Strawberry Galette

Prepare the crust by combining 1 1/4 cups all-purpose flour and 1/2 teaspoon salt in a large mixing bowl, stirring until well combined. Next, use a pastry cutter or fork to cut in 1 stick of diced cold unsalted butter (8 tablespoons).

Once the butter is cut in, the mixture should look like small pebbles. Stir in 1/3 cup of cold water until everything comes together. The dough will look shaggy at first, but gently knead it until it forms a smooth, cohesive ball.

Flatten the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

Preheat your oven to 350°F. Lightly flour your work surface and roll the dough into a large circle, about 14–15 inches in diameter. Trim any uneven or jagged edges if you prefer a cleaner look.

Wash the strawberries and pat them dry with a paper towel. Slice enough berries to measure about 3½ cups.

In a bowl, combine ¼ cup granulated sugar, ¼ cup brown sugar, ¼ cup cornstarch, 1/4 teaspoon ground cinnamon, and ¼ teaspoon salt, mixing until evenly combined. Add the sliced strawberries and toss very gently, just until they’re lightly coated.

Spoon the filling into the center of the dough and gently spread it out. Arrange the strawberries neatly — this is your only chance to make them look pretty once baked. Leave a 2‑inch clean border around the edges.

Begin folding the edges of the dough up and over the fruit, creating natural pleats as you work your way around. Leave the center exposed so the strawberries can show through as the galette bakes. Press each fold gently to help it hold its shape.

Cut a piece of parchment to fit your baking sheet. Carefully slide it under the assembled galette, then lift and transfer the galette onto the baking sheet.

In a small bowl, whisk together the egg white and 1 tablespoon of water to make an egg wash. Brush it over the pleated edges of the galette — this helps the crust hold its shape and develop a beautiful golden finish. Bake for 35–45 minutes, until the crust is a rich golden brown and the filling has thickened and no excess liquid remains in the center.

To make whipped cream, combine 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla in a mixing bowl. Using either a stand mixer with a whisk attachment or a hand mixer, whip on high speed for several minutes until the cream thickens and forms stiff peaks. Cover and chill in the refrigerator until ready to serve.

Allow the galette to cool for about an hour before slicing. This helps the filling set, so each piece holds together beautifully.

Enjoy!

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