Strawberry Galette for One
Galettes are the less-fussy cousins of fruit pies. They’re essentially the best of both worlds: all of the deliciousness of a pie with only half the effort. While incredibly easy to make, their appearance is so simple and rustic that it somehow manages to look fancy. The thing I love most about galettes is how customizable they are; in this galette, for example, I used all strawberries, but you could totally opt for a mixture of berries or replace them with a different fruit altogether. Customize it to your liking, and revel in the joy of a few simple ingredients being transformed into something crazy delicious.
Makes1 Mini Galette
Cooking Time1 hr 45 min
Ingredients
- For the Crust, See Ingredient Tip
- 1/2 cup + 2 tbsp (75 g) all-purpose flour
- 1/8 teaspoon fine sea salt
- 1/4 cup (57 g) unsalted butter, cold and cubed
- 2 tablespoon (30 ml) ice water, plus more as needed
- Egg wash: 1 large egg + 1 tbsp (15 ml) water
- Turbinado sugar, for sprinkling
For the Strawberry Filling- 9 ounce (255 g) fresh strawberries, hulled and sliced
- 2 tablespoon (25 g) granulated sugar
- 1/2 tablespoon (4 g) cornstarch
- 1/2 teaspoon vanilla extract
- Ice cream for serving, optional
Directions
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For the crust, in a medium bowl, whisk together the flour and salt to combine. Add the butter, tossing the cubes through the flour until each individual piece is well coated. Working quickly, using a pastry cutter or your fingers, cut the butter into the flour until the butter is about the size of walnut halves.
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Make a well in the center of the flour mixture, and add the ice water. Using your hands, toss the flour with the water to start to mix the two together. As the flour begins to hydrate, you can switch to more of a kneading motion—but don’t overdo it, or the dough will be tough. Then add more water, about 1 tablespoon (15 ml) at a time, until the dough is properly hydrated. It should be uniformly combined and hold together easily, but it shouldn’t look totally smooth. Shape the dough into a disc about 1 inch (2.5 cm) thick, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour or up to 48 hours.
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For the filling, in a large bowl, combine the strawberries, sugar, cornstarch, and vanilla. Mix and toss together until the strawberries are evenly coated. Cover the bowl tightly, and let the mixture sit until the dough is ready.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Set aside the pan.
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On a lightly floured work surface, roll the dough into a circle (or any shape, really!) about ¼ inch (6 mm) thick. Transfer the dough to the prepared baking sheet. Spoon the berries— but not the juices—into the center of the dough, leaving a 2- to 3-inch (5- to 7.5-cm) border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Brush the edges with the egg wash, and sprinkle them with the turbinado sugar.
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Bake until the filling is bubbly and the crust is golden brown, 28 to 30 minutes. Allow the galette to cool on the baking sheet for 10 minutes before slicing and serving it topped with vanilla ice cream, if using. Leftovers can be stored, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Ingredient Tip:
Making pie crust from scratch can be a little intimidating, so feel free to replace the homemade crust with a store-bought crust if you want! You need only half of the store-bought crust, so you can either:
- Cut the store-bought crust in half and reshape/reroll one half into a circle, saving the other half for later;
- Cut the store-bought crust in half, reshape/reroll both halves into circles and double the filling ingredients to make two galettes; or
- Double the filling ingredients and make a single larger galette.