Easy Strawberry Galette
A rustic, free-form strawberry galette with a flaky buttery crust and a juicy strawberry filling. Easier than pie and perfect for fresh summer berries.
Ingredients
For the crust
- 1¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup cold butter cubed
- 3-4 tbsp ice water
For the filling
- 4 cups fresh strawberries hulled and sliced
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 lemon zest
- 1 egg beaten (for egg wash)
- 1 tbsp sugar for sprinkling
Instructions
- Make the dough: mix the flour, salt, and sugar. Cut in the cold butter with a fork or fingertips until crumbly with pea-sized pieces. Add ice water one tablespoon at a time until it just comes together. Shape into a disc, wrap, and chill at least 30 minutes.
- Preheat the oven to 375°F /190C and line a baking sheet with parchment.
- Make the filling: gently toss the strawberries with the sugar, cornstarch, lemon juice, vanilla, and lemon zest. Let rest 10 minutes, then drain off most of the released juice so the galette stays crisp.
- Roll the chilled dough into a circle about 12 inches across on a floured surface and transfer to the baking sheet.
- Pile the strawberries in the center, leaving a 2-inch border. Fold the edges up over the filling, overlapping and pressing to seal any cracks.
- Brush the crust with beaten egg and sprinkle with sugar.
- Bake for 35 to 40 minutes, until the crust is golden. Cool a few minutes before slicing.
Notes
Drain the strawberry juices well to avoid a soggy base. For a vegan version, use vegan butter and brush with plant milk. Best the day it is made; store up to 3 days in the fridge.