Strawberry Galette

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

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Course: Dessert

Cuisine: American, French

Prep Time: 20

Cook Time: 35

Chilling Time: 30

Total Time: 1 25

Servings: servings

Calories: 226kcal

Author: Tara Kringlen

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
⅓ 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