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Strawberry Cardamom Galette

Strawberry cardamom galette with ruby strawberries baked in golden, rustic pastry. Simple dough with caramelized edges and a bubbly cardamom filling makes a gorgeous dessert centerpiece.
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Prep Time 30 minutes
Cook Time 35 minutes
rest 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Modern French
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Galette dough
  • 1.5 cup all-purpose flour
  • 0.5 cup cold butter, cubed Keep cold for a flaky crust.
  • 0.25 tsp salt
  • 0.25 cup ice water Add gradually until dough just comes together.
Strawberry cardamom filling
  • 1 lb fresh strawberries, halved Use ruby strawberries for the best color.
  • 0.25 cup granulated sugar
  • 0.5 tsp ground cardamom
  • 1 tbsp cornstarch Helps thicken the filling.
Finish
  • 1 egg, beaten (for egg wash)
  • 0.5 powdered sugar for dusting Dust right before serving.

Equipment

  • 1 sheet pan

Method
 

Make the dough
  1. Mix all-purpose flour and salt together.
  2. Cut in cold butter until the mixture resembles coarse breadcrumbs.
  3. Add ice water a little at a time until the dough just comes together.
  4. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Assemble and bake
  1. Toss halved fresh strawberries with granulated sugar, ground cardamom, and cornstarch.
  2. Roll out the chilled dough into a 12-inch circle on parchment paper.
  3. Arrange the strawberries in the center, leaving a 2-inch border.
  4. Fold the edges of the dough up and over the strawberries to form a rustic shape.
  5. Brush the dough with beaten egg (egg wash).
  6. Bake at 400°F for 35 minutes, until the crust is golden and the filling is bubbly.
Cool and serve
  1. Cool the galette for 15 minutes before serving.
  2. Dust with powdered sugar and serve.

Notes

For the flakiest crust, keep the butter very cold and refrigerate the dough long enough to firm up the fat. Store leftovers in the refrigerator up to 3 days; rewarm briefly in a 350°F oven until the pastry is crisp again. Freezing is not recommended because the strawberries can weep when thawed. For a dairy-light option, use a cold plant-butter substitute in the same amount.