Strawberry Galette
User Reviews
4.4
42 reviews
Good
Strawberry Galette
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Flaky crust and a sweet, fresh filling. This Strawberry Galette is begging to be on your table! While it has a beautiful presentation, this pastry is easier than pie to make. Featuring my tried-and-true buttery pie crust, this stunning sweet treat is a winner every time.
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Ingredients
Pastry
- 2 cups all-purpose flour
- ½ cup cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup butter unsalted, very cold, and cut into small pieces
- ¼ to ½ cup ice water
Strawberry Filling
- 3 cups strawberries cleaned and sliced
- 1 tablespoon lemon juice freshly squeezed
- 3 teaspoon sugar
- 1½ tablespoon cornstarch
- 1 egg for egg wash
Instructions
- Make the pastry by hand: Add the flour, cornmeal, salt, sugar and butter to a mixing bowl. Using two knives or a pastry cutter, cut in the butter until it resembles course sand. Add the water and mix it all together until the dough comes together. OR with a food processor: Add the flour, cornmeal, salt, sugar and butter to a food processor. Pulse until the mixture resembles course sand. Add the water and continue to pulse until the dough comes together.
- Turn the dough over onto a floured surface and form it into a ball. Cut the ball into 2 pieces, and flatten each one into a disk. Wrap in plastic wrap and refrigerate for at least an hour.
- While the dough is chilling, make the filling. Add all the filling ingredients to a bowl and mix everything together.
- Preheat oven to 375℉. Line a large baking sheet with parchment paper.
- When the dough has chilled, roll each piece into a rough circle, that's maybe about 12 inches in diameter. In the middle of each circle, place ½ of the strawberry filling. Leave about a 2 to 3 inches border. Slowly fold up the sides of the galette over the strawberries all the way around. Repeat this with the remaining pastry and filling. Brush the pastry crust with the beaten egg.
- Carefully place the galettes onto the baking sheet. Transfer the baking sheet to the oven and bake for about 30 to 35 minutes or until golden brown.
Equipments used:
Notes
- Recipe yields 2 galettes.
- Like pies, your galette truly can be served at any temperature. I recommend letting it cool down for 10-15 minutes after taking it out of the oven to let the strawberries firm up and cool down a bit, otherwise you will burn your tongue. Other than that, you can enjoy it hot, at room temperature, or cold from the fridge.
- Store your galette, loosely covered with foil or plastic wrap, at room temperature for 2 days. You can also keep it in the fridge up to 5 days. If you choose to heat it up, it's best to reheat it in the oven at 300F for 5-10 minutes until warm. While you can use the microwave, keep in mind this method will soften the crust.
Nutrition Information
Show Details
Serving
1serving
Calories
394kcal
(20%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
304mg
(13%)
Potassium
165mg
(5%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
745IU
(15%)
Vitamin C
32mg
(36%)
Calcium
24mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 394kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 304mg | 13% |
| Potassium | 165mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 745IU | 15% |
| Vitamin C | 32mg | 36% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
42 reviews
Good
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