Strawberry Galette
A rustic free-form tart with a buttery, flaky crust and jammy roasted strawberries, ready in under an hour. No fancy shaping required—the charm is in the wrinkled edges.
- Total time
- 50 min
- Servings
- 6
- Calories
- 285
- Protein
- 4g
Ingredients
- 1.25 cups all-purpose flour
- 6 tablespoons butter, cold and cubed
- ¼ teaspoon salt
- 3 tablespoons ice water
- 1.5 pounds fresh strawberries, hulled
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 whole egg, for egg wash
Instructions
- 1
Pour 1.25 cups flour and 0.25 teaspoon salt into a medium bowl and whisk them together for 5 seconds, breaking up any lumps.
- 2
Add the 6 tablespoons of cold, cubed butter and use your fingers to rub the butter into the flour until the mixture looks like coarse sand with pea-sized butter clumps scattered throughout, about 2 minutes.
- 3
Pour in 3 tablespoons of ice water and stir with a fork until the dough just begins to hold together; if it's still crumbly, add 0.5 teaspoon more water at a time until it forms a shaggy mass.
- 4
Form the dough into a flat disk on a clean counter, wrap it tightly with plastic wrap, and refrigerate for at least 15 minutes, until firm.
- 5
While the dough chills, place the 1.5 pounds of hulled strawberries on a cutting board and slice each berry lengthwise from the pointed tip through the middle into quarters, or leave very small berries halved.
- 6
Pour the sliced strawberries into a medium bowl, add 3 tablespoons of sugar and 1 tablespoon of cornstarch, and gently stir with a rubber spatula until the sugar and cornstarch are evenly distributed, about 30 seconds.
- 7
Set the oven to 400°F and wait until the indicator light tells you it has finished heating, about 10 minutes.
- 8
Remove the dough from the refrigerator and place it on a piece of parchment paper; dust the top and a rolling pin with a small amount of flour, then roll the dough into a rough 12-inch circle, about 1/8-inch thick.
- 9
Leaving a 2-inch border all around the edge of the dough, pour the strawberry mixture into the center of the circle, discarding any excess liquid that collects at the bottom of the bowl.
- 10
Fold the outer 2-inch border of dough up and over the strawberries, overlapping the folds slightly and creasing gently as you go; the center will remain exposed.
- 11
Crack 1 egg into a small bowl and whisk it with a fork for 10 seconds, then use a pastry brush to paint the egg wash over the entire folded crust edge, covering all exposed dough.
- 12
Carefully transfer the parchment paper with the galette onto a baking sheet, then slide the whole sheet into the preheated 400°F oven.
- 13
Bake for 25–30 minutes, until the crust turns the color of warm honey and the strawberry filling bubbles around the edges; you'll see juices beginning to ooze onto the parchment.
- 14
Remove the baking sheet from the oven and let the galette cool on the sheet for at least 10 minutes before sliding it onto a cutting board or serving platter.
Tools you’ll need
- medium bowl
- whisk
- fork
- plastic wrap
- cutting board
- chef's knife
- rubber spatula
- rolling pin
- parchment paper
- pastry brush
- baking sheet
- oven
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