And the summer hits just keep coming! Today’s entry is a Strawberry Galette that will knock your socks off. I’m talking about a tender, cookie-like crust. And a fragrant filling that doesn’t turn into a river of strawberry soup as it bakes. Need a luxuriously rustic finish for your next Afternoon Tea or dinner party? Here’s the video how-to and printable recipe:
Click the “play” arrow above to watch your host make, bake, and eat this Strawberry Galette. Then scroll down for notes and the printable recipe:
Note #1. As illustrated in the video, the cream-and-egg pastry dough is super simple to make in a food processor. If you wish to make the dough ahead of time, just wrap it and place it in the refrigerator. The dough will stay fresh and wonderful for up to 3 days.
Note #2. Want to make this galette when strawberries are out of season? Use frozen berries, and treat them just as you would fresh.
Note #3. I hope you will give this Strawberry Galette a try, and then let me know how it works out for you! xKevin
Here’s the printable:
Strawberry Galette
Equipment
- a food processor
Ingredients
For the pastry dough:
- 1 1/2 cups all-purpose flour (about 190g)
- 1 tablespoon sugar
- 1/2 cup cold unsalted butter, diced (113g)
- 1 large egg
- Heavy cream
For the strawberry filling:
- 1/2 cup sugar
- 3 generous tablespoons cornstarch (plus more for sprinkling on the pastry dough)
- 1 lb. strawberries
Optional for glazing the strawberries:
- 1 generous tablespoon strawberry jam
Instructions
- The pastry dough -- Put the flour, sugar, and salt in the bowl of a food processor. Process for just 2 seconds. Add the butter, and then pulse the machine about 5 times, until the butter becomes crumbly. Beat the egg in a glass measuring cup, and then add enough heavy cream to equal one-half cup. Gradually add up to one-third of the egg mixture to the flour mixture, pulsing the machine until a clumpy dough develops. Put the remaining egg mixture in the refrigerator -- it will later be brushed onto the dough.
- Turn the dough onto a non-floured work surface. Form the dough into a rough ball, and then flatten the ball to make a disk. Wrap the disk in cling film and refrigerate for 1-2 hours (or for up to 3 days).
- Rolling out the dough -- On a lightly floured surface or pastry cloth, roll the dough into a 12-inch-diameter circle. Transfer the dough to a parchment lined baking sheet, and then put the sheet in the refrigerator while you prepare the strawberry filling.
- The strawberry filling -- In a medium or large bowl, whisk together the cornstarch and sugar. Hull the strawberries, and then cut them in lengthwise in half. (Cut large berries into thirds.) Put the berries in the cornstarch mixture, and gently toss with a spatula until all are coated. Let the berries macerate (exude their juices) for at least 15 minutes.
- Assembling, forming, and brushing the galette -- Preheat the oven to 400°F. While the oven is heating, put up to 1 tablespoon of cornstarch on the center of the dough, and then spread it out, with your fingers, to within 1 1/2 inches from the edge. Spread the strawberries and their now-thickened juices on top of the cornstarch. Fold the edge of the dough over the outermost berries, making pleats as you go. Brush the remaining egg-and-cream mixture onto the exposed dough. If desired, sprinkle the brushed dough with a teaspoon or two of sugar.
- Baking and serving the galette -- Bake in the preheated oven until the crust browns and the juices bubble -- 40-45 minutes. Let cool for 5-10 minutes on the baking sheet. Then transfer the galette on its parchment paper to a wire rack. When cool enough to handle, slide the galette onto a cutting board for easy slicing. Enjoy with or without whipped cream, ice cream, mascarpone, or creme fraiche.
Lynnie says
I will be making this for friends next week and will let you know how it goes.
Jody says
Kevin could you make this with a strawberry rhubarb filling also? I am terrible at making traditional pie crusts and this seems like a perfect solution!
Kate says
The Strawberry Galette looks wonderful!!
Kevin Lee Jacobs says
Hi Lynnie – Yes, please let me know how the galette turns out for you!
Hi Jody – You could absolutely add rhubarb to to the strawberry filling. Enjoy!
Hi Kate – Thank you. Hope you will give the galette a try.
Linda A says
This looks wonderful, Kevin!
Great video instruction.
I might try this with a gluten-free flour substitute (and
hope it doesn’t taste too gross – ha!) Worth a try, I guess.
My strawberries are coming in and are delicious.
Kevin Lee Jacobs says
Hi Linda A – Thank you for watching the video!
Christine Swift says
I had my first dinner “party” in 16 months last Saturday with my niece and her husband (since we’re all vaccinated now!) and I made a peach gallette for dessert. I used ice water instead of cream and egg for the crust and it was wonderful…but I’m going to try your twist on that crust next time. It looked sturdier than mine and I can’t wait to try it with strawberries. Thanks Kevin!
Nancy turner says
What adjustments would you recommend for this recipe using apples?
Kevin Lee Jacobs says
Hi Christine – I’m with you — SO happy to be able to entertain again! This crust would work quite well for a peach galette. Enjoy!
Hi Nancy – Click here to see my Rustic Apple Galette recipe. Feel free to use the above crust for the apple version.
Wallace & Nancy says
Thank you! Thank you!
We own a BnB in Chattanooga and have a lot of mature blueberry bushes which are now coming in. Looked up your French Blueberry Galette and served that this morning to our guests. MASSIVE HIT! Will definitely be added to our list of breakfast desserts. We have gotten many great ideas from your blog and website, both garden and kitchen. Thank you!!!
Kevin Lee Jacobs says
Hi Wallace and Nancy – Wonderful to know that the French Blueberry Galette was a hit with you and your guests! I saw the picture you sent — great presentation!
Elizabeth says
I made this yesterday. It turned out beautifully and it was delicious! (I kept trying to upload a photo of my galette to no avail.) Kevin, I really appreciate your detailed “how to” videos. I’m not an experienced baker, so your carful explanations and demonstrations are really helpful for me.
Cynde says
Hi Kevin, I’d love to make any of the galettes but need to bake gluten free. Could the strawberry or nectarine galette be made with gluten free flower?