Strawberry Galette

4.43 from 14 votes

Strawberry Galette

This Easy Strawberry Galette with Cornmeal Crust is my go-to summer dessert. Juicy strawberries tucked inside a buttery, golden, rustic crust with a hint of crunch from cornmeal. It’s simple to make, looks gorgeous every time, and tastes like sunshine.

Prep Time30

Cook Time35

Chilling Time1

Total Time2 5

Course: Brunch, Dessert

Cuisine: French

Keyword: strawberry galette

Servings:

Calories: 394kcal

Author: Joanna Cismaru

Equipment

Ingredients

Pastry

2 cups all-purpose flour
½ cup cornmeal
1 teaspoon salt
1 teaspoon sugar
1 cup butter unsalted, very cold, and cut into small pieces
¼ to ½ cup ice water

Strawberry Filling

3 cups strawberries cleaned and sliced
1 tablespoon lemon juice freshly squeezed
3 teaspoon sugar
1½ tablespoon cornstarch
1 egg for egg wash

US Customary - Metric

Instructions

Make the pastry by hand: Add the flour, cornmeal, salt, sugar and butter to a mixing bowl. Using two knives or a pastry cutter, cut in the butter until it resembles course sand. Add the water and mix it all together until the dough comes together. OR with a food processor: Add the flour, cornmeal, salt, sugar and butter to a food processor. Pulse until the mixture resembles course sand. Add the water and continue to pulse until the dough comes together.
Turn the dough over onto a floured surface and form it into a ball. Cut the ball into 2 pieces, and flatten each one into a disk. Wrap in plastic wrap and refrigerate for at least an hour.
While the dough is chilling, make the filling. Add all the filling ingredients to a bowl and mix everything together.
Preheat oven to 375℉. Line a large baking sheet with parchment paper.
When the dough has chilled, roll each piece into a rough circle, that's maybe about 12 inches in diameter. In the middle of each circle, place ½ of the strawberry filling. Leave about a 2 to 3 inches border. Slowly fold up the sides of the galette over the strawberries all the way around. Repeat this with the remaining pastry and filling. Brush the pastry crust with the beaten egg.
Carefully place the galettes onto the baking sheet. Transfer the baking sheet to the oven and bake for about 30 to 35 minutes or until golden brown.

Video

Notes

Recipe yields 2 galettes.
Cold butter = flaky crust. Don’t let it soften, this is non-negotiable.
Use fresh strawberries for best texture. Frozen ones get too watery unless properly drained.
Let it cool before slicing: the filling needs time to set or you’ll end up with a juicy mess.
Swap the fruit! Peaches, blueberries, or plums all work beautifully in this galette.
Make ahead tip: Dough keeps in the fridge for 2 days or freeze for later. Game changer.

Nutrition