Strawberry Compote Galette Recipe
If you’re looking for a dessert that combines the simplicity of rustic pastry with the sweet, juicy burst of fresh strawberries, this Strawberry Compote Galette is a must-try! Perfect for any occasion, it’s a beautiful dessert that looks and tastes like it took hours to prepare, but is surprisingly easy to make.
This recipe is all about creating a buttery, flaky pastry filled with a luscious strawberry compote, offering a balance of sweet and tart in every bite. It can be served as a standalone treat or paired with a delightful soup or savory dish for a complete meal. Let’s walk through this fantastic dessert step by step.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 125 grams |
| Butter (unsalted) – cold and cubed | 85 grams |
| Salt | A pinch |
| Caster Sugar | 1 teaspoon |
| Water – chilled | 2-3 tablespoons |
| Large Strawberries | 6-8 |
| Cornflour | 1 teaspoon |
| Caster Sugar (for filling) | 2 tablespoons |
| Vanilla Extract | 1/4 teaspoon |
| Whole Egg | 1 |
| Caster Sugar (for topping) | 1 teaspoon |
Preparation Time: 45 minutes
Cooking Time: 45 minutes
Total Time: 90 minutes
Servings: 4
Cuisine: Continental
Course: Dessert
Diet: Eggetarian
Instructions:
Making the Pie Dough
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Prepare the Dough
Begin by preparing the pie dough, which needs some time to chill for a flaky texture. In a large mixing bowl, sift together the all-purpose flour, a pinch of salt, and 1 teaspoon of caster sugar. -
Incorporate the Butter
Add the cold, cubed unsalted butter to the flour mixture. Using your fingers, a pastry cutter, or a knife, work the butter into the flour until the mixture resembles coarse breadcrumbs. There should be some chunks of butter visible—that’s okay! These pieces will make the pastry nice and flaky as it bakes. -
Form the Dough
Slowly sprinkle chilled water over the flour-butter mixture. Add just a little at a time to avoid melting the butter. Using your hands, gently push the flour mixture from the edges towards the center to form a dough ball. Be careful not to knead the dough too much; simply press it together to bring it into a cohesive ball. -
Chill the Dough
Wrap the dough ball in cling film or plastic wrap and refrigerate it for at least 2 hours. This resting period ensures the dough develops a crisp, flaky texture once baked.
Preparing the Strawberry Compote Filling
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Slice the Strawberries
While the dough is chilling, slice the large strawberries into 1/4 cm thick slices. This ensures they cook evenly in the galette and maintain their shape during baking. -
Mix the Compote
In a small bowl, combine the sliced strawberries with 2 tablespoons of caster sugar, 1 teaspoon of cornflour, and 1/4 teaspoon of vanilla extract. Toss everything together to coat the strawberries evenly. The cornflour helps thicken the juices released by the strawberries as they bake.
Assembling the Galette
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Preheat the Oven
Preheat your oven to 200°C (400°F), ensuring it’s fully heated before you start baking. -
Roll Out the Dough
After the dough has chilled, remove it from the fridge and let it sit for a few minutes at room temperature. On a lightly floured surface, roll out the dough into a rough circle, about 9-10 inches in diameter and 1/4 inch thick. -
Add the Filling
Place the strawberry filling in the center of the dough, leaving about 2 inches of space around the edge. Spread the filling out evenly, but avoid letting it go all the way to the edge. -
Fold the Edges
Gently fold the edges of the dough over the filling, pleating it as you go to create a decorative border. Ensure the center remains exposed, showcasing the beautiful strawberries.
Baking the Galette
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Prepare for Baking
Transfer the parchment paper with the assembled galette onto a baking tray. Brush the exposed dough with a beaten egg or a bit of milk for a golden, glossy finish. Sprinkle 1 teaspoon of caster sugar over the dough and filling for a touch of sweetness. -
Bake
Bake the galette in the preheated oven for 35-45 minutes, or until the pastry is golden brown and crisp. The filling should be bubbling slightly, and the strawberries should look beautifully soft.
Serving
Once your Strawberry Compote Galette has baked to perfection, allow it to cool slightly before serving. The result is a rustic, free-form tart with buttery, flaky crust and a sweet, fruity filling. It’s ideal for a light dessert on a sunny afternoon or as part of a more elaborate meal.
For an extra touch, serve this galette with a scoop of vanilla ice cream or a dollop of whipped cream. You can also pair it with savory dishes, such as Chicken Crepe Lasagne or a bowl of Roasted Tomato and Pumpkin Soup, to create a beautiful Sunday lunch.
Tips:
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Use Cold Butter: Make sure the butter is cold to get the flaky texture you want. If it starts to soften while working the dough, pop it in the fridge for a few minutes.
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Don’t Overwork the Dough: The more you work the dough, the tougher it can get. Work it gently and avoid over-kneading.
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Chill the Dough: Refrigerating the dough is crucial for a tender, flaky crust. Don’t skip this step!
This Strawberry Compote Galette brings a delightful blend of fresh strawberries and a crispy, golden crust to your table. Whether you’re making it for a family dinner or a special occasion, it’s sure to impress with its beautiful presentation and irresistible flavor.
