Strawberry Balsamic Galette

June 16, 2020

In the midst of peak strawberry season, we’re looking for new ways to shed a light on these exuberant berries besides the all-too-common pie. Pre-baking crusts can be complicated, and to be blunt, is not necessary for achieving the contrast of syrupy filling and flaky crust we know and crave. Enter: the galette. These pie-like creations are far less hassle and far quicker to make than sometimes difficult-to-perfect pies and, as it turns out, equally as rewarding. This particular galette features a sweet, juicy strawberry filling paired enveloped inside a light, buttery crust. Featuring a decadent filling wrapped in a rustic, sugared exterior, this dessert is easy to make and even easier to fall in love with. 


Galette Ingredients:

1 ¼ cups all-purpose flour, plus more for flouring work surface

2 tsp. sugar

¼ teaspoon kosher salt

1 stick unsalted butter, cold and cubed

4 Tbsp. ice water

3 ½ cups Local Roots strawberries, stems removed and quartered

⅓ cup sugar

1 Tbsp. cornstarch

1 Tbsp. balsamic vinegar

1 Local Roots egg, beaten with 1 Tbsp. water

Whipped Cream Ingredients:

2 cups heavy whipping cream

4 Tbsp. sugar

Galette Directions:

1. In a food processor, pulse flour, sugar, salt, and butter until combined.

2. Stream in ice water, about a Tbsp. at a time, until dough begins to form.

3. Form dough into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.

4. In a large bowl, combine strawberries, sugar, cornstarch and balsamic vinegar, stirring gently until combined.

5. Preheat oven to 350° and line a large baking sheet with parchment paper.

6. Flour the work surface and roll dough into about a 12-inch circle (it doesn’t need to be perfect!).

7. Transfer dough onto the baking sheet, and spoon filling into the center using a slotted spoon, leaving about a 2-inch border around the circumference.

8. Fold the edges of the dough to contain the mixture leaving the center of the circle exposed.

8. Brush the edges with egg wash and sprinkle with sugar.

9. Bake for 30-40 minutes until the crust is golden brown.

10. Let rest before serving so that the juices can thicken and the galette can cool. 


Whipped Cream Directions:

1. Place a large bowl and metal whisk in the refrigerator until cold.

2. Place cream and sugar in the bowl and whip using the whisk until stiff peaks form. Serve a dollop on top of each piece of the galette.

Recipe and Photos by Local Roots Volunteer Jess Santoro (@jess_santoro)

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