornstarch)
3 tablespoon (40 g) granulated white sugar
½ teaspoon salt
½ cup (115 g or 1 stick) unsalted cold butter
3 to 5 tablespoon ice cold water

Filling:

1 mango
6 strawberries

To Assemble:

1 beaten egg
3 tablespoon granulated white sugar

To serve, optional:

Ice cream

How to make Mango and strawberries galette with crisp corn crust:

Make the crust stirring both flours, sugar and salt in a large bowl. Cut the butter into cubes and sprinkle over the dry ingredients. Use your fingers to smash the butter into thin slivers, breaking them up as you go. When the butter has been broken and flattened into small bits, drizzle 3 tablespoons of cold water over the dry ingredients and bend it. Add more water if needed.

When the dough is ready, make it into a ball, wrap well with the plastic wrap and refrigerate for 1 hour, or until the dough is firm.

While the dough rests in the fridge, prepare the fruit. Wash and slice the strawberries and peel and slice the mango.

On a piece of parchment paper, roll the dough out to about a uniform thickness of 1/2 cm.

Pour the berry filling into the middle of the dough circle, spreading it out to leave about a 2-inch margin around the edge of the circle. Fold one end of the dough over, then continue to fold it over, “pleating” the dough over the berry, leaving a center hole that exposes the berry filling. The tart should be completely inside the middle of the parchment paper without no part of it off the paper.**Look at the photo above.

Slide the parchment paper with the tart onto the baking sheet. Brush the top edges of the crust with the egg wash then sprinkle the sugar over the galette.

Finally, bake in the preheated oven at 180 ° C about 40 minutes, or until crust is golden brown. After this time let cool on a wire rack and ready to serve.