Strawberry Galette

Y’all I am just giddy because South Carolina strawberries just dominate any other in the country! (Ok thats my opinion and this is also from the same southern girl who thinks Jersey tomatoes are the best in the world so I am an equal opportunity produce lover).

I fell in love with Galette’s when we were in France. They are sexy and so very easy!

You will need:

1 pie crust ( ready made is fine)

2 cups fresh strawberries

2 tbsp orange marmalade

1 cup heavy whipping cream (cold)

2 tablespoons sugar (granulated or powdered)

1 teaspoon vanilla extract

Put your mixing bowl and beaters (or whisk) in the freezer for about 10–15 minutes. Cold tools help the cream whip faster. Add the cold heavy cream to your chilled bowl. Beat on medium speed (or whisk by hand) until it begins to thicken. Once it starts forming soft peaks, add sugar and vanilla extract. Continue beating until you reach your desired consistency:

• Soft peaks: light and fluffy, gently folds over

• Stiff peaks: holds shape firmly (best for topping desserts)

Place in refrigerator while you finish the rest. Slice strawberries, add to a bowl with marmalade. Mix well and set aside. Heat oven to 400. Roll the pie crust out on parchment paper, and place the berries in the center, roughly folding the sides of the pie crust in, about an inch.

Bake for 20 minutes until crust is light brown.  Serve with the fresh whipped topping.