The Galette is the pastry world’s answer to effortless sophistication. Unlike its fussy cousin, the traditional pie, the galette is a free-form, rustic tart that celebrates simplicity and seasonal ingredients. It requires no precise crimping, no perfect fluted edge, and welcomes the beautiful imperfections that come from folding dough by hand. When filled with juicy, sweet-tart summer strawberries, the resulting dessert is a perfect harmony of flaky, buttery crust and warm, bubbling fruit.
This Strawberry Galette recipe is ideal for any baker—from novice to expert—as it prioritizes flavor and texture over complicated technique. It’s a wonderful way to showcase fresh, peak-season strawberries, allowing their natural sweetness to shine through a simple, yet intensely satisfying, buttery embrace.
Part I: The Foundation—A Flaky, Buttery Crust
The secret to any great galette lies in the crust. We aim for a dough that is tender, flaky, and rich in butter, providing a perfect contrast to the soft fruit filling.
Crust Ingredients:
- 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
- 1 teaspoon granulated sugar
- 1/2 teaspoon fine sea salt
- 8 tablespoons (113g) cold, unsalted butter, cut into 1/2-inch cubes
- 3 to 5 tablespoons ice water
Crust Instructions:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
- Cut in the Butter: Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. The goal is to keep the butter very cold.
- Add Water: Gradually drizzle in the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. The dough should be shaggy, but when you press a piece together, it should hold its shape. Do not overmix.
- Chill: Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least one hour (or up to two days). Chilling is crucial; it firms up the butter, which creates flakiness, and allows the gluten to relax, making the dough easier to roll.
Part II: The Heart—The Sweet Strawberry Filling
The filling for a galette should be simple, letting the fresh fruit be the star. The light coating of starch prevents the juices from running out and creating a soggy bottom.
Filling Ingredients:
- 4 cups fresh strawberries, hulled and sliced 1/4-inch thick
- 1/4 cup granulated sugar (adjust to taste based on berry sweetness)
- 1 tablespoon lemon juice (enhances flavor and brightness)
- 3 tablespoons cornstarch or all-purpose flour (thickener)
- Pinch of fine sea salt
Assembly Ingredients (The Finishing Touches):
- 1 large egg, whisked (for egg wash)
- 1 tablespoon coarse sugar (e.g., turbinado or demerara, for crust sparkle)
- 1 tablespoon melted butter (optional, for brushing crust before egg wash)
Filling Instructions:
- Prepare the Fruit: In a large bowl, gently toss the sliced strawberries with the sugar, lemon juice, cornstarch (or flour), and salt. The starch is vital for absorbing excess moisture released by the fruit during baking. Set aside while you roll the dough.
Part III: The Rustic Fold—Assembling and Baking
The beauty of the galette lies in its relaxed, imperfect structure. Don’t strive for perfection; embrace the rustic look.
Assembly and Baking Instructions:
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Roll the Dough: On a lightly floured surface, unwrap the chilled dough and roll it out into a large, rough circle, approximately 12 to 14 inches in diameter and about 1/8 inch thick. Don’t worry if the edges are ragged; that is part of the charm.
- Transfer: Carefully transfer the rolled dough onto the prepared baking sheet.
- Place the Filling: Spoon the strawberry filling onto the center of the dough, leaving a clear border of about 2 to 3 inches around the perimeter.
- The Fold: Beginning at any point, gently lift the edge of the dough and fold it up and over the outer edge of the filling. Continue working your way around the circle, slightly overlapping the folds as you go, until the entire perimeter of the filling is encased by the crust. The center of the fruit should remain exposed.
- The Glaze and Sparkle: For a beautiful, golden crust, brush the exposed dough lightly with the melted butter (optional, for richness) and then brush the entire folded crust with the whisked egg wash. Generously sprinkle the coarse sugar over the egg-washed crust.
- Bake: Bake for 35 to 45 minutes, or until the crust is deeply golden brown and the strawberry filling is bubbling fiercely in the center. The fruit should look soft and slightly caramelized.
- Cool: Allow the galette to cool on the baking sheet for at least 30 minutes before slicing and serving. This resting time allows the hot fruit juices to thicken and set, preventing a runny mess.
Conclusion: Simple Perfection, Served Warm
The Strawberry Galette is the culinary embodiment of simple perfection. It strips away the pretense of formal pastry and delivers pure, unadulterated flavor: a crisp, flaky crust giving way to warm, sweet-tart strawberries infused with a hint of lemon. It requires no specialized skills, only good, cold butter and fresh fruit. Served slightly warm, perhaps with a dollop of vanilla bean ice cream or a cloud of fresh whipped cream, this rustic tart is the definitive, low-stress dessert that captures the essence of a beautiful season.