Simple Strawberry Galette with Whipped Cream


Simple Strawberry Galette with Whipped Cream



  • 1 1/4 cups all-purpose flour, plus more for rolling out dough
  • 2 teaspoons sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 3 to 4 Tablespoons ice water
  • 3 1/2 cups strawberries, hulled and quartered
  • 1/3 cup sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon balsamic vinegar
  • 1 large egg, beaten with 1 Tablespoon heavy cream or water


  • 1 (8-oz.) container Mascarpone cheese
  • 1 cup heavy whipping cream
  • 1 vanilla bean, seeds scraped and pod discarded
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon orange zest



  1. In the bowl of a food processor, combine the flour, sugar and salt. Add the cubed butter and pulse until combined. With the motor running, slowly stream in the ice water, 1 tablespoon at a time, until the dough begins to form a ball. (Alternately, the dough can be made by hand by cutting the butter into the flour with your fingers then stirring in the ice water.)

  2. Shape the dough into a disc and wrap it securely in plastic wrap. Refrigerate the dough for 30 minutes while you prepare the filling.

  3. In a large mixing bowl, combine the strawberries, sugar, cornstarch and balsamic vinegar, stirring until combined. Set the filling aside.

  4. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat baking mat.

  5. Lightly flour your work surface then using a rolling pin, roll the dough into a 12-inch circle then transfer it onto the baking sheet.

  6. Using a slotted spoon, transfer the strawberry filling into the center of the dough, leaving a 2-inch border around the edges.

  7. Using your fingers, fold the edges of the dough up and barely over the filling.

  8. Brush the edges of the galette with the beaten eggwash egg wash then bake it for 26 to 30 minutes, or until the crust is golden brown and the filling is bubbly. Set the galette aside to cool completely while you make the whipped cream. (Note: The juices in the galette will thicken as it cools completely.)


  1. In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone, heavy cream, vanilla bean seeds, confectioners’ sugar and orange zest until medium peaks form. Prepare Mascarpone Chantilly by whipping heavy cream with an electric beater until soft peaks form.

  2. To serve, slice the galette into wedges and top with a dollop of the whipped cream.