Go Back
+ servings
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!
Prep Time 35 mins
Cook Time 45 mins
Chilling time 8 hrs
Total Time 1 hr 20 mins
Course dessert
Cuisine american
Servings 8 people
Calories 100 kcal

Equipment

  • oven

Ingredients
  

For the crust: Follow the link above to prepare Epicurious' Magpie Dough for Flaky Piecrust. Epicurious' Magpie Dough for Flaky Piecrust ingredients are listed below so proper nutrition would be posted

  • 312 grams flour
  • 28 grams sugar
  • 6 grams fine salt
  • 170 grams cold unsalted butter cut into ¼ inch cubes and frozen
  • 60 grams vegetable shortening preferable in baking stick form, frozen, cut into ¼ inch pieces and put back in the freezer
  • 130 grams ice cold water

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 tbsp corn starch
  • ½ tsp salt
  • zest of 1 lemon
  • juice of ½ lemon
  • 1 egg beaten
  • 1 tbsp demerara sugar

Instructions
 

Prepare and chill Epicurious' Magpie Dough for Flaky Piecrust recipe from the link in post. Epicurious' recipe is also typed below so that proper nutrition would be posted.

  • Please see link in post to prepare Magpie Dough from Epicurious
  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • If dough is coming from the freezer, pull it out into the fridge the night before. 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 tbsp 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. It can also be eaten at room temperature and is still very delicious!

Notes

I actually use kosher salt where Epicurious' Magpie Dough for Flaky Piecrust calls for fine salt.

Nutrition

Calories: 100kcalCarbohydrates: 23gProtein: 1gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 158mgPotassium: 154mgFiber: 2gSugar: 17gVitamin A: 41IUVitamin C: 54mgCalcium: 20mgIron: 1mg
Keyword dessert, galette, strawberry, strawberry galettte, summer
Tried this recipe?Let us know how it was!