Strawberry Galette
A free-form strawberry tart with a crisp, golden crust and bubbling fruit filling, simple enough for when pie feels like too much fuss.
Prep 10 min · Cook 45 min · Total 2 hr 25 min · Makes 1 galette (8 servings)
Ingredients
- 4 ounces granulated sugar
- 3 to 4 tablespoons starch
- 1 quart fresh strawberries, hulled and quartered
- One half recipe Easy Pie Dough, rolled out to 1/8 inch thick and chilled
- Egg wash
- Optional: sanding sugar for sprinkling
Directions
Set a rack in the lower middle of the oven and heat the oven to 425 degrees F. Whisk the sugar and starch together in a large bowl, then add the strawberries and toss until the fruit is evenly coated. Cover a sheet pan with parchment and lay the dough on it. Spoon the strawberry mixture into the middle, keeping at least 3 inches of dough bare all the way around. Bring the extra dough up over the fruit, pleating it loosely as you go so the filling is tucked in on every side. Refrigerate the assembled galette for 1/2 hour. Take the cold galette out of the fridge, coat the visible dough with egg wash, and add a sprinkle of sugar if you like. Slide the sheet tray onto the prepared rack and bake for 20 minutes, rotating it midway through. Turn the oven down to 350 degrees F and continue baking for 20-30 additional minutes, until the pastry is deeply golden and the fruit is bubbling across the surface. Take the galette out of the oven and let it cool fully before you serve it.