Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Strawberry Galette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 1 review

A rustic and elegant Strawberry Galette featuring a flaky homemade buttery crust filled with sweet, rose water-infused ripe strawberries. This easy-to-make French-inspired tart is perfect for showcasing fresh strawberries in a casual yet sophisticated dessert.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

For the Crust

  • 1/2 cup all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon salt
  • 2 tablespoons cold unsalted butter, diced
  • 1/4 teaspoon white vinegar
  • 2-3 tablespoons cold water

For the Filling

  • 1 1/2 cups sliced ripe strawberries
  • 1 teaspoon rose water
  • 2 teaspoons all-purpose flour
  • 4 teaspoons sugar

For Topping

  • Splash of milk for brushing on the crust
  • Extra sugar for sprinkling on the crust

Instructions

  1. Prepare the crust dough: In a medium bowl, gently combine the flour, sugar, and salt. Cut in the cold diced butter using a pastry cutter or two knives until the butter pieces are smaller than peas. Add the vinegar and cold water one tablespoon at a time, mixing until a moist dough forms that clumps together when squeezed but is not overly wet.
  2. Chill the dough: Shape the dough into a ball, then flatten it into a disk. Wrap it in plastic wrap and refrigerate for 20 minutes to firm up before rolling.
  3. Mix the filling: While the dough chills, combine the sliced strawberries, rose water, flour, and sugar in a bowl. Let the mixture sit to macerate and release some juices.
  4. Preheat oven: Set your oven to 375°F (190°C) to ensure it's ready for baking once the galette assembly is complete.
  5. Roll out the dough: Place a piece of parchment paper on the counter. Roll the chilled dough gradually into a 9-inch circle, turning it a quarter turn after each roll to maintain even thickness and shape. Transfer the parchment with dough onto a baking sheet.
  6. Assemble the galette: Pile the strawberry filling into the center of the dough, leaving a 2-inch border around the edges free. Carefully fold the edges of the dough over the filling, creating pleats as needed, to encase the strawberries and minimize juice escape.
  7. Brush and sugar the crust: Lightly brush the exposed dough crust with a splash of milk. Sprinkle extra sugar over the crust to create a lightly glazed, sweet finish when baked.
  8. Bake: Place the baking sheet in the preheated oven and bake for 40 minutes until the crust is golden brown and cooked through.
  9. Cool and serve: Remove the galette from the oven and allow it to cool to room temperature before slicing. Cooling helps the filling set and reduces juiciness for cleaner slices.

Notes

  • Use ripe but firm strawberries to avoid too much juice leaking during baking.
  • If the dough cracks while rolling, let it warm slightly or patch with extra dough pieces.
  • The rose water adds a delicate floral flavor; adjust quantity to taste or omit if preferred.
  • Serve the galette plain or with a dollop of whipped cream or vanilla ice cream for added indulgence.
  • Leftovers can be stored covered at room temperature for 1-2 days or refrigerated for up to 3 days.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/strawberry-galette-recipe/