Easy Strawberry Galette
From the Blog Author
Ingredients
- 1 pound puff pastry
- 1.5 pounds fresh strawberries
- 3 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup rolled oats
- 1/4 cup ground almonds
- Flour
- 1 egg
- 1 tablespoon water
- Vanilla ice cream
- Whipped cream
Directions
Preheat oven to 500°F (260°C).
Line a rimmed baking sheet with parchment paper.
In a large bowl, combine strawberries, granulated sugar, brown sugar, cornstarch, orange zest, salt, and vanilla extract.
On a lightly floured surface, unroll the puff pastry sheet and roll it into a 12-inch diameter circle.
Transfer the puff pastry to the prepared baking sheet.
Sprinkle the oats over the middle of the pastry round, leaving a two-inch border.
Spoon the strawberry mixture onto the pastry, keeping the two-inch border clear.
Fold the edges of the pastry over the strawberries, overlapping as you go.
Beat together the egg and water, then brush the mixture over the folded edges of the pastry.
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Frequently Asked Questions
How should I store leftovers of this Easy Strawberry Galette?
For best results, store the cooled strawberry galette in an airtight container at room temperature for up to 2 days. Avoid refrigeration if possible, as the moisture can make the puff pastry soggy. If you must refrigerate, let it come to room temperature before serving for the best texture.
Can I make the strawberry filling for this galette ahead of time?
Yes, you can prepare the strawberry filling mixture (strawberries, sugars, cornstarch, zest, etc.) up to 12 hours in advance. Keep it covered in the refrigerator, but remember to drain off any excess liquid that accumulates before assembling the galette onto the puff pastry.
What is the best way to reheat a leftover strawberry galette?
The ideal way to reheat this galette is in a conventional oven or toaster oven to re-crisp the puff pastry. Place slices on a baking sheet and heat at 350°F (175°C) for about 5-7 minutes until warmed through and the crust is flaky again.
