Game of Thrones Pie

Strawberry Almond Galette
I’ve read the Game of Thrones series. Twice.

I really enjoy them, and I was trying to bide my time until the next book in the series came out.

Oh poor, naive Jo.

Can we please please please have the next one? Pretty please?

I’ve also watched the HBO series (which is finally back for season 4!), and have been seeing all the Buzzfeed quizzes about “Which GoT character is your mom’s second cousin?”

Don’t let me fool you, you know I LOVE those quizzes.

You might call me obsessed with Game of Thrones, but I disagree. Everyone knows that my real obsession is food, and those books read like hard core foodie porn! George RR Martin is so tantalizingly descriptive of the food that the characters eat, that people have been able to create whole recipe books based off of the GoT series. The food ranges from brown mystery meat stew to entire royal feasts. Food serves as the great equalizer between peasants and monarchs. Everyone’s gotta eat!

So what better way to pass the time until episode 2 on Sunday than by recreating GoT food? And while I’m not willing to attempt lamprey pie or the raw heart of a stallion, strawberry galette I can do.

And you should too!
Strawberry Almond Galette

Strawberry Almond Galette

Strawberry Almond Galette

Strawberry Almond Galette

Strawberry Almond Galette

Strawberry Almond Galette

Strawberry Almond Galette

Strawberry Almond Galette
Makes one rustic pie

Crust
1 3/4 cups flour
1/3 cup sugar
1/4 cup cornmeal
1/4 tsp salt
1/2 cup butter, very cold and cut into small cubes
1/3 cup buttermilk (if you don’t have buttermilk, measure out your milk and add a splash of lemon juice or vinegar)

Add the flour, sugar, cornmeal and salt together in a food processor fitted with the dough blade. Pulse several times. Then add the butter and pulse until the mixture starts to look like gravel. Turn the food processor on low and slowly pour in the buttermilk. Stop the processor several times to scrape down the sides, and continue to mix until the dough forms a ball. Press the dough together, wrap in plastic wrap, and refrigerate it for at least 45 minutes–up to 24 hours.

Filling
2 1/2 cups strawberries, washed, hulled and sliced
1/4 cup slivered almonds
1 tbsp sugar
1 tbsp corn starch

1 egg white whisked together with 1 tsp of water
Extra sugar and slivered almonds for topping

Preheat the oven to 350F.
Combine the strawberries, almonds, sugar and corn starch in a bowl. Set aside.
Roll the dough out into a large circle and place it onto a baking stone or sheet pan. You may want to use parchment paper to prevent sticking.
Pour the strawberry almond mixture into the center and spread it out, leaving a 2 inch edge. Gently fold the edge over the strawberries and press the dough where it overlaps to make sure it stays together.
Brush the crust with the egg wash, and sprinkle sugar and extra almonds over the top.
Bake for 45 minutes. Allow to cool for at least 20 minutes before serving with whipped cream or ice cream.

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