This flaky strawberry galette is calling your name (*insert name whispered here*)! Perfect for those summer bakes while strawberry season is in high gear. Not too much fuss to be had here—just some tasty galette goodness, friends.
Let’s bake!
(P.s. I also have a delish Blueberry Galette recipe you should try!)
Some Materials You’ll Need:
- Various mixing bowls
- Measuring cups/spoons
- Whisk
- Spatula
- Plastic wrap
- Rolling pin
- Large baking sheet with parchment paper (a quarter sheet works great for this too if you have one)
- Pastry brush or something to apply an egg wash
Making the Galette Dough
The crust for this strawberry galette is just your typical, all-butter pie dough. Simple, yet still flaky AF. If the idea of making pie dough is intimidating—break the process into steps! Make your dough a day or two ahead and tackle the filling/assembly/bake another day. That way it doesn’t feel like some mountain of tasks ahead of you to climb—rather a few rolling hills to leisure on.
Here’s some helpful tips when making pie dough:
- Start with extra cold butter. Throw it in the freezer at the start to give yourself some more time before it begins to warm up. Cold butter is the key to flaky crust as it’s the steam from that cold butter puffing up the layers of your dough.
- You can grate your cold butter into the dough if that’s easier for you, it may just be a bit less flaky than the flat “shingle” method I use in the recipe.
- Add your ice water little by little and avoid it getting too wet. Crumbly is better than sticky and it’s much easier to add water to a dry dough than flour to a wet one.
- Don’t skip the folding step after making the initial dough! This will make the dough much easier to handle and roll out when you go to cut/shape the strawberry galette.
- If in doubt (aka things get warm/sticky/loose)—throw your dough in the fridge for 15-20 minutes to let the butter firm back up. Remember, we want to keep that butter cold throughout all stages of the process as best we can.
Strawberry Galette Filling
When the fruit’s in the name, you want to let it shine. All you need for this strawberry galette filling is the fruit, some sugar, and a little cornstarch to help it thicken (strawberries release a lot of juice). I like to mix in some vanilla bean paste for some added flavor, but beyond that I like to keep things simple.
Just mix everything together with a spatula in a bowl until evenly coated and set aside until you’re read to use it. The sugar helps the strawberries release their juice, so expect some to collect at the bottom of your bowl. When you go to add your filling to the crust, just leave that excess in the bowl—plenty more juice will get released during the bake.
How to Assemble a Galette
I like my galettes with a thick crust—the thicker the better (dirty, moving along now). This is also why I prefer galettes over pie I think. The crust to filling ratio is just perfect—perfect I say!
For this strawberry galette, I left a good 2 inches around the outside for the crust. Once you’ve rolled out and roughly cut around your disc, brush some egg wash around the edge to sort of “mark” how big your crust will be. Add your filling in an even layer to the middle, right up to the edge of your egg wash.
Then, working clockwise, fold your crust overtop the strawberries, overlapping the dough as you go. My dough ends up overlapping about 4-5 times I’d say. You want fold overtop until the inside curve of the dough hits right up against your filling.
Egg Wash, Topping, & Bake
Chill your assembled galette for 30 minutes before applying a generous amount of egg wash (really go for it—it’ll make things super golden and crispy). Then, sprinkle some demerara/turbinado sugar overtop the crust for some extra crunch (a tablespoon or two will do).
Bake for 40-45 minutes (middle or upper rack works), keeping an eye on things around the 35 minute mark. You want the crust to get dark without burning and the strawberry mixture to thicken up a bit. Don’t fret it still looks crazy juicy once you’re taking it out of the oven—it’ll thicken up some more as it cools down.
Tag me (@joshisbaking) over on Instagram if you make this flaky strawberry galette! Grab some ice cream, a few friends, and enjoy that summer sun. If you’re more a blueberry than a strawberry fan, check out my Blueberry Galette recipe!
Happy baking!
Check out some of my most recent recipes:
- Roasted Crispy Rice Treats Dipped in Chocolate Frosting
- Giant Chocolate Blueberry Pop Tart
- Baked Churro Donuts with Dark Chocolate Ganache
Strawberry Galette
- Prep Time: 30 Min.
- Chill Time: 1 Hr. 30 Min.
- Cook Time: 45 Min.
- Total Time: 2 Hrs. 45 Min.
- Yield: (1) Large 9-10″ Galette
Description
A flaky and perfectly juicy strawberry galette that’s calling your name—the ideal summer bake to pair with a big dollop of ice cream.
Ingredients
Pie Dough
- 1 1/2 cups all-purpose flour (180g)
- 1/2 cup (1 stick) cold, unsalted butter (113g)
- 1/4 teaspoon fine sea salt
- 6–8 tablespoons ice cold water (place a few ice cubes in a measuring cup, fill to 1/2 cup with cold water, then place in fridge until ready to use)
Strawberry Filling + Topping
- 2 cups fresh strawberries, stemmed/quartered (280g)
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla bean paste (optional)
- 1 large egg for egg wash (50g)
- Crunchy/Demerara sugar for crust
Instructions
Making the Dough
- Place your butter in the freezer for 5 minutes to firm up. Whisk your flour and salt together in a medium-sized bowl. Take your butter out of the freezer, cut it into 1/2 inch cubes, then toss those in your flour to coat. Squish each piece between two fingers to create flat little “shingles” of butter and then use both hands to crumble some of them into smaller pea-sized pieces.
- Make a well in the center and add 4 tablespoons of ice water. Toss it with the flour until mostly incorporated and then add more ice water by the tablespoon until the dough is shaggy, but generally holds together (not wet and sticky—try not to overwork the dough). Shape into a disc, wrap tightly in plastic, and chill in the fridge for 30 minutes.
- After it’s chilled, roll out the dough on a lightly floured surface into an ~8×8 inch square (doesn’t have to be exact, just a larger square). Fold in half twice (top to bottom, left to right) so it’s a quarter of the original size. Roll it out and repeat the folds again, using more flour as needed. Wrap tightly in plastic and chill in the fridge for another 30 minutes, up to 1 hour (which is best if you have the time).
Assembling & Baking the Galette
- In a medium-sized bowl, toss together your strawberries (stemmed/quartered) with the sugar, cornstarch, and vanilla bean paste (if using). Lightly whisk your egg in a small bowl. Also, prep a large baking sheeting with parchment paper. Set all of these aside.
- Roll out the dough on a lightly floured surface until about a 1/4 inch thick and cut out a rough circle 10″ in diameter (turn a pie dish upside down and cut around the outside if you want a perfect circle). Place your disc onto your prepared baking sheet. Brush around the outside edge with the egg wash (a good 2 inches) and fill the middle evenly with your strawberry mixture. Working clockwise, fold the crust overtop the strawberries, overlapping the dough as you go (mine usually overlaps 4 or 5 times).
- Chill in the fridge (on your baking sheet) for 30 minutes to let the dough firm back up. Preheat the oven to 400°F in this time. Then, brush the crust generously with your egg wash and sprinkle with crunchy demerara/turbinado sugar. Bake for 40-45 minutes on the middle or upper rack until your filling has thickened (it will thicken more as it cools down) and crust is to your liking (I like it dark).
- Let cool on the baking sheet for 15-20 minutes before carefully transferring to a separate rack to cool a bit more. Serve warm as-is or with some ice cream!
Best enjoyed same-day. If you want to break up the process to make it more manageable, you can make the pie dough ahead of time—it’ll keep in the fridge for up to 3 days.
Notes
- Don’t skip any of the chilling steps! You want your dough (aka the butter in the dough) to keep cold throughout all stages for the flakiest end result. That and it makes it much easier to handle.
- The folding step for the dough also is one I’d not recommend skipping. It’ll making rolling out and handling your crust a lot less stressful.
- Again, split the process up to make life easier! Make the dough one day and tackle the filling/assembly/bake another day.
Check out my other recipes with Yes! Apples:
- Apple Biscoff Cheesecake Bars
- German Apple Cake with Golden Figs
- Fresh Apple Oatmeal Cookies
- Apple and Almond Cream Galette
Looking for something else to bake?
Leave a Reply