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Served topped with vanilla ice cream or whipped cream, this strawberry galette is sure to be a hit at your next dinner or gathering.
Let’s step into the world of baking with a dessert that is both easy to make and super yummy – the Strawberry Galette! This dessert is like a free-form pie filled with fresh strawberries and wrapped in a crispy puff pastry. It’s the perfect treat for summer! We also add a touch of orange flavor to make it extra special. So grab your apron, and let’s start this exciting journey!
Why This Recipe Works
- Fresh strawberries give our galette a natural sweetness and a beautiful red color.
- Orange zest adds a tangy note that perfectly balances the sweetness of the strawberries.
- Vanilla complements the taste of the strawberries and the citrus notes of the orange, creating a depth of flavor that wouldn’t be achieved with the orange alone.
- A pinch of salt helps to balance and enhance the flavors of the filling.
- Combining granulated and brown sugar keeps the sweetness balanced while adding extra depth of flavor.
- Premade puff pastry makes this recipe a breeze while providing a light, flaky crust that pairs perfectly with the juicy strawberries.
Ingredient Notes
Puff Pastry: We use our homemade puff pastry for this recipe, but store-bought is absolutely fine. You can also use a shortcrust pastry recipe or buy it premade.
Strawberries: Although thawed and drained frozen strawberries will work, we recommend using fresh strawberries for the best flavor.
Sugar: We’re using two types of sugar – granulated and brown. This mix gives our galette a deep, sweet flavor. You can use just granulated sugar if you want.
Cornstarch: This helps thicken our strawberry filling. If you don’t have it, you can use flour instead. Just keep in mind that you might need more flour than cornstarch to get the same thickness.
Orange Zest: This gives our galette a zingy citrus twist. You can use lemon or skip the citrus if you have none.
Vanilla Extract: This adds a sweet, creamy flavor to our galette. If you don’t have it, you can leave it out.
Salt: This recipe can use anything from table salt to kosher salt.
Oats: Use old-fashioned oats or Rolled oats. Instant oats would not be suitable for this recipe. You can substitute with ground almonds for added texture.
Strawberry Buying Guide
When you’re buying strawberries, it’s important to keep a few things in mind. The best time to buy strawberries is from late spring to early summer when they are in season and at their tastiest.
Look for strawberries that are bright red all over with fresh, green leaves. Don’t worry too much about the size; both big and small strawberries can be yummy! Give the strawberries a sniff – they should have a sweet smell. Avoid any strawberries that have mold, bruises, or wet spots. You might also want to consider buying organic strawberries, as regular strawberries often have pesticides on them.
Avoiding The Dreaded Soggy Bottom
There’s nothing worse than a soggy bottom, am I right? When baking a galette, the aroma of sweet warmth fills the kitchen, creating anticipation for that first mouthwatering bite. But, oh, the disappointment when you bite into your meticulously made galette only to find… a soggy bottom. Cue the tragic violin music.
Baking with strawberries, rich in moisture and low in pectin, can sometimes feel like a high-wire act. Take heart, dear baker! We have some clever tricks to wrangle that juiciness while keeping the flavor intact:
- Harness the Oats: Their mission? To absorb those extra berry juices and keep our pastry just right.
- The Oven Game: Our oven strategy is all about the right temperatures at the right times. We start off with a preheating blast at high heat and then lower the temperature once our galette enters the stage. This ensures a quick set for the crust and a well-browned, sturdy base for our bubbling, fruity filling.
Place a baking stone in the oven while preheating. Once you’re ready to bake, place your galette directly onto the hot stone. The high, consistent heat from the stone will give your galette a beautifully crispy bottom.
Step By Step Instructions
Preheat your oven to 500°F (260°C) and adjust the oven rack to the lowest position. If you have one, place a baking stone on the rack. Line a rimmed baking sheet with parchment paper. This will ensure your delicious galette doesn’t stick.
Add 1½ lb cut fresh strawberries, 3 tablespoons granulated sugar, 2 tablespoons brown sugar, 2 tablespoons cornstarch, 1 tablespoon orange zest, 1 teaspoon vanilla, and ? teaspoon salt to a big bowl.
Gently mix it all together and make sure all the strawberries get coated.
Lay your thawed sheet of pre-made puff pastry on a lightly floured surface and roll it into a roughly 12-inch diameter circle. No need for perfection here, rustic charm is what we’re after!
Carefully transfer your rolled pastry onto your prepared baking sheet. Spoon your flavorful strawberry mixture onto the pastry, leaving about a 2-inch border bare. This will be your crust.
Gently coax the edges of the pastry over the strawberries, creating folds as you make your way around the circle. The center of the galette should proudly showcase a window of bubbling strawberries.
Whisk 1 egg with a tablespoon of water until it’s beaten, and lightly brush it over the folded pastry edges. Place your creation in your preheated oven, adjust the temperature to 425°F, and let it bake for 25 to 30 minutes.
Remove your galette from the oven once the pastry is golden and the strawberries are bubbling. Allow it to cool a little before diving in.
This dessert can be served warm or at room temperature, and don’t forget a dollop of whipped cream or a scoop of vanilla ice cream to make it even more heavenly!
Storage & Freezing Instructions
- Storage: You can keep your strawberry galette at room temperature for up to 2 days. Just cover it with plastic wrap or foil. If you need to store it for longer, keep it in the fridge for up to a week.
- Freezing: To freeze your galette, let it cool completely first. Then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. When you’re ready to enjoy it, let it thaw at room temperature.
Erren’s Top Tips
- Place a baking stone in the oven while preheating. Once you’re ready to bake, place your galette directly onto the hot stone. The high, consistent heat from the stone will give your galette a beautifully crispy bottom.
- Use a rimmed baking sheet to catch any juices that run out during baking.
- Thaw the Puff Pastry: Make sure your puff pastry is fully thawed before you start. It could tear when you try to roll it out if it’s too cold.
- Chill the Fruits: If your strawberries are warm, they could cause the pastry to become too soft. Use chilled strawberries for best results.
- Measure Your Ingredients Accurately: Baking is a science, so be sure to measure your ingredients accurately. This is especially important with the sugar and cornstarch in this recipe, as they affect the sweetness and texture of the filling.
- Be Gentle When Folding: Be gentle to avoid tearing the dough when folding the pastry over the filling. If a small tear does occur, pinch the dough together to seal it.
- Mind Your Oven Temperature: Different ovens can run hot or cold. Use an oven thermometer if you have one to ensure the correct baking temperature.
- Brush with Egg: The beaten egg brushed onto the pastry helps to create a beautiful, golden crust. Don’t skip this step!
- Keep an Eye on the Baking Time: Check your galette a few minutes before the suggested baking time is up. All ovens are different; yours may run hotter or cooler than expected.
- Cool Before Cutting: Let your galette cool for a bit after it comes out of the oven. This makes it easier to cut and allows the filling to set.
Rate This Recipe
Recipe
Easy Strawberry Galette
Ingredients
- 1 lb puff pastry (homemade or 1 sheet of pre-made thawed)
- 1½ lb fresh strawberries (hulled and cut in half or quarters)
- 3 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup old fashioned oats (or rolled oats) ( or ground almonds)
- flour (for dusting)
- 1 egg
- 1 tablespoon water
- vanilla ice cream (or Whipped cream for serving (optional))
Instructions
- Preheat your oven to 500°F (260°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine strawberries, granulated sugar, brown sugar, cornstarch, orange zest, salt, and vanilla extract.
- Unroll the puff pastry sheet on a lightly floured surface and roll it into a 12-inch diameter circle.
- Transfer the puff pastry to your prepared baking sheet and sprinkle the oats over the middle of the round, leaving a two-inch border.
- Spoon the strawberry mixture onto the pastry, continuing to leave a 2-inch border around the edges.
- Fold the edges of the pastry over the strawberries, overlapping as you go.
- Beat together the egg and water and brush the mixture over the folded edges of the pastry.
- Adjust the temperature to 425°F, and bake for 25 to 30 minutes or until the pastry is golden and the strawberries are bubbly.
- Allow the galette to cool slightly before serving. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Tips
- Place a baking stone in the oven while preheating. Once you’re ready to bake, place your galette directly onto the hot stone. The high, consistent heat from the stone will give your galette a beautifully crispy bottom.
- Use a rimmed baking sheet to catch any juices that run out during baking.
- Thaw the Puff Pastry: Make sure your puff pastry is fully thawed before you start. It could tear when you try to roll it out if it’s too cold.
- Chill the Fruits: If your strawberries are warm, they could cause the pastry to become too soft. Use chilled strawberries for best results.
- Be Gentle When Folding: Be gentle to avoid tearing the dough when folding the pastry over the filling. If a small tear does occur, pinch the dough together to seal it.
- Cool Before Cutting: Let your galette cool for a bit after it comes out of the oven. This makes it easier to cut and allows the filling to set.
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