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Strawberry Cardamom Galette

Strawberry cardamom galette with a flaky rustic pastry and ruby strawberries sits in a caramelized, golden crust with bubbly fruit filling. The dough is chilled, rolled into a 12-inch round, then folded around the berries for an effortless galette shape.
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Prep Time 30 minutes
Cook Time 35 minutes
Chill 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Modern French
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1.5 cup all-purpose flour
  • 0.5 cup cold butter, cubed
  • 0.25 tsp salt
  • 0.25 cup ice water
Strawberry filling
  • 1 lb fresh strawberries, halved
  • 0.25 cup granulated sugar
  • 0.5 tsp ground cardamom
  • 1 tbsp cornstarch
Egg wash & finishing
  • 1 egg, beaten (for egg wash)
  • 1 powdered sugar for dusting

Equipment

  • 1 sheet pan

Method
 

Make the chilled dough
  1. Mix the all-purpose flour and salt, then cut in the cold butter until the mixture resembles coarse breadcrumbs.
  2. Add the ice water a little at a time until the dough just comes together, then shape into a disk and wrap in plastic.
  3. Refrigerate the dough for at least 30 minutes to firm it up.
Assemble and bake
  1. Toss the fresh strawberries with the granulated sugar, ground cardamom, and cornstarch until the berries are evenly coated.
  2. Roll the dough into a 12-inch circle on parchment paper, then arrange the strawberries in the center, leaving a 2-inch border.
  3. Fold the dough edges up and over the strawberries to form a rustic shape, keeping the filling mostly exposed.
  4. Brush the folded crust with the beaten egg for egg wash.
  5. Bake at 400°F for 35 minutes until the crust is golden and the filling is visibly bubbly.
Finish
  1. Cool the galette for 15 minutes so the juices thicken slightly.
  2. Dust with powdered sugar right before serving.

Notes

For the crispiest, flakiest crust, chill the dough until firm and avoid overworking it when you bring it together. Refrigerate leftovers in an airtight container for up to 2 days; rewarm briefly in a 325°F oven to re-crisp. Freezing is not recommended because the strawberries will soften after thawing. Dietary swap: for a dairy-free version, use an equal amount of cold plant-based butter (cubed) and proceed the same way.