Strawberry Galette

by angelika on July 7, 2012

I love rustic galettes, to me they just whisper of casual summer nights dining al fresco with friends. Nothing fancy or stuffy- just basic food that tastes wonderful and allows the company to be the star of the show. Galettes are also great for people just starting to experiment with pasty dough, as it is incredibly forgiving. You don’t have to roll it our perfectly and transfer it to a tart pan. You can even roll it directly on top of the parchment, in any shape it feels like, and transfer the whole parchment to your sheet pan.

Tonight I made a strawberry galette, after watching Laura Calder make one on French Food at Home. I’ve never really cooked strawberries, so I was curious. When I think strawberry I think jam, or marinated, or fresh. Not warm. Surprisingly these strawberries tasted great warm! Not too sweet, which is my preferred dessert, bursting with strawberry flavor and very nicely paired with toasted almonds and something creamy to finish. We adored it, and I think you will too.

Strawberry Galette
from Laura Calder

1 1/2 cup flour
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup plus 1 tablespoon butter, cubed and cold
2-4 tablespoons ice water

1/2 cup ground almonds, lightly toasted
1 tablespoon flour
1/4 cup sugar plus more for dusting
1 1/2 pounds strawberries, hulled and halved
sweetened whipped cream or ice cream for serving

To make the pastry combine the flour and salt in a large bowl. Add the cubed butter and work it into the dough with a pastry cutter until it resembles breadcrumbs. Add the water 1 tablespoon at a time until the dough comes together. Wrap in plastic and make a disk. Let the disk rest for 30 minutes in the refrigerator. 

Clean and halve the strawberries. Toast the ground almonds lightly in a dry pan. This takes about 4 minutes. Add the flour and sugar to the almond meal.

Preheat the oven to 400º.
Roll out the chilled pastry and set it on a sheet pan with parchment underneath. Spread the almond mixture on the pastry leaving a generous border. Toss the strawberries with a tablespoon of sugar and then lay them overtop. You can leave them as is, or mix the almond meal in a bit. We rolled the strawberries around in the almonds to distribute that nice toasted flavor.  Roll up the sides of the galette.
Bake at 400º for 25 minutes, or until the crust is lightly golden. Serve with sweetened whipped cream (whip cream with a few teaspoons of powdered sugar)  or ice cream. We had some home made vanilla ice cream that went perfectly.

{ 2 comments… read them below or add one }

yumgoggle July 29, 2012 at 2:48 pm

I love the rustic base…has more appeal to my palate. I love strawberries too, so this is definitely a winning treat. Love to try the soonest. I would like to invite you to Yumgoggle. Your phenomenal photos have caught our attention, we have been on the lookout for unique and interesting bloggers since we launched our food photo submission site which is This will allow you to showcase all your great work and share it with our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Sorry for the shameless plug to our site =)


Canada goose parka November 5, 2012 at 12:38 pm

You blog is very good.


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