Strawberry Galette

I have come across galette recipes countless times and I’ve always said to myself “Man, that looks so easy.” When I came across this recipe by one of my favorites, Two Peas and their Pod, I knew I had to make it for our next family gathering.

The beauty of these galette recipes, is that they aren’t supposed to look ‘perfect’. I like serving them with vanilla ice cream or whipped cream.

To make a Strawberry Galette, you will need…

Dough

• 1 3/4 cups all-purpose flour

• 1/3 cup granulated sugar

• 1/4 cup coarse cornmeal

• 1/4 teaspoon salt

• 1/2 cup cold butter, cut into small pieces

• 1/3 cup buttermilk

Strawberry Filling

• 3 1/2 cups sliced strawberries

• 1/4 cup sugar

• 1 tablespoon cornstarch

• 1 teaspoon vanilla bean paste (or vanilla extract)

Egg Wash

• 1 large egg

• 1 tablespoon water

• 2 tablespoons turbinado sugar

In a food processor, combine the flour, sugar, cornstarch, and salt. Pulse 2-3 times to combine. Add the cubed butter and pulse until the mixture resembles a coarse meal. With the food processor running, slowly stream buttermilk into the mixture. A dough will form. Remove dough from food processor and form into a ball. Wrap dough in saran wrap and refrigerate for 30-45 minutes.

While the dough is chilling, combine slices strawberries, sugar, cornstarch, and vanilla. Mix thoroughly until the strawberries are well coated. Set aside.

Place a piece of parchment paper on a work surface. Roll out the dough to a 12ish diameter. I like to use a piece of saran wrap to in between the dough and the rolling pin to keep the dough from sticking. Transfer the crust on the parchment paper to a baking sheet. Spoon the strawberries in the middle of the crust and and arrange so there is a 2-3 inch boarder for the crust. Fold the crust over the strawberries. Coat crust with egg wash and sprinkle with sugar.

Bake at 350 degrees for 50-55 minutes or until crust is golden. Allow to cool completely before serving.

---

Strawberry Galette

Prep Time- 50

Cook Time- 55 minutes

Total Time-1 hour, 45 minutes

Dough

• 1 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup coarse cornmeal
• 1/4 teaspoon salt
• 1/2 cup cold butter, cut into small pieces
• 1/3 cup buttermilk

Strawberry Filling

• 3 1/2 cups sliced strawberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla bean paste (or vanilla extract)

Egg Wash

• 1 large egg
• 1 tablespoon water
• 2 tablespoons turbinado sugar

1. In a food processor, combine the flour, sugar, cornstarch, and salt. Pulse 2-3 times to combine. Add the cubed butter and pulse until the mixture resembles a coarse meal. With the food processor running, slowly stream buttermilk into the mixture. A dough will form. Remove dough from food processor and form into a ball. Wrap dough in saran wrap and refrigerate for 30-45 minutes.
2. While the dough is chilling, combine slices strawberries, sugar, cornstarch, and vanilla. Mix thoroughly until the strawberries are well coated. Set aside.
3. Place a piece of parchment paper on a work surface. Roll out the dough to a 12ish diameter. I like to use a piece of saran wrap to in between the dough and the rolling pin to keep the dough from sticking. Transfer the crust on the parchment paper to a baking sheet. Spoon the strawberries in the middle of the crust and and arrange so there is a 2-3 inch boarder for the crust. Fold the crust over the strawberries. Coat crust with egg wash and sprinkle with sugar.
4. Bake at 350 degrees for 50-55 minutes or until crust is golden. Allow to cool completely before serving.