Strawberry Galette

5 from 1 vote

A rustic and decadent strawberry galette is a fantastic dessert for any occasion. Its sweet & tart strawberry filling gets wrapped in a flaky pastry crust before baking to perfection.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: French

Servings:

Calories: 352kcal

Author: Joy Kincaid

Equipment

Ingredients

2 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
2/3 cup cold butter 10 tablespoons
6-7 tablespoons ice water
2 1/2 cups strawberries sliced
1/2 cup plus 1 tablespoon sugar divided
1 tablespoon cornstarch
1 tablespoon lemon juice
Zest of 1 lemon
1 egg

Instructions

Prepare the dough:

In a mixing bowl, whisk together the flour, cornmeal, and salt.
Cut in the cold butter, then use a pastry cutter to process the mixture until crumbly. (Or, you can use a food processor for this step).
Add the ice water one tablespoon at a time, and continue processing until a dough starts to form. Use your hands to continue mixing the dough until you can form it into a ball. Wrap with plastic wrap and refrigerate for 30 minutes.

Prepare the filling:

Rinse the strawberries and pat them dry. Slice the tops off and discard. Cut the strawberries into slices and place them into a mixing bowl.
Add the sugar, cornstarch, lemon juice, and lemon zest, and toss to coat. Cover the bowl and set aside.

Assemble the galette:

Preheat your oven to 350 degrees F.
On a large floured piece of parchment paper, roll the dough out to a large circle, roughly ¼-inch in thickness.
Spoon the strawberries into the center of the dough, leaving a perimeter of 2-4 inches, depending on how large you want to make your galette.
Fold the dough inward toward the center, working in sections about 3-inches wide, leaving a circle in the center roughly 5-6 inches in diameter.
Transfer the galette to a baking sheet or pizza stone (lined with parchment, if desired).
Crack the egg into a small bowl and beat it with a fork. Use a pastry brush to brush the beaten egg over the pastry, then sprinkle with 1 tablespoon sugar.
Bake for 35-40 minutes, or until the filling is bubbly, the dough is cooked through the middle, and the edges of the galette are browned and crisp.
Allow galette to cool completely before cutting. Then cut into wedges and serve with whipped cream or vanilla ice cream.

Notes

You can make the dough part of this recipe up to 2 days in advance. Just store it wrapped in plastic in the fridge, or freeze it for up to a month. Thaw overnight in the fridge before using.
Be sure to use cold butter and ice cold water when making the crust dough. If your ingredients are too warm, your dough will spread and not hold up.
Allow the galette to fully cool before cutting into wedges.
Store leftovers tightly covered in the fridge for 3 days for best-tasting results.
Fresh strawberries will work best in this recipe.

Nutrition