Why You’ll Love This Strawberry Basil Galette

• A simple, no-fuss French dessert anyone can master.
• A flaky, buttery homemade crust (pâte brisée).
• A fresh and unique pairing of strawberries and basil.
• Perfect for summer entertaining, picnics, or casual desserts.
• Easily adaptable (including a nut-free option).

Ingredients for this Strawberry Basil Galette

For the Galette crust

• Flour. All-purpose flour works perfectly here, giving the crust just the right balance of structure and tenderness.
• Salt. Just a pinch enhances the overall flavor of the dough.
• Butter. Use cold, unsalted butter cut into small cubes. For best results, I like to cube the butter ahead of time and chill it in the fridge for at least an hour before baking. Keeping the butter very cold is key to achieving a flaky, tender crust.
• Water. You’ll need about ¼ cup (60 ml) of ice-cold water to bring the dough together. Add it gradually, one tablespoon (15 ml) at a time, you may not need it all.

For the filling

• Almond flour. A light layer is sprinkled over the crust before adding the fruit. It helps absorb excess juices during baking, keeping the base crisp rather than soggy.
• Fresh basil.  Thinly sliced basil is mixed with the almond flour, adding a delicate, slightly floral note that pairs beautifully with the strawberries.
• Strawberries.  Choose fresh, ripe, in-season strawberries. Hull them and slice them thickly (rather than quartering) so they bake evenly and stay tender.
• Sugar. I like to toss the strawberries with about ¼ cup (50g) of sugar before assembling. This not only enhances their natural sweetness but also helps create a thicker, more cohesive filling, so your galette slices cleanly instead of being too runny.

How to Make a Strawberry Basil Galette (Step-by-Step)

1. Make the dough – Combine flour, salt, and cold butter until crumbly. Add ice water gradually, then form into a disk and chill.
2. Prepare the filling – Toss strawberries with sugar. In a separate bowl, mix almond flour and basil.
3. Assemble the galette – Roll out the dough into a rough circle. Add almond-basil mixture, top with strawberries, and fold the edges over.
4. Bake – Brush edges with egg wash and bake until golden, crisp, and bubbling.

My best tips for a strawberry Galette:

Here are a few more tips before you start making this galette.

• Keep everything cold: Using cold butter and ice-cold water is essential for a successful dough. Cold butter stays firm as it’s worked into the flour, creating small pockets that result in a flaky, tender crust. Ice-cold water helps bring the dough together without melting the butter.
• Chill the dough: Let the pâte brisée rest in the fridge for at least 20–30 minutes before rolling it out. If it feels too firm straight from the fridge, let it sit at room temperature for 5–10 minutes until it softens slightly and becomes easier to handle.
• Don’t worry about cracks: If the dough cracks when folding it over the filling, simply dampen your fingers with a little lukewarm water and gently press the cracks together to seal them. Rustic is part of the charm of a galette.
• Leave enough border: When adding the filling, leave about a 2-inch (5 cm) border around the edges. This makes it easier to fold the dough over the fruit.
• Keep it as flat as possible: Arrange the strawberries in a single, even layer so they bake uniformly.
• Make it nut-free: If you’d like a nut-free version, swap the almond flour for all-purpose flour or rolled oats. Both options will still help absorb excess juices while baking.

Galette FAQs:

Can you make galette dough ahead of time?

Yes! The dough can be made up to 2 days in advance and kept refrigerated. You can also freeze it for up to 1 month.

Why is my strawberry galette watery?

This usually happens if the fruit is layered too thick. Keep the fruit in a single layer for best results.

Can I use frozen strawberries?

Potentially yes, but thaw and drain them well first to avoid excess moisture.

This Strawberry Basil Galette is everything I love about French home baking: simple ingredients, seasonal fruit, and a rustic finish that never tries too hard.

If you enjoy rustic French baking, you might also love:

• Classic French Strawberry Tart
• French Plum Tart (Tarte aux prunes)
• Alsatian Blueberry Tart 
• Blueberry Peach Galette 
• Classic Apple Tart Tatin 
• Normandy Apple Tart 
• Classic French Fruit Tart 
• Apricot Frangipane Tart 
• Peach Crème Fraiche Streusel Tart
• Blueberry Bundt Cake (Tourte aux Myrtilles)
• Gâteau Basque (Basque Cake with pastry cream)

Strawberry Basil Galette

Print Recipe

Serves: 8 Prep Time: 1 Hour Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the "Pâte Brisée"crust:
1 1/2 cups (188g) all-purpose flour
1/4 teaspoon salt
¾ cup (170g) cold unsalted butter, cut into small cubes
¼ cup to 1/3 cup (50ml to 78ml) ice-cold water

For the base:
½ cup almond meal
A handful (7-8 leaves) of fresh basil, chiffonade

For the filling:
4 cups fresh strawberries, cut into large slices. (about 1 ½ lb)
¼ cup sugar

1 egg yolk + 1 tablespoon of milk

Instructions

1. Make the dough. In a large bowl, whisk together the flour and salt. Add the cold cubed butter and work it into the flour using your fingertips (or a pastry cutter) until the mixture resembles coarse crumbs with small bits of butter still visible.
   Gradually add the ice-cold water, one tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap, and refrigerate for at least 20–30 minutes.
2. Prepare the filling. In a bowl, gently toss the strawberries with sugar. Set aside.
   In a small bowl, mix together with your fingers the ground almond with chopped basil, so it’s well combined.
3. Roll out the dough. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer it onto a parchment-lined baking sheet. If the dough feels too firm, let it sit for 5–10 minutes until it softens slightly; it will be much easier to roll. Pre-heat your oven to 400°F (200°C).
4. Assemble the Galette.  Sprinkle the basil and ground almonds over the center of the dough, leaving about a 2-inch border.
   Arrange the strawberry mixture in a single, even layer over the almonds. Fold the edges of the dough over the fruit, pleating as you go. Don’t worry if the dough cracks slightly: just dip your fingers in a bit of water and gently smooth it back together.
5. Bake. In a small bowl, whisk together with the egg yolk and milk, and brush the edges of the galette.
   Bake at 400°F (200°C) for 35–40 minutes, until the crust is golden and the fruit is bubbling.
   Let cool completely before slicing and serving.

The post Strawberry Basil Galette (Easy French Galette Recipe) appeared first on Pardon Your French.

First, what is a Galette?

A Galette – or a “Tarte Rustique” as it’s called in France – is a very popular dessert, especially during Summer months, to make do with the abundance of fresh fruits. This uncomplicated fruit tart features a flaky all-butter crust, folded in a free form manner over fresh seasonal fruits. A pie dish or proper pan isn’t required, as the galette is to be baked flat on a simple piece of parchment paper and a baking sheet.

This article covers instructions for making a proper pastry dough, a delicious fruit filling (with the fruits of your liking) and for assembling the galette. This, along with a few tips is all you’ll need to make a great Galette.

Peach Blueberry Galette

The ideal crust for a Galette: a “Pâte Brisée”.

For making a galette, the best candidate is hands down a Pâte Brisée: the French version of a short crust pastry. This classic French crust is made with only flour, butter and water – no sugar and no eggs. It is thus very versatile and can be used for both sweet and savory pies, quiches, tarts, or Galettes. 

With flour and butter mixed together with water (water encouraging the gluten development in the flour), a “Pâte Brisée is sturdy enough to hold any juicy fruit fillings, yet still very flaky thanks to the generous amount of butter added.  This also makes for a dough that is easy to work with and very forgiving – which is what you want to shape a galette with little stress.

Strawberry Rhubarb Galette

3 Tips for making the Pâte Brisée (shortcrust pastry):

• Use ice cold water and ice cold butter. It is crucial to use ice cold water and ice cold butter to make the dough. Cold butter – not room temperature – will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensures little bits of butter are still present in the dough once rolled out, which makes for a most tender, flaky Pâte Brisée. 

• • • To make ice-cold water, fill a small bowl with ice cubes and cover with water. Let sit for 2 minutes and the water will be ice-cold. Discard of remaining ice cubes if any.
    • To make ice-cold butter, cut it into small cubes and place on a plate. Pop the plate in the freezer for 20-25 minutes for the butter to be ice-cold.

• Prefer handmade. Although a Pâte Brisée can be easily mixed in a food processor, I prefer making it by hand to get a better feel of the dough’s texture. It is important not to overmix the dough or your crust will end up too tough once baked. Once the flour and butter are blended, slowly add just enough water so the dough holds together when pressed in your palm.
• Chill the dough. The Pâte Brisée needs to chill for at least 20-30 minutes before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes so it warms just slightly.

Yellow Plum Galette

3 Tips for making the fruit filling:

A Galette invites all kind of fruit fillings – be it berries, stone fruits, pome fruits or a combination of each. Summer favorites include strawberries, blueberries, peaches, plums and/or apricots (as pictured here). In the late summer and fall, apple and pear are staples. You can also add your own flavor twists to the fruit filling with citrus zest (ie. orange zest with berries), fresh herbs (ie. basil with strawberries, verbena with stone fruits) and/or ground spices (ie. cinnamon with apples).

• Rinse and dry well. Make sure you rinse the fruits under cold water and delicately pat them dry, yet thoroughly, before you start.
• Can you use frozen fruits? Although fresh, seasonal fruit is always best, yes you can use frozen fruits. Just make sure they are well thawed, drained and patted dry before you mix them with the cornstarch and sugar. 
• Dice/Slice the fruits thin and evenly in size. The key is always to dice up or slice up the fruits thin and evenly in size. This mostly ensures they will bake evenly. For assembling, you can then simply toss the fruit filling in the center of the dough or neatly arrange the fruit slices to create pretty patterns.
• Don’t fret on the sugar and cornstarch. Although it could be tempting to reduce the amount of sugar, you will get a runny filling if you do so. Both the sugar and starch absorb moisture and create a deliciously jammy filling.

Apple Cinnamon Galette

3 Tips for Assembling:

• Prevent a soggy crust.  To prevent the fruit’s juices from making the crust soggy, sprinkle some ground almond, oats or crushed cookies at the bottom of the rolled-out crust before adding the fruits.
• Leave a border all around. When placing the filling in the middle of the crust, make sure you leave a 2-inch border all around. This way you will be able to easily fold the edges over the filling later. Likewise, don’t pile the fruits but scatter them in one single, even layer, so they bake evenly too. 
•  Don’t fret cracks. If the edges of the dough crack a bit when you fold them over the fruit, simply wet your fingers under lukewarm water and “rub” the cracks to bind the dough back together. 

How to make an Any-Kind-Of-Fruit Galette

Here is how to make an Any-Kind-Of-Fruit Galette, with step-by-step photos. See the recipe card at the end of this article for the ingredient list, exact quantities and cooking time.

The photos depict the making of an apricot galette, but you can use any of the following fruits: berries (strawberries, raspberries, blackberries, stoned cherries, blueberries), stone fruits (apricots, peaches, nectarines, plums) or pome fruits (apples, pears). When using firm fruits (apples, pears), just make sure you slice them thinly so they turn tender when baking.

First, we prepare the Pâte Brisée. Note that the dough will need to chill for 30 minutes, so plan accordingly. We start by placing the flour and salt in a large mixing bowl.

We then cut the butter into cubes, and place the cubes on a plate. Pop the plate in the freezer for 20-25 minutes for the butter to be firm and ice-cold. 

Add the butter cubes to the flour, and mix with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Do not try to process the butter completely. Keeping pea-size bits of butter in the dough is what will make the crust very flaky.

Then, we start adding ice-cold water, one tablespoon at a time. See the notes above for preparing ice-cold water. Mix until the dough just comes together into a rough ball (about 1/4 cup of water). Do not over-mix or your crust will end up tough.

A good way to test the consistency of the dough is to press a small amount in your hand. When releasing, the dough should hold together.  

Add a few more splashes of water if you feel the dough is too crumbly – but try to keep the water to a minimum. Press the dough all together so it comes into a rough ball. 

Wrap the dough in a plastic wrap and chill in the fridge for about 30 minutes.

Pre-heat the oven to 400ºF (205ºC) with a rack in the middle. Line a large baking sheet with parchment paper. While the dough still rests, place the sliced or diced fruit in a large bowl. Toss with sugar, salt, vanilla extract and cornstarch until evenly coated.

30 minutes later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to a circle of 16-inches (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the parchment lined baking sheet. 

Spread the ground almond, oats or crushed cookies onto the dough, leaving a 2-inch (5cm) border around the edge. Arrange the fruit filling on top.

Fold the edges of the dough up over the fruits to create a 1 ½ to 2-inch border, pleating the dough around as you go. Brush the egg yolk onto the folded border. Bake for 50 min to 1 hour, until the edges of the crust look dry and golden, and the fruit filling looks soft.

How to store a Galette? 

After enjoying a Galette, if you have any leftover slices, you can store them in the refrigerator or in the freezer.

• In the refrigerator: store any leftover slices in an airtight container or well-wrapped in the fridge for up to 2 days – not more. Enjoy the slices cold or reheated for 4-5 minutes in a pan over medium heat. Avoid reheating the slices in the microwave or the crust will likely get soggy. 
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the slices thaw in the fridge before re-heating them through in a pan over medium heat. 

I hope you’ll love this How To Make An Any-Kind-Of-Fruit Galette article! A Galette can be enjoyed either warm or cold. If you have any question, feel free to leave a comment. 

Similar recipes you make like: 

• Strawberry Rhubarb Galette
• Peach Blueberry Galette
• Apple Cinnamon Galette
• Alsatian Blueberry Tart
• Peach Crème Fraiche Streusel Tart 

Any-Kind-Of-Fruit Galette

Print Recipe

Serves: 8 Prep Time: 30 minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

Ingredients

For the Pâte Brisée:
1 1/2 cups (188g) all-purpose flour
¾ cup (170g) cold unsalted butter, cut into small cubes
1/4 teaspoon salt
¼ cup to 1/3 cup (50ml to 78ml) ice water

Filling base:
4 tbsp (24g) ground almonds
(or quick oats, or crushed cookies – ie. graham crackers)

Filling:
4 cups berries, stone fruits or pome fruits (chopped or thinly sliced)
¼ tsp salt
2 tbsp (15g) cornstarch (or tapioca starch)
1/3 cup (65g) sugar
1 tsp vanilla extract

To finish:
1 egg yolk + 1 tbsp milk, for brushing

 

Instructions

Step 1 - Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball (about 1/4 cup of water). Do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for about 30 minutes.

Pre-heat the oven to 400ºF (205ºC) with a rack in the middle. Line a large baking sheet with parchment paper.

Step 2 - Prepare the filling. Place the sliced or diced fruit in a large bowl. Toss with sugar, salt, vanilla extract and cornstarch until evenly coated.

30 minutes later, take the dough out of the fridge.

Step 3 - Assemble the galette. Transfer it onto a lightly floured surface and roll it out to circle of 16-inches (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the parchment lined baking sheet. Spread the ground almond (or oats) onto the dough, leaving a 2-inch (5cm) border around the edge. Arrange the fruit filling on top. Fold the edges of the dough up over the fruits to create a 1 ½ to 2-inch border, pleating the dough around as you go.

Step 6 - Brush the egg yolk onto the folded border.

Bake for 50 min to 1 hour, until the edges of the crust look dry and golden, and the fruit filling looks soft.

The post How To Make An Any-Kind-Of-Fruit Galette appeared first on Pardon Your French.

The tradition of “Tartes Salées” in France

Savory tarts like this one – or what we call in French “Tartes Salées” (including quiches, puff-pastry tarts and savory galettes) – are everyday fare in France. They are very often enjoyed as a simple lunch alongside a salad or served as an easy dinner for family or friends. 

Whether a quiche, a tart or a galette, making a “Tarte Salée” is often meant to make do what’s in season or to use up any produce and/or fixings that may be lingering in your fridge: vegetables, cheeses, meats, etc… They aren’t really special occasion fare, but rather a quick and easy meal option. They are ideal for when you’re short on time during the week, or perhaps when feeling a bit uninspired. 

I love how Tartes Salées invite creativity and always tempt you to try different filling combinations throughout the season – as with tomato and corn for late Summer. Tartes Salées are also just as delicious enjoyed warm or cold, which make them a popular leftover food in France.  

The tomatoes 

The Savory Tomato, Corn and Gruyère Galette is great to use up seasonal tomatoes which are abundant in late Summer. Make sure you choose ripe, red tomatoes – but not too ripe, or they will turn mushy/watery when baking. Any variety of large or medium red tomatoes works for this recipe: Heirloom, Roma, Plum or Beefsteak. You can opt for just one variety, or a mix if you want. 

The corn

For this recipe, you can use corn kernels cooked with any method of your choosing: grilled, roasted, boiled or even from a can – as a convenient option. If you opt for canned corn kernels,  make sure you drain them well and pat them dry with paper towel. 

Gruyère cheese

For the cheese, I strongly recommend you use Gruyère, a yellow hard Swiss Cheese. Gruyère cheese is extremely popular in French cooking. It is widely used by homecooks to garnish savory pies, quiches, gratins, pasta, etc. In French grocery stores, it can be found often pre-grated and packaged in little pouches stapled as “fromage râpé (pronounced rap-ay)” 

In US/Canada, Gruyère is a bit pricey but well worth it if you are planning on making a French recipe such as this galette. Gruyère Cheese has a delicious nutty taste that pairs great with the sweetness of the tomatoes and corn. As a substitute, if you can’t find Gruyère cheese, you can choose a hard mild-tasting cheese, such a Comté or an aged white Cheddar (more affordable option). Parmesan is too salty in taste for my liking in this recipe.

How to store this Galette? 

After enjoying the Galette, if you have any leftover slices, you can store them in the refrigerator or in the freezer.

• In the refrigerator: store any leftover slices in an airtight container or well-wrapped in the fridge for up to 2 days – not more. Enjoy the slices cold or reheated for 4-5 minutes in a pan over medium heat. Avoid reheating the slices in the microwave or the crust will likely get soggy. 
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the slices thaw in the fridge before re-heating them through in a pan over medium heat. 

Cooking notes: 

• The crust recipe is based off of my classic Pâte Brisée, which you can find in most of my quiche recipes and sweet galette recipes. As a little twist for this Savory Tomato, Corn and Gruyère Galette, I replaced a portion of the butter with mayonnaise. The addition of mayonnaise makes for an extra flaky crust. I also added some grated Gruyère in the mix for salty notes. 
• It is essential to use cold butter and ice cold water to make the dough. Cold butter – not room temperature – will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out. These little bits of butter make for a most tender and flaky crust.  
• The dough crust needs to chilled at least 1 hour before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes. It will warm slightly, to become easier to roll out.
• If the edges of the dough crack a bit when you fold them over the tomatoes, don’t fret. You can simply wet your fingers under lukewarm water and “rub” the cracks to bind the dough back together. 
• When placing the tomato slices in the middle of the crust, make sure you leave a 2-inch (5cm) border all around. This way you will be able to easily fold the edges over the filling later.

I hope you’ll love this Savory Tomato, Corn and Gruyère Galette as much as I do! This tart can be enjoyed either warm or cold. It is a great starter, quick lunch or light dinner, enjoyed with a salad on the side. 

If you have any question, feel free to leave a comment! 

More recipes to enjoy Tomato Season: 

• Fresh Tomato Velouté Soup
• Layered Vegetable Tian from Provence
• Eggplant Tomato Gratin from Provence
• Tarte a la Tomate (Classic French Tomato Mustard Tart)
• Tomates Farcies (Baked Ground Meat-Stuffed Tomatoes) 
• Provence-Style Tomatoes with Breadcrumbs and Herbs (Tomates à la Provençale)

Savory Tomato, Corn and Gruyère Galette

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

Crust:
1 ½ cup (188g) all-purpose flour
A pinch of salt
¼ tsp ground black pepper
2 tbsp (12g) Gruyère cheese, grated
1/2 cup (1 stick/125g) unsalted butter, cold and cubed
2 tbsp mayonnaise
2 tbsp (30ml) ice cold water

Filling:
3 large tomatoes, ripe, cut in 1/3 (0.85cm) inch slices
1/3 cup (55g) corn kernels (cooked: grilled, roasted, boiled or from a can)
2 tbsp (12g) Gruyère cheese, grated
Freshly ground black pepper & Salt, to taste
1 egg yolk
Optional: fresh basil leaves, for garnish

Instructions

Step 1 – Prepare the crust. Mix the flour, salt, black pepper and grated Gruyère together. Add the cubed butter and mix with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the mayonnaise and mix until just incorporated. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball; do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for 1 hour. 

Pre-heat your oven to 400ºF (205ºC) with a rack in the middle. Line a baking sheet with parchment paper.

Step 2 – 1 hour later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inches (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the prepared baking sheet. Optional: if needed, use a knife or scissors to trim your dough into a proper circle. 

Step 3 – Sprinkle 1 tablespoon of grated Gruyère cheese onto the dough, leaving a 2 inch (5cm) border around the edge. Lay the tomato slices ontop, overlapping and in a circular pattern, still leaving a 2 inch (5cm) border around the edges. Sprinkle with the corn, remaining 1 tablespoon of grated Gruyère, black pepper and salt to taste. Fold the edges of the dough up over the filling to create a 1 ½ (3.8cm) inch border. Whisk egg yolk in a small bowl and brush this egg wash onto the folded border.

Bake for 40-45 minutes, until the edges look dry and golden. Let the Galette cool for 30 minutes before transferring it onto a cooling rack. Enjoy warm or chilled. Garnish with fresh basil leaves just before serving. 

The post Savory Tomato, Corn and Gruyère Galette appeared first on Pardon Your French.

The ideal crust for a Galette: a “Pâte Brisée”.

For making a galette, or a “Tarte Rustique” as we call it in France, I find a Pâte Brisée is the best candidate. A “Pâte Brisée” is the French version of a standard pie crust, made with a generous amount of butter. In comparison to a “Pâte Sucrée” (traditionally used for a French Lemon Tart) or a “Pâte Sablée” (traditionally used for a French Frangipane Apricot Tart), a Pâte Brisée is made with only flour, butter and water – no sugar and no eggs. You can use a Pâte Brisée for both sweet and savory pies, tarts, or galettes. 

Because the flour and butter are mixed with water (water encouraging the gluten development in the flour), a “Pâte Brisée is sturdier and less sandy – which is what you want to shape galettes easily, and to avoid having the edges crumble when you fold them over the fruits. That said, it is essential not to overmix the dough or your crust will end up too tough once baked. Stop mixing when the dough just comes together.  

To sum it up, I love to use a Pâte Brisée for making galettes, as it is deliciously buttery yet easy to work with and very forgiving. The crust is quickly chilled for 20 minutes (for the butter to chill). It is then rolled out and filled with fresh fruits, before the edges are folded over in a free form manner.

The Strawberry-Rhubarb filling

There is a fleeting window in late Spring, when the first strawberries emerge and rhubarb is still lingering around – and they make for the perfect combo. The tanginess of rhubarb marries perfectly with the sweetness of ripe strawberries. This combo also creates a vibrant pink color that makes any dessert look pretty.

Choose crisp, vibrant-colored rhubarb stalks and ripe strawberries. You then add a splash of vanilla extract, sugar and cornstarch to create a deliciously sweet and jammy filling that contrasts well against the crisp buttery crust.

Cooking notes (part 1): 

• It is essential to use cold butter and ice cold water to make the dough. Cold butter – not room temperature – will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out, which makes for a most tender baked Pâte Brisée. 
• The Pâte Brisée needs to chilled at least 20-30 minutes before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes so it warms slightly, to become easier to roll out.
• If the edges of the dough crack a bit when you fold them over the fruit, don’t fret. You can simply wet your fingers under lukewarm water and “rub” the cracks to bind the dough back together. 
• Make sure you rinse the strawberries and rhubarb thoroughly under cold water and pat them dry delicately before you start.

Cooking notes (part 2): 

• It could be tempting to reduce the amount of sugar used for the fruit filling. However, I do not recommend doing so, as the rhubarb will remain too tangy. With less sugar, you also won’t get a nice jammy consistency. The sugar is essential to cut through the tanginess of the rhubarb and ensure your filling won’t be too runny.
• Likewise, do not be tempted to add more strawberries, or you will end up with a mushy/liquidy fruit filling. I find the ratio of 12 oz rhubarb with 10 oz of strawberries to be just right.
• When placing the filling in the middle of the crust, make sure you leave a 2-inch border all around. This way you will be able to easily fold the edges over the filling later. Likewise, scatter the strawberries and rhubarb in one single even layer, so they bake evenly too. 
• For a nut-free version of this Strawberry Rhubarb Galette, you can replace the ground almond with all-purpose flour or rolled oats.

I hope you’ll love this Strawberry Rhubarb Galette as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like: 

• Strawberry Rhubarb Crisp 
• Classic French Strawberry Tart (Tarte aux Fraises) 
• Strawberry Flaugnarde
• Classic French Cherry Clafoutis
• Raspberry Pistachio Tart 

Strawberry Rhubarb Galette

Print Recipe

Serves: 8 people Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 8 voted )

Ingredients

For the Pâte Brisée :
1 1/2 cups (188g) all-purpose flour
¾ cup (170g) cold unsalted butter, cut into small cubes
1/4 teaspoon salt
¼ cup to 1/3 cup (50ml to 78ml) ice water

Filling base:
4 tbsp (24g) ground almonds

Filling:
2 3/4 cups (340g/12oz) rhubarb, cut into ¾" pieces
2 cups (300g/10 oz) strawberries, hulled & thickly sliced
2 tbsp (15g) cornstarch
1/3 cup (65g) sugar
1 tsp vanilla extract
1 egg yolk + 1 tbsp (15ml) milk, for brushing
Optional: 2 tbsp Strawberry jam

Instructions

Make sure you read my cooking notes (above) before you start.

Step 1 – Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball (about 1/4 cup of water); do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for about 20 minutes.

Pre-heat the oven to 400ºF (205ºC) with a rack in the middle. Line a large baking sheet with parchment paper.

Step 2 – 20 minutes later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inch (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the parchment lined baking sheet. Spread the ground almond onto the dough, leaving a 2 inch (5cm) border around the edge. This mix will absorb the juice of the fruits when baking and prevent the crust from getting soggy. 

Step 3 - In large bowl, combine the rhubarb (cut), strawberries (sliced), cornstarch, sugar and vanilla extract. Toss together gently until evenly coated and the sugar and cornstarch are “wet”.

Step 4 – Arrange the strawberry rhubarb mix on top of the dough, still leaving a 2 inch (5cm) border around the edges. Fold the edges of the dough up over the fruits to create a 1 ½ (3.8cm) inch border. Whisk egg yolk and milk in a small bowl and brush this egg wash onto the folded border.

Bake for 35-45 minutes, until the edges look dry and golden.

Optional: Warm up some strawberries in a microwave for 15 or so seconds and pass it through a fine mesh strainer if needed (to discard of fruit chunks). Gently brush the jam over the fruits for a glistening finish.

Let the galette cool for 30 minutes before transferring it onto a cooling rack. Enjoy warm or chilled.

The Pâte Brisée recipe is based on Jacques Pépin’s Plum Galette recipe.

The post Strawberry Rhubarb Galette appeared first on Pardon Your French.

The ideal crust for a Galette: a “Pâte Brisée”.

For making a Galette, I find a Pâte Brisée is the best candidate. A “Pâte Brisée” is the French version of a standard pie crust, made with a generous amount of butter. In comparison to a “Pâte Sucrée” (traditionally used for a French Lemon Tart) or a “Pâte Sablée” (traditionally used for a French Frangipane Apricot Tart), a Pâte Brisée is made with only flour, butter and water – no sugar and no eggs. This means it can be used for both sweet and savory pies, tarts or galettes. 

Because the flour and butter are mixed with water (water encouraging the gluten development in the flour), a “Pâte Brisée is sturdier and less sandy – which is what you want to shape galettes easily, and avoid having the edges crumble when you fold them over the fruits. That said, it is essential not to overmix the dough (stop mixing when it just comes together) or your crust will end up too tough once baked. 

To sum it all up, I love to use a Pâte Brisée for making galettes, as it is deliciously buttery yet easy to work with and very forgiving. The crust is quickly chilled for 20 minutes (for the butter to chill again) and then rolled out and filled with fresh fruits, before the edges are folded over in a free form manner.

Choose the right apples

Just like choosing the right crust, you have to choose the right apples. And the rule for an apple galette is the same as for a classic apple pie: choose baking apples. Jonagold, Braeburn, Mutsu, Golden Delicious, Northern Spy or Granny Smith are all great varieties to use here. These aren’t as juicy once baked, and won’t turn mushy nor make the crust underneath become soggy. 

I personally love to use Granny Smith for a galette. They are crisp, tart, tangy and not too sweet. They also have a firm flesh that holds its shape when baking, which is perfect to slice the apples very thin and create a pretty pattern. 

More Cooking tips: 

• It is essential to use cold butter and ice cold water to make the dough. Cold butter -not room temperature- will distribute into the flour without softening. And ice-cold water will bind the ingredients together without softening the butter. This ensures little bits of butter are still present in the dough once rolled out, which makes for a most tender baked Pâte Brisée. 
• The Pâte Brisée needs to be chilled at least 20 minutes before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes so it warms ever so slightly to become easier to roll out. If the edges of the dough crack a bit when you fold them over the fruit, do not fret. You can simply wet your fingers lightly under lukewarm water and “rub” the cracks to bind the dough back together. 
• Do not overfill the galette with apples. When laying the apple slices flat onto the crust, make sure you leave a 2-inch border all around, so you can easily fold the edges over the apples later. Likewise, place the apple slices flat in one single even layer, so they bake evenly too. If there is too much apple filling, your galette may not bake properly and the filling may burst to the side. 

I hope you enjoy this Apple Cinnamon Galette as much as I do! Serve it warm or cooled down, with a big dollop of crème fraiche on top (in true French fashion) or a big scoop of vanilla ice-cream. 

You may also like:

• Peach & Blueberry Galette 
• Classic French Apple Cake 
• Classic French Tarte Tatin 
• Skillet Caramelized Apple Cake from Brittany
• Classic French Tarte au Citron

Apple Cinnamon Galette

Print Recipe

Serves: 8 people Prep Time: 30 minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

For the Pâte Brisée :
1 1/2 cups (188g) all-purpose flour
¼ teaspoon salt
¾ cup (170g) cold unsalted butter, cut into small cubes
¼ cup to 1/3 cup (50ml to 78ml) ice water

Filling base:
4 tbsp (24g) almond flour
1 tbsp ground cinnamon

Filling:
4 medium baking apples
1 tbsp sugar
1 tsp ground cinnamon
1 egg yolk + 1 tbsp (15ml) milk, for brushing

Optional: 2 tbsp Apricot jam

Instructions

Make sure you read my cooking tips (above) before you start.

Step 1 – Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball; do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Wrap the dough in a plastic wrap and chill for about 20 minutes.

Step 2 – Take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inch (40cm) in diameter. Drape the dough over your rolling pin and transfer it to the parchment paper lined baking sheet.

Step 3 – In a small bowl, combine the almond flour with the cinnamon. 

Pre-heat the oven to 375F (190C) with a rack in the middle. Line a large baking sheet with parchment paper.

Step 4 – Spread the almond flour mix onto the dough, leaving a 2-inch (5cm) border around the edge. This mix will absorb the juice of the fruits when baking and prevent the crust from getting soggy. 

Step 5– Peel and core the apples. Cut them in half or quarters, and slice them into very thin slices. Press each half slightly to fan out the slices. Gently slide the knife under the slices, lift them up and place them in the middle of the crust. I like to start by placing all the halves, and then use the quarters to fill in gaps.

Step 6 –Sprinkle the apples with the sugar and cinnamon. Fold the edges of the dough up over the fruits to create a 1 ½ inch (3.8cm) border. Whisk egg yolk and milk in a small bowl and brush this egg wash onto the folded border.

Bake for about 50min to 1hr, or until the crust is golden.

Optional: When the galette is still warm, brush some apricot jam on the apples for a shiny finish.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details. The Pâte Brisée recipe is based on Jacques Pépin’s Plum Galette recipe

The post Apple Cinnamon Galette appeared first on Pardon Your French.

The ideal crust for a Galette: a “Pâte Brisée”.

For making a galette, I find a Pâte Brisée is the best candidate. A “Pâte Brisée” is the French version of a standard pie crust, made with a generous amount of butter. In comparison to a “Pâte Sucrée” (traditionally used for a French Lemon Tart) or to a “Pâte Sablée” (traditionally used for a French Frangipane Apricot Tart), a Pâte Brisée is made with only flour, butter and water – no sugar and no eggs. This means it can be used for both sweet and savory pies, tarts, or galettes. 

Because the flour and butter are mixed with water (water encouraging the gluten development in the flour), a “Pâte Brisée is sturdier and less sandy – which is what you want to shape galettes easily, and avoid having the edges crumble when you fold them over the fruits. That said, it is essential not to overmix the dough (stop mixing when it just comes together) or your crust will end up too tough once baked. 

To sum it all up, I love to use a Pâte Brisée for making galettes, as it is deliciously buttery yet easy to work with and very forgiving. The crust is quickly chilled for 20 minutes (for the butter to chill) and then rolled out and filled with fresh fruits, before the edges are folded over in a free form manner.

The fruit filling 

Ripe peaches and blueberries make a perfect combo to fill this simple galette. The peaches are tender and slightly acidic while the blueberries bring little bursts of sweetness. These are perfect flavours to contrast against the buttery crust. You can use any variety of peaches: yellow, white or nectarines – and you don’t need to peel them. 

A little sugar and a splash of vanilla extract are added to the fruits. I don’t think you need much else for these fruits to shine. 

Cooking notes: 

• It is essential to use cold butter and ice cold water to make the dough. Cold butter -not at room temperature- will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out, which makes for a most tender baked Pâte Brisée. 
• The Pâte Brisée needs to chilled at least 20-30 minutes before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes so it warms enough, to become easier to roll out.
• If the edges of the dough crack a bit when you fold them over the fruit, do not fret. You can simply wet your fingers under lukewarm water and “rub” the cracks to bind the dough back together. 

I hope you’ll love this Peach and Blueberry Galette recipe as much as I do! If you have any questions, don’t hesitate to leave a comment.

You may also like:

• Raspberry Pistachio Frangipane Tart 
• Classic French Tarte au Citron
• Classic French Tarte aux Fraises
• Lemon Poppy seed French Yogurt Loaf
• Peach Yogurt Cake 
• Apricot Frangipane Tart

Peach and Blueberry Galette

Print Recipe

Serves: 8-10 people Prep Time: 30 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 8 voted )

Ingredients

For the Pâte Brisée :
1 1/2 cups (188g) all-purpose flour
¾ cup (170g) cold unsalted butter, cut into small cubes
1/4 teaspoon salt
¼ cup to 1/3 cup (50ml to 78ml) ice water
Filling base:
3 tbsp (23g) all-purpose flour
3 tbsp (18g) ground almonds
Filling:
1 lb (453g) peaches, halved and pitted
1/3 lb (150g) blueberries
¼ cup (50g) sugar
1 tsp vanilla extract
1 egg yolk, for brushing
Optional: 2 tbsp Peach jam.

Instructions

Step 1 – Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball; do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for about 20 minutes.

Pre-heat the oven to 400F  (205C) with a rack in the middle. Line a large baking sheet with parchment paper.

Step 2 – In a small bowl, combine the 3 tbsp of AP flour with the 3 tbsp of almond flour. Set aside.

Step 3 – Cut each peach halves into 6 slices (equals out to 12 slices/peach). Combine the peach slices in a bowl with the blueberries, sugar and vanilla extract. Toss gently until evenly coated.

Step 4 – Take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inch in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the parchment paper lined baking sheet.

Step 5 – Spread the flour/almond flour mix onto the dough, leaving a 2 inch border around the edge. This mix will absorb the juice of the fruits when baking and prevent the crust from getting soggy. Arrange the peach and blueberry mix on top. Fold the edges of the dough up over the fruits to create a 1 ½ to 2 inch border. Brush the egg yolk onto the folded border.
Bake for 50 min to 1 hour, until the edges look dry and golden.

Optional: Warm up the peach jam in a microwave for 15 seconds and pass it through a fine mesh strainer if needed (to discard of fruit chunks). Gently brush the jam over the fruits for a glistening finish. 

Let the galette cool for 30 minutes before transferring it onto a cooling rack. Enjoy warm or chilled.

The Pâte Brisée recipe is based on Jacques Pépin’s Plum Galette recipe.

If you try this Peach and Blueberry Galette recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit! 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Peach and Blueberry Galette appeared first on Pardon Your French.