Description
This Strawberry Galette is a rustic, free-form tart that features sweet, juicy strawberries wrapped in a flaky, buttery crust. It’s the perfect dessert for spring and summer when strawberries are in season. The galette is easy to make, requires no fancy equipment, and is ideal for serving with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
Scale
For the Galette Crust:
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 3–4 tablespoons ice water (more if needed)
For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and halved (or quartered if large)
- 1/4 cup granulated sugar (adjust to taste depending on strawberry sweetness)
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
For the Glaze:
- 1 tablespoon heavy cream or milk (for brushing)
- 1 tablespoon coarse sugar (optional, for sprinkling on top)
Instructions
-
Make the Galette Crust:
- Prepare the Crust:
In a large mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and, using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter. - Add Ice Water:
Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork after each addition. Continue adding water until the dough just begins to come together (you may need 3-4 tablespoons). - Form the Dough:
Turn the dough out onto a piece of plastic wrap. Shape it into a disk and wrap it tightly. Refrigerate the dough for at least 30 minutes before using.
Make the Strawberry Filling:
- Prepare the Filling:
In a medium bowl, combine the halved strawberries, sugar, cornstarch, lemon zest, vanilla extract, lemon juice, and salt. Stir gently to coat the strawberries evenly. Let the mixture sit for about 10 minutes to allow the juices to release and thicken slightly.
Assemble the Galette:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. - Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle. Don’t worry if it’s not perfectly round—it’s a rustic dessert! - Add the Filling:
Place the strawberry mixture in the center of the dough, leaving about a 2-inch border around the edges. Gently fold the edges of the dough over the filling, pleating the dough as you go to form a loose, folded crust. - Brush with Cream and Add Sugar:
Brush the exposed crust with heavy cream or milk, and sprinkle the top with coarse sugar for a nice golden finish.
Bake the Galette:
- Bake:
Transfer the galette to the prepared baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust begin to brown too quickly, cover them with foil and continue baking. - Cool:
Let the galette cool for at least 15 minutes before slicing and serving.
Serve:
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream, whipped cream, or a drizzle of heavy cream.
- Prepare the Crust:
Notes
- Flaky Crust Tip: Make sure the butter is very cold when you mix it with the flour. This will ensure a flaky crust when baked.
- Fruit Variations: This galette can be made with other fruits like peaches, blueberries, or raspberries. Simply adjust the sugar based on the sweetness of the fruit.
- Make-Ahead: You can make the dough in advance and store it in the fridge for up to 2 days. The galette can also be frozen before baking—just make sure to wrap it well in plastic wrap and foil. Bake directly from the freezer, adding a few extra minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of galette)
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8 g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg