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Crispy Rustic Strawberry Galette

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A flaky free-form crust galette filled with juicy strawberries, vanilla, and lemon zest, perfect for a casual dessert or brunch. This easy recipe delivers a crispy crust and a sweet-tart filling that celebrates summer flavors.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup (227g) unsalted butter, cold and cut into cubes
  • ½ cup (120ml) ice water, plus a splash more if needed
  • 4 cups (about 600g) fresh strawberries, hulled and halved
  • ½ cup (100g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (like turbinado) for sprinkling

Instructions

  1. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or use a pastry blender until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  2. Slowly add the ice water, one tablespoon at a time, mixing gently until the dough just holds together when pinched. Add more water or flour as needed to achieve the right consistency.
  3. Turn the dough onto a lightly floured surface and press it into a rough 8-inch disk. Wrap in plastic and refrigerate for at least 30 minutes.
  4. In a medium bowl, combine the halved strawberries, sugar, cornstarch, vanilla extract, lemon zest, and lemon juice. Toss gently and set aside to macerate while the dough chills.
  5. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer to the prepared baking sheet.
  7. Pour the strawberry filling into the center of the dough, leaving a 2-inch border around the edges.
  8. Fold the edges of the dough up and over the filling, pleating as you go to create a rustic border.
  9. Brush the crust with beaten egg and sprinkle coarse sugar over the top.
  10. Bake for 35-40 minutes until the crust is golden and the filling is bubbly. Tent with foil if edges brown too quickly.
  11. Let the galette cool on the baking sheet for at least 15 minutes before slicing.

Notes

Keep all ingredients cold to ensure a flaky crust. Chill dough for at least 30 minutes before rolling. Macerate strawberries to draw out juices and thicken filling. Tent with foil if crust edges brown too quickly. For extra crispness, sprinkle ground almonds on dough before adding filling. Dough can be made ahead and refrigerated or frozen.

Nutrition

Keywords: strawberry galette, rustic galette, flaky crust, summer dessert, easy strawberry dessert, free-form pie, homemade galette

Find it online: https://bitematrix.com/crispy-rustic-strawberry-galette-recipe-easy-homemade-flaky-crust/