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Strawberry Galette
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Strawberry Galette

This strawberry galette features a flaky, buttery crust with a touch of cornmeal and a sweet, juicy strawberry filling, making it a simple yet elegant dessert perfect for any occasion.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: French
Keyword: Berry, Easy, Galette, Rustic, Summer
Servings: 6 servings

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 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.
  • 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.

Instructions

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.

Equipment

  • Large Bowl
  • Pastry Cutter
  • Fork
  • Plastic Wrap
  • Parchment Paper
  • Baking Sheet
  • Small Bowl
  • Whisk

Notes

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. Choose ripe but firm strawberries to prevent the filling from becoming too watery. Adjust sugar in the filling to taste. The galette can be made with other fruits or adapted for gluten-free and vegan diets. Store leftovers in an airtight container at room temperature for 1 day or refrigerated for up to 3 days. To reheat, warm in oven to refresh crust crispness.