Strawberries Are Winter Heroes; This Galette Is Perfect For Berry Baking Season

In India, as the winter season sets in, strawberries burst into the markets with their juicy sweetness peaking just as the air turns crisp. While delicious to eat fresh, using it in your baking adventures is ever better. A strawberry galette captures this magic effortlessly.

Unlike fussy pies with rigid pans, a galette is a free-form, rustic tart: buttery dough is rolled into a rough circle, piled high with fruit, and folded at the edges for a beautifully imperfect, golden crust. It’s forgiving for home bakers, with minimal crimping or chilling, yet delivers flaky layers and caramelised edges that feel indulgent.

It is a celebration of simple techniques and fresh seasonal produce, and this rustic strawberry galette is effortless yet elegant. It is perfect

to celebrate the ongoing strawberry season and makes for a stunning showstopper at any festive gathering as an impressive treat for your guests.

Here’s how you can make this strawberry galette recipe, as shared by Ushra, co-founder of Moussestruck, a vegetarian dessert store in Mumbai, but at home:

Ingredients:

For the Pie Dough:
● Cold Salted Butter – 100 g
● All-Purpose Flour – 125 g
● Chilled Water – 15–20 g

For the Strawberry Filling:
● Fresh Strawberries – 300 g
● Castor Sugar – 35 g
● Vanilla Extract – 1 tsp
● Cinnamon – A pinch
● Lemon Juice – ½ tsp
● Cornstarch – 4 g

For Assembly:
● Milk (for brushing the crust)

Method:

• Prepare the Pie Dough: Begin by ensuring the butter is cold and cubed.
• Add it to the flour and work it in using a pastry cutter or a food processor until the mixture resembles coarse crumbs.
• Slowly drizzle in ice-cold water until the dough just comes together. Do not overwork it.
• Wrap the dough and chill for 30 minutes.
  Prepare the Strawberry Filling: Quarter the fresh strawberries and combine them with sugar, vanilla extract, cinnamon, lemon juice and cornflour.
• Allow the mixture to macerate for 30 minutes at room temperature.
• Once the berries release their juices, strain the liquid and cook it down in a pan until it
  becomes a thick, caramel-like syrup. Set aside.
• Assemble the Galette: Roll out the chilled pie dough into a 7-inch rough circle; the uneven edges give it a beautiful, rustic finish.
• Tip: To avoid a soggy base, brush a thin layer of strawberry jam over the dough
  before adding the filling.)
• Place the macerated strawberries in the centre and fold the edges inward to encase the
  fruit.
• Brush the crust with milk or cream for a golden finish.
• Bake: Transfer the galette onto a baking tray and bake at 180°C for 25–30 minutes, or until the crust turns golden brown and crisp.
• Move the galette to a wire rack immediately after baking to prevent the base from becoming soggy.
• Finish & Serve: Drizzle the reduced strawberry caramel over the baked galette.
• Add a scatter of white chocolate if desired for an indulgent touch.
• Serve warm as is, or pair with a scoop of vanilla ice cream.

Chef’s Tip:
For an extra crisp crust, brushing a thin layer of strawberry jam on the dough before adding the filling creates a barrier that prevents moisture from seeping into the pastry.