This fresh strawberry galette is a rustic pie that is a perfectly light dessert that is easy to make. Made with a cinnamon cornmeal crust and fresh strawberries, this is a perfect dessert to use up those fresh strawberries lying around. Top with some vanilla ice cream for an extra special treat.
There is always something special about strawberry desserts and this strawberry galette is no different. The best part is how easy it is to make and tastes great. Once strawberry season starts, I have to make this dessert because of how easy and delicious it is. With a nice scoop of vanilla ice cream and a cup of coffee this dessert is sure to satisfy. One of the reasons why this is so great is that you don’t need to use a pie pan to cook this as it is a freeform pie.
Table of Contents
In this recipe
There isn’t much going on in this recipe and with simple recipes the ingredients really get a chance to shine.
Strawberries: you will want to use fresh strawberries and not frozen strawberries for this recipe.
Cornmeal: adds more texture and flavor to the crust and gives it a more rustic look.
Cinnamon: compliments the strawberries and adds an additional flavor to the crust.
Most of these ingredients you will probably already have in your kitchen and the others are quite easy to get a hold of.
Why don’t you want to bake with frozen strawberries?
I would advise that you don’t use frozen strawberries for this recipe. Frozen strawberries release much more water than their fresh counterparts. This will lead to a soggy crust, and it will not cook as well. Also freezing destroys the structure of strawberries so when they defrost, they become incredibly mushy. This in turn will make the filling quite mushy. Fresh strawberries will keep their shape and make a nice filling once they are baked as water leaves more slowly.
Make pie crust without a food processor
While my instructions use a food processor to make the pie crust you can do it without one. The easiest way to do this is to buy a pastry blender/pastry cutter. They are relatively cheap and easy to use. In a bowl, add all of the dry ingredients and add the butter. To make cutting the butter easier to blend you want it cold but not frozen and cut the tablespoons into cubes. The smaller the cube the easier it is to blend.
Then you will press through the butter and flour mixture. After a few passes, you might need to brush the butter off of the blender. You will stop when the dough looks like very coarse sand and there are pea sized chunks of butter. While this will take a bit longer than a food processor it shouldn’t take more than a few minutes. Then you will need to use a spoon or spatula to mix in the water. It should barely hold together when formed into a ball.
Looking for other strawberry recipes?
Fresh Strawberry Galette
Equipment
- Sheet pan
- Rolling Pin
- Food processor if you don’t have one a pastry blender works
- Mixing Bowl
- Pastry brush
- Parchment paper
- Plastic bag
Ingredients
Cornmeal Crust
- 2 cups flour
- 6 tablespoons water ice cold
- ½ cup cornmeal
- ½ cup butter cubed, cold
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
Strawberry Filling
- 3 cups strawberries sliced
- ¼ cup sugar
- 1½ tablespoon cornstarch
- 1 teaspoon vanilla
Egg Wash
- 1 egg
- 1 tablespoon milk
- 1 tablespoon turbinado sugar
Instructions
Making the crust
- In a food processor add the flour, cornmeal, sugar, salt, cinnamon, and butter. Pulse to mix and cut the butter into small pea sized pieces. Add the water and pulse until incorporated, no more than 30 seconds.2 cups flour, 6 tablespoons water, ½ cup cornmeal, ½ cup butter, 1 tablespoon sugar, 1 teaspoon cinnamon, ½ teaspoon salt
- Pour the dough into a plastic and press to form a ball. Refrigerate for at least 30 minutes.
Making the filling
- Add the strawberries, sugar, vanilla, and cornstarch together in an mixing bowl and stir to combine. Set aside.3 cups strawberries, ¼ cup sugar, 1½ tablespoon cornstarch, 1 teaspoon vanilla
Making the strawberry galette
- Preheat the oven to 375°F, 190°C or gas mark 5.
- On a lightly floured surface, roll out the dough thinly into a circle. Place the dough on a parchment lined sheet pan.
- In the center of the dough circle spoon out all of the strawberry filling and spread out until there is a nice thin layer leaving at least 1½ inches around between the filling and the edge of the dough.
- Gently fold the dough over, creasing it to maintain the rounded shape.
- Whisk the egg and milk together and using a pastry brush, brush the egg wash over the exposed crust. Sprinkle with the turbinado sugar and bake for 30-35 minutes or until the crust is golden brown.1 egg, 1 tablespoon milk, 1 tablespoon turbinado sugar
Notes
Nutrition
One of my friend’s favorite desserts for me to make once strawberries are in seasons. Definitely worth a try.