Strawberry Galette

There’s something truly magical about a galette — a charming, rustic French tart that’s both simple to make and stunning to serve. Strawberry galette, with its flaky, buttery crust and luscious, juicy strawberries, is a perfect dessert for spring and summer gatherings or a cozy treat any time of year. Unlike traditional pies, galettes don’t require a pie dish or complicated techniques, making them incredibly approachable for bakers of all levels. This recipe blends a tender, flaky crust enhanced with a touch of cornmeal for texture, with a sweet strawberry filling that’s naturally delicious and bursting with flavor. Whether you’re an experienced baker or just diving into the world of homemade desserts, this strawberry galette is sure to become a favorite in your recipe collection.

Why This Recipe Is a Must-Try

If you’re looking for a dessert that combines elegance with ease, this strawberry galette hits the mark perfectly. The crust strikes the ideal balance between flaky and tender, thanks to the combination of all-purpose flour and finely ground white cornmeal. This not only adds texture but also a subtle nutty flavor that complements the sweet strawberries beautifully. The filling is straightforward — fresh strawberries, lightly sweetened, allowing their natural juices to shine through with just a hint of sugar. The rustic folding technique is forgiving and fun, making it a fantastic project for bakers who want to impress without stress.

Plus, this galette is versatile. It can be served warm with a scoop of vanilla ice cream, or cooled and enjoyed on its own. It’s a perfect dessert for picnics, brunches, or afternoon tea. And best of all? It’s made with simple, wholesome ingredients you likely already have in your kitchen!

Ingredients

• 1½ cups all-purpose flour – The base of our tender, flaky crust.
• ¼ cup finely ground white cornmeal – Adds a delightful texture and subtle flavor to the crust.
• 1 tablespoon granulated sugar – Just enough to sweeten the crust slightly.
• ¼ teaspoon salt – Balances the flavors and enhances the sweetness.
• 1 stick (8 tablespoons) unsalted butter, cubed and cold – Key for flakiness and richness.
• ¼ cup (4 tablespoons/60ml) ice water, divided – Helps bring the dough together without melting the butter.
• 1 egg – For the egg wash, mixed with 1 teaspoon water, to give the crust a beautiful golden finish.
• About 2 cups fresh strawberries, hulled and sliced – The star of the filling, fresh and juicy.
• 2 tablespoons granulated sugar – To sweeten the strawberries.
• 1 tablespoon cornstarch – Helps thicken the strawberry juices while baking.
• 1 teaspoon lemon juice – Brightens the flavor of the strawberries.

How To Make Strawberry Galette

Step 1: Prepare the Dough

In a large bowl, whisk together the all-purpose flour, finely ground white cornmeal, sugar, and salt. Add the cold, cubed unsalted butter. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This ensures the crust will be flaky once baked.

Step 2: Add Ice Water

Sprinkle 2 tablespoons of ice water over the flour-butter mixture. Gently mix with a fork or your hands until the dough just begins to come together. If it seems too dry, add the remaining 2 tablespoons of ice water a little at a time until the dough holds together when pressed. Be careful not to overwork the dough to keep it tender and flaky.

Step 3: Chill the Dough

Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough allows the butter to firm up and relaxes the gluten, which helps with rolling out.

Step 4: Prepare the Strawberry Filling

In a medium bowl, combine the sliced strawberries, 2 tablespoons granulated sugar, cornstarch, and lemon juice. Toss gently to coat the strawberries evenly. Let the mixture sit while you roll out the dough, giving the sugar time to draw out some of the strawberry juices.

Step 5: Roll Out the Dough

On a lightly floured surface, roll the chilled dough into a roughly 12-inch circle, about ⅛-inch thick. Don’t worry about making a perfect circle — the rustic look is part of the charm! Transfer the dough to a parchment-lined baking sheet.

Step 6: Assemble the Galette

Spoon the strawberry filling into the center of the dough, leaving a 2-inch border all around. Carefully fold the edges of the dough over the strawberries, pleating as needed to create a circular enclosure. The center should remain exposed, showcasing the beautiful strawberry filling.

Step 7: Apply Egg Wash

In a small bowl, whisk together the egg and 1 teaspoon water. Brush the egg wash over the exposed dough edges. This will give your galette a gorgeous golden-brown sheen once baked.

Step 8: Bake

Preheat your oven to 400°F (200°C). Bake the galette for 35-40 minutes, or until the crust is golden and the strawberry filling is bubbly. If the crust edges brown too quickly, tent the galette loosely with aluminum foil halfway through baking.

Step 9: Cool and Serve

Let the galette cool on the baking sheet for at least 15 minutes before slicing. This allows the filling to set slightly, making it easier to serve. Enjoy warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Expert Tips

• Use cold butter and ice water for the dough to achieve a flaky crust.
• Don’t overwork the dough; handle it just enough to bring it together.
• Rest the dough in the refrigerator for at least an hour—this step is crucial for texture.
• Choose ripe but firm strawberries to prevent the filling from becoming too watery.
• Adjust the sugar in the filling based on the sweetness of your strawberries.
• Use parchment paper for easy transfer and cleanup.
• If you don’t have cornmeal, you can substitute with fine semolina or just extra flour.
• Serve the galette within 2 days for the best texture; the crust may become softer over time.

Variations and Customizations

• Other Fruits: Swap strawberries for blueberries, raspberries, peaches, or a mix for seasonal variety.
• Herbs and Spices: Add fresh basil, mint, or a pinch of cinnamon to the filling for added flavor complexity.
• Sweetener Alternatives: Use honey, maple syrup, or coconut sugar instead of granulated sugar for a different sweetness profile.
• Gluten-Free Option: Substitute the flour with a gluten-free all-purpose blend and omit the cornmeal, or use a gluten-free cornmeal.
• Vegan Adaptation: Replace butter with a plant-based vegan butter and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for the egg wash, brushing gently for color.
• Nutty Crust: Add ¼ cup finely chopped nuts like almonds or pecans to the dough for extra crunch.
• Drizzled Topping: Finish with a drizzle of melted white chocolate or a dusting of powdered sugar before serving.

How to Store Leftovers

Store any leftover strawberry galette in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate it for up to 3 days. To reheat, warm slices in a 350°F (175°C) oven for 5-7 minutes to refresh the crust’s crispness. Avoid microwaving as it tends to make the crust soggy. If you want to freeze the galette, wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

FAQ

Can I use frozen strawberries for this galette?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well to remove excess moisture. Pat them dry with paper towels before mixing with sugar and cornstarch to prevent a soggy crust.

What can I substitute for the egg wash?

If you prefer to skip the egg wash, you can brush the crust with milk or cream for a lighter color. For a vegan option, use a mixture of plant-based milk and a little maple syrup or agave to help with browning.

How do I prevent the crust from getting soggy?

Using cornmeal in the crust helps absorb moisture. Also, tossing the strawberries with cornstarch thickens the juices. Baking on parchment paper allows for even heat distribution. You can also place a baking sheet on the rack below to catch drips and prevent burning.

Can I make the dough ahead of time?

Absolutely! The dough can be made up to 2 days in advance. Keep it tightly wrapped in the refrigerator. You can also freeze the dough for up to 1 month; thaw it overnight in the fridge before rolling out.

Conclusion

This strawberry galette is a delightful dessert that combines rustic charm with gourmet flavor. Its buttery, flaky crust enriched with cornmeal and filled with juicy, sweet strawberries makes it an irresistible treat for any occasion. Easy to prepare and versatile to customize, it’s perfect for bakers who want to impress without the fuss of traditional pies. Whether you serve it warm with ice cream or enjoy it as is, this galette is sure to bring smiles and satisfaction to your table. Give it a try and savor the simple joys of homemade baking!