Rustic Strawberry Galette – Juicy, macerated strawberries are nestled in a flaky, golden crust, creating a delicious dessert that is bursting with summer flavour. This easy-to-make galette looks effortlessly gorgeous and makes the perfect addition to any summer barbecue.
I love baking with strawberries, and now that they are in season, I made this delicious strawberry galette.
If you’ve never made one, galettes are a fuss-free, stress-free, simple version of a classic pie. What I adore about them is that there is no need for perfection, just delicious results. You get all the buttery goodness of the classic pie without all the effort.
Why you will love this Strawberry Galette
Flaky pie crust- Both shortening and butter create a buttery, flaky and tender crust.
Juicy Filling– Fresh strawberries are macerated with sugar and fresh lemon juice, drawing out their natural juices and enhancing their sweetness. The juice is then reduced into a luscious syrup, which is poured over the fruit to create a rich, flavourful filling.
Simple and easy to make– Its rustic charm means there is no pressure for perfection. All you have to do is roll, fold, bake and enjoy. This recipe is the perfect recipe for bakers of all levels, whether you are just starting or have been baking for years.
Make-Ahead- This galette allows for several make-ahead options. The dough can be prepared up to three days in advance and stored in the refrigerator. The strawberry filling can also be made the night before you plan to bake.
Ingredients for the strawberry galette
Flour- Use good-quality all-purpose (plain) flour with a protein content between 9% and 12% for a tender, light texture.
Sugar– This serves two purposes in this recipe. A tablespoon is added to the dough to enhance its flavour. It’s also used to macerate the strawberries, drawing out their natural juices and intensifying their sweetness.
Salt- This enhances the flavour in the pastry.
Butter -Use cold, unsalted butter to help maintain the dough’s structure and prevent the fat from melting too early. As the butter melts in the oven, the small lumps create steam pockets that produce a light, flaky crust. Butter also adds a rich, buttery flavour.
Vegetable Shortening – The shortening helps the pie hold its shape and also aids in creating a flaky, melt-in-your-mouth crust. It is essential that the shortening is cold before incorporating it into the dough.
Ice Water– Using ice-cold water is key to achieving a flaky crust. It helps bring the dough together while keeping the fat cold. Add a few ice cubes to water and measure the required amount just before pouring it into the dough mixture.
Egg- The egg helps the almond flakes adhere to the pleated crust of the galette and provides a beautiful golden colour with a shiny finish when baked.
Strawberries– Use ripe, sweet strawberries, not frozen. Frozen strawberries will have too much liquid, resulting in a soggy crust.
Corn starch– This helps thicken the filling.
How to make the dough
In a large mixing bowl, combine the flour, sugar and salt. Add the butter cubes and shortening pieces over the flour mixture.
Using a pastry blender , fork or your fingers, work the butter and shortening into the flour until the mixture forms small, coarse crumbs resembling small peas.
Drizzle ice water over the mixture and toss with the fork until the dough is evenly moist and begins to form large clusters, but doesn’t form a ball.
Use your hands to gently work the dough just enough to form a ball. If the dough feels too dry to come together, add a few drops of water at a time to help bring it together.
- Shape the dough into a flat disc and wrap it tightly in cling film. Refrigerate for at least 1 hour or overnight.
How to make the filling
- In a large mixing bowl, combine the strawberry chunks, sugar, lemon juice, and cornstarch. Let the mixture sit for 30 minutes to allow the sugar and lemon juice to draw out the fruit’s natural juices. I like to let the fruit sit as long as I can, as it helps pull out a lot of the juices.
- Drain the juice and reduce it in a saucepan until it forms a thickened syrup. Set aside.
Assemble the galette and bake
- Preheat oven to 180°C/200°C/400°F. Line a large baking pan with parchment paper or baking paper.
- Remove the dough from the fridge and let it sit at room temperature for 10 minutes to soften.
- Lightly flour a work surface. Roll out the dough into a 12-inch circle, dusting with more flour as needed. The circle doesn’t have to be perfect. Trim off any ragged edges to make a clean, even circle, if desired. Carefully use the rolling pin to transfer the dough onto the prepared baking sheet.
- Spoon the strawberry filling into the centre, leaving a 2-inch ( 5 cm) border.
- Gently fold the pastry over the filling, forming loose pleats all around the edge. Brush the pleated dough with egg wash and sprinkle it with flaked almonds. If you are not baking right away, you can keep it in the fridge or freezer.
- Bake in the oven for 30-35 minutes, rotating halfway to ensure the galette bakes evenly. Transfer to a wire rack and leave to cool before slicing and serving. Serve warm or at room temperature.
Once the galette is out of the oven, I pour the syrup over the fruit.
Serving the galette
I love serving the strawberry galette warm, topped with a scoop of vanilla ice cream or a dollop of clotted cream, and finished with a generous drizzle of that luscious strawberry syrup.
Storing the galette
Galettes are best enjoyed on the day they’re baked, when the crust is still crisp.
However, if you have leftovers, store them in an airtight container or wrap tightly in cling film and refrigerate for up to 5 days. Note that the crust may soften slightly over time.
You can also freeze an unbaked galette for up to 1 month.
To reheat, use an air fryer or a preheated oven at 160°C (320°F) for about 10 minutes. Avoid using the microwave, as it tends to make the crust soggy.
Tips for the best strawberry galette
The key to achieving a flaky crust is using cold fat and keeping the dough chilled throughout the process. As the dough bakes, the cold fat melts, creating steam that separates the dough into delicate, flaky layers.
Try not to overwork the dough as this can develop too much gluten and result in a tough crust.
Add just enough water to bring the dough together. Using too much water can lead to a tough crust, as it requires extra flour. Too little water, on the other hand, can make the dough crumbly and difficult to roll out.
Chill the dough for at least an hour. This helps relax the gluten, making the dough easier to work with, and ensures it stays cold for a flakier crust.
Remove the dough from the fridge and let it sit at room temperature for 5-10 minutes before rolling. This softens it slightly, making it easier to roll out without cracking.
Avoid using frozen strawberries for the filling as they release too much liquid.
Taste the strawberries—if they’re sweet, use less sugar; if not, add a bit more.
For more pastry recipes, check these out
Ingredients
Flaky Pie Pastry
- 5 tablespoons cold unsalted butter, cubed
- 3 tablespoons cold vegetable shortening
- 220 grams (1 ¾ cups + 2 teaspoons) plain or all-purpose flour
- 1 tablespoon sugar, optional
- ¼ teaspoon salt
- 60 ml (4 tablespoons) ice water
- Flaked almonds
- 1 egg beaten for egg wash
Strawberry Filling
- 600 grams strawberries
- 60 grams (4 tablespoons) granulated sugar
- 2 teaspoons cornstarch
Instructions
Make the crust
- In a large mixing bowl, combine the flour, sugar and salt. Add the butter cubes and shortening pieces over the flour mixture.
- Using a pastry blender, fork or your fingers, work the butter and shortening into the flour until the mixture forms small, coarse crumbs resembling small peas.
- Drizzle ice water over the mixture and toss with the fork until the dough is evenly moist and begins to form large clusters, but doesn't form a ball.
- Use your hands to gently work the dough just enough to form a ball. If the dough feels too dry to come together, add a few drops of water at a time to help bring it together.
- Shape the dough into a flat disc and wrap it tightly in cling film. Refrigerate for at least 1 hour or overnight.
Strawberry Filling
- In a large mixing bowl, combine the strawberry chunks, sugar, lemon juice, and cornstarch. Let the mixture sit for 30 minutes to allow the sugar and lemon juice to draw out the fruit’s natural juices. I like to let the fruit sit as long as I can, as it helps pull out a lot of the juices.
- Drain the juice and reduce it in a saucepan until it forms a thickened syrup. Set aside.
Assemble Strawberry Galette and Bake
- Preheat oven to 180°C/200°C/400°F. Line a large baking pan with parchment paper or baking paper.
- Remove the dough from the fridge and let it sit at room temperature for 10 minutes to soften.
- Lightly flour a work surface. Roll out the dough into a 12-inch (30cm) circle, dusting with more flour as needed. The circle doesn't have to be perfect. You can trim off any ragged edges to make a clean, even circle, if you like. Carefully use the rolling pin to transfer the dough onto the prepared baking sheet.
- Spoon the strawberry filling into the centre, leaving a 2-inch (5cm) border. Gently fold the pastry over the filling, creating soft pleats around the edges.
- Crack the egg into a small bowl and whisk until well combined. Brush the egg wash gently over the pleated edges and sprinkle flaked almonds.
- Bake in the oven for 30-35 minutes, rotating halfway to ensure the galette bakes evenly.
- Transfer to a wire rack and leave to cool for 10 minutes before slicing and serving. Serve warm or at room temperature
Leave a Reply