Strawberry Galette

Making pies is such a fun process, providing plenty of room for artistic expression and incorporating layers of flavors. Best of all, the reward of digging your fork into a perfectly flaky pie crust and hurriedly slurping up a juicy fruit or berry filling makes all the hard work worthwhile. Come summertime, when the heat wave hits and you still want that pie with a heaping scoop of ice cream, but loath the effort that it requires to make and the perfect solution is the humble Galette. A Galette is a very rustic and quick version of a pie. The free-form shape also makes the Galette more forgiving when using whole grains or a gluten-free crust because there is no need to hold a particular shape. For this recipe I used a pre-made Summer Strawberry Topping. Use the same recipe for just about any other fruit or berry and enjoy your “pie” all summer long!

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Strawberry Galette

 

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Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

 

Bursting with strawberry flavor, this galette has all of the satisfying goodness of a pie, just much quicker and easier to make.

Author: Welcome2OurTable.com

Recipe type: Dessert

Cuisine: American, French

Serves: 2 Galettes

Ingredients

• 2 Cups Flour (see note for whole-grain and GF)
• 1 Stick (4 oz)Butter
• 2 oz (4 Tbsp)Cream Cheese
• 1 Egg
• 1 Egg yolk
• ¼ Cup Sugar
• ¾ tsp Salt
• ½ tsp Baking Powder
• ½ tsp Vanilla Extract
• Zest from ½ lemon
• 1 recipe Summer Strawberry Filling

Instructions

1. In a mixer with a paddle attachment, combine flour, salt, baking powder, sugar, lemon zest, butter and cream cheese. Mix until it resembles coarse crumbs.
2. Whisk the egg, egg yolk and vanilla extract together and add to the flour. Mix until all the dry ingredients are combined with the wet and dough forms a ball.
3. Divide the dough in half, flatten into a disk and wrap in plastic wrap. Chill for 30-45 minutes or overnight. If chilling overnight, let the dough rest at room temperature for 5-10 minutes before attempting to roll out.
4. Preheat the oven to 375.
5. Roll out the dough to about ¼" thickness on a sheet of parchment, sprinkled with some flour to prevent sticking.
6. Place a cup of strawberry filling in the center and fold in the edges and pinch to form a "bowl" to hold the filling.
7. Brush with egg wash and sprinkle with coarse sugar.
8. Bake 30-40 minutes until golden.
9. Serve immediately with vanilla ice cream or whipped cream.

Notes

For whole-grain I use 6 oz. (1.5 cups) soft white wheat and 2 oz. (.5 cups) rice or oat flour
For Gluten-free use 4 oz. (1 cup) rice flour, .5 cup oat, and .5 cup sorghum flour. Also add 1 tsp Guar Gum to the dry ingredients and 1-2 tbsp water to the wet ingredients.

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Photo Step-By-Step

In a mixer with a paddle attachment, combine flour, salt, baking powder, sugar, lemon zest, butter and cream cheese. Mix until it resembles coarse crumbs.

Whisk the egg, egg yolk and vanilla extract together and add to the flour. Mix until all the dry ingredients are combined with the wet and dough forms a ball.

Divide the dough in half, flatten into a disk and wrap in plastic wrap. Chill for 30-45 minutes or overnight. If chilling overnight, let the dough rest at room temperature for 5-10 minutes before attempting to roll out.

Roll out the dough to about 1/4″ thickness on a sheet of parchment, sprinkled with some flour to prevent sticking.

Place a cup of strawberry filling in the center and fold in the edges and pinch to form a “bowl” to hold the filling.
Brush with egg wash and sprinkle with coarse sugar.

Bake 30-40 minutes until golden.
Serve immediately with vanilla ice cream or whipped cream.