Go Back
+ servings
strawberry galette with scoops of vanilla ice cream

Strawberry Galette

Tara Kringlen
Juicy strawberries and strawberry preserves piled high on top of a homemade pie crust and folded free form around the strawberries. Rustic, beautiful and simple. Perfect for a summer dessert with a scoop of vanilla ice cream!
5 from 1 vote
Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American, French
Servings 10 servings
Calories 226 kcal

Ingredients
  

Pie Dough

  • 1 ½ cups all purpose flour
  • 2 tablespoon sugar
  • ½ teaspoon salt
  • 8 tablespoon unsalted butter cold and cut into small pieces
  • 3-5 tablespoon ice cold water

Filling

  • 4 cups strawberries about 1 ¼ quarts, hulled and sliced
  • 2 tablespoon cornstarch
  • cup sugar
  • 1 tablespoon lemon juice
  • 2 tablespoon strawberry preserves
  • 2 teaspoon vanilla
  • 1 egg and coarse sugar (sugar in the raw, sanding sugar) optional
  • Ice cream for serving optional (but not really)

Instructions
 

Pie Dough

  • In a food processor, combine flour, sugar and salt and pulse a few times to mix. Add the butter and pulse until the crumbs are about the size of a pea. With the processor running, add 3 tablespoon ice cold water and process until the dough starts to come together into a ball. Add an additional tablespoons of water, one at a time, if the dough isn't coming together.
  • Dump the dough onto a floured surface and using your hands, bring together into a disc. Wrap the disc in plastic wrap and place in the fridge for 30 minutes to chill.

Filling and Assembly

  • Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
  • Combine the strawberries, sugar, lemon juice, strawberry preserves, vanilla, and cornstarch in a medium bowl. Mix gently to combine.
  • Roll out the dough onto a floured surface to a circle about ¼ inch thick and 14 inches in diameter. Place the crust onto the baking sheet.
  • Pour the filling onto the crust, leaving about 2 inches at the edge. Fold the edge of the crust up over the strawberries all the way around the galette, pleating the dough as necessary to form a circle.
  • Beat the egg with 1 teaspoon of water and brush the edges of the pastry with the egg wash. Sprinkle coarse sugar over the egg wash.
  • Place in the preheated oven and bake until the filling is bubbly and crust is golden brown, about 35-40 minutes. The galette will leak some during cooking. Allow to cool about 15 minutes before slicing.

Notes

  • See the post for pictures on folding the edges of the dough.
  • The galette can be kept refrigerated, tightly covered with foil, for 2-3 days. It's best warmed up in the microwave for 20 to 30 seconds if refrigerated.
  • The galette is best served slightly warm with a scoop of vanilla ice cream!

Nutrition

Calories: 226kcal
Keyword galette, rustic pie, strawberry, strawberry pie
Tried this recipe?Let us know how it was!