Strawberry Galette Recipe
Servings: 10
Calories: 179kcal
Bake a flaky strawberry galette with a buttery crust and juicy lemon-kissed berries. No pie pan needed- simple dough, quick assembly.
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Ingredients
Galette Crust:
- 1 1/4 cups flour
- 1 tablespoon sugar
- 1/2 teaspoon coarse kosher salt
- 1/2 cup salted butter , cold and cut into cubes
- 1/4 cup ice cold water
Strawberry Filling:
- 3 cups fresh strawberries , sliced and patted dry with paper towel
- 2 tablespoons corn starch
- 3 tablespoons sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
Crust Coating Topping:
- 1 egg white lightly beaten
- turbinado sugar
Instructions
Galette Crust:
- In a large food processor, pulse together the 1 1/4 cups flour, 1 tablespoon sugar and 1/2 teaspoon coarse kosher salt. Add the cold and cubed 1/2 cup salted butter and pulse again until pea-size pieces form. Pour in the 1/4 cup ice cold water and pulse until a dough has formed.
- Transfer the dough to a sheet of plastic wrap and form into a disk, covering completely. Chill the dough in the refrigerator for 1 hour to overnight.
Strawberry Filling & Prep:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, toss together the sliced and blotted 3 cups fresh strawberries, 2 tablespoons corn starch, 3 tablespoons sugar, 2 teaspoons fresh lemon juice and 1 teaspoon lemon zest. Let sit for 10 minutes.
- Remove the pie crust from the refrigerator and roll out on a lightly floured surface into a 14-inch circle. The shape doesn't have to be perfect, in fact rustic is better. Transfer the crust to the prepared baking sheet.
- Using a slotted spoon, transfer the filling into the center of the dough, leaving a 2-inch border. Discard any leftover liquid.
Crust Topping:
- Fold the edges of the dough over the strawberry filling, leaving the center exposed. Brush the crust with the 1 egg white lightly beaten and sprinkle with turbinado sugar.
- Bake the galette for 30-35 minutes or until the edges are a light golden brown. Let cool completely so the strawberry filling has time to set and form.
- Serve with vanilla ice cream, whipped cream or a dusting of powdered sugar, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Storage: Cover and keep at room temp one day or refrigerator three days; you can warm it up at 350°F for 8–10 min.
Freezing: I do not recommend freezing this galette, as the strawberries will become quite soggy upon thawing.
Nutrition
Calories: 179kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 195mg | Potassium: 92mg | Fiber: 1g | Sugar: 7g | Vitamin A: 289IU | Vitamin C: 26mg | Calcium: 13mg | Iron: 1mg
