Galettes are a rustic free-form pastry filled with fresh fruit – similar to a tart or pie but without all the fuss. Simple to whip up, these fresh strawberry galettes are the perfect treat for this time of year, when seasonal fruits abound at the farmers’ market. Serve them as individual portions, so that everyone at the table gets their own flaky-crust galette piled high with vibrant roasted strawberries.
Fresh Strawberry Galettes
Serves | 5 |
- 1 cup all-purpose flour
- 2 Tbsp sugar
- ¼ tsp baking powder
- ¼ tsp kosher salt
- ½ cup cold unsalted butter, cut into ½-inch cubes
- 2 cups fresh strawberries, halved or quartered
- 2 Tbsp unsalted butter, melted
- 1 Tbsp light brown sugar
- 1 Tbsp sugar, plus more for sprinkling
- ⅛ tsp kosher salt
- 1 large egg
- 1 Tbsp heavy cream or milk
- 1 pinch kosher salt
| Preparation – Galette Dough | In a bowl, whisk together flour, sugar, baking powder and salt; add butter. Using a pastry blender (or your fingers), cut butter into pea-sized pieces. Add 2 tablespoons cold water and lightly stir until water is evenly distributed. (The dough will still appear dry.) Transfer dough to a clean work surface and bring together with your hands. Using the heel of your palm, press into the dough to bring it together even more. Fold dough over itself and press again with your palm. Repeat these steps until dough comes together, with no dry spots and butter pieces still visible throughout. (Don’t overwork the dough, as this will produce tough galettes.) Press dough into a ½-inch-thick disc and wrap airtight with plastic wrap. Refrigerate until completely firm, at least 2 hours but preferably overnight.
Remove dough from refrigerator and let it sit on the counter, 10 to 15 minutes. (This will warm it up, making it easier to roll out.) Place unwrapped dough between two large pieces of parchment paper and then roll it out to about ⅛ inch thick. (You can also roll it out on a lightly floured work surface.) Place sheet of dough onto a large baking sheet and transfer to refrigerator to chill until firm, approximately 20 minutes. Meanwhile, prepare strawberry filling (recipe follows).
Remove chilled dough from refrigerator and peel off both pieces of parchment paper. Lay dough back onto one piece of parchment paper (so it doesn’t stick to the counter) and cut it into 4-inch squares (no need to trim the rough edges). Combine the leftover scraps of dough, roll out and cut out one more square.
Line a baking sheet with parchment paper. Combine strawberry-butter mixture and sugar-salt mixture. Evenly distribute strawberries in the center of each dough square, leaving a ½-inch to 1-inch border around the edges. Fold the border of each square over onto itself, creating a tight, round border of dough around the pile of strawberries. Carefully transfer strawberry galettes to prepared baking sheet; set in freezer to firm up, 1 hour.
Preheat oven to 375°F. Line a large baking sheet with parchment paper. Prepare egg wash (recipe follows). Remove galettes from freezer and set them on prepared baking sheet, spaced 2 inches apart. Brush the crust of each with egg wash and sprinkle borders with sugar. Bake, 30 to 33 minutes or until deeply golden brown. Remove from oven and set on a wire rack. Serve galettes while still warm and enjoy with a dollop of whipped cream or a scoop of ice cream.
| Preparation – Strawberry Filling | In a bowl, combine strawberries and butter. In a separate bowl, combine sugars and salt. Set both bowls aside until ready to use.
| Preparation – Egg Wash | In a bowl, whisk together all ingredients.