Strawberry Galette
- Sophia Reay
- Jul 19
- 2 min read
Updated: Jul 20
A galette is my go-to dessert for the lazy days of July, embodying the essence of summer with its effortless, rustic crust and juicy seasonal berries. The crust, made from 5 basic ingredients, and strawberries at their peak ripeness, a strawberry galette celebrates the joy and simplicity of summer living.
Crust:
2 ½ cups all purpose flour
2 Tbsp sugar
½ tsp kosher salt
16 Tbsp (227 g) cubed, chilled butter
½ cup + 2 Tbsp ice water
Instructions:
Add flour, sugar and salt to a food processor and pulse until combined.
Add chilled, cubed butter and pulse approximately 10 times, until the butter is in pieces the size of peas.
Add ice water and pulse approximately 10-15 times again. Dough should be crumbly but hold together when squeezed in a fist.
Divide the dough by pouring equal amounts onto 2 clean tea towels (roughly 400g per crust)
Gather the corners of the towel so that the dough is in the centre and twist until tight. This will give you the perfect shape and consistency of crust, without overworking it. Store one in an airtight bag and freeze for later use.
On lightly floured surface, roll the dough to a 12" circle or ⅛" thick and transfer it to a parchment lined baking pan and set aside.
Filling:
1 lb fresh strawberries
¼ cup sugar
1 Tbsp cornstarch
1 tsp vanilla extract
¼ cup almond flour
pinch of salt
Quarter or half cut the berries according to size
Add sugar, cornstarch, vanilla extract and gently mix
Sprinkle almond flour in a circle in the middle of the dough, leaving a 2" border around it. (Almond flour is simply blanched, ground almonds)
Add the berry mixture on top of the almond flour. The flour will soak up any extra juices and prevent a soggy crust.
Fold the 2" edge of the crust over the berries and brush with melted butter. Sprinkle with sugar
Chill the galette in the fridge for 30 minutes
Preheat oven to 400º F, placing a baking sheet inside
Transfer the chilled galette and parchment paper onto the pre heated baking sheet.
Bake for 35-40 minutes., or until centre is bubbling and crust is golden brown
Let cool for 15 minutes to allow the filling to get jammy, then serve with whipped cream
Enjoy!
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