Description
A strawberry galette recipe made with fresh summer strawberries, store-bought shortcrust pastry, and a generous sprinkling of Demerara sugar. The best strawberry galette dessert!
Ingredients
1 pie crust or sheet of shortcrust pastry, thawed according to package directions if frozen
500 grams fresh strawberries, hulled and sliced (17 ounces, or about 4 1/2 cups fresh berries)
55 grams granulated sugar (1/4 cup)
10 grams cornflour/cornstarch (1 tablespoon)
15 milliliters lemon juice (1 tablespoon)
5 grams lemon zest (1 teaspoons)
1/2 teaspoon vanilla bean paste
1/8 teaspoon kosher salt
1 egg, lightly beaten
Demerara sugar, for sprinkling
Instructions
Preheat oven to 400° F / 205° C. Line a half sheet rimmed baking tray with parchment.
In a medium bowl, combine strawberries with granulated sugar, cornflour, lemon juice, lemon zest, vanilla bean paste, and kosher salt. Set aside and allow the berries to macerate for 15 minutes.
Meanwhile, unroll the pastry on a silicone rolling mat. Use a knife to trace around a large dinner plate or pastry ring, cutting a disc approximately 9-10 inches in diameter.
Flip onto prepared tray.
Spoon the strawberry mixture into the middle of the pastry, allowing 1 – 1 1/2-inch border around the outer edge.
Fold the edges of the pastry inward to seal in the strawberry mixture.
Brush the pastry with egg wash.
Sprinkle the fruit and pastry generously with Demerara sugar.
Bake in preheated oven for 30 minutes, or until the fruit is bubbly and the pastry is golden brown.
Serve warm, accompanied by vanilla ice cream, custard, or whipped cream.
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Pies and Tarts
- Method: Oven
- Cuisine: Dessert