The crunch of whole-grain cornmeal is one of those really pleasant culinary experiences for me. I’m sure that sounds odd (corny, even) to some… but I just love diving into a muffin or cornbread or a crust that has cornmeal included and biting into that grainy texture. It absolutely must be whole-grain cornmeal… the regular stuff just doesn’t do the deed. So when I saw this recipe on Maria’s blog, I was immediately drawn to the crunchy crust, and from that, I created the Rustic Strawberry Galette.
The crust is a lighter buttery sort with whole grain cornmeal included. You must use the grainy cornmeal or it just won’t be the same.
After a short chill in the fridge, the dough is rolled out into a roughly-shaped circle. In order to create a nice space to work with, I used a pot lid to gently push in a circle (leaving 1 1/2 to 2 inches around the edges).
I knew I didn’t want to create a typical galette, so I experimented with a couple of ingredients that I had lying around: fig jam and shortbread (Girl Scout) cookies.
I spread the fig jam around the circle and then sprinkled with crumbled cookies. You could use apricot jam in place of the fig, and probably something like graham crackers in place of the shortbread cookies.
Two layers of halved strawberries were placed on top of the crumbly mixture, and then I gave them a light sprinkle of cinnamon/sugar.
Here’s where things get a bit rustic looking… the crust is gently folded over at the edges- scraggles and all.
I brushed a simple egg wash over the edges and sprinkled some turbinado sugar along the crusty edge. In the oven to bake for about an hour!
The galette looked a little juicy when I took it out of the oven. After resting for a while though, it was clear that the liquid would not be a problem. The crumbly cookie mixture provided a place for the strawberry juices to sink into to, while the jam protected the bottom of the crust from becoming soggy.
Slicing into the galette, it was evident that this rustic dessert was anything but soggy. It held together well, and that figgy-cookie layer underneath the strawberries turned out to be an excellent idea. Served warm, this was excellent with a dollop of freshly whipped cream… and the next day it was a treat that we couldn’t resist nibbling on for breakfast. Big thumbs up from all tasters 
This recipe can be found HERE.
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More delicious-sounding fruit galettes on the blogs:
Pinch My Salt: Apple Galette
80 Breakfasts: Plum & Nectarine Galette
Cafe Fernando: Apricot- Cherry Galette
Daily Unadventures in Cooking: Apple- Rhubarb Galette
Under the High Chair: Summer Peach Galette
35 Comments
Beautiful looking. I just love making galette’s, the rustic-ness of them is so comforting.
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How beautiful! And how lucky that you still have Girl Scout cookies left!
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I love rustic galettes! Yours turned out beautifully… I especially, love that you used a pot lid to create the circle. I’m definitely going to use that tip!
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WOW! Oh WOW! Yummy! I am going to try this one. Thanks!
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Rustic it is and delicious too!!! Bing on the clotted cream!!!
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This looks beautiful and delicious! I wonder if it’s easy to find grainy cornmeal. I think I also have the fine stuff.
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The cornmeal crust looks great! I like a little crunch from cornmeal, and this sounds so good with strawberries.
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The galette looks great!! So perfect looking! I need to try making one soon!!
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A divine galette and I’m going bonkers for anything with strawberries in it right now, so this is just perfect
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The jam is a wonderful idea– not only does it prevent sogginess, it also adds another dimension of flavor. Very well done!
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Perfect marriage of pastry and fruit! Lovely execution, Lori, what a great recipe.
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beautiful! I would love to try this!
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GORGEOUS tart!!! I love your idea about the pot lid too!!
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This looks delicious!
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I love rustic desserts. Yours turned out perfectly. Love the strawberries. Thanks for the mention:)
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How delicious does this look!?!? There’s a dude outside my office everyday selling fresh strawberries on the side of the road. I’m going to buy some and bake this!
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glooooorious! this is the best-looking galette i’ve ever seen, and the most involved (while still being easy-peasy and rustic). i love the cookie crumbles and jam, and the finished product is BEAUTIFUL!
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I would indulge with ice cream on top. Love that rustic dessert.
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Lovely!! I love these kinds of desserts, and great idea to use the pot lid!!
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Fig jam and Girl Scout Cookies?!?!??! Love it – such fun ingredients for the galette!!
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Yum. I love the idea of cornmeal in the crust.
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What an amazing array of textures and flavors you have gathered here recipegirl. An absolute unconventional sculpture of goodness. Who says a Galette should be reserved for Ephipany anyway? Heavenly, simply heavenly:)
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I’m w/ya! I love the added crunch of cornmeal. Duh, I didn’t realize I needed the whole grain variety! Thanks.
Your galette is gorgeous and I’m certain tastes even better!
Happy Friday!
~ingrid
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This looks delicious!!
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This dessert looks picture perfect. I absolutely love it.
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Looks so tasty and summery. I love how free form it is
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RecipeGirl! This is just my favorite kind of dessert. And how resourceful you are to use Trefoils. I bet they add a nice crunch and flavor. Yum!!
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What a good idea to use the cookie crumbs! I agree there is something wonderful about whole grain cornmeal.
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Lovely & so yummie dessert! Excellent!
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Fig jam is may favourite and can’t wait until next month to make some. Pity there will be no strawberries then to make this galette as the combo sounds delicious.
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Love your tip on using the pot lid for a perfect circle. What a great idea! The galette looks beautiful.
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This galette recipe looks terrific. Thanks for posting and for all the great pictures.
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Beautiful looking tart! I’ve wanted to try cornmeal pastry but wasn’t sure what filling to use. This sounds great!
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looks sooo appetising! Love the rustic look.
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I love the rustic touch of galettes so much! There is so much to yours that I love. From the cornmeal in the crust to the fig jam center and shortbread cookie crumbles. Fabulous!!!
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