Fresh strawberries, homemade flaky, buttery crust; this is simple baking at its finest. This Strawberry Galette is so gorgeous in its rustic form with fresh fruit filling and this pastry is easier than pie to make. Even the most novice of bakers will have no problem shaping it!
A quick-fix crust and seasonal berries star in this crowd-friendly recipe for simple Strawberry Galette served with homemade ice cream.
If strawberries aren’t in season (or not your fruit of choice), grab whatever looks best in the produce section. Raspberries, blueberries, peaches, pears, and apples would all pair perfectly with this flaky crust that’s filled then folded casually up and around the filling.
WHAT IS A GALETTE?
The term galette originated is France and comes from the French word galet. Italian cooks use the term crostata in place of galette. It’s essentially pastry dough wrapped over a filling, which can be sweet or savory. Think an open-faced, free-form, pie like pastry.
HOW TO MAKE THIS STRAWBERRY GALETTE?
In the large bowl, add flour, salt, and butter. Mix until pea-sized pieces form.
Then slowly add 1 tbsp of water at a time and knead it all together briefly, until the mixture forms dough. .
Roll the dough into a small ball, flatten it into a thick, disc-like shape and wrap in some cling film. Place in the fridge for an hour.If using store bought, let thaw out.
Slice stone fruit and toss with sugar, salt, lemon juice & zest, cornstarch and a pinch of salt.
Roll out dough, transfer to a baking sheet or tray and pile fruit on center of dough. (may need to chill dough after rolling out if it heats up too much).
Fold edges over and brush them with cream or milk wash.
Sprinkle all with sugar and bake until the fruit is soft and cooked through, the fruit juices are bubbling, and the crust is a deep golden-brown
TIPS FOR FLAKY STRAWBERRY GALETTE:
- For a flakier and more delicate pastry dough, be sure to start with very cold butter.
- When possible, buy local and organic fruit.
- The galette tastes best straight from the oven, served warm with vanilla ice cream.
- Galette dough needs to chill at least 2 hours in the fridge! Dough will keep in the fridge up to 2 days or in the freezer up to 1 month.
- Pop the galette dough in the fridge or freezer to chill for a few minutes if it gets too soft and becomes hard to work with.
- If using different varieties of stone fruits (or other fruits) remember tart fruits needs more sugar that sweet fruit; and juicier fruit needs more cornstarch than drier fruit.
- Embrace galette inner rusticity and chill, there’s no need to worry about any sort of perfection when assembling.
CAN I SUBSTITUTE A DIFFERENT FRUIT OF STRAWBERRIES?
Yes, you could definitely try making this summer galette recipe with fruit besides strawberries! Here are some ideas that I think would work well for this summery galette:
- Blackberries
- Blueberries
- Raspberries
- Peaches
- Nectarines
- Apricots
- Cherries
- Plums
If using a fruit that has a pit, just make sure to remove it first. Larger fruits, like peaches, nectarines, apricots, and plums will need to be sliced first.
You can also combine a variety of fruits. Peaches go well with berries and a variety of berries work well for a mixed berry option.
HOW TO PREVENT A SOGGY GALETTE CRUST?
Unlike pies or tarts, we can’t par-bake the galette crust to prevent the fruit juices from making it soggy. That’s where the cornstarch comes in! Cornstarch acts a thickener to prevent the fruit juices from making the crust soggy while it bakes. Use more cornstarch for very juicy fruit and less for drier fruit.
HOW TO SERVE STRAWBERRY GALETTE?
I like to slice up the galette and serve it warm with a scoop of ice cream on top.
HOW TO STORE THE DOUGH?
The dough can be refrigerated up to 3 days by wrapping it in plastic wrap and it can be frozen for up to 3 months. Allow to thaw overnight in the refrigerator before rolling out and filling.
WHAT ARE OTHER TYPES OF GALETTES?
If you don’t have strawberries on hand and would like to try a different galette recipe, here are a few others that I have here on the website:
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Strawberry Galette
Ingredients
- 1 cup all purpose flour
- 1/2 cup butter chilled and cubed
- 1/2 tsp salt
- 1/4 cup ice cold water
- 2 cup fresh strawberries
- 1/3 cup + 1 tbsp brown sugar divided
- 2 tbsp flour
- 1 tbsp lemon juice
- 1/4 tsp salt
- 2 tbsp heavy cream
Instructions
- In the large bowl, add flour, salt, and butter. Mix until pea-sized pieces form.
- Then slowly add 1 tbsp of water at a time and knead it all together briefly, until the mixture forms dough. .
- Roll the dough into a small ball, flatten it into a thick, disc-like shape and wrap in some cling film. Place in the fridge for an hour.
- Roll the dough on a lightly floured surface into a circle. Trim the edges into an even shape and cut around it. Transfer the dough into a baking tray.
- Heat oven to 375 F. Line baking sheet with baking parchment.
- In a bowl, combine sliced strawberries, 1/3 cup brown sugar, flour, lemon juice and salt.
- Place chilled dough round on parchment lined baking sheet. Place cherry filling onto center of dough, leaving a 2-inch border around the edge. Fold edge up and over filling, overlapping and creating pleats all the way around. Brush dough with cream wash. Sprinkle top of galette (especially the crust) with 1 tablespoon of brown sugar.
- Bake at 375F about 40-50 minutes until crust is golden brown and done on bottom. Transfer to wire rack and cool slightly before slicing.
