{"id":3814,"date":"2013-05-24T07:00:29","date_gmt":"2013-05-24T13:00:29","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=3814"},"modified":"2017-03-22T16:51:49","modified_gmt":"2017-03-22T23:51:49","slug":"strawberry-vanilla-mint-galette","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/strawberry-vanilla-mint-galette\/","title":{"rendered":"Strawberry Vanilla Mint Galette"},"content":{"rendered":"

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{Have you entered to win a KitchenAid mixer<\/a> yet? I'm giving one away here<\/a>!}<\/em>
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Before this last week of incredibly rainy Bozeman weather, it was<\/em> feeling like summer! Too hot to go running mid-day (well, 70 F), deliciously sunny, and PERFECT pie weather! I've been craving pie. Like you wouldn't believe. The issue is that nothing is really in season here yet! We don't have fruit. We have $6 mini packs of blueberries (the REALLY small ones).<\/p>\n

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BUT: A change is coming! This week, strawberries showed up in bulk. Cheap, juicy, fresh, clearly in season: delicious. I promptly bought about 10 lbs. Then, thinking about my plans to make a pie, was really grossed out by thinking about strawberry pie. I just don't think I can do that, guys. I need to mix strawberries with other things in pie. Rhubarb. Nectarines. Peaches would be delicious, I'm sure. But pure strawberry pie? Not my jam. No pun intended.<\/p>\n

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I was pretty disappointed, and now in possession of a heckload of strawberries in need of consumption. And I still wanted pie. Then, as usual (ha!), genius struck! GALETTES are like pies, only THINNER. And easier. Well, that last point is debatable. I still struggle with planning out how I move the unbaked galette from the chopping block to the pan. Next time: move the dough onto parchment paper BEFORE loading it with fruit. You'd like I'd learn by now, right? Right.<\/p>\n

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So, this galette was born. It has all the goodness of strawberries, without being a strawberry goop overload (AKA strawberry pie). My stroke of genius also threw a lot of fresh mint leaves in with the sugar and GROUND VANILLA BEANS<\/a>. Ground vanilla is my new addiction: it is SO FUN TO USE. You don't have to worry about adding liquid to your recipe, you get awesome flecks of vanilla, and a BOOM POW vanilla flavor. I'm not sure why it took me 25 years to discover these. Get on them ASAP if you haven't already!<\/p>\n

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