Strawberry Galette with Cornmeal Crust
A rustic free-form tart with buttery, crisp cornmeal pastry and jammy roasted strawberries. Bake until the crust is golden and the fruit bubbles at the edges—no pie dish required.
- Total time
- 75 min
- Servings
- 6
- Calories
- 285
- Protein
- 4g
Ingredients
- 1 cup all-purpose flour
- ½ cup cornmeal
- 6 tbsp cold butter, cubed
- 1 tbsp sugar
- ½ tsp salt
- 4 tbsp ice water
- 1.5 lbs fresh strawberries, hulled and halved
- 3 tbsp sugar
- 1 tbsp cornstarch
- ½ whole lemon, zested and juiced
- 1 whole egg yolk (for egg wash)
Instructions
- 1
Mix flour, cornmeal, sugar, and salt in a bowl.
- 2
Add cold butter and work it in with your fingertips until mixture resembles coarse crumbs, ~3 min.
- 3
Add ice water 1 tbsp at a time, tossing gently, until dough just comes together.
- 4
Flatten dough into a disk, wrap in plastic, and chill for 30 minutes.
- 5
Toss strawberries with sugar, cornstarch, lemon zest, and lemon juice in a bowl.
- 6
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 7
Roll chilled dough to a 12-inch round between two sheets of parchment. Transfer to baking sheet.
- 8
Arrange strawberries in the center, leaving a 2-inch border of bare dough.
- 9
Fold the dough edge up and over the filling in pleats, overlapping as you go around.
- 10
Brush egg yolk mixed with 1 tbsp water over the exposed dough.
- 11
Bake until crust is deep golden and filling bubbles at edges, 35–40 minutes.
- 12
Cool on the baking sheet for 10 minutes before serving warm or room temperature.
Tools you’ll need
- mixing bowl
- 9-inch measuring cup
- tbsp measure
- tsp measure
- rolling pin
- parchment paper
- baking sheet (17 x 12 inches)
- oven thermometer (optional but helpful)
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