Mom's Recipes: Strawberry Galette
Total time: 
Serves: 12
A perfect fuss-free way to highlight gorgeous fresh strawberries!
  • 2 ½ cups all-purpose flour
  • 2 Tbsp granulated sugar
  • ¼ tsp salt
  • ¾ cup cold butter, cubed
  • ¾ cup ice water (approx.)
  • ½ cup all-purpose flour
  • ½ cup white sugar
  • ¼ cup cold butter, cubed
  • ⅓ cup sliced almonds
  • 2 lbs (900g) strawberries, washed, hulled and halved
  • ⅔ cup strawberry jam
  • ¼ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ cup ground almonds
  • 1 egg yolk
  1. PASTRY DOUGH: In large bowl, stir together flour, sugar and salt.  Using pastry blender, cut in butter until in large crumbs.  Drizzle with ice water and toss with a fork until dough comes together, adding up to 2 Tbsp more ice water if needed.  Shape into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  2. ALMOND STREUSEL TOPPING:  In small bowl, mix flour with sugar.  Using fingers, rub in butter until crumbly.  Stir in almonds and set aside.
  3. FILLING: Toss together strawberries, jam, sugar and cornstarch. I recommend doing this step after pastry is rolled out and ready to avoid excess juice forming. Get everything measured and ready to combine while the dough is chilling.
  4. When dough is chilled, preheat oven to 375 degrees Fahrenheit. On large piece of parchment paper, about 17” long, roll out dough to a 15-16” circle.  Transfer dough (still on parchment paper) to large baking sheet.  (I use a large rimless ‘air bake’ baking sheet and just slide the paper and dough onto it.)  Sprinkle dough with ground almonds, leaving a 3” border all around without almonds.
  5. Mix filling ingredients and dump evenly onto almonds, maintaining the bare border.
  6. Fold bare sides of pastry over fruit mixture, making an 11-12” round.  Trim off any excess parchment paper that hangs over edge of baking sheet.  Sprinkle streusel evenly over strawberries.
  7. Mix egg yolk with 2 tsp water and brush over pastry.  Bake at 375 degrees until golden, 50-60 minutes.  Let cool on pan on rack.  When completely cool, galette can be slid off of parchment paper onto a large serving plate.  This can be made ahead, covered with plastic wrap and refrigerated.  Refrigerate any leftovers.
Recipe by Hidden Ponies at