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5 from 1 vote

Strawberry Galettes

The recipe for these rustic mini Strawberry Galettes makes just 4 servings and are perfect for two. They would be ideal for a date night at home, with a little left over for the next day.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 4
Calories: 483kcal
Author: Trang

Ingredients

For the crust:

  • 1 1/4 cup all-purpose flour
  • 4 oz. unsalted butter (1 stick - cold)
  • 2 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3 tablespoon cold water
  • 1 egg
  • 1 tablespoon of cream (or milk)
  • 1 tablespoon of Turbinado sugar

For the filling:

  • 2 cup fresh strawberry – chopped
  • 2 tablespoon granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon orange zest (zest of half an orange)

Topping:

  • 1 cup fresh strawberry – chopped
  • 1 tablespoon granulated sugar
  • Whipped cream or ice cream (optional but highly recommended)

Instructions

  • To prepare the crust, put flour, sugar and salt in a small bowl and mix thoroughly with a whisk then transfer to a food processor fitted with the dough blade.
  • Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.
  • Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together. Be mindful not to overmix, you still want chunks of butter in the dough to create a flaky crust.
  • Turn the dough out on a lightly floured board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
  • Divide pie dough into 4 equal portions, about 3 oz. each. Shape each portion into a disk and roll into a circle about 1/8” thick. The circle will be about 6.5” in diameter.
  • Place pie dough circle on a parchment line baking sheet and chill in the refrigerator while you prepare the filling.
  • To prepare the filling, quarter the small strawberries, and chop the larger ones into 8 pieces. Add 2 cups to a small bowl.
  • Combine 2 tablespoon of sugar, 1 tablespoon of flour and 1/2 teaspoon of orange zest and sprinkle over strawberries. Mix with a spatula to evenly distribute. Use right away.
  • Spoon 1/2 cup of filling onto each pie dough circle and fold the edges over the filling.
  • Place the baking sheet in the freezer.
  • Preheat the oven to 375°F.
  • For the topping, add 1 cup of chopped strawberry to another small bowl with 1 tablespoon of sugar and toss to combine. Refrigerate until ready to use.
  • Beat an egg with a tablespoon of cream to make egg wash.
  • When ready to bake, take the baking sheet out of the freezer, brush egg wash all over the crust. Sprinkle liberally with turbinado sugar.
  • Bake for 25 – 30 minutes until the crust is golden brown.
  • Remove from oven and place the baking sheet on a wire rack to cool.
  • When ready to serve, spoon 1/4 cup of the macerated strawberry over the top of each galette, serve with whipped cream and/or ice cream.

Notes

1. If you want to make homemade whipped cream, add 1 cup of heavy whipping cream, 1/4 cup of sugar and 1/2 teaspoon of vanilla extract to a mixing bowl, beat until stiff peak. Refrigerate.
2. These galettes are best they day they are made, when slightly warm. But they will keep in the fridge in an airtight container for up to 5 days.

Nutrition

Serving: 222g | Calories: 483kcal