Indulge in the perfect summer dessert with this irresistible strawberry galette recipe. Bursting with fresh strawberries and a dairy-free buttery crust, it is topped with balsamic glaze and fresh basil. A favourite for any occasion.
Strawberry Galette: A Rustic Summer Delight
Indulge in the perfect summer dessert with this irresistible strawberry galette recipe. Bursting with fresh strawberries and a dairy-free buttery crust, it is topped with balsamic glaze and fresh basil. A favourite for any occasion.
The balsamic glaze makes a great addition to this strawberry galette as balsamic vinegar intensifies the flavour of the strawberries and brings out their sweetness.
For a savoury alternative try this tomato galette.
A Delicious Balsamic Glaze Topping
Strawberries and balsamic vinegar are a match made in heaven. This is a delicious combination that I discovered years ago making Jamie Oliver’s “Strawberries Marinated in Balsamic Vinegar” recipe from his cookbook The Return of the Naked Chef.
I often double the quantity of balsamic vinegar and sugar and keep any extra balsamic glaze in the fridge to use up on pizzas, salads, etc…
3 Must-Try Strawberry Recipes
Watch How To Make This Recipe
In this post
- Strawberry Galette: A Rustic Summer Delight
- A Delicious Balsamic Glaze Topping
- 3 Must-Try Strawberry Recipes
- Watch How To Make This Recipe
- How To Make This Strawberry Galette
- Serving Variations
- Make-Ahead and Storage Tips for This Strawberry Galette
- Frequently Asked Questions About This Strawberry Galette
- Other posts you might enjoy reading
How To Make This Strawberry Galette
Ingredients
To make this strawberry galette, you will need:
FOR THE PASTRY:
- plain flour
- dark brown sugar
- dairy-free butter
- ice-cold water
- salt
FOR THE TOPPING:
- ground almonds
- strawberries
- golden caster sugar
- corn flour
- lemon juice
- vanilla extract
- almond milk
- dark brown sugar
FOR THE BALSAMIC GLAZE:
- balsamic vinegar
- dark brown sugar
- Few basil leaves
Step 1: Make the pastry
The first step is to make the pastry. Here I use dairy-free butter but you can of course use conventional butter cut into small squares.
In a large bowl, combine the flour, sugar, and salt. Using your fingers rub the butter into the flour mix until the mixture resembles coarse crumbs.
Gradually add ice-cold water, a tablespoon at a time, mixing the dough until it comes together as a ball. Once the dough is formed, wrap it in cling film and leave it to rest in the fridge for 1 hour. This will make it easier to roll out later.
Step 2: Roll out the pastry
After the dough has chilled, remove it from the refrigerator and place it on a sheet of parchment paper. Using a rolling pin, roll out the dough between two sheets of parchment paper to a circle of 28 to 30 cm (11 to 12 inches) in diameter and 6mm (1⁄4 inch) thick. Remove the top parchment paper and transfer the pastry to an oven tray. To make it easier cut out the bottom parchment paper to match the size of the galette above.
Step 3: Garnish The Strawberry Galette
Spread some ground almonds on top of the pastry, leaving a 5 to 8 cm border (2 to 3 inches) all around. The ground almonds will absorb any extra juices from the strawberries and prevent the galette from being soggy.
Mix the strawberries, caster sugar, corn flour, lemon juice, and vanilla extract in a medium bowl. Tip the fruit mixture on top of the almonds. Spread the mixture evenly, ensuring that every bite of your galette is filled with sweet and juicy strawberries.
Fold the dough inward to create a border. Brush the border with almond milk and sprinkle 1 tablespoon of dark brown sugar around the edge. Bake for 25 minutes until the crust is golden.
Step 4: Make The Balsamic Glaze
To make the glaze, simply heat some balsamic vinegar with some sugar in a saucepan and bring the mixture to a gentle boil until it reduces by half. The quantities I give in the recipe below make about 2 tablespoons of glaze. The glaze will thicken as it cools down so make sure not to reduce it too much.
Step 5: Serve The Strawberry Galette
Once the strawberry galette has cooled down, drizzle the balsamic glaze on top and serve with fresh basil.
Serving Variations
I love the balsamic glaze on this galette but you can also serve it with:
- A dollop of crème fraîche.
- A scoop of vanilla ice cream.
- Whipped cream and a sprinkle of lemon zest.
Make-Ahead and Storage Tips for This Strawberry Galette
Planning ahead? Here’s how to keep your galette fresh and delicious:
Make-Ahead Options:
- Dough: Can be made up to 3 days in advance and stored in the refrigerator, or frozen for up to 3 months.
Storage Tips:
- Refrigerator: This strawberry galette is best eaten on the day. It can also be stored in the fridge for up to 2 days.
- Freezer: Not recommended
I hope you enjoy this strawberry galette recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Strawberry Galette
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
FOR THE PASTRY:
- 250 g plain flour
- 50 g dark brown sugar
- 1/2 tsp salt
- 110 g cold dairy-free butter (see note 1)
- 2 to 4 Tbsp ice-cold water
FOR THE TOPPING:
- 4 Tbsp ground almonds
- 450 g strawberry
- 2 Tbsp golden caster sugar
- 1 Tbsp corn flour
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 Tbsp almond milk
- 1 Tbsp dark brown sugar
FOR THE BALSAMIC GLAZE:
- 60 ml balsamic vinegar (see note)
- 1 Tbsp dark brown sugar
- Few basil leaves
Instructions
- To make the pastry: Mix the flour, dark brown sugar, and salt in a large mixing bowl. Using your fingertips, rub the butter in the flour mixture until it resembles coarse crumbs. Working 1 tablespoon of ice-cold water at a time, mix the dough until it comes together as a ball. Wrap the dough in cling film and leave it to rest in the fridge for 1 hour.250 g plain flour, 50 g dark brown sugar, 1/2 tsp salt, 110 g cold dairy-free butter, 2 to 4 Tbsp ice-cold water
- Preheat the oven to 400°F / 200°C / 180°C Fan
- Using a rolling pin, roll out the dough between two sheets of parchment paper to a circle of 28 to 30 cm (11 to 12 inches) in diameter and 6mm (1⁄4 inch) thick. Remove the top parchment paper and transfer the pastry to an oven tray. (see note 2)
- Scatter the ground almonds on top of the pastry, leaving a 5 to 8 cm border (2 to 3 inches) all around.4 Tbsp ground almonds
- Hull and cut the strawberries in half lengthwise. Mix the strawberries, caster sugar, corn flour, lemon juice, and vanilla extract in a medium bowl.450 g strawberry, 2 Tbsp golden caster sugar, 1 Tbsp corn flour, 1 Tbsp lemon juice, 1 tsp vanilla extract
- Tip the fruit mixture on top of the almonds. Fold the dough inward to create a border. Brush the border with almond milk and sprinkle 1 Tbsp of dark brown sugar around the edge.1 Tbsp almond milk, 1 Tbsp dark brown sugar
- Bake for 25 minutes until the crust is golden.
- When done remove the galette from the oven and leave to cool down.
- Prepare the glaze while the galette has cooled down. Place the balsamic vinegar and sugar in a small saucepan over medium-high heat. Bring to a gentle boil and stirring from time to time, reduce by half to about 2 tablespoons. The liquid should coat the back of a spoon. The glaze will thicken as it cools down so make sure not to reduce it too much. Remove from the heat and leave to cool down.60 ml balsamic vinegar, 1 Tbsp dark brown sugar
- Drizzle over the strawberry galette before serving. Top with fresh basil.Few basil leaves
Video
Notes
- Butter: you can use cold dairy-free butter or conventional butter cut into small squares.
- Rolling out the pastry: to make it easier cut out the bottom parchment paper to match the size of the galette given in step 3.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/strawberry-galette/
I cannot wait to see your posts!
Frequently Asked Questions About This Strawberry Galette
No, it is best to use fresh strawberries for this recipe.
Yes, you can skip the balsamic glaze (but it would be a shame). Alternatively, you can dust the galette with icing sugar, or with a scoop of vanilla ice cream or a dollop of whipped cream.
The ground almonds prevent the galette bottom from becoming soggy. Instead, you can sprinkle a thin layer of breadcrumbs over the pastry dough before adding the fruit. This layer will help absorb excess moisture from the fruit.
This dessert is best eaten on the day, but you can store any leftover strawberry galette in an airtight container or wrapped in plastic wrap in the refrigerator for up to 2 days.
Other posts you might enjoy reading
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