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Strawberry Galettes

  • 1 h 30 m
  • ·
  • 4 Servings
  • ·
  • Print


- 4 Servings +

    Strawberry filling
  • Galette dough


Preheat oven to 375°F. Line two baking trays with parchment paper.

In a large bowl mix together strawberries, jam, sugar, lemon juice and vanilla. Let sit at room temperature for at least 1 hour.

In a food processor add flour, sugar, salt and butter, pulse until the butter is in pieces no larger than a pea. Slowly stream in the water, pulse just until the dough comes together. Remove from the food processor and form into a ball. Cut into 4 even pieces and flatten into discs. Wrap in plastic wrap and let rest in the refrigerator for at least 30 minutes or overnight.

Once the dough has rested, lightly flour a clean surface and then roll each disc into an 8-inch circle, place rolled out doughs on 2 parchment paper lined baking trays, 2 per sheet.

Divide strawberry filling evenly between doughs, leaving a 2-inch border. Fold the edges toward the center, slightly overlapping on each fold while covering a small portion of the strawberry filling.

Brush the folded edges with the beaten egg and sprinkle with coarse sugar. Bake for 25 – 35 minutes or until the crust is golden and fruit is bubbling. Serve warm or at room temperature.

Top with a scoop of ice cream and garnish with a sprig of thyme.

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