Ingredients
Scale
Dough Ingredients
- 1 ½ cups all-purpose flour: The base of your dough, providing structure and a tender crumb. For a nuttier flavor, you can substitute part of the flour with whole wheat flour.
- ¼ cup roasted shelled pistachios, finely ground: These add a subtle nutty flavor and a hint of sophistication. If pistachios aren’t available, try ground almonds or simply use an extra ¼ cup of all-purpose flour.
- ½ teaspoon kosher salt: Balances the flavors and enhances the overall taste of the crust.
- 1 ½ sticks (12 tablespoons) cold salted butter, grated: Cold butter is crucial for a flaky crust. Grating it makes it easier to incorporate into the flour evenly. If you only have unsalted butter, just add an extra pinch of salt.
Filling Ingredients
- 4 cups strawberries, halved if large: Fresh, ripe strawberries are the star of the show. Frozen strawberries can be used if fresh ones aren’t available—just thaw and drain them first to avoid excess liquid.
- ¼ cup honey: Adds natural sweetness. Maple syrup or agave nectar are great substitutes if you prefer.
- 1 tablespoon cornstarch: Helps thicken the filling and prevents it from being too runny. You can also use arrowroot powder or tapioca starch.
- 1 tablespoon fresh lemon thyme leaves (optional): Adds a unique herbal note that complements the sweetness of the strawberries. If you don’t have lemon thyme, you can substitute with mint or basil for a different twist.
- 1 teaspoon vanilla extract: Enhances the natural flavor of the strawberries and ties the filling together.
- ½ cup high-quality raspberry or strawberry jam: Acts as a sweet base layer for the filling, adding depth and flavor.
Topping Ingredients
- 1 egg, beaten: Used to brush over the crust for a golden, glossy finish. If you prefer an egg-free option, you can use a mixture of milk and honey or a plant-based milk wash.
- Coarse sugar: Adds a delightful crunch to the crust. Regular granulated sugar can work in a pinch.
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour, ground pistachios, and kosher salt.
- Add the grated cold butter to the flour mixture. Use your fingers to gently work the butter into the flour until the mixture resembles coarse crumbs or small peas.
- Gradually add 3 tablespoons of cold water, mixing with a spatula until the dough begins to come together. Add more water, 1 tablespoon at a time, if needed, but be careful not to overhydrate the dough.
- Turn the dough onto a lightly floured surface and knead gently for about a minute, just until there are no dry spots. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes while you prepare the filling.
Beginner Tip: Keep the butter as cold as possible throughout this process. If your kitchen is warm, chill the butter before grating it to ensure a flaky crust.
Step 2: Make the Filling
- In a medium bowl, combine the strawberries, honey, cornstarch, lemon thyme (if using), and vanilla extract. Gently toss until the strawberries are evenly coated.
- Set the mixture aside, allowing the flavors to meld and the juices to develop while you roll out the dough.
Step 3: Roll Out the Dough
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough into a rough circle or rectangle, about ¼ inch thick.
- Carefully transfer the rolled-out dough onto the prepared baking sheet.
Beginner Tip: Don’t worry about perfect edges! The beauty of a galette lies in its rustic, free-form shape.
Step 4: Assemble the Galette
- Spread the raspberry or strawberry jam evenly over the rolled-out dough, leaving a 1-inch border around the edges.
- Arrange the strawberries evenly on top of the jam, pouring any remaining juices from the bowl over the strawberries.
- Fold the edges of the dough up and over the filling, pleating as needed to hold the shape.
Step 5: Bake
- Brush the folded edges of the dough with the beaten egg and sprinkle generously with coarse sugar.
- Place the galette in the refrigerator to chill for 15–30 minutes. This step helps the dough retain its shape during baking.
- Bake in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.
Beginner Tip: Don’t be alarmed if the edges darken slightly—it adds to the rustic appeal of the galette.
Step 6: Serve and Enjoy
- Allow the galette to cool for at least 10 minutes before serving.
- Garnish with fresh lemon thyme leaves, if desired, and serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- If the dough cracks while rolling: Press it back together gently or patch it with an extra piece of dough.
- If the filling seems too runny: Add an additional teaspoon of cornstarch to help thicken the juices.
- If the edges of the crust brown too quickly: Cover them with aluminum foil halfway through baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes