Strawberry Galette

The best simple spring dessert is here and ready for you! This Strawberry Galette for two is made with fresh strawberries and my easy rough puff pastry crust! One teaspoon of a secret ingredient will forever change all strawberry desserts for you!

It’s hard to believe, but I’ve been sharing recipes on this site for 16 years. One of the first recipes I shared that went viral was my homemade puff pastry. Since that day, we have used that recipe is countless other treats. Today, we’re using it for this strawberry galette, or strawberry crostata, whatever you would like to call it.

This strawberry galette is my favorite way to eat strawberries (other than raw, of course), because the roasted berries have a delicate floral accent that comes from the addition of rose water. This is entirely optional, as I’ve made this dessert without it and loved it just as much. Also, I’ve made the crust with half whole wheat flour with great results, too!

Ingredients

• Flour. To make the puff pastry crust for this strawberry galette, we need 1/2 cup of flour. Remember this is a small galette that serves just two people! Keep the flour on the counter, because we also need two teaspoons for the berry filling.
• Sugar. The crust needs just one teaspoon of granulated white sugar (this helps the browning process), while the filling needs 4 teaspoons of sugar. Strawberries are so sweet on their own that this dessert only contains 5 teaspoons of sugar total!
• Salt. One pinch, equal to about 1/8 teaspoon, of salt for the puff pastry crust.
• Butter. Two tablespoons of butter for the crust.
• Vinegar. It sounds weird to put vinegar in a dessert, but a very small amount of white vinegar (1/4 teaspoon) can act like dough conditioner. The acidity of the vinegar relaxes the gluten protein and make the crust more tender.
• Strawberries. One and a half cups of sliced ripe strawberries. Grab a pint of strawberries, rinse and dry them, and then start slicing. You’re done when you have filled 1.5 cups, loosely packed.
• Rose Water. You might have to head to a Middle Eastern grocery store (or head online) for a bottle of rose water, but you will be rewarded for it! I use one teaspoon of rosewater to enhance the flavors of the strawberries in this dessert, but I also use it in any berry dessert and love to add it to my milk when making a matcha.
• Milk. To enhance browning on the crust, brush it with milk before baking.

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How to Make a Strawberry Galette

How to Serve Strawberry Galette

It’s tempting to eat this beautiful strawberry tart right out of the oven, but you have to let it rest for a bit before serving! The strawberry filling is essentially jam, and as you know, jam is warm and melty when hot! Let it cool to as close to room temperature as you can, and then slice and serve.

I like it with vanilla ice cream or chocolate sauce on top.

If you love floral fruity desserts, you would love my raspberry galette recipe, too.

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Yield: 2

Strawberry Galette

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Strawberry galette for two with rose water and fresh strawberries.

Prep Time 40 minutes

Cook Time 40 minutes

Total Time 1 hour 20 minutes

Ingredients

For the crust:

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• 1/2 cup all-purpose flour
• 1 teaspoon granulated sugar
• 1/8 teaspoon salt
• 2 tablespoons cold unsalted butter, diced
• 1/4 teaspoon white vinegar
• 2-3 tablespoons cold water

For the filling:

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• 1 1/2 cups sliced ripe strawberries
• 1 teaspoon rose water
• 2 teaspoons all-purpose flour
• 4 teaspoons sugar, plus extra for topping
• splash of milk for brushing on the crust

Instructions

1. First, make the crust: In a medium bowl, stir together lightly the flour, sugar and salt. Add the butter and blend with a pastry cutter or two knives. Once the butter is smaller than peas, add the vinegar and cold water, 1 tablespoon at a time until a moist dough forms. It should clump together when squeezed in your hand but not be overly wet.
2. Form the dough into a ball, flatten it into a disk, then wrap in plastic before storing in the fridge for 20 minutes.
3. Meanwhile, stir the sliced strawberries, rose water, flour and sugar together in a bowl. Let sit while you roll out the dough. Preheat the oven to 375°.
4. To roll out the dough, place a piece of parchment paper on the counter. Gradually roll out the dough to a 9” circle, taking your time to turn the dough a quarter turn each time after rolling in one direction. Transfer the parchment paper and dough directly onto a baking sheet.
5. Mound the strawberries in the center of the dough, leaving a 2” border. Fold up the edges of the dough onto the strawberries. Make sure you do not have too many areas for the strawberry juices to escape, although some will inevitably.
6. Brush the dough with milk, then sprinkle extra sugar over top. Bake for 40 minutes. Try to let it cool to room temperature before slicing and serving (the warmer it is, the runnier it will be).

Notes

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 464Total Fat: 13gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 30mgSodium: 141mgCarbohydrates: 81gFiber: 6gSugar: 24gProtein: 8g

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