Bursting with fresh spring strawberries this Strawberry Galette with Vanilla Whipped Cream on the side is truly a spring and summer treat. Made with a quick flaky pastry and accompanied with vanilla whipped cream, it’s a twist on the classic strawberries and cream dessert that will make everybody WOW. It’s delicious, simple and super gorgeous. You can’t go wrong with this one, I promise!
A Bit of a Story
Last week Tamara, from the blog La Hogazana, came at home so we could talk about everything food blog face to face (and share our pain and glory). She stayed for lunch and you can imagine how nervous I was! Cooking for such a star and a chef, OMG. I decided to go for simple dishes where seasonality would shine (with simplicity and good produce one can’t go wrong, right?). The menu: my spring gnocchi, and this galette.
I was not planning to take any pictures on that day, but Tamara encouraged me to take some photos of this galette so I could share it with you. She is actually the one who shaped this beauty! While I was preparing the main, she offered to assemble the strawberry galette, so by the time I was done with th gnocchi the galette could go into the oven and bake while we were eating.
That day I was sooo happy! People around me could sense it. Having met Tamara and being able to meet her face to face makes all of this food-blogging stuff so much worth it (it can be very discouraging at times… but don’t want to get started on the ups and downs of social media).
Back to the Strawberry Galette Recipe
Its perfection is in the fact that it’s simple and somewhat messy. The beauty of a galette is that it is free form, and not meant to be perfect, so the more rustic the better in my opinion.
Every bite is buttery, berry-filled, perfectly sweet, just perfect. Oh! And it can be made with truly whatever fruit you have on hand and is a little taste of the current season.
As for the dough, I’m using my go-to recipe for quick flaky pastry. It’s formed in 5min, chilled, rolled out, filled, folded, and baked. The process is fun, and the best part is that it’s impossible to mess up.
Once baked, the strawberry galette will make the entire kitchen smell heavenly as it comes out of the oven, bubbling away. Top with freshly whipped cream. Spring baking at its best!
Strawberry Galette with Vanilla Whipped Cream Variations
Using a lemony touch instead of vanilla
I don’t add lemon to the fruit mixture because I don’t want this flavour to compete with the vanilla in the whipped cream. Feel free to add lemon zest and a tablespoon of lemon juice if you accompany it with plain whipped cream or a lemon ice-cream.
Can I use other fruits?
You can do this tart or galette with different fruit: any berry or even a berry mix, peach, plums, pear, apple… you name it!.
Can I use store-bought puff pastry?
You can use puff pastry from the supermarket instead, but I promise my quick flaky pastry is REALLY quick and you know exactly what goes in it ;P. Moreover, if you make the pastry when you have guests around, this will make the galette even more jaw-drop.
If using store-bought frozen puff pastry, make sure you thaw it first otherwise, you’re likely to tear it.
Tips and Tricks for the Perfect Strawberry Galette and Vanilla Whipped Cream
How to prevent the pastry from sticking onto the working surface
Rolling out the pastry on a floured surface may make it stick on it, mainly if it’s warm, so you can roll it out directly on parchment paper. Rolling it out directly on parchment paper also ensures you aren’t adding unnecessary flour to the dough.
More Desserts with Strawberries
More Recipes with My Quick Flaky Pastry
If you make this Strawberry Galette with Vanilla Whipped Cream, be sure to leave a comment and rate it. Hearing from you is everything! Oh, and don’t forget to tag me on Instagram, I absolutely love seeing your creations. Happy cooking!
Strawberry Galette with Vanilla Whipped Cream
Ingredients
Quick Flaky Pastry
- 170 g all-purpose flour
- 130 g unsalted butter - frozen
- A pinch of salt
- 50-65 ml water - cold
Filling
- 500 g strawberries - hulled and quartered
- 1 tbsp cornstarch
- 1 tbsp sugar
- 1 egg beaten
- coarse sugar - for sprinkling (e.g. Demerara)
To Serve
- 200 ml whipping cream
- 1 tsp vanilla extract or paste
Instructions
Quick Flaky Pastry
- Sift the flour into a bowl and add the pinch of salt. Grate the butter over the flour through a coarse grater. Gently toss the grated butter so it gets coated with the flour.
- Start with adding 50 ml of water and using your hands bring it all together. If you cannot integrate all the flour, gradually add the remaining 15 ml until you get a dough that leaves the bowl or the counter clean. Bear in mind that with the heat of the hands the butter will soften a bit, so in general, you shouldn't need more than 60 ml.
- Wrap with cling film or wax paper and chill for at least 30 minutes (see notes).
Filling
- Preheat the oven to 200ºC.
- In a bowl mix the strawberries with the cornstarch and sugar (see notes). Set aside.
- Roll out the pastry on a floured surface to form a circle of about half cm thick (see notes). You don't need to be too precise, this is a rustic dessert!
- Line a baking tray with parchment paper. Roll the pastry on the rolling pin and transfer to the tray before topping it.
- Arrange the strawberries leaving about 4 cm edge. Fold the edges up and over the strawberries. If the dough has gone soft, place it in the fridge for 15 minutes.
Bake time
- Brush the edges with the egg and sprinkle them with the coarse sugar.
- Bake for 25 minutes, the strawberries should look jammy and the edges golden. In the meantime, in a bowl place the cream with the vanilla. Whip until creamy (no need to whip it fully).
- Serve the galette warm with the whipped cream on the side so people can spoon it over. Enjoy!
Notes
- The quick flaky pastry can be made ahead up to 5 days. This will save you time on the day you want to make the galette (you will only need to prepare the filling).
- You can add lemon zest and a tablespoon of lemon juice to the strawberries if you accompany it with plain whipped cream or a lemon ice-cream.
- Rolling out the pastry on a floured surface may make it stick on it. If you fear this can happen, roll it out directly on parchment paper.
- You can use store-bought puff-pastry.
- This tart or galette can be made with any berry or even a berry mix, peach, plums, pear, apple… you name it!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @paulasapron on Instagram and hashtag it #paulasapron.