Strawberry Galette
About this recipe
A Strawberry Galette is the ultimate combination of simplicity and elegance. This dessert has a perfectly crisp, buttery crust that envelops a luscious, sweet strawberry filling. It’s like a rustic tart, but much easier to make!
The beauty of a galette lies in its imperfect shape, which makes it look homemade and charming. You don’t need to worry about precision, just fold the edges over and let the filling shine. The strawberries caramelize as they bake, becoming even sweeter and more flavourful.
This galette is great for any occasion, whether you’re serving it at a summer gathering, as an afternoon snack, or after dinner. Paired with a scoop of vanilla ice cream or a dollop of whipped cream, it’s a dessert that brings joy with every bite.
FAQ: Strawberry Galette Recipe
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw them first and drain any excess liquid to prevent the galette from becoming soggy. Frozen strawberries tend to be juicier, so this step is important.
2. Can I substitute the strawberries with other fruits?
Definitely! This galette is versatile. You can swap strawberries for blueberries, raspberries, or even peaches. Feel free to experiment with whatever fruit is in season.
3. What is the best way to store leftover galette?
Store any leftover galette in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to 4 days. Reheat it in the oven for a few minutes to restore its crispy crust.
4. Can I make the dough in advance?
Yes! You can make the dough ahead of time and store it in the fridge for up to 2 days. It can also be frozen for up to 1 month. Just make sure to let it thaw in the fridge before rolling it out.
5. How do I get the crust golden and crispy?
To achieve a golden crust, brush it with an egg wash (a beaten egg with a splash of water) before baking. This will help the crust become crisp and shiny.
This Strawberry Galette is a simple yet show-stopping dessert that’s perfect for any occasion. Flaky crust and a sweet, fresh filling; this Strawberry Galette is begging to be made and eaten and brings a wonderful rustic touch.
Ingredients
Galette Dough:
- 260g plain flour
- 100g caster sugar
- 125g unsalted butter
- 1 tsp salt
- 50ml water
- 1 egg yolk (for egg wash)
- 25g demerara sugar (for sprinkling)
Filling:
- 225g strawberries
- 20g caster sugar
Galette Dough:
- 520g plain flour
- 200g caster sugar
- 250g unsalted butter
- 2 tsp salt
- 100ml water
- 2 egg yolks (for egg wash)
- 50g demerara sugar (for sprinkling)
Filling:
- 450g strawberries
- 40g caster sugar
Galette Dough:
- 780g plain flour
- 300g caster sugar
- 375g unsalted butter
- 3 tsp salt
- 150ml water
- 3 egg yolks (for egg wash)
- 75g demerara sugar (for sprinkling)
Filling:
- 675g strawberries
- 60g caster sugar
Ingredients
Galette Dough:
- 9 oz plain flour
- 3.5 oz caster sugar
- 4.5 oz unsalted butter
- 1 tsp salt
- 1.7 fl oz water
- 1 egg yolk (for egg wash)
- 0.9 oz demerara sugar (for sprinkling)
Filling:
- 8 oz strawberries
- 0.7 oz caster sugar
Galette Dough:
- 18 oz plain flour
- 7 oz caster sugar
- 8.8 oz unsalted butter
- 2 tsp salt
- 3.4 fl oz water
- 2 egg yolks (for egg wash)
- 1.8 oz demerara sugar (for sprinkling)
Filling:
- 16 oz strawberries
- 1.4 oz caster sugar
Galette Dough:
- 24 oz plain flour
- 10.5 oz caster sugar
- 13.2 oz unsalted butter
- 3 tsp salt
- 5.1 fl oz water
- 3 egg yolks (for egg wash)
- 2.7 oz demerara sugar (for sprinkling)
Filling:
- 24 oz strawberries
- 2 oz caster sugar
Instructions
- To make the filling, mix all the ingredients together in a medium bowl and cook for 5 mins until softened but still holding shape.
- For the galette, in a large bowl, combine flour and butter, by rubbing the butter and flour together until it resembles medium breadcrumbs (about pea-sized). Add sugar, salt then ice-cold water and knead it all together briefly, until the mixture forms a dough. Roll the dough into a small ball, flatten it into a thick, disc-like shape and wrap it in some cling film. Place in the fridge for an hour.
- Preheat the oven to 180C and line a baking tray with some baking parchment.
- Roll the dough on a lightly floured and sugared surface into a circle (roughly about 30 cm). Transfer the dough to a baking tray, it's important to do this step now as once the strawberries have been added it will be difficult to transport them to the baking tray.
- Spoon out the strawberries and juices into the middle of the dough, leaving about a 5cm border, if you like a thicker base leave a larger border around. Gently fold the edges of the dough over the fruit and press to seal. Brush the dough with an egg wash and sprinkle with some demerara sugar. Bake for about 25 minutes until the crust is golden brown.
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