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A slice taken out of a strawberry galette

Fresh Strawberry Galette

Sean Barfield
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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American, French
Servings 8 servings
Calories 323 kcal

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

Keep the crust ingredients as cold as possible for the flakiest crust.
Store in the refrigerator for up to a week in an airtight container or wrapped in plastic wrap. 

Nutrition

Serving: 1servingCalories: 323kcalCarbohydrates: 46gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 51mgSodium: 91mgPotassium: 164mgFiber: 3gSugar: 12gVitamin A: 395IUVitamin C: 32mgCalcium: 26mgIron: 2mg
Nutrition Disclaimer*
Keyword Easy to Make, Fresh Fruit, Strawberry galette
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