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Chocolate Strawberry Galette

This Chocolate Strawberry Galette is made with a flaky almond studded whole wheat pastry dough, fresh berries, brown sugar and chocolate chips. This galette is beyond delicious, super simple, and extra pretty.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 4 servings

Ingredients
  

  • For the crust:
  • 1 cup whole wheat flour
  • 6 tbsp butter chilled and cubed
  • 1/2 tsp salt
  • 1/4 cup ice cold water
  • For the filling:
  • 1 cup fresh strawberries sliced
  • 2 tbsp brown sugar
  • 2 tbsp dark chocolate chips
  • 2 tbsp almond slices

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.
  • Preheat the oven to 400 F and line a baking tray with some baking parchment.
  • For the filling, spread a tbsp of brown sugar then sprinkle some chocolate chips followed by strawberries into the middle of the dough, leaving about 5cm boarder around. Gently fold the edges of the dough over the fruit and press to seal. Brush the dough with an milk wash and sprinkle with some brown sugar and almond slices.
  • Bake for about 25 minutes until the crust is golden brown.
  • Allow the galette to cool slightly before serving. Serve with scoop of vanilla ice cream or dust with some sugar and enjoy!

Notes

  1. Make sure your butter is super cold! It’s crucial to ensure the crust will have the right texture. Place the butter in the freezer for 10 minutes before using it in the recipe.
  2. Ensure the water is ice cold too. Place few ice cubes into your measuring cup/ jug.
  3. Rather than rolling out the fresh pie dough immediately, allow the dough to chill in the refrigerator wrapped in plastic wrap for 30 minutes to an hour. This will help develop the gluten and result in a better end product.
  4. Maintain consistent pressure while rolling out the dough to make sure parts of the dough aren’t thicker than others and avoid uneven cooking.
  5. Brush the exposed pastry with egg/milk wash before popping the pastry in the oven, to give the top a glossy shine.
  6. You can top the galette with some vanilla ice cream or simple sugar glaze.
Keyword Galette