Strawberry Galette

plate June 2, 2015
Featured Ingredient:


KK's The Farm

serves: 4-6 people
prep: 10 minutes
cook: 1 hour

  • 1/2 Cup Butter (1 Stick) Cubed
  • 3/4 Cup All Purpose Flour
  • 1/2 Cup Whole Wheat Flour
  • 7 Tablespoons Ice Water
  • 2 Tablespoons Sugar
  • Salt
  • 1/2 lb Strawberries Sliced
  • 1-2 Tablespoons Sugar
—more about—


As a kid, I never liked pie. It was too healthy…eating all that fruit and calling it dessert. I wanted chocolate and ice cream..anything with no nutritive value and a lot of sugar. I’m so glad that my boys are different. They love pie. It seems likes such a chore to make. Usually reserved for those day when we go berry picking and, with four kids, find my fridge stuffed with 4-5 pounds of freshly picked deliciousness. Then I made this Galette on a Tuesday evening in 10 minutes and now pie is an anytime dessert.

Then on a Tuesday evening, I made this Galette in 10 minutes and pie is now an anytime dessert.

Chill the galette dough ingredients in the freezer for 10-15 minutes or longer. Add everything except the water to a food processor and pulse. You want it to reach an even consistency without totally incorporating the butter. Do not over pulse. It should look kind of chunky. Add the water one tablespoon at a time. The dough will not quite come together in the food processor, but by hand it should be easy to form a disk. Wrap and let rest in the fridge for an hour or 2. Or just use it immediately, if you’re short on time. Roll out the dough. Add sliced strawberries and sprinkle with sugar. Then fold the edges in and bake on pizza stone or cookie sheet at medium low oven (325) for an hour or so.

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