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Strawberry Galette

A tried-and-tested recipe for Strawberry Galette gets a welcome upgrade with the addition of a secret ingredient.
5 from 3 votes
Prep Time 1 hr
Cook Time 45 mins
Servings 6 servings


For the dough:

  • 1 3/4 cups all-purpose flour, plus more for rolling out dough
  • 1 1/2 Tablespoons minced fresh rosemary
  • 1 Tablespoon white sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cubed
  • 3 Tablespoons ice water

For the filling:

  • 4 cups quartered strawberries
  • 3 Tablespoons white sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon balsamic vinegar
  • 1 large egg, beaten with 1 Tablespoon water
  • Sanding sugar, for topping (optional)
  • Whipped cream or ice cream, for serving


Make the dough:

  • In the bowl of a food processor, combine the flour, rosemary, white sugar, and salt. Add the cubed butter and pulse until the mixture resembles wet sand. With the motor running, slowly stream in the ice water, 1 tablespoon at a time, until the dough begins to form a ball.
  • Shape the dough into a disk and wrap it securely in plastic wrap. Refrigerate for 30 minutes while you prepare the filling.

Make the filling:

  • In a large bowl, stir together the strawberries, white sugar, cornstarch, and balsamic vinegar. Set the filling aside.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Lightly flour your work surface. Remove the dough from the fridge, then using a rolling pin, roll into a 14-inch round. Drape the dough around your rolling pin and transfer it to the baking sheet.
  • Using a slotted spoon, transfer the filling into the center of the dough, leaving a 2-inch border around the edges. Using your fingers, fold the edges of the dough up and over the filling. Brush the top of the dough with the egg wash, then sprinkle it with sanding sugar if desired.
  • Bake the galette for 40 to 45 minutes, until the crust is golden brown and the filling is bubbly. (The juices in the galette will thicken as it cools.)
  • Slice the galette into wedges, then top with whipped cream or ice cream and serve.