Strawberry Galette
Kiss your pie dish goodbye and satisfy your dessert craving with this simple Strawberry Galette. Featuring a rustic butter crust loaded with fresh berries, this pie alternative is imperfectly perfect.
Equipment
- Food Processor
Ingredients
Galette Dough
- 1 1/2 cups all-purpose flour unbleached
- 1 1/2 tsp granulated sugar
- 1/4 tsp sea salt fine
- 8 Tbsp unsalted butter cold and cubed
- 3 Tbsp ice cold water
Strawberry Filling
- 3 cups fresh strawberries hulled and sliced
- 1/3 cup granulated sugar
- 1 tsp vanilla extract pure
- 1 1/2 Tbsp cornstarch
Egg Wash
- 1 large egg
- 2 tsp heavy cream
- 1 Tbsp turbinado sugar
Instructions
Galette Dough
- Combine flour, sugar and salt in a food processor. Pulse a few times to combine.
- Add butter to food processor. Pulse until butter looks like small peas and mixture resembles damp sand.
- Add ice water one tablespoon at a time, pulsing until dough forms.
- Remove dough from food processor then, using your hands, form dough into a ball.
- Flatten dough into a disk, wrap in plastic wrap then refrigerate for 30 minutes until firm.
Strawberry Filling
- Combine strawberries, sugar, vanilla and cornstarch in a large bowl. Stir until well combined.
Egg Wash
- Whisk together egg and heavy cream in a small bowl until combined. Set aside.
Assembly
- Preheat oven to 400 degrees. Line a baking sheet with parchment and set aside.
- Remove chilled dough from the refrigerator. Let it set at room temperature for 15 minutes then roll out on a floured surface until circle is 14 inches in diameter.
- Transfer dough to your baking sheet. Spoon strawberry filling and juices into the center leaving a 2 inch boarder around the perimeter.
- Carefully fold dough up and over the edges of the berry filling, overlapping as you go. Pinch dough edges to seal.
- Brush dough with egg wash then sprinkle dough with turbinado sugar.
- Bake 30-35 minutes or until crust is golden brown and the fruit is bubbling hot.
- Remove from oven and allow the galette to rest on the baking sheet for 15 minutes to cool.
- Serve plain, with a dusting of powdered sugar or a scoop of vanilla ice cream.
- Cover and store leftovers at room temperature up to 2 days.