Summer Was Made For Berry Pies – Strawberry Galette

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I’m a big fan of galettes! Sweet and savory ones! They are all perfect for the cottage! No messing around with a double crust and finding the perfect pie dish. This rustic tart can be baked on any flat surface and its dough rolled out with a wine bottle…excuse to drink more wine???


Enjoy warm and a la mode for a light dessert or a generous wedge as an afternoon snack. Want a richer crust? Trying this one enriched with almond flour.

Strawberry Galette

  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 2 tsp sugar
  • 3/4 cup butter, very cold
  • Few tablespoons of very cold water

In a large bowl, combine the flour, salt and sugar. Cut in the butter and rub through with your fingers until pea-sized flecks of butter remain. Add cold water 1 tablespoon at a time until dough comes together. Pat the dough into a disc, wrap with plastic and chill for 30-40 minutes.

  • 2 1/2 cups strawberries, trimmed and cut into halves
  • 4 Tbsp sugar
  • 1/2 tsp vanilla
  • 2 Tbsp cornstarch
  • Pinch salt
  • 1 tsp lemon juice

In the meantime, toss the filling ingredients together and allow to marinate in the fridge as the dough chills.

  • 1 egg yolk mixed with 1 tsp water
  • 1-2 Tbsp sanding sugar or granulated sugar for dusting

Preheat your oven to 375°F. Roll out the dough into a 12.5 inch diameter circle measuring less than a 1/4 inch thick. Transfer to a parchment lined baking tray.

Place the berries and half the accumulated juices in the center leaving a 2.5 inch border. Fold the edges up to catch any of the juices. Brush with egg wash and sprinkle with sugar. Bake on the lower rack for 40-45 minutes until crust is golden and the filling bubbles.

  • 1 Tbsp red currant jelly, melted – optional

Once the galette is completely cooled, brush the berries with red currant jelly to give a pretty sheen.

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