A spring is not complete without making a honey strawberry galette. Or in my case…many, many galettes. It’s the simple, rustic recipe that will bring such seasonal beauty and happiness to your kitchen.
I am constantly thinking of new recipes, but when it comes to dessert, nothing complicated or composed can ever sound as good as a “throw together” galette. It’s perfection is in the fact that it’s simple and somewhat messy, can be made with truly whatever fruit you have on hand, and is a little taste of the current season.
And when spring comes around, strawberries are my fruit of choice. I toss them together with lots of honey, a little lemon juice for brightness, and a touch of vanilla. They sit for just a few minutes to release lots of flavorful liquid, which I use to drizzle over the galette as it bakes and when it’s out of the oven.
As for the dough, I’m using my go-to recipe (same one I shared for this plum galette). It’s formed in the food processor, chilled, rolled out, filled, folded, and baked. The process is fun, and the best part is that the more rustic, the better.
Once baked, the honey strawberry galette will make the entire kitchen smell heavenly as it comes out of the oven, bubbling away. Drizzle with more of the honey syrup and top with freshly whipped cream.
Spring baking at its best.
Making a Galette – Tips
- Make sure your butter is really cold for the dough. This will contribute to the flaky, crisp texture of the galette. When initially forming the dough, work quickly so that the butter does not have time to warm up.
- Use a fruit that is in season (hence the strawberries for spring). The fruit is really the star here, with not much else going on to cover it up. You want the fruit it be as sweet and juicy as possible.
- When rolling out the dough, make sure your surface and rolling pin are *very* well floured. Continue to dust more flour as needed. This will help the dough roll out easily and not tear.
- Embrace the rustic, messy, imperfections! Many times a crack in the dough may allow lots of juice to run out when baking. I like to just use a spoon to drizzle this back over the galette.
- Serve immediately. While you can cool the galette and heat it up later, it’s really best right out of the oven. There’s nothing like that crisp, flaky crust and sweet bubbling fruit.
Honey Strawberry Galette
a simple, rustic honey strawberry galette…the perfect spring dessert
serves: 4-6
Ingredients
Strawberry Galette
- 6 ½ oz all-purpose flour
- 1 oz sugar
- ½ tsp kosher salt
- 1 stick (4 oz) butter, cold and cubed
- ¼ cup ice water
- 1 lb strawberries, hulled and sliced
- ½ cup honey
- 1 tbsp lemon juice
- ½ tsp pure vanilla extract
- ¼ tsp kosher salt
- 1 egg yolk + 1 tbsp milk
- raw sugar, to sprinkle
Honey Whipped Cream
- 1 cup heavy cream
- 3 tbsp honey
Instructions
Strawberry Galette
- Combine the flour, sugar, and salt in a food processor. Pulse until combined. Add the cold, cubed butter. Pulse until finely incorporated.
- With the processor running, drizzle in the water. Continue to blend until the dough starts to pull away from the sides.
- Immediately gather the dough (it still should be a little crumbly at this point) and form it into an even, flat disk. Wrap the dough with plastic wrap and chill for 45 minutes.
- Once the dough has chilled, preheat the oven to 425°F. In a mixing bowl, combine the sliced strawberries with the honey, lemon juice, vanilla, and salt. Mix well and let sit for about 5 minutes. Meanwhile, whisk together the egg yolk and milk, creating an “egg wash”. Set aside.
- Allow the dough to sit out for about 5 minutes to soften slightly. Use a rolling pin to gently roll the dough out onto a floured surface (shoot for a 12” circle). Piece back together any cracks that may form. Carefully transfer the dough to a sheet pan lined with parchment paper by placing the rolling pin across the center, folding half of the dough over the rolling pin, and gently lifting the dough.
- Strain the strawberries, reserving all of the honey mixture. Mound the strawberries in the center of the dough, spreading them out evenly and leaving a 1” edge. Fold the dough over the strawberries around the edge, pressing any cracks together as needed.
- Brush the egg wash onto the dough around the edges. Sprinkle the edges with raw sugar. Bake the galette for 20 minutes. Open the oven and drizzle half of the reserved honey mixture over the strawberries. Bake for another 5 minutes or so until the edges are crisp and golden.
- Serve the galette with more of the honey mixture drizzled over top, as well as a generous dollop of honey whipped cream.
Honey Whipped Cream
- Add the heavy cream to a stand mixer bowl. Using a whisk attachment, whip on medium-high until the cream is foamy and just starting to stiffen.
- Add the honey. Continue to whip until soft peaks form.
Notes
You can make three smaller galettes by cutting the dough into thirds, shaping it into 3 circles, and filling + folding 3 smaller galettes. This version results in more golden edges if you like a lot of crust!
