Strawberry Balsamic Galette
Spring time means strawberries at the farmers market and that means strawberry balsamic galette in this house! I love the flavor combination of strawberries and balsamic. I served mine with some basil infused whipped cream, but you can serve it with ice cream, plain whipped cream or just eat it on it’s own.
Simple Strawberry Balsamic Galette
This comes together quite quickly and it is the easiest and most low maintenance crust. The galette crust is basically a pie crust and it is flakey and beautiful but moist and delicious.
What you’ll need for this Strawberry Balsamic Galette
- Cutting board and paring knife to prep strawberries
- Small mixing bowl
- Measuring cups and spoons
- Medium mixing bowl
- Pastry cutter or a fork (or clean hands!)
- Rolling pin or something to be used as such like a wine bottle
- Baking pan
- Parchment paper
Ingredients Needed:
- Fresh strawberries
- Balsamic vinegar
- Sugar
- Lemon juice
- Flour
- Salt
- Butter
- Orange juice or cold water
- Apple Cider Vinegar
- Raw sugar
- Egg for an egg wash
How to make this galette
Step 1:
Remove the stems from your strawberries and slice them thinly.
Add them to a small mixing bowl and toss with sugar, lemon juice, and balsamic vinegar. Allow to rest to the side while you make the crust. This is called macerating!
Step 2:
Make the crust by dicing up the butter and add it to a bowl with the flour, sugar, and salt.
Using a pastry cutter, a fork, or your clean hands, work the butter into the crust quickly so you don’t warm the butter too much. You want the mixture to be crumbly with pea-sized bits of butter or smaller.
Mix in the orange juice and apple cider vinegar with a wooden spoon until it comes together.
Step 3:
Generously flour a countertop surface and roll out the dough into a thin circle. It can be as rustic as you want. Galettes are not about perfection! It should be roughly 1/8 inch thick.
Step 4:
Strain the strawberries and add them to the center of the galette, keeping about 2 inches clear around the edges. Bring the edges up and over the sides to make that classic galette shape.
Slide the galette onto parchment paper and onto a baking sheet.
Pop the whole thing in the fridge or freezer while you preheat your oven.
Step 5:
Preheat the oven to 375 degrees F.
Mix one egg with a tablespoon of water. Brush the egg wash on the top of the crust and dust with raw dermerra sugar.
Bake the cold galette for about 45 minutes, or until golden brown.
Allow to fully cool and congeal. Enjoy with freshly made whipped cream!
Storage
If there is any galette left, place it in a tupperware and leave it on the counter. This will probably be best eaten within one day of baking.
Other Great Dessert Options:
Strawberry Balsamic Galette
Ingredients
Crust Ingredients
- 1 cup flour
- 1/2 cup butter, cold 1 stick
- 1 tbsp sugar
- 1 tsp kosher salt
- 1/4 cup fresh orange juice, cold or ice water
- 1 tsp apple cider vinegar
Filling Ingredients
- 2 cups fresh strawberries sliced
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp quality balsamic vinegar
Instructions
- Remove the stems from your strawberries and slice them thinly.Add them to a small mixing bowl and toss with sugar, lemon juice, and balsamic vinegar. Allow to rest to the side while you make the crust. This is called macerating!
- Make the crust by dicing up the butter and add it to a bowl with the flour, sugar, and salt.
- Using a pastry cutter, a fork, or your clean hands, work the butter into the crust quickly so you don't warm the butter too much. You want the mixture to be crumbly with pea-sized bits of butter or smaller.
- Mix in the orange juice and apple cider vinegar with a wooden spoon until it comes together.
- Generously flour a countertop surface and roll out the dough into a thin circle. It can be as rustic as you want. Galettes are not about perfection! It should be roughly 1/8 inch thick.
- Strain the strawberries and add them to the center of the galette, keeping about 2 inches clear around the edges. Bring the edges up and over the sides to make that classic galette shape.
- Slide the galette onto parchment paper and onto a baking sheet. Pop the whole thing in the fridge or freezer while you preheat your oven.
- Preheat the oven to 375 degrees F.
- Mix one egg with a tablespoon of water. Brush the egg wash on the top of the crust and dust with raw dermerra sugar.
- Bake the cold galette for about 45 minutes, or until golden brown.
- Allow to fully cool and congeal. Enjoy with freshly made whipped cream!