Strawberry Galette with Lemon Curd

The thing about galettes is that they can be, and imo are often, better than pie. Partially because they’re so easy: there’s no worrying about rolling out a perfect pie crust, or the bottom crust staying doughy because it struggled to bake under all that filling. They don’t have to be perfect, in fact the less perfect the more rustic they look; much more appropriate for a galette.

And for pie crust lovers: this is a more equal ratio of filling to crust. This particular recipe is my dream strawberry galette because it’s very strawberry forward, the all butter pie crust has wonderful flavor and crispness to it, and the lemon curd layer on the bottom adds a bright, tart taste to every bite.

Recipe Origins

Two of my ‘basics’ recipes are needed to make the strawberry galette: homemade pie crust and my best lemon curd. Note that we aren’t using the full amount of pie crust (the original recipe makes enough for two layers) but about ⅔ of it so we can make a larger galette with a thick crust.

And for the lemon curd, we need about 3-4 tablespoons of it, so you can cut the recipe in half and use the remaining curd as a topping or for another use, or you can just make a quarter of it. Want an even smaller batch of curd that cooks quicker? Try my microwave lemon curd.

The strawberry filling is fairly standard: fruit tossed with sugar and starch to help it thicken. I like to add a bit of vanilla to mine but that’s entirely optional.

Recipe Ingredients

Flour: all purpose flour for the pie crust. Protein content doesn’t matter too much but you’ll find a lower protein content will yield a more tender crust (and be a bit more difficult to work with – use more flour to help roll it out).

Sugar: fine granulated sugar.

Salt: fine sea salt. Halve the amount if using table salt.

Butter: if using salted, only add a pinch of salt to the pie crust. Butter can be american (my preference for pie crusts because it doesn’t melt as quickly) or european style (higher butterfat, melts quicker).

Water: cold tap water for the crust. If yours is running warm, pour some water into a bowl, add an ice cube and when it’s cold, measure out what you’ll need for the galette.

Vanilla: pure vanilla extract. I add a little bit of this to my pie crust and a little to toss with the strawberries.

Strawberries: Fresh, fresh, fresh. Frozen will add too much water to the filling. Slice them thinly for the filling so they cook evenly.

Starch: cornstarch or tapioca starch (tapioca flour). Preferably the latter because it doesn’t leave any powdery residue but either will work but don’t skip it or you’ll have a very watery galette!

Lemon curd: I’ll say this with every lemon curd recipe I have, please make mine! I have a stovetop version and a microwave version. Both are made with whole eggs and yield a thick, tart sauce.

How to make a Strawberry Galette with Lemon Curd

Make the pie crust (at least 2 hours prior or up to 2 days ahead of time)

You can do this by hand or with a stand mixer. Whisk together the dry ingredients then add slices of butter and work them in until they are bean sized.

To do this use the paddle attachment on the mixer, a pastry cutter or using your hands by pressing the butter into the flour between your fingers and thumbs.

Then add the water and mix or fold and squeeze until it comes together in a dry mound.

Wrap it up and set it in the fridge to chill for at least two hours.

Toppings for the galette

Ice cream: I always think vanilla ice creams are the best for a galette and paired with anything pie but a flavored one could work too. On top of the ice cream I tend to add more curd but it doesn’t really need it 😉

Whipped cream: in a food processor add a cup of heavy cream, 2 tablespoons a dash of vanilla and a pinch of salt and process on high until thickened. Spread this over the cooled galette.

Fresh strawberries: more berries on top to amplify the strawberry flavor and add freshness.

Recipe for Strawberry Galette with Lemon Curd

Homemade all butter pie crust houses a thick layer of jammy strawberries and under it a layer of lemon curd to add a bright tart flavor.

Prep Time: 30 minutes mins

Cook Time: 40 minutes mins

Chill (for the pie crust): 2 hours hrs

Yields: 1 large galette

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Ingredients

Pie Crust

220g all purpose flour
20g fine granulated sugar
½ tsp fine sea salt
Zest of a lemon
150g unsalted butter cold
40g water cool
Dash pure vanilla extract

Lemon & Strawberry Filling

450g fresh strawberries a little over a pound
3 tablespoons fine granulated sugar
1 ½ tablespoons corn or tapioca starch
Pinch fine sea salt
Dash pure vanilla extract optional
Lemon curd about 3 tablespoon for for the filling plus more to top (use this recipe for a quick lemon curd)
milk or eggwash for pie crust

Method

Make the crust

Whisk together the flour, sugar and salt. Zest the lemon over the flour. Slice the butter thinly and add to the bowl. Use your hands or a pastry knife to work the butter into the flour, pressing it to flatten it until you have bean sized pieces of butter. Alternatively, add the dry ingredients to a stand mixer, whisk, then add the slices of butter and let the mixer work it in using the paddle attachment.
Pour in the water and the vanilla and mix until the dough comes together in a dry(ish) ball. Wrap the dough in plastic wrap and flatten with a rolling pin. Chill for at least 2 hours or overnight.
Line a greased cookie sheet with parchment paper.
Roll the pie crust dough out into a 14 inch circle and set on the lined pie pan.

Make the filling

Thinly slice the strawberries and add them to a bowl, then toss with the sugar, starch, salt and vanilla if using.
In the center of the rolled out pie crust, spread 3 tablespoons of lemon curd, leaving bare about 3 inches from the edge of the pie crust. Spread the strawberry mixture over the curd into an even layer.
Fold the crust over the center to partially cover the strawberries.
Set in the freezer for about 10 minutes. Preheat the oven to 375 F. Brush the edges of the crust with an egg wash.
Bake the galette for about 35-45 minutes, until golden all over the edges and the filling is bubbling.
Let cool on the pan for 10-30 minutes. Slice and serve with more lemon curd and vanilla ice cream or whipped cream.

Strawberry Galette with Lemon Curd | Buttermilk by Sam (2024)

Recipe Origins

Recipe Ingredients

How to make a Strawberry Galette with Lemon Curd

Toppings for the galette

Recipe for Strawberry Galette with Lemon Curd