Description
This rustic Strawberry Galette recipe features a flaky, buttery homemade dough filled with juicy, sweet strawberries tossed in vanilla, lemon, and thickened with cornflour. The free-form tart is baked until golden brown and served warm, making it an elegant yet simple dessert perfect for showcasing fresh summer strawberries.
Ingredients
For the Galette Dough:
- 205g (1 1/2 cups) plain/all purpose flour
- 2 tablespoons white sugar
- 1/2 teaspoon fine sea salt
- 113g (1 stick/8 tablespoons/4 ounces) very cold unsalted butter, cut into small pieces
- 60ml (1/4 cup) ice water
For the Strawberry Filling:
- 450g (1 lb) fresh strawberries, hulled and halved or quartered if very large
- 70g (1/3 cup) white sugar
- 1 teaspoon vanilla bean paste
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons cornflour (cornstarch)
- 2 tablespoons ground almonds or crushed cookie crumbs (digestives or plain butter cookies)
For Finishing:
- 1 egg, beaten (to glaze the dough)
- 1 tablespoon demerara sugar
Instructions
- Make the dough: Combine the flour, sugar, and salt in a food processor and pulse briefly. Add the cold butter cubes and pulse until the mixture resembles breadcrumbs with small butter pieces.
- Incorporate water: Gradually add iced water, pulsing between additions until the dough starts to come together and clings to the blade—avoid overmixing. Turn out and form into a ball.
- Chill the dough: Place the dough on a baking sheet lined with baking parchment, cover with another parchment sheet, and refrigerate for at least 30 minutes. The dough can be stored wrapped in cling film for up to two days in the fridge or frozen for two months.
- Prepare the filling: In a bowl, mix strawberries with sugar, vanilla bean paste, lemon juice, and cornflour. Stir lightly, cover, and set aside to macerate.
- Roll out the dough: Remove dough from fridge and let sit briefly to prevent cracking. Roll between parchment sheets into a 12- to 13-inch circle. Preheat oven to 200°C (180°C fan/400°F).
- Drain strawberries: Drain the macerated strawberries over a bowl to reserve the juice for serving.
- Assemble galette: Sprinkle ground almonds or crushed crumbs evenly over dough, leaving a 2-inch border. Pile strawberries on top, mounding them. Fold and pleat the dough border over the filling, leaving much of the strawberries visible.
- Glaze and sugar: Brush dough edges with beaten egg and sprinkle demerara sugar for a golden, crunchy finish.
- Bake: Bake for 25-30 minutes or until crust is golden and filling bubbly.
- Rest and serve: Let the galette rest on the baking sheet for 20-30 minutes to set juices. Serve warm with reserved strawberry juice, vanilla ice cream, or whipped cream.
Notes
- Make sure the butter is very cold to achieve a flaky crust.
- Adjust the sugar in the filling depending on the sweetness of your strawberries.
- The galette dough can be made ahead and refrigerated or frozen for convenience.
- Use parchment paper when rolling to prevent sticking and make transferring easier.
- Letting the galette rest after baking helps the filling set and prevents sogginess when slicing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
