Description

This Strawberry Galette is a rustic, free-form tart featuring a buttery, flaky crust filled with fresh, juicy strawberries and a touch of sugar. Perfect as a simple yet elegant dessert, it combines the natural sweetness of strawberries with a tender pastry that crisps beautifully in the oven. The galette is easy to prepare, requiring no special equipment, making it an ideal treat for any season.

Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons unsalted butter, cold and cut into cubes
3 to 4 tablespoons ice water

For the Filling

2 cups fresh strawberries, hulled and halved
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/2 teaspoon vanilla extract

For Assembly

1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional, for sprinkling)

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Instructions

Prepare the Dough: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the Filling: In a medium bowl, gently toss the halved strawberries with sugar, cornstarch, lemon juice, and vanilla extract. Set aside to allow the juices to develop.
Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
Assemble the Galette: Spoon the strawberry filling onto the center of the dough, leaving a 2-inch border all around. Fold the edges of the dough up over the filling, pleating as needed to create a rustic edge, leaving the center exposed.
Apply Egg Wash and Sugar: Brush the dough edges with the beaten egg and sprinkle with coarse sugar, if desired, for extra sparkle and crunch.
Bake: Preheat the oven to 375°F (190°C). Bake the galette for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Cool and Serve: Let the galette cool on the baking sheet for at least 15 minutes before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

For a crisper crust, chill the dough for at least 1 hour before rolling out.
You can substitute strawberries with other berries like blueberries, raspberries, or a mixed berry filling.
The cornstarch helps thicken the fruit juices during baking.
Use coarse sugar or turbinado sugar for a nice crunchy topping on the crust.
Store leftovers covered in the refrigerator and consume within 2 days for best freshness.