Galettes are kind of like an easy-to-make pie. There’s still a crust involved, and there’s a filling. But there is no pie pan in sight, and nothing has to be perfect. That’s the “rustic” nature of a galette. This Rustic Strawberry Galette recipe is one of my favorites. Sweet strawberries are the perfect pairing with sweet galette dough. And there are some surprising additions to this recipe that make it wonderful. Scroll to the end of this post to print out the complete recipe.
How to make crust for a galette:
In the bowl of a food processor, process flour, sugar, cornmeal and salt to combine. Then add cold butter, and pulse until the mixture resembles crumbs. Slowly drizzle buttermilk in while processing to finish creating the dough. Process until the crumbs come together. Form the dough into a ball, wrap it and refrigerate until well-chilled.
How to assemble a Rustic Strawberry Galette:
Roll out the chilled dough into a circle. It does not need to be perfect! Slide the rolled out dough onto a parchment-lined baking sheet. And to make things even easier, roll it out on the parchment, and then you have an easy way to transfer the parchment and dough to the baking sheet. Spread jam on top of the dough. Use fig jam or apricot jam. Sprinkle crumbled shortbread cookies on top of the jam. The shortbread cookies act as a wonderful way to soak up any excessive juices that the strawberries might produce while baking. You can substitute crumbled graham crackers, if you’d like. Place cut strawberries on top of the jam and crumbs, leaving an open edge. Sprinkle with cinnamon and sugar. Fold the edges in over the strawberries. This adds to the rustic look! Brush the crust with an egg wash and sugar. Bake for one hour.
The crust for this galette is a lighter, buttery sort with whole grain cornmeal included. I love the crunch of the grainy cornmeal, but you can certainly substitute regular cornmeal if that’s all you can find. The strawberry filling is perfectly sweet. Eat this Rustic Strawberry Galette warm out of the oven all on its own, or top with ice cream or whipped cream.
Leftovers are wonderful too. It even makes a good snack for breakfast. Enjoy!
