Easy Strawberry Galette

Name: Easy Strawberry Galette
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 8 slices
Ingredients: 187 g (1-½ cups) all-purpose flour; ½ teaspoon kosher salt; 2 tablespoons granulated sugar; ½ cup (1 stick) unsalted butter, chilled, cut into ½-inch pieces; 3½ tablespoons ice water; ½ tablespoon pure vanilla extract or clear vanilla; 3-½ cups fresh strawberry or frozen; ½ teaspoon almond extract; ½ teaspoon pure vanilla extract or clear vanilla; 1 tablespoon freshly squeezed lemon juice; ¼ cup granulated sugar; ¼ cup light brown sugar; 2 tablespoons cornstarch; 1 tablespoon flour; 1 small egg; ⅛ teaspoon clear vanilla or pure vanilla extract

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
15 mins
Total Time
1 hr 30 mins
Servings
8 slices
Calories
205 kcal
Course
Dessert
Cuisine
French

Easy Strawberry Galette

Deacon Moody

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This Strawberry Galette recipe is a free form version of strawberry pie, with fresh strawberries and a hint of almond extract and clear vanilla to give the filling that special sweetly aromatic flavor inside the buttery galette crust. Adding cornstarch to the fruit filling ensures a perfectly crisp bottom. Serve this delicious Strawberry Galette warm with a scoop of vanilla ice cream or whipped cream.

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Ingredients

Servings

For the Galette Crust:

187 g (1-½ cups) all-purpose flour
½ teaspoon kosher salt
2 tablespoons granulated sugar
½ cup (1 stick) unsalted butter, chilled, cut into ½-inch pieces
3½ tablespoons ice water
½ tablespoon pure vanilla extract or clear vanilla

For the Strawberry Filling:

3-½ cups fresh strawberry or frozen , tops removed, sliced lengthwise ¼ inch thick
½ teaspoon almond extract
½ teaspoon pure vanilla extract or clear vanilla
1 tablespoon freshly squeezed lemon juice
¼ cup granulated sugar
¼ cup light brown sugar
2 tablespoons cornstarch
1 tablespoon flour

For the Egg Wash:

1 small egg
⅛ teaspoon clear vanilla or pure vanilla extract

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Instructions

Make the Galette Crust:

In the bowl of a food processor with the steel blade, add the flour, sugar, salt, and pulse to combine. Next, add butter and pulse a few times until the mixture resembles wet sand.
Slowly drizzle in the ice water and vanilla (if using), and pulse until the dough begins to hold together. Carefully shape the dough into a ball and flatten it into a disc. If you're not using it right away, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Preheat the oven & Roll the dough:

On a lightly floured surface, roll the dough into a 12-inch circle. Gently transfer the dough to a parchment-lined baking sheet and refrigerate while preparing the filling.

Make the Strawberry Filling:

In a large bowl, toss together the strawberry with lemon juice, granulated sugar, light brown sugar, cornstarch, almond extract, and vanilla extract.
Remove the dough from the freezer and let it rest for a few minutes. Sprinkle 1 tablespoon of flour on the surface of the pastry dough. Arrange the strawberry filling in the center of the dough, leaving a 2-inch border. Gently fold the pastry border over the filling, overlapping the edges of the dough as needed and leaving the center of the galette open. Freeze the strawberry Galette for 15 minutes while preheating the oven.

Bake the Strawberry Galette:

Preheat the oven to 375 degrees Fahrenheit. Just before baking, whisk the egg with ⅛ teaspoon vanilla and brush all of the exposed pastry with an even layer of egg wash. Sprinkle the border lightly with demerara sugar.
Transfer the sheet pan to the oven and bake until the pastry is golden brown and the filling is bubbling and thickened, 50–65 minutes. Remove the strawberry galette from the oven and let it cool to room temperature before slicing for about 15 minutes.

Equipments used:

Notes

How to Store & Reheat
How to Store & Reheat
To store: Strawberry Galette can be kept covered with plastic wrap at room temperature for up to 1 day or in the refrigerator for up to 4 days; the topping may become soggy.
To store: Strawberry Galette can be kept covered with plastic wrap at room temperature for up to 1 day or in the refrigerator for up to 4 days; the topping may become soggy.
To reheat: Covered with foil, in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through.
To reheat: Covered with foil, in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through.
Make Ahead
Make Ahead
This easy Strawberry Galette can be made one day ahead and kept covered with plastic wrap in the refrigerator for up to 4 days. Reheat, covered with foil, in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through.
This easy Strawberry Galette can be made one day ahead and kept covered with plastic wrap in the refrigerator for up to 4 days. Reheat, covered with foil, in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through.
How to Freeze
How to Freeze
To freeze the Strawberry Galette, first, ensure it is completely cooled. Once cooled, wrap it tightly in plastic wrap and place it in a freezer-safe container. Label the container with the date to know how long it has been in the freezer. Strawberry Galette will last in the freezer for up to 2 months.
To freeze the Strawberry Galette, first, ensure it is completely cooled. Once cooled, wrap it tightly in plastic wrap and place it in a freezer-safe container. Label the container with the date to know how long it has been in the freezer. Strawberry Galette will last in the freezer for up to 2 months.
Next, thaw overnight in the refrigerator, reheat, covered with foil in a preheated 300F oven for about 25 minutes, remove the foil and continue reheating for 15 to 20 minutes or until warm through. The galette dough can be double-wrapped in plastic wrap and placed in a freezer bag or an airtight container in the freezer for up to a month.
Next, thaw overnight in the refrigerator, reheat, covered with foil in a preheated 300F oven for about 25 minutes, remove the foil and continue reheating for 15 to 20 minutes or until warm through. The galette dough can be double-wrapped in plastic wrap and placed in a freezer bag or an airtight container in the freezer for up to a month.