Strawberry Lemon Thyme Galettes
These rustic galettes combine fragrant lemon thyme with fresh, sweet strawberries all wrapped up in an all-butter crust and topped with sparkling sugar.
Servings: 8 servings
Equipment
- Food processor
Ingredients
For the crust:
- 2.5 cups all-purpose flour
- 2 sticks unsalted butter frozen and cut into walnut size pieces
- 1/2 tsp kosher salt
- 3 tbsp granulated sugar
- 1/3-1/2 cup ice water
For the filling:
- 3 cups thinly sliced strawberries
- 2 tbsp all-purpose flour
- 3-4 tbsp granulated sugar depending on the sweetness of your berries
- 1 tbsp lemon thyme leaves
- 1 tsp vanilla extract
- Juice and zest of half a medium lemon
For the topping:
- 1 egg
- 1 tbsp water
- Coarse sugar for sprinkling
Instructions
For the dough:
- In a food processor, combine all of the dough ingredients except for the ice water. Pulse until mostly combined - it's okay if there are still some larger chunks of butter.
- Slowly add the water while pulsing the mix in your food processor until a dough starts to form. It should still look crumbly, but if you squeeze the dough together it should stick. If it doesn't stick, continue to add water until it does.
- Form 2 equal sized disks and wrap tightly in plastic wrap. Chill for at least 1 hour.
For the filling:
- Combine all of the filling ingredients and stir to combine.
- Set aside until you are ready to assemble. You want to keep the dough as cold as possible while you you are working with it so you want to have everything prepared before you roll out your dough.
- Make the egg wash while you wait for the dough to chill, as well. Combine the egg and water and whisk together. Set aside until you are ready to bake your galettes.
- When your dough is almost chilled, preheat the oven to 350F and line a baking sheet with parchment paper.
To assemble:
- Once your dough is chilled, remove one of the disks from the refrigerator. You will work with one dough piece at a time so it can stay as cold as possible.
- Each disk can be used to make 1 larger galette or 4 smaller ones. I like to mix and match! You can use one disk for a larger galette to serve now, and then save the smaller galettes for a special breakfast throughout the week. They also make great really goodie bag gifts!
- To make 1 larger galette - roll out the dough to a rough circular shape that is about 1/4 inch in thickness. Fill the galette with half of the berry filling, leaving about 1.5 to 2 inches of space around the edge so you can fold that crust over the filling.
- To make 4 smaller galettes, you have 2 options. You can roll out the dough to 1/4 inch thickness or slightly thinner to make the dough as large as possible. Then you can cut out 4 equal sized circles (using a small bowl or large circular cookie cutter). This will make for a neater galette. Alternatively, since galettes are meant to be rustic anyway, you can just slice your rolled out dough into 4 semi equal sized rectangles and use that for your mini galettes.
- Once your dough is rolled out and cut to the correct size for your mini galettes, fill with about a heaping 1/4 cup of berry filling, leaving about 1-1.5 inches of space around the edge so you can fold that crust over the filling.
- This is meant to be a rustic tart, so just fold the edges over the filling as nicely as you can, trying to make sure there are no breaks in the sides of the dough.
- Transfer to your prepared baking dish and brush with egg wash. Sprinkle all over with coarse sugar.
- Bake for about 30 minutes, until the crust is golden brown all over. Repeat with the remaining disk.
- Using a rubber spatula, transfer the galettes to a cooling rack and allow to cool slightly.
- Top with a scoop of vanilla ice cream and enjoy!