To me, a galette is superior to a pie. Mainly because pie crust can be fussy, my edge designs never stay pretty when I parbake, etc. The galette crust is fine if it’s a little bit uneven, it’s supposed to look rustic. Less work, same taste. Works for me! This balsamic roasted strawberry galette is a beautiful dessert for a dinner table centerpiece as well. It will look like you put in way way more effort than you did, but also people will swoon once they taste it.
I had been wanting to roast some strawberries in balsamic, but hadn’t been sure of the right vehicle. This galette is the perfect one. It’s a mix of buttery, flaky crust and then sweet and acidic filling. It’s also VERY good with a scoop of vanilla ice cream on top.
It’s also very low maintenance in terms of making it. Time does most of the work.
- Strawberries – Use fresh, even if they are a little past or before peak, it’s fine. Once they have marinated and been baked, they will taste glorious.
- Vodka – Vodka helps prevent gluten development in the pie crust, insuring a tender crust. It also makes the dough a little easier to work with.
- Balsamic vinegar – This brings out the natural sweetness of the strawberries but adds depth. Don’t worry, it won’t taste like vinegar!
- Butter – The key ingredient in any pie crust.
- 200 g AP Flour
- ¾ tsp Salt
- 8 tbsp Unsalted butter
- 1 tbsp Vodka
- 4-5 tbsp Ice water
- 1-2 pints Strawberries
- 2 tbsp Balsamic Vinegar
- 2 tbsp Dark brown Sugar
- 1 Egg yolk
- 2 tbsp Turbinado/Demerera Sugar
- 1 tsp Semolina flour optional
- Take your butter and cut it into about ½" pieces. Place in a small bowl and put in the freezer for at least 30 minutes.
- Mix together flour and salt in a medium-large bowl.
- Dump frozen butter into flour mixture. Using a pastry cutter, cut butter into flour until it is about pea size bits.
- Add 1 tbsp of vodka and 4 tbsp of ice water. Mix until dough comes together, adding extra tbsp of water if needed. Dough should come together but not be wet.
- Pat dough into a 5-6" disc and wrap in plastic wrap. Place in the refrigerator for at least 4 hours.
- While dough is chilling, cut strawberries into halves or quarters depending on size.
- Place strawberries in a bowl, and add brown sugar and balsamic vinegar and mix, coating the berries. Let mixture sit for at least 30 minutes.
- Preheat oven to 375°F
- When dough has sufficiently chilled, take out and place on a floured countertop. Roll dough out until about ⅛" thick. Dough should be mostly round but does not need to be perfect.
- Optional – Sprinkle dough with about 1 tsp of semolina flour. This can help prevent the bottom of the galette from getting soggy.
- Place rolled out dough onto a parchment lined baking sheet.
- Spoon berries onto the center of dough, leaving about a 1-2" border around the edges.
- Take a piece of the edge and fold over, towards the center. Take the section next to it and repeat around until your galette has a crust.
- Brush the crust with beaten egg yolk, and sprinkle with demerera/turbinado sugar.
- Bake on center rack of oven for about 50-60 minutes, until crust is golden brown.
- Remove from oven and allow to cool for about 1 hour. This will let the juices thicken and absorb back into the berries. Serve room temperature or warm.