The Best Strawberry Galette Recipes

THE BEST STRAWBERRY GALETTE

Steps:

• Place the flour, sugar and salt in a large bowl.
• Add the cubed, cold butter and use your fingers to cut/rub the butter into the flour. You can also use a pastry cutter, or even your food processor for this. The butter pieces should be no larger than pea-sized.
• Drizzle ice water (or very cold water), ½ tbsp at a time, while mixing the butter and flour mix with a fork (or pulse it in the food processor). Mix enough water until you get a dough that binds together (when a fistful of the dough mix is squeezed in your hand it should bind together).
• Turn the dough out onto a parchment paper or work surface, and press the dough together to form a dough. Do not knead the dough. If too dry, drizzle a little ice water. If too wet, add more flour.
• Form the dough into a disc, and wrap it with plastic wrap. Refrigerate for about 1 hour until chilled. Can be refrigerated for up to 48 hours, but let it sit at room temperature for a bit to soften before rolling out.
• Cut the hulled (stems removed) strawberries and cut them in half. Place them in a bowl and sprinkle the sugar, cornstarch, and lemon zest over them. Toss to combine. Cover and set aside for 15 - 30 minutes.
• Roll out the dough to about a ¼ of an inch thickness. It can be a circle, oval, rectangle or square shape.
• Make sure that your work surface is floured to prevent it from sticking to the countertop.
• Transfer the rolled out dough onto a parchment paper-lined half sheet pan. Trim the edges of the parchment paper if needed.
• Spread about ⅓ cup of the strawberry / raspberry jam on the surface of the pie crust. Leave a 1 ½ - 2 inch thick border along the edges.
• Place the strawberries in the middle of the tart, on the jam. They don't have to be arranged in any pattern, but they should be piled up more towards the center than the edges.
• Fold the edges of the dough over the strawberries. The folds don't have to be neat, but should create an enclosed margin for the strawberries. Use a little water to seal overlapped edges together if needed.
• If the pie crust cracks, press the cracks with a damp finger to re-seal. Or use any trimmed, extra dough pieces to seal the cracks.
• Cover with plastic wrap and place in the fridge for about 15 - 30 minute for the crust to re-harden.
• Preheat the oven to 400°F/ 205°C while the galette is resting in the fridge.
• When the oven is preheated, prep the galette for baking.
• Whisk the whole egg (or the egg yolk + milk) in a little bowl. Brush the galette crust with the egg wash. Optional - sprinkle raw sugar over the egg wash brushed margins.
• Bake the galette for about 15 minutes at 400°F/ 205°C, and then reduce the heat to 325°F / 163°C and bake for a further 15 - 20 minutes until the crust has a darker golden color, with some dark spots. The edges of the crust will be very dark in color.
• Remove the galette from the oven and brush the strawberries with a little glaze using a pastry brush (optional - recipe for glaze below). Let it sit for about 10 minutes to cool down. Slide the parchment paper onto a wire rack and let it cool down further.
• This galette can be served while warm, or at room temperature.
• Place the remaining jam in a microwave-safe bowl and microwave for a few seconds to warm it. Mix 1 - 2 tsp of water (depending on how thick the jam is) to thin out the jam to a glaze consistency.

STRAWBERRY GALETTE

Steps:

• Heat the oven to 400 degrees F/200 degrees C.
• For the pastry: Mix the flour, sugar, and salt. Add the butter and work with the fingers to a crumbly texture. Mix the water in quickly until the dough just holds together. Pat into a disk, wrap and refrigerate half an hour.
• Mix the almonds, flour and sugar. Roll out the chilled dough into a circle and set on a baking sheet. Spread the almond mixture over, leaving a 3 inch/7.5 cm margin. Toss the strawberries with the additional sugar and arrange on top. Fold the edges of the galette dough up over the berries and bake until the crust is crisp and golden, 20 to 25 minutes. Serve warm with sweetened whipped cream, flavored with vanilla or cinnamon.

STRAWBERRY GALETTE

Steps:

• Whisk the all-purpose flour and the almond flour in a large bowl, then set aside. (It's best to stick it in the freezer for about 15 minutes until ready to use, to ensure a well-chilled dough.)
• Slice 3 tablespoons of the butter as thinly as possible without getting obsessive about it. (It's OK if pieces break.) Cut the remaining 5 tablespoons of butter into 1/2-inch cubes. Keeping the sliced butter and cubed butter separate, set the butter in the fridge to chill until ready to use.
• In a small bowl or measuring cup, mix the 1/4 cup yogurt with 1 tablespoon of the water and keep cold in the fridge until ready to use.
• Whisk the flour mixture with the 1 teaspoon sugar and the salt. Spread the cubed butter pieces over the flour and cut the butter into the flour using a pastry blender or your fingers until the chunks look slightly smaller than pea size. Toss the butter slices with the flour mixture, separating them as you go, then gently press them into the flour between your fingers into flat sheets. (This extra step is helpful in creating pockets of steam, which will make for a flakier crust, an added bonus for pie dough makers of any skill!)
• Drizzle the chilled yogurt over the flour and butter mixture. Use a spatula or a wooden spoon to toss and combine. If the dough seems dry, drizzle with 1 tablespoon of the ice water, and continue tossing and combining, incorporating any dry flour bits at the bottom of the bowl and scraping off the spatula as you go, until the mixture just comes together in a mound. If needed, drizzle more ice water, 1 tablespoon at a time, without allowing the dough to get too wet.
• Transfer the dough to a large piece of plastic wrap, then press the dough into a 6-inch disk and wrap well. Refrigerate for at least 2 hours or up to 3 days.
• Heat oven to 400 degrees with the rack in the center position. Line a sheet pan with parchment paper.
• Prepare the filling: Place 1/2 cup sugar and the lemon zest in a large bowl and rub the lemon zest into the sugar with your fingertips. Add the strawberries, cornstarch and salt; mix well to combine, making sure the cornstarch is well incorporated. Add up to another 1/4 cup sugar if desired, depending on the sweetness of your strawberries and your desired level of sweetness.
• Dust your countertop with flour, then transfer the chilled dough to it and sprinkle a little flour on top of the dough. Roll the dough out to a 12- to 14-inch round, lightly flouring as needed. (It's OK if the edges break and the shape isn't perfectly round.) Gently transfer the dough by rolling it over a rolling pin and onto the prepared baking sheet. (At this point, if you've forgotten something, like preparing the egg wash, or if your dough has warmed up slightly, place the sheet pan in the fridge for a few minutes.)
• Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash and sprinkle with sugar.
• Bake until the crust is golden and the strawberries are bubbling, about 35 minutes. It's OK if some juices leak. Cool on a wire rack for 1 hour and serve.

GALETTE OF STRAWBERRIES AND RHUBARB

Steps:

• Preheat oven to 425 degrees.
• Mix the flour and salt. Work in the butter by hand, in a mixer or in a food processor until the mixture is crumbly. Add just enough water so the dough can be gathered in a ball.
• Roll dough in a circle 10 inches in diameter. Set it on a baking sheet.
• Mix the pecans and brown sugar together. Sprinkle one-third of this mixture over the pastry, to within an inch of the edge. Toss the rhubarb with one-third of the pecan mixture and spread them over the pecan mixture already on the pastry. Arrange the strawberry halves on top, sprinkle with the remaining third of the pecan mixture and drizzle with melted butter.
• Fold in the one-inch border of the pastry, partially covering the edge of the filling.
• Bake 40 minutes, until the pastry is golden brown and the filling is bubbling. Serve warm or cooled, with whipped cream or ice cream if desired.

STRAWBERRY GALETTE

Steps:

• Make the basil cream: Combine cream, basil, and sugar in a heatproof bowl. Set bowl over a small saucepan of simmering water, and stir until sugar dissolves, about 4 minutes. Cover with plastic wrap, and refrigerate for at least 1 hour (or up to 2 hours for a more pronounced basil flavor). Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form. Cover, and refrigerate until ready to serve, up to 2 hours.
• Make the fried basil: Heat oil in a deep skillet to 325 degrees. Fry basil, a few leaves at a time, for 12 seconds. (The leaves will cause the hot oil to spatter; step away from the pan while they cook.) Drain leaves on paper towels, and let cool completely. Sprinkle both sides of the leaves with sugar. (Basil can be stored at room temperature overnight.)
• Make the dough: Pulse flour, salt, and sugar in a food processor to combine. Add butter, and pulse until mixture forms coarse crumbs. Add ice water, and pulse until just combined (dough will still be crumbly). Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
• Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.
• Make the galette: Cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use. Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate for 15 minutes.
• Whisk together yolk and water. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar. Dot berries with butter. Bake until crust is golden brown, 40 to 45 minutes.
• Transfer to a serving plate. Serve warm with basil cream and fried basil.