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strawberry galette recipe
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This easy strawberry galette recipe offers a comforting, homemade dessert experience without demanding hours in the kitchen, perfect for busy families. It brings warmth and a delightful aroma of fresh berries and flaky crust, feeling special yet simple enough for any weeknight.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 12 tablespoons unsalted butter, very cold, cubed (use quality brand)
- 6–8 tablespoons ice water
- 0.5 cup almond flour
- 0.25 cup granulated sugar
- 3.5 tablespoons unsalted butter, softened (or dairy-free butter)
- 0.25 cup cream cheese, softened (mascarpone also works)
- 1 large egg yolk
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon vanilla extract
- 3.5 cups fresh strawberries, hulled, sliced 0.5 cm thick (choose ripe, firm berries)
- 2 tablespoons granulated sugar (adjust for ripeness)
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 2 tablespoons apricot jam, warmed (peach jam also works)
- 1 teaspoon rosewater or water
- 1 tablespoon powdered sugar
- 1 tablespoon slivered almonds, toasted
Instructions
- Make Pie Dough: Whisk together flour, 1 tablespoon sugar, and salt. Cut in cold butter to pea-size pieces. Add ice water gradually until dough holds together. Form into a disc, wrap, and chill for 30 minutes (dough should firm; if too sticky, chill longer).
- Prepare Almond Cream: While dough chills, cream together softened butter, cream cheese, and 0.25 cup sugar until fluffy. Beat in egg yolk, cardamom, and vanilla extract. Fold in almond flour until just incorporated (mixture should be smooth).
- Season Strawberries: Toss sliced strawberries with 2 tablespoons sugar, cornstarch, and lemon juice. Let sit for 5-10 minutes for juices to release.
- Assemble Galette: Preheat oven to 190°C (375°F). Roll chilled dough into a 30 cm (12-inch) circle. Transfer to a lined baking sheet. Spread almond cream over the dough, leaving a 5 cm border. Arrange seasoned strawberries over the cream. Fold the dough border over the strawberries, pleating as needed.
- Chill and Bake Galette: Chill the assembled galette for 15 minutes to help it maintain its shape. Bake for 40-50 minutes until the crust is deeply golden brown and the strawberries are tender and bubbly.
- Glaze and Cool: While the galette is hot from the oven, warm the apricot jam and stir in rosewater (or water) until smooth. Brush this glaze over the baked strawberries and any visible cream for a glossy finish. Cool on the baking sheet for 30 minutes to allow the filling to set.
- Garnish and Serve: Serve the cooled strawberry galette. Dust generously with powdered sugar over the crust and fruit. Scatter toasted slivered almonds over the top for crunch and visual appeal.
Notes
To ensure a flaky crust, make sure your butter is very cold and avoid overworking the dough. Adjust the sugar for the strawberries based on their ripeness. Leftovers can be stored at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 75 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice (approx. 150 g)
- Calories: 360 calories
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 65 mg