Description
This Strawberry Galette is bright, cheery, and full of springtime flavor. A rustic flaky pastry crust encloses a fresh strawberry filling.
Ingredients
Units
Scale
Crust
- 1 1/4 cup all-purpose flour, 156 grams
- 1/4 cup rye, 25 grams ( or sub more all-purpose flour)
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 10 tablespoons butter chilled
- 1/4- 1/3 cup ice water
- optional: 1 egg for egg wash and coarse sugar for sprinkling
Filling
- 1 1/2 lb strawberries, about 3 pints sliced in half or quarters lengthwise (stem to tip)
- 1 teaspoon lemon zest
- 1 teaspoon rosemary (optional)
- 1/2 cup of sugar
- 2 tablespoons cornstarch
- pinch of salt
Instructions
- Make the galette dough. Optional: Toast the rye flour in a skillet over medium-low heat, stirring until golden, about 5 minutes. Cool. In a food processor, add both the flours, salt, and sugar, pulse to mix. Add the butter and pulse until it is granular and like coarse sand. Turn the food processor on and add the cold water a little at a time, until the dough just comes together and forms a shaggy ball. Do not over-mix.
- Chill. On a piece of floured parchment, shape the dough into a log about 2 inches in diameter. Wrap the log up in the parchment or refrigerate for at least 1 hour or up to 3 days.
- Preheat oven to 400F degrees. Place the baking sheet in the oven to preheat.
- Shape. Roll out refrigerated dough to roughly a 14″ circle. Transfer to a sheet of parchment (you can also roll it out on the parchment if that works well for you). Set aside while you make the filling.
- Strawberries. In a large bowl, combine the strawberries, lemon zest, and optional rosemary. In a small bowl, combine sugar, salt, and cornstarch. Add this to the sliced strawberries, stirring in quickly to avoid clumping.
- Assemble. Scoop the strawberry mixture onto the center of the dough circle. Turn the strawberries on the top of the tart cut side down. This is just for looks, it will bake up prettier this way. Working quickly, fold 2 inches of dough over the strawberry filling, crimping every 2 inches.
- Egg wash. Brush with egg wash (whisk one egg with 1 tablespoon water, cream or milk), sprinkle with coarse sugar if desired.
- Bake. Remove the heated baking sheet from the oven, and transfer the galette over by lifting the edges of the parchment with the galette on it. Place the galette into the lower part of the oven. Bake for 20 minutes. The crust should be golden, and the filling should be bubbling in the center. Let it rest for an hour before serving.
Notes
Egg Wash: whisk together 1 egg yolk + 1 tablespoon water
Tips for a perfect baked galette crust: Bake the galette on a preheated baking sheet ( for a crispy bottom crust) . Once the filling goes on the crust, work quickly and bake immediately after assembling. Bake in the lower part of the oven.
Storage: Best served the day of baking. Store uncovered on the counter for up to 24 hours, or refrigerate for 2-3 days.
Nutrition
- Serving Size: 1 piece
- Calories: 325
- Sugar: 21.5 g
- Sodium: 159.5 mg
- Fat: 15.1 g
- Saturated Fat: 9 g
- Carbohydrates: 46 g
- Fiber: 4.1 g
- Protein: 3.6 g
- Cholesterol: 38.2 mg
