Strawberry Galette

30 mins Prep Time

45 mins Cook Time

Written By

Nadia Boachie

Ontario strawberries are in season and what better way to enjoy fresh summer fruit than to use them for baking! Galettes are like a shortcut version of your classic fruit pie. They are less finicky, typically described as 'rustic,' which leaves room for imperfections, and just as delicious as your slice of pie. This is a classic flaky all-butter pie dough that comes together pretty easily. It is chilled, rolled out and filled with sweet strawberries. There is a pinch of salt in the filling, which elevates the flavour of your strawberries and brings the whole dessert together. Galettes are my absolute favourite to make because they are just stunning! Also, because of how flat they are, they allow for a filling that does not need to be set as much as traditional pie that is an inch or two deep. The filling of this galette sets perfectly when the galette is cooled with the help of a bit of cornstarch. The galette is phenomenal and served with vanilla ice cream; it is to die for. If you want a dessert to make for your next picnic, bbq, dinner or lunch, this is the perfect recipe for you. This recipe is very straightforward and will not disappoint you.

Ingredients

Crust

113 grams (1/2 cup) unsalted butter, frozen
190 grams (1 1/4 cups) all-purpose flour
3 tablespoons water
1/4 teaspoon salt
1 egg, plus 1 tablespoon of milk for egg wash

Filling

1/4-1/3 cup brown sugar, packed
1 pound (454 grams) strawberries
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 teaspoon lemon zest

To Serve

Vanilla ice cream (optional)

Directions

Strawberry Galette

22 Steps

Step 1

First prep your crust. In a bowl, add your flour and salt and mix.
Step 2

Grate your frozen (or very cold) butter into your flour mixture and use a fork to mix so that a crumbly mixture forms.
Step 3

Add water a tablespoon at a time and use a fork and mix throughout your flour mixture.
Step 4

After adding about 3 tablespoons of water, with clean hands, press dough together and it should mostly come together.
Step 5

Pour out dough out onto a clean surface, press together with hands.
Step 6

Using a rolling pin, roll out your dough into a rectangular shape and fold over itself, into a smaller rectangle and roll out.
Step 7

After folding and rolling about 3 times, your dough should come together nicely. If it has not, add about 1 tablespoon of water to help it fold together.
Step 8

Shape your dough into a small disk shape, cover with plastic wrap and place in the fridge for 30 minutes or up to 2 days.
Step 9

Right before you take out dough, make your filling.
Step 10

Wash, remove greens from the tops of your strawberries and cut lengthwise into about 2-4 slices depending on how large your strawberries are.
Step 11

Place sliced strawberries in a bowl and add brown sugar, cornstarch, salt, lemon zest and carefully mix until combined. If your strawberries are very sweet, you can opt for less sugar, my strawberries were just a tad sour that day. Set aside.
Step 12

Preheat oven to 400°F.
Step 13

After 30 minutes, your dough will be chilled but still very easily rollable. If your dough is in the fridge longer, it may take more effort to roll but your dough will benefit from the longer fridge time and will be less likely to shrink while baking.
Step 14

Roll out your dough on a floured surface into a rough circle shape. Roll it out about about 1/8 of an inch thick. Be mindful, it is better to roll out edges thinner but make sure not to roll out the centre of your dough too thin.
Step 15

Transfer to a parchment lined sheet and if you would like you can trim your edges of your dough if you want a neater finish or leave it uncut for a rustic look.
Step 16

Pour your filling mixture in the middle of your dough and leave a 1 1/2 inch border on all sides of your strawberries.
Step 17

Fold the edges of your dough over your strawberries, pleating your folds where necessary.
Step 18

You can fold your dough more circularly shaped, square or rectangularly shaped depending on how you rolled your dough.
Step 19

Mix your egg and tablespoon of milk for the egg wash and brush your edges with the wash.
Step 20

Bake in the oven at 400°F for 40-45 minutes. You are looking for a beautifully golden crust and bubbly interior.
Step 21

When you take your galette out of the oven, let cool completely. Sometimes, when it comes out, I find the strawberries on top appear dry. You can use a brush to gently brush juices form your galette over strawberries on top to give them more of a sheen. The interior of your galette will be runny but it does set after it cools. It is much easier and cleaner to cut when it is cool.
Step 22

After your galette cools, serve with a big scoop of vanilla ice cream.