Rustic Strawberry Galette
With a homemade buttery pastry crust and fresh berries this rustic strawberry galette is an easy dessert that's sure to please. Discover the best recipe for making this delicious French strawberry galette at home.
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
- 1.5 cups All Purpose Flour
- 8 tbsp ( 1 stick) unsalted butter very cold and cubed
- 1/2 tsp kosher or sea salt
- 1/3 cup ice cold water
- 4 tbsp sugar, divided
- 1 lime, zest and juice
- 4 cups strawberries, sliced
- 1 large egg, beaten with 1 tbsp of water to create an egg wash
Instructions
- For the dough using the food processor add the flour, salt and butter and then pulse several times until the flour mixture is crumbly and resembles coarse sand. Add water 1 tbsp at a time pulsing in between each addition until the dough comes together and forms a ball (you may need a little less water depending on your local humidity levels). If you choose not to use a food processor you can make the dough in a large mixing bowl utilizing a pastry blender or 2 knives to mix the flour and butter mixture until coarse and crumbly, and then use your hands to gently form the dough after each addition of the water. Take care not to overwork the dough.
- Pat the dough ball into a flat disk, wrap in plastic wrap and chill in the fridge for at least 30 minutes or up to 2 hours.
- While the pastry dough is chilling slice the strawberries and zest/juice the lime. Toss the strawberries together with the strawberries,3 tbsp of sugar, lime zest and lime juice.
- Preheat the oven to 375 degrees.
- Place the dough on parchment paper and roll it out into a circle roughly 12 inches in diameter. Place the parchment paper on a baking sheet.
- Place the strawberries in the center of the dough leaving a two inch border. Using the parchment paper to lift the dough fold the border up and over the strawberries forming a very loose crimp. Brush the dough with an egg wash and sprinkle with remaining sugar.
- Bake the galette at 375 degrees for 30-35 minutes or until golden brown. Allow to cool for 10 minutes before slicing.
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