Description
This fresh Strawberry Galette is a rustic and delightful dessert featuring a flaky homemade crust filled with juicy, sliced strawberries and a creamy mascarpone topping. Simple to prepare and beautifully presented, it's a perfect summer treat or elegant dessert for gatherings.
Ingredients
Scale
For the Crust
- 1 1/2 cups all purpose flour
- 1/2 cup plus 2 Tbsp unsalted butter, cold
- 1/2 tsp salt
- 1/4 cup plus 1 Tbsp cold water
For the Filling
- 24 ounces strawberries, hulled and sliced about 1/4 inch thick
- 1 Tbsp sugar
- 1 tsp cornstarch
For the Topping
- 1/2 cup mascarpone cheese
- 1/8 cup sugar
- 1/8 cup water
- 1/2 tsp vanilla extract
Instructions
- Prepare the pastry dough: In a large bowl, combine the all purpose flour and salt. Cut the cold unsalted butter into small cubes and work it into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Add cold water: Gradually add the cold water tablespoon by tablespoon, mixing gently until the dough comes together. Avoid overworking. Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- Prepare the filling: In a separate bowl, toss the hulled and sliced strawberries with sugar and cornstarch to coat evenly. Set aside to macerate while the dough chills.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle. Transfer it carefully to a parchment-lined baking sheet.
- Add the strawberries: Leaving about a 2-inch border around the edges, spread the strawberry mixture evenly across the center of the dough.
- Fold the edges: Fold the border of the dough up over the strawberry edges, pleating gently to form a rustic crust. Leave the center open.
- Prepare mascarpone topping: In a small bowl, mix mascarpone cheese, sugar, water, and vanilla extract until smooth.
- Finish galette and bake: Spoon small dollops of mascarpone mixture over the strawberries. Optionally brush the crust edges with a little water or egg wash to promote browning. Bake in a preheated oven at 375 degrees Fahrenheit for 40 minutes, until the crust is golden and berries are bubbling.
- Cool and serve: Allow the galette to cool slightly on the baking sheet before slicing and serving. This dessert is excellent warm or at room temperature.
Notes
- This galette is easier to make than a traditional pie, offering rustic charm without complicated crust shaping.
- Use ripe but firm strawberries for the best flavor and texture.
- If desired, add a sprinkle of coarse sugar on the crust edges before baking for added sweetness and crunch.
- The mascarpone topping adds creamy richness; you can substitute with cream cheese but the flavor profile will be different.
- Leftover galette can be refrigerated for up to 2 days and enjoyed cold or warmed slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 297 kcal
- Sugar: 9 g
- Sodium: 156 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
