Strawberry Galette

Ingredients

• •1 1/4 cups (155 g) all-purpose flour
• •1 tbsp granulated sugar, plus 2 tbsp for filling
• •1/2 tsp fine salt
• •1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
• •3–4 tbsp ice water
• •1 lb (450 g) fresh strawberries, hulled and halved
• •1 tbsp cornstarch
• •1 tsp vanilla extract
• •1 large egg, beaten (for egg wash)
• •1 tbsp coarse or turbinado sugar (for sprinkling)

Directions

1. 1Make the pastry: whisk together flour, 1 tbsp granulated sugar, and salt in a large bowl. Add cold butter and rub it in with your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2. 2Drizzle in ice water one tablespoon at a time, stirring with a fork, until the dough just comes together when pressed. Shape into a disk, wrap in plastic, and refrigerate for 25 minutes.
3. 3While the dough chills, toss strawberries with remaining 2 tbsp granulated sugar, cornstarch, and vanilla extract in a bowl. Let macerate for 10 minutes.
4. 4Preheat the oven to 400°F (200°C). On a lightly floured sheet of parchment, roll the chilled dough into a rough 12-inch circle about 1/8 inch thick. Slide the parchment onto a baking sheet.
5. 5Spoon the strawberry filling onto the center of the dough, leaving a 2-inch border. Fold the edges up and over the outermost strawberries, pleating as you go, pressing gently to hold the folds.
6. 6Brush the folded pastry edges with beaten egg and sprinkle with coarse sugar. Bake for 33–37 minutes until the crust is deep golden and the filling is bubbling.
7. 7Let the galette cool on the baking sheet for at least 20 minutes before slicing so the filling firms up enough to serve cleanly.

💡 If the strawberry juices look very thin after macerating, drain off about half before spooning onto the dough to prevent a soggy bottom.

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