Strawberry Galette

Strawberry Galette | This American Plate

Spring is here, and markets and gardens will soon be filled with fruit, vegetables and herbs in hues of red, orange, purple, green and yellow. I am excited for the growth to begin this spring, especially what’s to come in my little container garden. This year I’m trying to grow a few new veggies this spring/summer including tomatillos, thai round purple eggplant and Tom Thumb peas all from Baker Creek Heirloom Seed Co, a pretty awesome non-GMO seed company in Missouri.

Speaking of foods you can grow in the garden… I love fruit, especially blueberries and strawberries. I recently baked a “galette”, a French term for a dessert with a freeform crust. This strawberry galette has a little bit of added sugar, but mostly the strawberries’ natural sweetness shine in this dessert. The best part about a galette is that they are pretty easy to make.

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Strawberry Galette | This American Plate
Strawberry Galette
Print Recipe
Servings Prep Time
4 25 minutes
Cook Time
30 minutes
Servings Prep Time
4 25 minutes
Cook Time
30 minutes
Strawberry Galette | This American Plate
Strawberry Galette
Print Recipe
Servings Prep Time
4 25 minutes
Cook Time
30 minutes
Servings Prep Time
4 25 minutes
Cook Time
30 minutes
Ingredients
Filling
Glaze for Crust
Servings:
Instructions
Crust Prep
  1. Combine unbleached all-purpose flour and salt in a food processor. Pulse to combine.
  2. Add butter and pulse until mixture has the appearance of coarse meal.
  3. Transfer crust mixture to a large bowl.
  4. Mix in yogurt, water and lemon juice.
  5. Use hands to to form the dough into a ball. Wrap the ball of dough in plastic wrap and place in the freezer for 20 minutes.
Prepare Filling
  1. Mix almond meal, flour and sugar in a small bowl.
Prepare Galette
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Line baking sheet with parchment paper.
  3. Remove the ball of dough from the refrigerator.
  4. On a floured surface, roll the dough into a 12-inch circle. Transfer to the lined baking sheet.
  5. Leaving two-inches of border add the almond flour mixture evenly on top of the flattened dough.
  6. Folder over the edges of the dough. Brush with egg mixture. If you like, dust crust evenly with sugar.
Recipe Notes

NOTES

  1. This is delicious served warm or cold.
  2. If you'd like a different taste, top the baked galette with mint or chopped nuts.
  3. Serve the galette with ice cream or as I did with frozen whipped cream.
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