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Rustic Balsamic Strawberry Galette

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A simple, rustic dessert featuring a flaky crust filled with sweet-tart balsamic strawberries, served warm with creamy vanilla ice cream.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ¼ teaspoon salt
  • 2 tablespoons (25g) granulated sugar (optional)
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons (45-60ml) ice-cold water
  • 3 cups (450g) fresh strawberries, hulled and halved
  • 2 tablespoons (30g) granulated sugar
  • 1 tablespoon (15ml) aged balsamic vinegar
  • 1 teaspoon lemon zest
  • 1 tablespoon cornstarch
  • ½ teaspoon vanilla extract (optional)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar or turbinado sugar (for sprinkling on the crust)
  • Vanilla ice cream, for serving

Instructions

  1. In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits (3-5 minutes).
  2. Sprinkle 3 tablespoons of ice-cold water over the mixture. Gently mix with a fork, adding the remaining tablespoon only if needed, just until the dough starts to come together. Do not overwork. It should hold when pressed but not be sticky.
  3. Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. While the dough chills, combine the halved strawberries, sugar, balsamic vinegar, lemon zest, cornstarch, and vanilla extract in a bowl. Toss gently to coat the berries evenly and set aside to macerate.
  5. On a lightly floured surface, roll the dough into a rough 12-inch (30 cm) circle, about ⅛ inch (3 mm) thick.
  6. Transfer the dough to a parchment-lined baking sheet. Spoon the strawberry mixture into the center, leaving a 2-inch (5 cm) border all around. Fold the edges up over the filling, pleating as you go to create a rustic edge.
  7. Brush the crust edges lightly with the beaten egg, then sprinkle with coarse sugar.
  8. Bake in a preheated oven at 400°F (200°C) for 30-35 minutes, or until the crust is golden and the filling is bubbling. Tent with foil halfway through baking if crust browns too fast.
  9. Let the galette cool for about 15 minutes to allow the filling to set. Serve warm with vanilla ice cream.

Notes

Keep butter and water cold to ensure a flaky crust. Do not overmix the dough to avoid toughness. Use coarse sugar on crust edges for crunch and sparkle. Tent with foil if crust browns too quickly. Let galette rest after baking to thicken filling. Cornstarch helps prevent soggy crust from juicy strawberries.

Nutrition

Keywords: balsamic strawberry galette, rustic dessert, strawberry galette, easy dessert, homemade galette, vanilla ice cream dessert

Find it online: https://rowanrecipes.com/rustic-balsamic-strawberry-galette-recipe-easy-homemade-dessert-with-vanilla-ice-cream/