Strawberry Galette

Sometimes you make a dessert so simple and delicious, all you want to do is share it with the world. That’s how I feel about this Strawberry Galette.

You guys know that I like coming up with dessert alternatives that won’t be too tough on my blood sugar.

I love carbs, but carbs don’t reciprocate. This recipe really surprised me, but I did have a little help using Truvia in the filling.

The thing that really got me was how it added some sweetness in the same way that granulated sugar would, but it didn’t make my pastry overly sweet, or give it a strange aftertaste.

If you ever use sugar substitutes you know that’s a good way to decide to throw one in the trash. It’s hard to find ones that bake and keep well. Truvia is my favorite – consistent results every time.

You can certainly use other substitutes like Truvia for this. Just make sure to measure out the ratios for each.

How to make a strawberry galette

This strawberry galette is actually kind of genius.

It uses really fresh, everyday ingredients (nothing you couldn’t find easily at the store). Additionally, it uses a store-bought pie crust.

I go for store bought because it makes my life a little easier when baking.

To some, that’s a no-no, but there are a few ways that I enhance the crust. You can add a light sprinkle of salt to your dough puck before you roll it.

If you’re in Texas, I’d suggest Texas Pie Company’s Dough Puck. It’s one of the few options that actually tastes like a homemade, buttery crust.

Store bought is going to save you time, and it’s not as bad as you think when done well.

Now, what makes this a galette instead of a pie?

It’s not made in a dish, it’s edges aren’t perfectly crimped, it’s extremely thin and dainty. It’s got shallow sides and no top.

The free form nature of this means that it can come out looking 100 different ways, and they’re all perfect.

Why is my strawberry galette so juicy?

While this didn’t happen with mine, it can happen. It just means you might have used too much liquid.

If you want a thick galette, be sure to add 1/8 teaspoon of cornstarch to your fruit mixture and stir thoroughly.

It will make a huge difference and you’ll get a jam-like consistency.

Galettes are so easy to make

This one was a hit at my house (and I promise you, there are a lot of misses that never make it to this blog).

But if there’s one thing I know for sure, it’s that you’re going to enjoy this.

If there’s a second thing – it’s that people are going to be begging for this recipe once you make it for them.

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Description

An easy and very impressive strawberry tart recipe that will go incredibly fast. I loved making this recipe because I truly believe anyone can make it.

1 pound of strawberries
1 lemon – juice + Zest
1 1/4 cups of sugar (I used a sugar substitute called Truvia).
One half package of store-bought dough (I used Texas Pie Company Pie Puck, which is amazing).
1 teaspoon of salt
1 egg + 1 tablespoon of water for egg wash.

Thaw your dough according to the package you purchased.
Preheat your oven to 350 degrees.
Take the leaves off of your strawberries, rinse and quarter them.
In a bowl, mix 1 cup of sugar, lemon juice, and half of your lemon zest.
Throw your strawberries in and coat them in the mixture. Then, set aside.
Sprinkle your dough with salt, and roll it out to about a 1/4 of an inch thick. (I prefer to do this on parchment paper for as little mess as possible.
Place your macerated strawberries and pour the whole mixture out into the middle of the dough. Spread it for even coverage. Sprinkle the rest of your lemon zest on top.
Fold the edges of your crust how ever you’d like (braided, a simple fold, etc). Whatever you do make sure these layers are equal so that the dough cooks all the way through.
Brush your dough with an egg wash, making sure to coat all areas evenly. Then sprinkle with the remaining sugar mix.
Place in the oven for 30 minutes – check to make sure your dough is cooked through, if not, let it cook for 10 more minutes and check again. Continue until the dough is thoroughly cooked through.
Take out and let cool.
Slice and enjoy with some fresh whipped cream, or a guilt-free ice cream.

Category: Dessert
Method: Baking
Cuisine: French