This Strawberry Galette Is the Cheat-Day Breakfast of My Dreams

For someone who grew up hating fruits (with a vengeance!), there now always seems to be an abundance of fresh and frozen fruits in my kitchen. A recent convert — or rather, it’s been about 5 years or so, the newish me loves fruits, and I pepper my day with them.

The fact that I’m the sole person at home going through these fruits doesn’t help, and lately, I find myself baking them into treats in hopes of tempting my little one to consume them. It’s all too easy to fall into the sugar trap, so I try hard to remind faithful to balance and moderation.

A galette is basically a pie, without the stress. I’ve been making other variations of galettes quite frequently, but this strawberry combination has become my absolute favourite. I like to use fresh & juicy strawberries, but frozen ones work just fine, too. There is no need for parchment paper if you’re using a silicon baking pan, but it does help with rolling out the soft dough.

The crust comes together in minutes — even fast if you’re using a food processor, but I for some reason am still dead set against it. Either route you take, you can’t mess this one up.

Recipe: Strawberry Galette

  • 1 ¼ cups all-purpose flour, plus more for rolling out dough
  • ½ butter, cold and cubed
  • 4 tablespoons ice water
  • 3 cups strawberries, hulled and quartered
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • 1 egg, beaten with 1 tablespoon water
  1. Rub the butter into the flour with your fingers then stirring in the ice water.
  2. Shape the dough into a disc and wrap it securely in plastic wrap. Refrigerate for 20–30 minutes.
  3. Combine the strawberries, sugar, and cornstarch. Stir until combined. Set the filling aside.
  4. Preheat the oven to 190°C. Line a baking sheet with parchment paper or a silicon baking mat.
  5. Lightly flour your work surface then using a rolling pin, roll the dough into a 12-inch circle then transfer it onto the baking sheet.
  6. Transfer the strawberry filling (without the liquid residue) into the center of the dough, leaving a 2-inch border around the edges.
  7. Using your fingers, fold the edges of the dough up, bordering the filling.
  8. Brush the edges with the beaten egg wash then bake it for 26 to 30 minutes, or until the crust is golden brown and the filling is bubbly.
  9. Set aside to cool completely. The juices in the galette will thicken as it cools completely.