This classic strawberry galette will quickly become your favourite summery treat! It's an easy and very forgiving bake, perfect with any seasonal fruits or berries!
Happy June folks!
I honestly can't believe we are in June already, half way through the year, just like that! May disappeared even quicker than it appeared and we are now heading straight into the Summer...
Speaking of which, Summer means that all of the juicy, sweet and utterly delicious berries are popping everywhere! So I have just a perfect recipe
to share with you today, in order to celebrate all these seasonal fruits and berries!
Classic strawberry galette- perfect bake for summer!
Just like my Strawberry Pavlova and my Summer Tomato Galette, this strawberry galette is a perfect treat for this time of the year. If you are not familiar with galettes, let me quickly bring you up to speed. Galette in French or crostata in Italian, is basically a flat cake made from short crust dough and filled with sweet or savoury filling. They are incredibly easy to make and can be prepared with pretty much any fruit you have on hand. Think of them as of a pie, but in much simplified version!
They're ideal summery dessert. Quick, light and easy. Only a handful of ingredients and minimal effort required to make one. Honestly, galettes are hard to mess up, making them perfect for any beginner bakers!
What do I need to make galette?
Luckily, not much! Let's start with the crust. As always, you have options. There is a shop-bought, ready made shortcrust pastry that you can use in this recipe, which will do just fine. If you want to make your own, it is a simple combination of flour, sugar, salt, butter and water. For the filling, you will need some fresh strawberries (or any of your favourite fruit), a bit more sugar and vanilla. I like to add some black pepper and basil leaves to strawberries, but they are totally optional.
How to make strawberry galette:
First things first. Make sure your butter and water are super cold. I recommend placing the butter in the freezer for about 10 minutes. Pour the water into a measuring jug or into a cup and add few ice cubes into it. Measure the required amount just before pouring it into the dough mixture. Keeping the dough as cold as possible will prevent the fat from melting too soon. If the butter is too warm, the dough will loose its structure and flaky texture.
To make the crust, simply mix the flour, sugar and salt together. Add cold, diced butter and work it into the dough until it resembles medium breadcrumbs. Next, add water, a bit at the time until the dough begins to come together. Roll it into a ball then into a thick disk. Cover it in plastic wrap and place in the fridge for an hour.
In a mean time, prepare the filling by sprinkling the sugar over sliced strawberries. Mix in the vanilla and set it aside. The sugar will cause the strawberries to release the lovely juices, which are great drizzled over the baked galette.
Once the dough is chilled, roll it on the lightly floured surface into a circle, about 30cm in diameter. If you want to achieve the perfect circle shape, simply use a dinner plate. Place it on top of the dough and run the knife around it. Transfer the dough onto baking tray and spoon out the strawberries into the middle of it (leave the juices for now, you will use them later). Make sure to leave about 5cm boarder, then fold the dough around the fruit and gently press to seal the edges.
Baking the galette
Once the galette is ready to be baked, brush it with an egg wash to get that rich, golden brown glaze. Finally sprinkle it with some more granulated sugar, it will add some nice crunch to the crust! Bake it at 180C (fan) for about 25-30 minutes until the crust is golden. Take it out of the oven, drizzle the galette with some of these juices reserved earlier from the strawberries and add a pinch of black pepper (optional, but highly recommended!). You can also scatter some fresh basil leaves on top. Strawberry galette can also be topped with simple sugar glaze or vanilla ice cream.
As always, thanks for reading today's post! Let me know if you try this, or any other of my recipes. Also, feel free to leave me a comment below and don't forget to follow me on Instagram, Pinterest or Facebook!
Have a great week ahead and talk soon!
Classic Strawberry Galette
For the crust:
- 190 g all purpose flour
- 50 g granulated sugar (plus 1 teaspoon extra for sprinkling)
- ¼ teaspoon salt
- 120 g cold butter (diced)
- 60 ml ice cold water
- 1 small egg (beaten)
For the filling:
- 400 g fresh strawberries (sliced or cut into quarters)
- 30 g granulated sugar
- 1 teaspoon vanilla bean paste (optional)
- 1 small pinch of freshly grounded black pepper (optional)
- To make the filling, mix all the ingredients together in a medium bowl and set aside.
- Prepare the crust. In a large bowl, mix together the flour, sugar and salt. Add butter and using a knife or your hands, work the butter into the mixture until it resembles medium breadcrumbs (about pea-sized). Add ice cold water and knead it all together briefly, until the mixture forms dough. Roll the dough into a small ball, flatten it into a thick, disc-like shape and wrap in some cling film. Place in the fridge for an hour.
- Preheat the oven to 180C and line a baking tray with some baking parchment.
- Roll the dough on a lightly floured surface into a circle (roughly about 30 cm). Use a dinner plate if you wish to trim the edges into an even shape and cut around it. Transfer the dough into a baking tray.
- Spoon out the strawberries, (reserve the juices) into the middle of the dough, leaving about 5cm boarder around. Gently fold the edges of the dough over the fruit and press to seal. Brush the dough with an egg wash and sprinkle with some granulated sugar. Bake for about 25 minutes until the crust is golden brown. You can add a small pinch of black pepper on top of strawberries if desired. Allow the galette to cool slightly before serving.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- Make sure your butter is super cold! It's crucial to ensure the crust will have the right texture. Place the butter in the freezer for 10 minutes before using it in the recipe.
- Ensure the water is ice cold too. Place few ice cubes into your measuring cup/ jug.
- You can top the galette with some vanilla ice cream or simple sugar glaze.
- You can also add some fresh basil leaves to the baked galette.
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