This Rustic Strawberry Galette is a super easy dessert recipe to make with fresh, sweet strawberries.
Galettes are kind of like an easy-to-make pie. There’s still a crust involved, and there’s a filling. But there is no pie pan in sight, and nothing has to be perfect. That’s the “rustic” nature of a galette. This Rustic Strawberry Galette recipe is one of my favorites. Sweet strawberries are the perfect pairing with sweet galette dough. And there are some surprising additions to this recipe that make it wonderful. Scroll to the end of this post to print out the complete recipe.
How to make crust for a galette:
In the bowl of a food processor, process flour, sugar, cornmeal and salt to combine. Then add cold butter, and pulse until the mixture resembles crumbs. Slowly drizzle buttermilk in while processing to finish creating the dough. Process until the crumbs come together. Form the dough into a ball, wrap it and refrigerate until well-chilled.
How to assemble a Rustic Strawberry Galette:
Roll out the chilled dough into a circle. It does not need to be perfect! Slide the rolled out dough onto a parchment-lined baking sheet. And to make things even easier, roll it out on the parchment, and then you have an easy way to transfer the parchment and dough to the baking sheet.
Spread jam on top of the dough. Use fig jam or apricot jam. Sprinkle crumbled shortbread cookies on top of the jam. The shortbread cookies act as a wonderful way to soak up any excessive juices that the strawberries might produce while baking. You can substitute crumbled graham crackers, if you’d like.
Place cut strawberries on top of the jam and crumbs, leaving an open edge. Sprinkle with cinnamon and sugar. Fold the edges in over the strawberries. This adds to the rustic look! Brush the crust with an egg wash and sugar. Bake for one hour.
The crust for this galette is a lighter, buttery sort with whole grain cornmeal included. I love the crunch of the grainy cornmeal, but you can certainly substitute regular cornmeal if that’s all you can find. The strawberry filling is perfectly sweet. Eat this Rustic Strawberry Galette warm out of the oven all on its own, or top with ice cream or whipped cream.
Leftovers are wonderful too. It even makes a good snack for breakfast. Enjoy!
Rustic Strawberry Galette
- 1¾ cups all purpose flour
- ⅓ cup granulated white sugar
- ¼ cup whole grain cornmeal (can sub regular cornmeal)
- ¼ teaspoon salt
- ½ cup cold butter, cut into pieces
- ⅓ cup low fat buttermilk
- ⅓ cup fig or apricot jam
- ½ cup finely crumbled shortbread cookies (can sub crumbled graham crackers)
- 3 to 4 cups fresh strawberries, stems removed and cut in half
- 1 tablespoon granulated white sugar
- ¼ teaspoon ground cinnamon
- 1 large egg white
- 1 tablespoon milk
- 1 tablespoon turbinado sugar (can sub regular white sugar)
PREPARE THE CRUST:
- In a food processor, combine the flour, sugar, cornmeal and salt; pulse 3 to 4 times. Add the butter and pulse until the mixture resembles coarse crumbs. While the processor is running, slowly drizzle the buttermilk into the crumbs. Continue processing until the dough comes together into a ball.
- Remove the dough from the processor and form a ball, incorporating any stray crumbs. Wrap the dough in plastic wrap and refrigerate for about an hour (overnight is fine too).
ASSEMBLE THE GALETTE:
- Place the rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and place it on the parchment-lined baking sheet. Roll out the dough into a 14 to 15-inch wide round-ish circle (it doesn't have to be perfect).
- Spread the jam on the dough, leaving about a 1½-inch border around the edges. Sprinkle the cookie crumbs on top of the jam. Place the berries, cut side down in a decorative fashion on top of crumbs. Overlap some of them to make sure all crumbs are covered, making two layers of strawberries. Mix sugar/cinnamon and lightly sprinkle the tops of the strawberries with the mixture.
- Gently fold edges of the dough back over the strawberries (all the way around).
ADD THE TOPPING:
- In a small bowl, whisk the egg white and milk together. Brush the edges of the dough with the egg wash, and sprinkle with turbinado sugar.
- Bake the galette for 45 minutes to 1 hour, or until the crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for about 30 minutes before serving. It's delicious served warm with a bit of whipped cream or ice cream, but it's also good at room temperature and served plain.