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Strawberry Galette

A rustic French tart full of fresh strawberries.
Prep Time20 minutes
Cook Time35 minutes
Chilling Time1 hour 15 minutes
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: French

Ingredients

Galette Dough

  • 2 1/4 cups all purpose flour
  • 1/3 cup finely ground yellow cornmeal
  • 1 1/2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup water, ice cold
  • 12 tablespoons butter, cubed, cold

Strawberry Filling

  • 3 cups strawberries, sliced
  • 1/4 cup granulated sugar
  • 1 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 1 tablespoon fresh lemon zest

Assembly

  • 1 large egg
  • 1 teaspoon water
  • 1 tablespoon turbinado sugar
  • 1 tablespoon butter, room temperature
  • confectioners sugar (garnish)
  • whipped cream (garnish)

Instructions

Galette Dough

  • Combine 2 1/4 cups of flour, 1/3 cup of cornmeal, 1 1/2 tablespoons of sugar and 1/4 teaspoon of salt by pulsing in a food processor 3-4 times
  • Add the ice cold, cubed butter and pulse until the mixture becomes course crumbs. This should take 7-8 pulses
  • Add 3 tablespoons of ice cold water and pulse. You are looking for the dough to become large damp crumbles. If after 3 tablespoons of water was added, the dough is still too dry, continue adding 1 tablespoon at a time until the dough forms large damp crumbles that will stick together when squeezed by hand
  • Transfer the dough onto a sheet of plastic wrap and gently form it into a disk
  • Wrap the disk of dough up tightly with the plastic wrap and chill in the refrigerator for 1 hour

Strawberry Filling

  • Prepare the filling by combining 3 cups of cleaned, cut strawberries with 1/4 cup of granulated sugar, 1 tablespoon of cornstarch, 1 tablespoon of vanilla extract and the zest from one large lemon

Assembly

  • Preheat the oven to 400 degrees
  • Unwrap the dough and place it onto a parchment lined baking sheet
  • Place a second sheet of parchment paper over the dough and begin rolling it out into a 14-16 inch circle, large oval or a rectangle
  • Return the dough to the refrigerator for 15 minutes
  • Place the strawberries into the center of the galette dough, leaving a 2-3 inch boarder 
  • Fold the boarder dough up over the strawberries in whatever pattern you choose, being sure to leave a large opening in the center (see photos above)
  • Brush the dough with egg wash and sprinkle with turbinado sugar
  • Dot the strawberries with small pieces of butter (see photo above)
  • Bake at 400 degrees on a middle rack for 30-35 minutes or until the dough is golden brown and your strawberries are soft
  • Transfer the galette using the parchment paper onto a cooling rack to cool completely
  • Dust with confectioners sugar and serve with whipped cream