Lemon Curd Strawberry Galette is a rustic strawberry galette recipe made with a lemon curd to add brightness to the sweet berries.
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Strawberry galette recipe
Galettes, tarts and crostatas are all essentially the same thing – a pastry crust with a thin, low-moisture filling – either savory or sweet. Galettes and crostatas are both free-form and a bit more rustic – galette being the french version and crostata, Italian.
Strawberry galettes are a great recipe to celebrate summer. Lowkey pastries are easy to make, easy to transport to dinner parties, picnics, potlucks, etc because you can bring a beautiful dessert without having to worry about remembering to tote the pan home at the end of the night.
This strawberry galette recipe has a bit of lemon flavor with the fresh strawberries tossed with lemon curd before being baked inside a sugar coated pastry.
With a filling to crust ratio that is tipping high in favor of crust this galette recipe is like a mix between a giant jam filled cookie and a fresh strawberry pie.
Ingredients
- Pastry crust – an all butter pie crust recipe is tender but sturdy enough to withstand the free form baking without getting soggy or mushy. You can also make this easy rustic strawberry tart even easier with frozen pie crust.
- Strawberries – wild strawberry (also known as alpine strawberry) grows naturally in much of the northern hemisphere along rocky areas and harsh beaches. This version uses similar small strawberry variety – Sweet Sunrise Strawberries grown locally by Kruze Farms on Fir Island, Washington. These strawberries are sweet but not too soft with the most gorgeous red color all the way through to the stem. But you can substitute any berry or stone fruit you choose in place of strawberries and adjust sugar according to the fruit’s ripeness and natural sweetness.
- Lemon curd – the strawberries are tossed with lemon curd for sweetness, tang and a beautiful glossy appearance. Lemon curd is widely available at grocers nationwide or it’s easy to make your own with lemon, sugar, egg yolks and a few minutes of stirring over the stovetop. Can’t find lemon curd and don’t feel like making your own? To get a sweet lemon flavor and glossy shine similar to what the lemon curd provides without using lemon curd toss strawberries with a tablespoon more sugar and one more teaspoon of lemon juice than the recipe calls for before spreading onto the crust. Then top with several pats of butter before baking.
- Fresh lemon
- Cornstarch – to help thicken the filling to prevent the galette from getting soggy. You can also substitute flour for cornstarch by using twice the amount of flour as the cornstarch the recipe calls for.
- Sugar – to sprinkle on top of the galette pastry. Use coarse sugar if available, like sanding sugar or raw sugar.
Step by step instructions
- Make pastry dough, wrap tightly in plastic wrap and chill before rolling into a circle. Transfer pastry to a parchment lined baking sheet and chill again while preparing filling.
- Prepare strawberry galette filling. Whisk lemon curd with lemon juice, sugar and cornstarch and toss sliced strawberries in lemon mixture.
- Preheat oven to 350 degrees Fahrenheit.
- Then top pastry round with strawberry filling. Either mound all the strawberries up in the center. Or spend a bit more time to layer strawberries in a circle. Then ;our remaining filling liquid over berries and fold pastry over the strawberries to create a rough crust.
- Whisk egg white until frothy and brush over crust. Then sprinkle the entire galette with sugar.
- Bake strawberry galette in preheated oven until strawberry filling in the center is bubbling and the crust is nicely browned, about an hour.
- Remove from oven and allow to cool slightly before slicing and serving warm.
- Enjoy!
How to serve
Serve this strawberry galette sliced as is. Or serve topped with ice cream or freshly whipped cream. If available, fresh strawberries and strawberry leaves (or mint leaves) are a beautiful way to garnish galettes.
How to store
Fruit galettes are best enjoyed within 24 hours of baking.
To make this galette ahead of time you can make the pastry dough and store, tightly wrapped, refrigerated for up to three days or frozen for up to three months.
After baking store galette slices tightly covered at room temperature for up to 2 days.
Yield
This recipe yields a large galette that can be cut into 8-12 slices.
📖 Recipe
Ingredients
- 2 ½ cups all purpose flour
- ¼ cup granulated sugar divided
- 1 cup unsalted butter frozen
- 1 teaspoon salt
- 1 teaspoon lemon zest
- 4 cups strawberries
- 2 tablespoons lemon curd
- 2 teaspoons cornstarch
- 2 tablespoons sugar coarse if available
- 1 tablespoon lemon juice
- ¼ cup ice water
- 1 large egg yolk
- 1 large egg white
Instructions
- Begin preparing galette dough: Roughly measure about ½ cup of ice water and set aside. In a large bowl whisk flour, half the granulated sugar, lemon zest and salt to combine. Using a box or handheld grater, grate frozen butter directly into bowl. Using clean, cold hands work the butter into flour mixture until only pea-sized and smaller pieces remain. Sprinkle egg yolk and 2 tablespoons of ice water over mixture and gently mix with hands, adding more ice water as needed until dough just comes together. Turn out onto a large piece of plastic, wrap tightly and work into the shape of a disc. Chill at least 30 minutes.2 ½ cups all purpose flour, ¼ cup granulated sugar, 1 cup unsalted butter, 1 teaspoon salt, 1 teaspoon lemon zest, 1 large egg yolk, ¼ cup ice water
- Meanwhile, prepare filling. Wash, dry and remove greens from fresh strawberries and thinly slice if berries are larger than ½". In a small bowl whisk lemon curd with lemon juice, remaining granulated sugar and cornstarch.4 cups strawberries, 2 tablespoons lemon curd, 1 tablespoon lemon juice, 2 teaspoons cornstarch
- Roll chilled galette dough into a large ¼" thick round. Transfer to a parchment paper lined baking sheet then return to refrigerator to chill.
- Preheat oven to 350 degrees Fahrenheit.
- Either mound strawberry filling up into the center of the dough, or form concentric circles of layered berries. Pour remaining filling liquid over berries.
- Fold pastry over creating a rough crust.
- Whisk egg white until frothy and brush over crust. Sprinkle crust and filling with sugar.1 large egg white, 2 tablespoons sugar
- Bake until center is bubbly and crust is nicely browned, 55-65 minutes.
- Remove and cool slightly before serving.
Nutrition
Johannah
So yummy!! Beautiful photos!! You are the BEST
Renee
This looks amazing! My daughter made lemon curd while I was visiting her in New Zealand and it was so good!
Kathy
This was delish. I loved the crust. And the lemon curd was amazing. I would have liked to have a recipe includes for lemon curd.