STRAWBERRY GALETTE (RUSTIC, BUTTERY, AND EASIER THAN PIE)
This Strawberry Galette is a rustic, free-form pastry filled with juicy strawberries and baked on a buttery flaky crust. It’s simpler than pie but just as stunning, perfect for spring and summer desserts.
Equipment
- Baking sheet
- Parchment paper
- Mixing Bowl
- Rolling Pin
Ingredients
Crust:
- 1 ¼ cups all-purpose flour
- ½ cup cold butter cubed
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 3-4 tablespoon ice water
Filling:
- 3 cups fresh strawberries sliced
- ⅓ cup granulated sugar
- 1 ½ tablespoon cornstarch
- 1 tablespoon lemon juice
Finish:
- 1 egg egg wash
- coarse sugar
Instructions
Make Dough:
- Mix flour, sugar, and salt. Cut in cold butter until crumbly. Add ice water gradually until dough forms. Chill for 30 minutes.
Prepare Filling:
- Toss sliced strawberries with sugar, cornstarch, and lemon juice. Set aside.
Roll Dough:
- Roll dough into a rough 12-inch circle on parchment paper.
Assemble:
- Spoon strawberry mixture into the center, leaving a 2-inch border. Fold edges over filling.
Bake:
- Brush crust with egg wash, sprinkle with coarse sugar, and bake at 375°F (190°C) for 35 minutes until golden.
Serve:
- Cool slightly before slicing. Serve warm or at room temperature.
Notes
- Keep butter cold for a flaky crust.
- Don’t overfill or galette may leak.
- Great with vanilla ice cream or whipped cream.