Balsamic Roasted Strawberry Galette

Balsamic roasted strawberry galette

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 vinegar, but hadn’t been sure of the right vehicle. This galette is the perfect one. If you haven’t baked or cooked with balsamic much, it might seem odd but balsamic vinegar does have sweet undertones. It’s made from grapes. In Italy its sometimes put on ice cream. The overt sweetness of the berries and the tart and acidic of the berries marry really well together. 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. I’d also recommend my Perfect Strawberry Cobbler which is also just as easy and perfect for summer as well.

The main reason I love this recipe is taste of course, but it’s also very low maintenance in terms of making it. Time does most of the work. It feels fancy but doesn’t take hours slaving in the kitchen. Serving this people will be wowed with not tons of work. Win-win!

Balsamic Roasted Strawberry Galette Key Ingredients

  • 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!

Balsamic Roasted Strawberry Galette

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Prep: 4 hours 30 minutes
Bake: 1 hour
Total: 5 hours 30 minutes



  • 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.
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