Strawberry Galette


For the Pastry Dough: – 1 1/4 cups all-purpose flour – 1/2 teaspoon salt – 1/2 cup unsalted butter, cold and cut into small cube – 1/4 cup ice water


For the Filling: – 1 pound fresh strawberries, hulled and sliced – 1/4 cup granulated sugar – 1 tablespoon cornstarch – 1 tablespoon fresh lemon juice


For the Egg Wash: – 1 egg, beaten – 1 tablespoon water

In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. 

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. 

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. 

In a separate bowl, combine the sliced strawberries, granulated sugar, cornstarch, and lemon juice. Gently toss until the strawberries are evenly coated. 

On a lightly floured surface, roll out the chilled pastry dough into a circle about 12 inches in diameter and 1/8 inch thick. Transfer the dough to the prepared baking sheet. 

Arrange the strawberry mixture in the center of the dough, leaving a border of about 2 inches around the edges. Fold the edges of the dough over the filling, pleating as needed. 

In a small bowl, whisk together the beaten egg and water to make the egg wash. Brush the edges of the pastry with the egg wash. 

Bake the galette for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.  Allow the galette to cool slightly before serving. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream. 


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