HAPPY CANADA DAY!
I celebrated Canada Day last week Newfoundland-style: business in the morning, party in the afternoon. The Newfoundlanders celebrate Memorial Day on July 1st. Why might you ask? Well there’s a good reason.
July 1st, 1916 was the first day of the Battle of the Somme in which the Newfoundland Regiment was massacred. You see, Newfoundland was not a part of Canada in 1916, indeed, it did not join Confederation until 1949. As such, when asked in 1914 whether they wanted to have a regiment in the Canadian Corps, the Newfoundlanders said, “Hell no.” So, they had their own regiment as their own corps. They were fighting with the British Forces and were outright massacred on the first day of the Battle of the Somme. 89% of the Newfoundland Regiment was killed; their part of the battlefield was called Beaumont-Hamel, and they are the other site which Veterans Affairs manages. So I went over there for the day for the ceremonies.
After the ceremony, I came home and was craving strawberry shortcake. You see, I’ve never had a Canada Day in my life without strawberry shortcake. But, I didn’t really want to make the biscuit for the shortcake, so I came up with an alternative: a Strawberry Galette. Which is like an open-faced strawberry pie.
Here’s the recipe:
3 c. strawberries, hulled and cut in half (you could use a mix of berries, but Canada Day calls for strawberries only)
1/4 c. sugar
1/4 c. flour
zest and juice of two lemons
1 pie crust (I used store bought and it was good, in a perfect world, I would have made my own, but in this case I was too lazy and my countertop in France is made of little ceramic tiles which is not conducive to rolling out pie dough.)
Roll out the pie dough on a baking sheet.
In a bowl, mix your berries, sugar, flour, zest and juice of the lemons together. Make sure you use enough flour or you will get a really juicy galette and it won’t be as pretty as you want it to be, make sure you use enough sugar or you will be able to taste the flour too much.
Pour the berry mixture into the pie crust and fold the ends on top of the pie.
Brush pastry with an egg (or milk) wash.
Bake at 375 F for 15-20 minutes, until crust is golden brown and berries are bubbling. Let cool for at least 10 minutes before serving. Good with whipped cream.