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strawberry galette cut into triangles with one slice sitting on a white speckled plate and a scoop of honey vanilla ice cream on top of the whole tart garnished with white daisies

Strawberry Galette

Krista Stechman
A beautiful crisp crust galette filled with delicious strawberries baked to a golden brown perfection. Such an easy and beautiful dessert that everyone will love!
5 from 2 votes
Prep Time 35 minutes
Cook Time 45 minutes
Chilling time 8 hours
Total Time 1 hour 20 minutes
Course dessert
Cuisine american
Servings 8 people
Calories 367 kcal

Equipment

  • oven
  • 1 Rolling Pin
  • 1 large baking sheet
  • 1 food processor
  • 2 mixing bowl

Ingredients
  

Crust

  • 2 cups all purpose flour
  • 1.5 teaspoon kosher salt
  • ¾ cup unsalted butter cut into ¼ inch cubes and frozen
  • 1 tablespoon apple cider vinegar
  • ¼ cup ice cold water plus 3-6 tablespoon extra
  • 1 egg for egg washing the crust before baking
  • 1 tablespoon Demerara sugar for sprinkling on the crust before baking

Filling

  • 5 cups strawberries hulled and cut in half if large
  • ¼ cup sugar plus 1 tbsp, divided
  • ¼ cup raspberry jam good quality
  • 1 tablespoon corn starch
  • ½ teaspoon salt
  • zest of 1 lemon
  • juice of ½ lemon

Instructions
 

Make the Crust

  • Place the flour and salt in the food processor and pulse a few times to blend
  • Add the frozen butter cubes to the food processor and pulse until you have a fine meal texture. About 5-6 pulses then dump the mixture into a medium sized mixing bowl
  • Add the cider vinegar and ¼ cup ice cold water then mix with a fork
  • Continue adding ice water by the tablespoon full, mixing in between each addition until crust just starts to come together to form a ball. It will look shaggy
  • Roll it into a ball then wrap it tightly with plastic wrap and refrigerate for at least 1 hour or up to 48 hours. DO NOT SKIP THE REFRIGERATION
  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Roll out dough on a lightly floured surface to about a 14-16 inch circle. Be sure to lightly flour your hands and the rolling pin as well
  • Carefully transfer the dough onto the parchment lined baking sheet

Mix and add the filling

  • Add the strawberries, sugar, jam, corn starch, salt, lemon zest and lemon juice to a medium sized mixing bowl and mix until well combined
  • Pour the mixture, juice and all, onto the middle of the rolled out pie crust. Spread the filling evenly, leaving about a 1 inch edge around the outside
  • Sprinkle 1 tablespoon of sugar over the top of the filling
  • Fold up the sides of the dough about an inch all the way around the galette
  • Beat the egg and brush the crust with the egg wash. Sprinkle with demerara sugar over the egg washed crust

Chill and bake the Strawberry Galette

  • Place the galette in the fridge to chill for 15-20 minutes
  • Remove the galette from the fridge and bake it for 45 minutes. The crust will become a medium - dark brown color in some spots. It is not burnt.
  • Let the galette cool slightly and serve. Slightly warm or room temp is fine

Nutrition

Calories: 367kcalCarbohydrates: 47gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 66mgSodium: 597mgPotassium: 194mgFiber: 3gSugar: 17gVitamin A: 572IUVitamin C: 54mgCalcium: 30mgIron: 2mg
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