This fresh strawberry galette uses sweetened strawberries that are wrapped in a beautiful rustic buttery pastry and baked to perfection. Strawberry galette is a much easier version of a pie, and it will become your new favorite strawberry dessert!
In a medium bowl whisk the flour, salt, and sugar together. Add the cold, cubed butter and cut in with a pastry cutter until the butter is pea sized.
Slowly add the cold water and stir with a fork until the dough begins to come together. Turn out onto a lightly floured surface and use your hands to bring the dough together in a disk.
Wrap the dough in plastic wrap and chill in the fridge for 20 minutes while you prepare the filling.
Add the sliced strawberries and lemon juice to a large bowl.
In a small bowl, whisk together the sugar and cornstarch. Pour over the strawberries and stir to coat evenly. Set aside.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Remove the dough from the fridge and place it on a lightly floured surface. Using a rolling pin, roll out the dough into a 12-15 inch circle, depending on how thick you like your crust.
Arrange the strawberries in the center of the dough, leaving about a 2-inch border of dough around the edge. Fold the dough over the strawberries, pinching and pleating to create the free-form edge. This free-form edge is quite forgiving, and you can pinch and tear pieces of dough to make it look how you would like.
In a small bowl, mix the egg yolk and water together to make the egg wash. Use a pastry brush to brush the crust with the egg wash and then sprinkle with turbinado sugar.
Bake for 40-45 minutes, until the crust, is nice and golden brown and the filling is bubbly. Allow the galette to cool completely.
Before serving, heat a tablespoon of apricot jam in the microwave for 10-15 seconds before using a pastry brush to brush the hot jam over the top of the strawberries, giving them a nice shine.
Enjoy the galette warm or at room temperature. I also love it topped with vanilla ice cream or whipped cream!