TasteToronto | Strawberry Galette

Strawberry Galette

Easy

Strawberry Galette

Strawberry Galette

Method

Strawberry Galette 22 Steps

  • Step 1

    First prep your crust. In a bowl, add your flour and salt and mix.

  • Step 2

    Grate your frozen (or very cold) butter into your flour mixture and use a fork to mix so that a crumbly mixture forms.

  • Step 3

    Add water a tablespoon at a time and use a fork and mix throughout your flour mixture.

  • Step 4

    After adding about 3 tablespoons of water, with clean hands, press dough together and it should mostly come together.

  • Step 5

    Pour out dough out onto a clean surface, press together with hands.

  • Step 6

    Using a rolling pin, roll out your dough into a rectangular shape and fold over itself, into a smaller rectangle and roll out.

  • Step 7

    After folding and rolling about 3 times, your dough should come together nicely. If it has not, add about 1 tablespoon of water to help it fold together.

  • Step 8

    Shape your dough into a small disk shape, cover with plastic wrap and place in the fridge for 30 minutes or up to 2 days.

  • Step 9

    Right before you take out dough, make your filling.

  • Step 10

    Wash, remove greens from the tops of your strawberries and cut lengthwise into about 2-4 slices depending on how large your strawberries are.

  • Step 11

    Place sliced strawberries in a bowl and add brown sugar, cornstarch, salt, lemon zest and carefully mix until combined. If your strawberries are very sweet, you can opt for less sugar, my strawberries were just a tad sour that day. Set aside.

  • Step 12

    Preheat oven to 400°F.

  • Step 13

    After 30 minutes, your dough will be chilled but still very easily rollable. If your dough is in the fridge longer, it may take more effort to roll but your dough will benefit from the longer fridge time and will be less likely to shrink while baking.

  • Step 14

    Roll out your dough on a floured surface into a rough circle shape. Roll it out about about 1/8 of an inch thick. Be mindful, it is better to roll out edges thinner but make sure not to roll out the centre of your dough too thin.

  • Step 15

    Transfer to a parchment lined sheet and if you would like you can trim your edges of your dough if you want a neater finish or leave it uncut for a rustic look.

  • Step 16

    Pour your filling mixture in the middle of your dough and leave a 1 1/2 inch border on all sides of your strawberries.

  • Step 17

    Fold the edges of your dough over your strawberries, pleating your folds where necessary.

  • Step 18

    You can fold your dough more circularly shaped, square or rectangularly shaped depending on how you rolled your dough.

  • Step 19

    Mix your egg and tablespoon of milk for the egg wash and brush your edges with the wash.

  • Step 20

    Bake in the oven at 400°F for 40-45 minutes. You are looking for a beautifully golden crust and bubbly interior.

  • Step 21

    When you take your galette out of the oven, let cool completely. Sometimes, when it comes out, I find the strawberries on top appear dry. You can use a brush to gently brush juices form your galette over strawberries on top to give them more of a sheen. The interior of your galette will be runny but it does set after it cools. It is much easier and cleaner to cut when it is cool.

  • Step 22

    After your galette cools, serve with a big scoop of vanilla ice cream.

Tags:

Galette Desserts

Galette

Strawberry

Strawberry Galette

Easy

Strawberry Galette

Nadia Boachie
written by

Nadia Boachie

Strawberry Galette

Yields:

Serves 6

Prep Time:

0 hours 30 mins

Inactive Time:

0 hours 30 mins

Cook Time:

0 hours 45 mins

0.0

Rate This Recipe

French

Sweets

Ingredients

Crust

  • 113 grams (1/2 cup) unsalted butter, frozen

  • 190 grams (1 1/4 cups) all-purpose flour

  • 3 tablespoons water

  • 1/4 teaspoon salt

  • 1 egg, plus 1 tablespoon of milk for egg wash

Filling

  • 1/4-1/3 cup brown sugar, packed

  • 1 pound (454 grams) strawberries

  • 1 1/2 tablespoons cornstarch

  • 1/8 teaspoon salt

  • 1 teaspoon lemon zest

To Serve

  • Vanilla ice cream (optional)

Send list of ingredients to myself

Method

Strawberry Galette 22 Steps

  • Step 1

    First prep your crust. In a bowl, add your flour and salt and mix.

  • Step 2

    Grate your frozen (or very cold) butter into your flour mixture and use a fork to mix so that a crumbly mixture forms.

  • Step 3

    Add water a tablespoon at a time and use a fork and mix throughout your flour mixture.

  • Step 4

    After adding about 3 tablespoons of water, with clean hands, press dough together and it should mostly come together.

  • Step 5

    Pour out dough out onto a clean surface, press together with hands.

  • Step 6

    Using a rolling pin, roll out your dough into a rectangular shape and fold over itself, into a smaller rectangle and roll out.

  • Step 7

    After folding and rolling about 3 times, your dough should come together nicely. If it has not, add about 1 tablespoon of water to help it fold together.

  • Step 8

    Shape your dough into a small disk shape, cover with plastic wrap and place in the fridge for 30 minutes or up to 2 days.

  • Step 9

    Right before you take out dough, make your filling.

  • Step 10

    Wash, remove greens from the tops of your strawberries and cut lengthwise into about 2-4 slices depending on how large your strawberries are.

  • Step 11

    Place sliced strawberries in a bowl and add brown sugar, cornstarch, salt, lemon zest and carefully mix until combined. If your strawberries are very sweet, you can opt for less sugar, my strawberries were just a tad sour that day. Set aside.

  • Step 12

    Preheat oven to 400°F.

  • Step 13

    After 30 minutes, your dough will be chilled but still very easily rollable. If your dough is in the fridge longer, it may take more effort to roll but your dough will benefit from the longer fridge time and will be less likely to shrink while baking.

  • Step 14

    Roll out your dough on a floured surface into a rough circle shape. Roll it out about about 1/8 of an inch thick. Be mindful, it is better to roll out edges thinner but make sure not to roll out the centre of your dough too thin.

  • Step 15

    Transfer to a parchment lined sheet and if you would like you can trim your edges of your dough if you want a neater finish or leave it uncut for a rustic look.

  • Step 16

    Pour your filling mixture in the middle of your dough and leave a 1 1/2 inch border on all sides of your strawberries.

  • Step 17

    Fold the edges of your dough over your strawberries, pleating your folds where necessary.

  • Step 18

    You can fold your dough more circularly shaped, square or rectangularly shaped depending on how you rolled your dough.

  • Step 19

    Mix your egg and tablespoon of milk for the egg wash and brush your edges with the wash.

  • Step 20

    Bake in the oven at 400°F for 40-45 minutes. You are looking for a beautifully golden crust and bubbly interior.

  • Step 21

    When you take your galette out of the oven, let cool completely. Sometimes, when it comes out, I find the strawberries on top appear dry. You can use a brush to gently brush juices form your galette over strawberries on top to give them more of a sheen. The interior of your galette will be runny but it does set after it cools. It is much easier and cleaner to cut when it is cool.

  • Step 22

    After your galette cools, serve with a big scoop of vanilla ice cream.

Tags:

Galette Desserts

Galette

Strawberry

Strawberry Galette