Strawberry Gallette

To celebrate the return of strawberries—hooray for the everbearing variety—I thought I’d share a favorite way to showcase them.  This recipe is a combination of my favorite pâte brisée dough, from Thomas Keller, and a filling from Martha Stewart’s Pies & Tarts.  It results in a rustic and absolutely gorgeous finish to a summer meal.

2 ¼ cups AP flour
1 ¼ teaspoons kosher salt
2 ½ sticks unsalted butter, cold & cut into ½ inch pieces
about 5 tablespoons of ice water

1 pound strawberries, hulled
¼ cup sugar
2 teaspoons cornstarch
1 tablespoon cold unsalted butter, cut into small pieces
1 large egg yolk, for egg wash
1 tablespoon water, for egg wash
1 tablespoon sugar


Wisk together AP flour and kosher salt in a large bowl.  Sprinkle the 2 ½ sticks butter, cut into ½ inch pieces, into the flour mixture.  Using a pastry cutter, blend the butter into the flour until it is sandy, with no pieces larger than the size of a pea.  Sprinkle 4 tablespoons of ice water evenly over the dough and use the pastry cutter to blend it into the dough.  Depending on if the dough is sticking together, add a bit more ice water and cut in, until it forms a dough that adheres to itself, but isn’t too sticky.  Form the dough into a disk and chill for about 15 minutes in the fridge.

On a lightly floured surface, roll out dough ¼ inch thick.  Cut into a 10 inch round and transfer to a parchment-lined rimmed baking sheet.  Refrigerate or freeze the dough until firm, about 30 minutes.

Preheat the oven to 350˚F.  Cut strawberries lengthwise into ¼ inch thick slices (use end pieces for something else).  Gently toss slices by hand with ¼ cup sugar and the cornstarch and immediately arrange in concentric circles on the dough (start 1 inch from edge, overlapping slices slightly).  Fold edge of dough over berries.  Refrigerate 15 minutes.  Dot berries with butter.

Whisk together the egg yolk and the water.  Brush the dough edge with egg wash and sprinkle with remaining 1 tablespoon sugar.  Bake until crust is golden brown, 40-45 minutes.  Transfer to a wire rack to cool slightly.  Serve warm, and if desired, accompany with whipped cream.

Serves 6-