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Perfect Roasted Strawberry Balsamic Galette Recipe Easy Homemade Flaky Crust

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A rustic and elegant galette featuring roasted strawberries with balsamic vinegar and a homemade flaky crust. Perfect for brunch, casual dinners, or a crowd-pleasing dessert.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (226g) unsalted butter, cold and cubed
  • ½ cup (120ml) ice water, plus more if needed
  • 4 cups (about 600g) fresh strawberries, hulled and halved
  • 2 tbsp balsamic vinegar
  • ½ cup (100g) granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1 egg, beaten
  • Coarse sugar for sprinkling (optional)

Instructions

  1. Prepare the crust: In a large bowl, whisk together 2 ½ cups (320g) flour, 1 tsp salt, and 1 tbsp sugar. Add 1 cup (226g) cold, cubed butter. Using a pastry cutter or food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  2. Add ice water: Slowly pour in ½ cup (120ml) ice water, stirring with a fork until the dough begins to come together. If it’s too dry, add water 1 tbsp at a time. Turn the dough onto a floured surface and knead lightly just to bring it together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Roast the strawberries: Preheat the oven to 400°F (200°C). In a bowl, toss 4 cups (600g) halved strawberries with ½ cup (100g) sugar, 2 tbsp balsamic vinegar, 2 tbsp cornstarch, 1 tsp vanilla extract, and lemon zest. Spread on a parchment-lined baking sheet and roast for 15-20 minutes until the berries are soft and juicy but not mushy. Let cool slightly.
  4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a roughly 12-inch (30 cm) circle. Transfer to a baking sheet lined with parchment. Rustic shape is fine.
  5. Assemble the galette: Spoon the roasted strawberry filling into the center, leaving about a 2-inch (5 cm) border. Fold the edges of the dough over the filling, pleating as you go, to create a rough crust edge.
  6. Apply egg wash: Brush the crust with a beaten egg for a golden finish. Sprinkle with coarse sugar if desired.
  7. Bake: Bake at 375°F (190°C) for 35-40 minutes until the crust is golden and the filling is bubbly. Cover edges with foil if they brown too quickly.
  8. Cool and serve: Let the galette cool on the baking sheet for at least 15 minutes before slicing to allow the filling to set.

Notes

Use cold butter and ice water to ensure a flaky crust. Roasting strawberries separately prevents soggy crust. Let galette cool before slicing to set filling. For gluten-free or dairy-free versions, substitute flour and butter accordingly. Frozen strawberries can be used if thawed and drained well.

Nutrition

Keywords: roasted strawberry galette, balsamic strawberry dessert, flaky crust galette, easy strawberry galette, homemade galette recipe

Find it online: https://eliplate.com/perfect-roasted-strawberry-balsamic-galette-recipe-easy-homemade-flaky-crust/