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functional image strawberry galette top down two spoons in it with a melting scoop of vanilla ice cream
Heather Wolf

Strawberry Galette

5 from 3 votes
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill 30 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Pies and Tarts
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Food Processor

Method
 

Galette Dough
  1. Combine flour, sugar and salt in a food processor. Pulse a few times to combine.
  2. Add butter to food processor. Pulse until butter looks like small peas and mixture resembles damp sand.
  3. Add ice water one tablespoon at a time, pulsing until dough forms.
  4. Remove dough from food processor then, using your hands, form dough into a ball.
  5. Flatten dough into a disk, wrap in plastic wrap then refrigerate for 30 minutes until firm.
Strawberry Filling
  1. Combine strawberries, sugar, vanilla and cornstarch in a large bowl. Stir until well combined.
Egg Wash
  1. Whisk together egg and heavy cream in a small bowl until combined. Set aside.
Assembly
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment and set aside.
  2. 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.
  3. Transfer dough to your baking sheet. Spoon strawberry filling and juices into the center leaving a 2 inch boarder around the perimeter.
  4. Carefully fold dough up and over the edges of the berry filling, overlapping as you go. Pinch dough edges to seal.
  5. Brush dough with egg wash then sprinkle dough with turbinado sugar.
  6. Bake 30-35 minutes or until crust is golden brown and the fruit is bubbling hot.
  7. Remove from oven and allow the galette to rest on the baking sheet for 15 minutes to cool.
  8. Serve plain, with a dusting of powdered sugar or a scoop of vanilla ice cream.
  9. Cover and store leftovers at room temperature up to 2 days.