Rustic, Fresh Strawberry Galette

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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 a 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.

More delicious-sounding fruit galettes on the blogs:
Pinch My Salt: Apple Galette
80 Breakfasts: Plum & Nectarine Galette
Cafe Fernando: Apricot- Cherry Galette
Under the High Chair: Summer Peach Galette

Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • VeggieGirl wrote:

    Fig jam and Girl Scout Cookies?!?!??! Love it – such fun ingredients for the galette!!

  • Bunny wrote:

    Lovely!! I love these kinds of desserts, and great idea to use the pot lid!!

  • Hélène wrote:

    I would indulge with ice cream on top. Love that rustic dessert.

  • grace wrote:

    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!

  • Deanna wrote:

    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!

  • Maria wrote:

    I love rustic desserts. Yours turned out perfectly. Love the strawberries. Thanks for the mention:)

  • southern hostess wrote:

    This looks delicious!

  • cookiepie wrote:

    GORGEOUS tart!!! I love your idea about the pot lid too!!

  • Aimee wrote:

    Perfect marriage of pastry and fruit! Lovely execution, Lori, what a great recipe.

  • Sarah wrote:

    beautiful! I would love to try this!

  • Manggy wrote:

    The jam is a wonderful idea– not only does it prevent sogginess, it also adds another dimension of flavor. Very well done! 🙂

  • Rosie wrote:

    A divine galette and I’m going bonkers for anything with strawberries in it right now, so this is just perfect 😀

  • Avanika (Yumsilicious Bakes) wrote:

    The galette looks great!! So perfect looking! I need to try making one soon!!

  • lisaiscooking wrote:

    The cornmeal crust looks great! I like a little crunch from cornmeal, and this sounds so good with strawberries.

  • Psychgrad wrote:

    This looks beautiful and delicious! I wonder if it’s easy to find grainy cornmeal. I think I also have the fine stuff.

  • nina wrote:

    Rustic it is and delicious too!!! Bing on the clotted cream!!!

  • patsyk wrote:

    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!

  • Barbara wrote:

    How beautiful! And how lucky that you still have Girl Scout cookies left!

  • Tracy wrote:

    Beautiful looking. I just love making galette’s, the rustic-ness of them is so comforting.

  • kelleyn wrote:

    WOW! Oh WOW! Yummy! I am going to try this one. Thanks!