Strawberry Galette
This Strawberry Galette is filled with sweet, juicy strawberries and fresh berry flavor, all wrapped in a tender, buttery golden crust.
Servings: 6
Calories: 291kcal
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Pastry Cutter
- Basting Brush
- Parchment Paper
- Baking Sheet
- Spatula
Ingredients
CRUST:
- 187.5 grams all-purpose flour about 1 ½ cups
- 18.75 grams granulated sugar about 1 ½ tbsp
- ½ teaspoon sea salt
- ½ stick butter, unsalted cold and cubed
- 6-7 tablespoon water cold
FILLING:
- 3 cups strawberries quartered
- 50 grams granulated sugar about ½ cup
- 2 ½ tablespoon cornstarch
- 2 tablespoon lemon juice freshly squeezed
- ½ teaspoon sea salt
EGG WASH:
- 1 large egg
- 2 tablespoon heavy cream
- coarse sugar if desired, for sprinkling
Instructions
- In a large bowl whisk dry ingredients: all-purpose flour, granulated sugar and salt.
- Add cold butter cubes in and cut in butter with a pastry cutter.
- Pour in water and mix with a spatula; there will be some pieces that don’t fully form a ball, but you can blend them in after.
- On a lightly floured surface, knead dough just enough to fully form a ball (about 4-6 times) and flatten into a disk shape. Wrap tightly in plastic wrap and chill in the fridge for at least 1 hour (I like to do 2 hours).
- Make your filling by adding everything into a bowl and mix well. Allow it to sit for 10 minutes then start to preheat your oven to 375F.
- Prepare a baking sheet with parchment paper and remove the chilled dough from the fridge onto a lightly floured surface. Roll out the dough to 12” round, then transfer to your prepared baking sheet.
- Using a slotted spoon (alternatively, you can strain your fruit mixture), add filling to the center of the dough, leaving a 1 ½ to 2-inch border, to fold up over the strawberries.
- Prepare your egg wash mixture by whisking egg and heavy cream together. Brush on crust. If desired sprinkle coarse sugar on top.
- Bake galette for 45 minutes, or until the crust is golden brown.
- Cool slightly then serve warm.
Notes
- Use a Pastry Cutter: Using a pastry cutter helps blend the flour mixture and butter into a light, flaky base without adding any heat from your hands.
- Don’t Overfill: Use a slotted spoon to avoid extra juices that can soak the crust.
- Line the Pan: A parchment-lined baking sheet makes for easy cleanup and ensures no sticking.
- Watch Your Edges: Bake until the edges of the dough are deeply golden and crisp.
- Keep Everything Cold: Use cold butter and chill the dough disk before rolling to prevent a greasy crust.
- Refrigerator: Store covered or in an airtight container for up to 3 days.
- Freezer: Wrap tightly in plastic wrap and foil for up to 1 month.
- Reheating: Warm in an oven at 325F or air fryer for 5-10 minutes to re-crisp the crust.
Nutrition
Calories: 291kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 464mg | Potassium: 168mg | Fiber: 2g | Sugar: 15g | Vitamin A: 363IU | Vitamin C: 44mg | Calcium: 28mg | Iron: 2mg
