Rustic Strawberry Galette

Rustic Strawberry Galette

By: Ashlyn Walters / Southern Hospitality Company

I’m not usually one for cooked fruit desserts. Give me a fresh strawberry any day over something that’s been softened and bubbling in a hot oven. But this galette is different. Somehow it manages to feel both relaxed and special, like a dessert that knows it doesn’t have to try too hard to win you over.

Plus, it pairs ridiculously well with toasted almond gelato or pistachio gelato. I served it recently with both because why not double down on decadence?

If you’re looking for a dessert that feels fancy without demanding a pastry degree, this is your new best friend. The crust is that all-butter, vanilla-kissed pie dough you’ve already got under your belt. The filling is bright, sweet, and just a little tangy with lemon zest and bourbon vanilla bean paste, the kind of flavor that makes you pause mid-bite and say, “Okay, this is good.”

Ingredients

Turbinado sugar for sprinkling

1 round of your homemade pie dough

1½ to 2 cups sliced fresh strawberries

2 tablespoons sugar (add more if your berries are on the tart side)

1 tablespoon cornstarch

1 teaspoon lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract – I used bourbon vanilla bean paste from Trader Joe’s and it was phenomenal. Learn how to make your own homemade vanilla extract HERE.

1 egg, beaten (for brushing on the crust)

Instructions

Bake at 400°F for 35 to 40 minutes until the crust is golden and the filling is bubbling like it means business. Let it cool for a bit before slicing. The filling will be hot and proud.

Toss the strawberries with sugar, cornstarch, lemon juice, lemon zest, and vanilla bean paste. Let the mixture sit while you roll out the dough. This little rest lets the flavors marry, so don’t skip it. I usually try to let this mixture sit in the fridge for at least an hour to allow for a sugary syrup to be made from the juices.

Roll out your chilled dough on a lightly floured surface into a loose 10 to 12-inch circle. It doesn’t need to be perfect. It’s a galette, not a pie contest.

Transfer the dough to a parchment-lined baking sheet. Spoon the strawberry filling into the center, leaving a 2-inch border all around. Fold the edges up and over the fruit, pleating as you go. No need to stress about the shape here. Rustic is the goal.

Brush the folded crust with the beaten egg and sprinkle turbinado sugar over the edges if you’re feeling fancy.

Serving

This galette is good straight from the oven or at room temperature. I’m partial to serving it with toasted almond gelato, pistachio gelato, or a really great vanilla bean. The nutty flavors cut through the sweetness in the best way. If you want to be really extra, a dollop of lightly sweetened whipped cream never hurts.

This galette is proof you don’t have to be perfect or fussy to make something delicious. It’s a little uneven, a little casual, and a lot charming. If you’re anything like me and usually side-eye cooked fruit desserts, give this one a chance. It just might change your mind.

We’d love to hear your thoughts if you try this recipe! Enjoy your galette!