Strawberry Galette with Cornmeal Crust
A rustic free-form tart with buttery, crisp cornmeal pastry and jammy roasted strawberries. Bake until the crust is golden and the fruit bubbles at the edges—no pie dish required.
- Total time
- 75 min
- Servings
- 6
- Calories
- 285
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Mix flour, cornmeal, sugar, and salt in a bowl.
Step 2
Add cold butter and work it in with your fingertips until mixture resembles coarse crumbs, ~3 min.
Step 3
Add ice water 1 tbsp at a time, tossing gently, until dough just comes together.
Step 4
Flatten dough into a disk, wrap in plastic, and chill for 30 minutes.
Step 5
Toss strawberries with sugar, cornstarch, lemon zest, and lemon juice in a bowl.
Step 6
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 7
Roll chilled dough to a 12-inch round between two sheets of parchment. Transfer to baking sheet.
Step 8
Arrange strawberries in the center, leaving a 2-inch border of bare dough.
Step 9
Fold the dough edge up and over the filling in pleats, overlapping as you go around.
Step 10
Brush egg yolk mixed with 1 tbsp water over the exposed dough.
Step 11
Bake until crust is deep golden and filling bubbles at edges, 35–40 minutes.
Step 12
Cool on the baking sheet for 10 minutes before serving warm or room temperature.
Tools you’ll need
- mixing bowl
- 9-inch measuring cup
- tbsp measure
- tsp measure
- rolling pin
- parchment paper
- baking sheet (17 x 12 inches)
- oven thermometer (optional but helpful)
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