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Rustic Strawberry Balsamic Galette

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A simple yet charming galette featuring a flaky buttery crust wrapped around a sweet-tart strawberry filling enhanced with balsamic vinegar. Perfect for casual brunches or last-minute dessert cravings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar (for crust)
  • ¼ teaspoon salt
  • 3 to 4 tablespoons ice-cold water
  • 3 cups (about 450g) fresh strawberries, hulled and sliced
  • ½ cup (100g) granulated sugar (for filling)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon turbinado or coarse sugar (for topping)

Instructions

  1. In a large mixing bowl, combine sifted flour, 1 tablespoon sugar, and salt. Add cold butter cubes and cut into flour using a pastry cutter or forks until mixture resembles coarse crumbs with pea-sized butter bits.
  2. Slowly drizzle 3 tablespoons ice-cold water over mixture, gently mixing with a fork. Add up to 1 more tablespoon water if needed until dough just comes together. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Combine sliced strawberries, ½ cup sugar, balsamic vinegar, cornstarch, and lemon zest in a bowl. Toss gently and let sit for 15 minutes to macerate and thicken.
  4. On a lightly floured surface, roll chilled dough into a 12-inch circle about ⅛ inch thick. Transfer to parchment-lined baking sheet.
  5. Spoon strawberry filling into center of dough, leaving a 2-inch border. Fold edges over filling, pleating to create rustic edge.
  6. Brush dough edges with beaten egg and sprinkle turbinado sugar on top.
  7. Bake in preheated oven at 400°F (200°C) for 35–40 minutes until crust is golden and filling bubbles. Tent with foil if crust browns too quickly.
  8. Cool galette on baking sheet for at least 15 minutes before slicing and serving.

Notes

Keep butter cold and work quickly to ensure flaky crust. Chill dough at least 30 minutes. Macerate strawberries to avoid watery filling. Tent crust edges with foil if browning too fast. Let galette cool before slicing to prevent filling from running. Frozen strawberries can be used if thawed and drained. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use chilled coconut oil instead of butter.

Nutrition

Keywords: strawberry galette, balsamic vinegar dessert, flaky crust, rustic galette, easy dessert, summer dessert, fruit tart

Find it online: https://clunkcook.com/rustic-strawberry-balsamic-galette-recipe-easy-homemade-flaky-crust/