Strawberry Galette

When I think of spring, one of my favorite memories is biting into a freshly baked Strawberry Galette as the sun shines down and the scent of blooming flowers fills the air. This rustic dessert brings together the sweetness of ripe strawberries and the crispness of a flaky pastry, creating a delightful experience that’s perfect for any gathering. It’s the kind of dessert that makes you feel at home, no matter where you are. As a child, I loved helping my grandmother in the kitchen, rolling out the dough and watching her sprinkle sugar over the strawberries. She always said that the secret to a great galette is using the freshest fruits and never rushing the process. I’ve carried that wisdom with me, and now, every time I make a Strawberry Galette, I feel like I’m connecting with her spirit.

Key Ingredients for Strawberry Galette

Creating a delightful Strawberry Galette starts with selecting the right ingredients. Each component plays a crucial role in the overall flavor and texture. The key players include fresh strawberries, which are the star of the show, and a blend of flour and cornmeal for the crust, which gives it a unique texture. The addition of butter ensures a rich, flaky pastry, while sugar balances the flavors beautifully. Let’s take a closer look at what you’ll need:

• 1½ cups all-purpose flour – Provides structure to the crust.
• ¼ cup finely ground white cornmeal – Adds texture and a slight nuttiness.
• 1 tablespoon granulated sugar – Sweetens the crust and enhances flavor.
• ¼ teaspoon salt – Balances sweetness and enhances flavor.
• 1 stick (8 tablespoons) unsalted butter – Essential for a flaky crust; cut into cubes.
• ¼ cup (4 tablespoons/60ml) ice water – Helps bring the dough together.
• 1 egg – For egg wash, giving the crust a beautiful golden color.
• 3 cups strawberries – The star ingredient; sliced for the filling.
• 1 tablespoon lemon juice – Brightens the flavor of the strawberries.
• 1 tablespoon granulated sugar – Additional sweetness for the filling.
• 2 tablespoons cornstarch – Helps thicken the filling.
• 1 tablespoon strawberry jam – Adds flavor and moisture to the filling.
• 1 teaspoon water – For mixing with the jam.

Directions for Strawberry Galette

Making a Strawberry Galette is a labor of love that will fill your kitchen with wonderful aromas. Start by gathering your ingredients, and let’s create something beautiful and delicious together! Follow these steps for a memorable baking experience:

1. By hand: In a large bowl, combine the flour with cornmeal, salt, and sugar. Add the butter, and using a pastry cutter, cut the butter into the flour mixture until it resembles coarse sand. Gradually add the ice water, a tablespoon at a time, until the dough comes together but is not wet. This process ensures that your crust will be nice and flaky.

2. Using a food processor: Combine the dry ingredients in the food processor. Add the butter and pulse 10 to 12 times until the mixture resembles coarse sand. Gradually add the ice water (one tablespoon at a time); you may not need all of it. The dough should come together but remain a bit crumbly.

3. Over plastic wrap, shape the dough into a flat disk and chill in the fridge for 30 minutes to up to an hour. This rest period allows the gluten to relax, making it easier to roll out later.

4. Preheat your oven to 400°F (200°C). The oven should be hot when the galette goes in, ensuring a nice, crispy crust.

5. Between two pieces of parchment paper, roll out the dough into a 12-inch circle. This rustic shape is part of the galette charm! Aim for a thickness of about an eighth of an inch.

6. To make the filling, combine the sliced strawberries in a bowl with the sugar, lemon juice, and cornstarch. Toss gently to coat the strawberries evenly. This mixture will create a juicy filling.

7. Transfer the rolled-out dough to a baking sheet lined with parchment paper. Place the prepared filling in the center of the dough, leaving a 2 to 2.5-inch border. This space will be folded over the filling.

8. Fold the edges of the dough over the filling, creating a rustic edge. Don’t worry about perfection; that’s the beauty of a galette.

9. Brush the exposed edges of the crust with the egg wash (the mixed egg with 1 teaspoon of water) for a beautiful golden brown color. Sprinkle with additional sugar if desired.

10. Bake in the preheated oven until the pie crust is deep golden brown, about 30 to 35 minutes. The filling should be bubbly and fragrant.

11. Transfer the galette to a wire rack to cool completely. This helps set the filling and makes it easier to cut.

12. Mix the strawberry jam with the water and carefully brush the glaze over the strawberries. The filling will be soft, so do this step gently.

13. Serve the galette warm with a scoop of vanilla ice cream, whipped cream, or simply on its own. Each bite is a taste of spring!

Make It Your Own

You can customize your Strawberry Galette to fit your taste! Here are some tips to help you make it uniquely yours:

• Add Different Fruits: Consider adding raspberries, blueberries, or even peaches for a mixed fruit galette.
• Spices: Add a pinch of cinnamon or nutmeg to the filling for an aromatic twist.
• Glaze Variations: Try using apricot preserves instead of strawberry jam for a different flavor.
• Crust Flavors: Incorporate lemon zest or herbs into the crust for an unexpected flavor boost.
• Serving Suggestions: Enjoy it with whipped mascarpone cream for a decadent touch.
• Creative Toppings: Top with toasted nuts or a dusting of powdered sugar for added texture.

Great Combinations for Strawberry Galette

Serving a Strawberry Galette can be as fun as making it! Here are some delightful pairings and occasions to consider:

• Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the warm galette beautifully.
• Whipped Cream: Lightly sweetened whipped cream adds a delightful texture without overwhelming the flavors.
• Fresh Berries: Serve with additional fresh strawberries or a medley of berries for a vibrant presentation.
• Perfect for Spring Gatherings: This galette is an ideal dessert for spring picnics or brunches, celebrating the season’s fresh produce.
• Breakfast Treat: Enjoy a slice of galette with coffee as a delightful morning treat.
• Storage Tip: Leftovers can be stored in the fridge for up to three days, or freeze unbaked for a quick dessert later on.
• Seasonal Occasions: It’s perfect for spring holidays like Easter or Mother’s Day, where fresh flavors are a highlight.

FAQ

Conclusion

The Strawberry Galette is a delightful dessert that captures the essence of spring with its fresh flavors and flaky crust. It’s an easy, versatile recipe that everyone will love. So why not give it a try? You’ll be creating sweet memories in no time!

Strawberry Galette

The ultimate spring dessert, this Strawberry Galette features a flaky crust filled with juicy strawberries, making it the perfect treat for any occasion. Easy to make and absolutely delicious, it’s a delightful way to enjoy the flavors of the season. Serve it warm or cold, and make it your own with creative toppings!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1½ cups Flour
• ¼ cup Cornmeal Finely ground for better texture.
• 1 tablespoon Sugar For the crust.
• ¼ teaspoon Salt Enhances flavor.
• 1 stick (8 tablespoons) Butter Unsalted, cubed for mixing.
• ¼ cup Ice water Chilled for binding the dough.
• 1 egg Egg For egg wash.
• 3 cups Strawberries Sliced for filling.
• 1 tablespoon Lemon juice To brighten the filling.
• 1 tablespoon Sugar For the filling.
• 2 tablespoons Cornstarch Thickens the filling.
• 1 tablespoon Strawberry jam Adds moisture and sweetness.
• 1 teaspoon Water To mix with the jam.

Equipment

• Food Processor
• Parchment Paper
• Rolling Pin
• Plastic wrap
• Baking Sheet
• Pastry brush

Method

 

1. By hand: In a large bowl, combine the flour with cornmeal, salt, and sugar. Add the butter, and using a pastry cutter, cut the butter into the flour mixture until it resembles coarse sand. Gradually add the ice water, a tablespoon at a time, until the dough comes together but is not wet.
2. Using a food processor: Combine the dry ingredients in the food processor. Add the butter and pulse 10 to 12 times until the mixture resembles coarse sand. Gradually add the ice water (one tablespoon at a time); you may not need all of it. The dough should come together but remain a bit crumbly.
3. Over plastic wrap, shape the dough into a flat disk and chill in the fridge for 30 minutes to up to an hour. This rest period allows the gluten to relax, making it easier to roll out later.
4. Preheat your oven to 400°F (200°C). The oven should be hot when the galette goes in, ensuring a nice, crispy crust.
5. Between two pieces of parchment paper, roll out the dough into a 12-inch circle. This rustic shape is part of the galette charm! Aim for a thickness of about an eighth of an inch.
6. To make the filling, combine the sliced strawberries in a bowl with the sugar, lemon juice, and cornstarch. Toss gently to coat the strawberries evenly. This mixture will create a juicy filling.
7. Transfer the rolled-out dough to a baking sheet lined with parchment paper. Place the prepared filling in the center of the dough, leaving a 2 to 2.5-inch border. This space will be folded over the filling.
8. Fold the edges of the dough over the filling, creating a rustic edge. Don’t worry about perfection; that’s the beauty of a galette.
9. Brush the exposed edges of the crust with the egg wash (the mixed egg with 1 teaspoon of water) for a beautiful golden brown color. Sprinkle with additional sugar if desired.
10. Bake in the preheated oven until the pie crust is deep golden brown, about 30 to 35 minutes. The filling should be bubbly and fragrant.
11. Transfer the galette to a wire rack to cool completely. This helps set the filling and makes it easier to cut.
12. Mix the strawberry jam with the water and carefully brush the glaze over the strawberries. The filling will be soft, so do this step gently.
13. Serve the galette warm with a scoop of vanilla ice cream, whipped cream, or simply on its own. Each bite is a taste of spring!

Notes

• Make Sure the Dough: is not too soft/moist when making it. You might not need to add all of the water, so add it gradually about 1 tablespoon at a time for the best result.
• Roll Out a Larger Circle: Roll out the dough into a 12-inch circle. If you roll out a smaller circle, the dough will be too thick and chewy when baked. You want a nice and flaky crust!
• Don’t Overbake: Do not overbake the galette. Unlike a pie, the galette is rolled out into a thin layer, so it will cook much quicker.
• Make Ahead: You can make the dough ahead and keep it in the fridge for up to 3 days. Remove from the fridge 15 minutes before you start working with it.
• Freezing: You can freeze the galette unbaked, but thaw it overnight in the fridge before baking and serving. If you freeze it baked, just thaw it overnight in the fridge and serve at room temperature.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.