Go Back

Strawberry Cardamom Galette

Strawberry cardamom galette with a rustic folded crust and ruby strawberries baked until the filling turns bubbly. Golden caramelized edges and a light powdered-sugar finish make this pastry look elegant while staying easy.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
rest 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French, Modern French
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

All-purpose flour
  • 1.5 cup All-purpose flour
Cold butter, cubed
  • 0.5 cup Cold butter, cubed Keep cold for a flaky crust.
Salt
  • 0.25 tsp Salt
Ice water
  • 0.25 cup Ice water Add gradually until dough just comes together.
Fresh strawberries, halved
  • 1 lb Fresh strawberries, halved Halve for easy arranging and even bubbling.
Granulated sugar
  • 0.25 cup Granulated sugar Toss with berries for glossy juices.
Ground cardamom
  • 0.5 tsp Ground cardamom Use ground for even flavor through the filling.
Cornstarch
  • 1 tbsp Cornstarch Helps thicken strawberry juices.
Egg, beaten (for egg wash)
  • 1 Egg, beaten (for egg wash) Brush on edges for golden color.
Powdered sugar for dusting
  • 0.25 cup Powdered sugar for dusting Dust after cooling to keep it crisp.

Equipment

  • 1 sheet pan

Method
 

Make the galette dough
  1. Mix the all-purpose flour and salt in a mixing bowl. Add the cold butter cubes and cut until the mixture resembles coarse breadcrumbs, with visible butter bits throughout.
  2. Add ice water a little at a time, mixing between additions until the dough just comes together. Stop as soon as it forms and looks slightly shaggy, not wet.
  3. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Keep it chilled until firm enough to roll, around the 15-minute mark of this bake cycle you’ll do later.
Prepare the strawberry filling
  1. Toss the halved fresh strawberries with granulated sugar, ground cardamom, and cornstarch. Mix until the berries look evenly coated and the cornstarch has no dry pockets.
Assemble and bake
  1. Roll the chilled dough into a 12-inch circle on parchment paper. Keep the center thicker enough to hold filling, and aim for an even edge for clean folds.
  2. Arrange the strawberries in the center of the dough, leaving about a 2-inch border. Spread in an even layer so the filling bakes to bubbly consistency.
  3. Fold the dough edges up and over the strawberries to form a rustic shape. Leave the center exposed, with the folded seams gently standing up.
  4. Brush the folded crust with the beaten egg to promote browning. Bake at 400°F for 35 minutes, until the crust is golden and the filling is visibly bubbly.
Finish and serve
  1. Cool the galette for 15 minutes after baking. Letting it rest firms the juices so slices hold together.
  2. Dust the cooled galette with powdered sugar right before serving. Serve warm or at room temperature for the best contrast between tender fruit and crisp edges.

Notes

Pro tip: chill the dough long enough so the butter stays firm—this is what creates the crisp, caramelized edges. Store leftovers covered in the refrigerator for up to 3 days; freeze unbaked dough for up to 1 month, but freeze baked galette only if necessary (texture may soften). For a dairy-light option, use cold vegan butter sticks in place of butter; keep them very cold for similar flakiness.