Rustic Whole Wheat Strawberry Galette Recipe

I’ve gotta say, making this strawberry galette totally vibes with my laid-back style – it’s like a refreshing twist on a classic treat that just feels right when summer calls.

1. First off, preheat your oven to 400°F. In a bowl, mix together 1 1/2 cups whole wheat flour, 1/4 teaspoon salt, and 2 tablespoons granulated sugar.
2. Toss in 1/2 cup cold unsalted butter (diced up) and use either a pastry cutter or your fingers to blend it in until the mix looks like coarse crumbs.
3. Slowly add in about 3 or 4 tablespoons of ice water until the dough just comes together; if it still seems too dry, throw in another tablespoon.
4. Flatten the dough into a disk, cover with plastic wrap, and let it chill in the fridge for like 30 minutes while you get everything else ready.
5. Now, in a separate large bowl, combine 1 1/2 pounds fresh strawberries (hulled and halved), 1/2 cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon fresh lemon juice, and the zest of one lemon. Make sure you toss the strawberries well so they get all covered in the sugar mix.
6. On a lightly floured surface, roll out your chilled dough into a roughly 12-inch circle.
7. Transfer the dough to a baking sheet lined with parchment paper and spoon the strawberry mixture into the center, leaving about a 2-inch border all around.
8. Fold the edges of the dough over the filling, letting some of the strawberries peek out, and gently pleat it if you can.
9. Brush the dough with a beaten egg and pop it in the oven for about 35 to 40 minutes until the crust gets golden and you see some bubbling from the fruit.
10. Once it’s out of the oven, let it cool just a bit before serving so you don’t burn yourself. Enjoy!

I love my rustic whole wheat strawberry galette cause it packs a nutritional punch. The crust is built with whole wheat flour and cold unsalted butter for a hearty, fiber-rich base while the filling of fresh strawberries, lemon zest and juice, along with a bit of sugar and cornstarch, creates a balanced treat.

Ingredients

• Whole wheat flour is rich in fiber and adds a nutty, wholesome taste.
• Cold unsalted butter gives a rich, creamy flavor and helps produce a flaky crust.
• Fresh strawberries bring vibrant sweetness, juicy burst, and healthy antioxidants.
• Lemon juice and zest add a tart hint that brightens flavors and eases sweetness.
• Granulated sugar sweetens the filling, balancing the tangy and earthy flavors delicately.
• Cornstarch thickens the juices while cooking to keep the filling cohesive.
• Ice water helps bring the dough together perfectly, keeping it tender.
• Egg wash offers a subtle golden finish that makes the pastry extra appealing.

Ingredient Quantities

• 1 1/2 cups whole wheat flour
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 1/2 cup cold unsalted butter, diced
• 3 to 4 tablespoons ice water (more if needed)
• 1 1/2 pounds fresh strawberries, hulled and halved
• 1/2 cup granulated sugar (for the filling)
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• Zest of one lemon
• 1 beaten egg (for egg wash)

How to Make this

1. Preheat your oven to 400°F and in a bowl mix together 1 1/2 cups whole wheat flour, 1/4 teaspoon salt, and 2 tablespoons granulated sugar.

2. Add in 1/2 cup cold unsalted butter, diced, and use a pastry cutter or your fingers to mix until it looks like coarse crumbs.

3. Slowly stir in 3 to 4 tablespoons ice water until the dough just pulls together; if it’s too dry, add an extra tablespoon.

4. Flatten the dough into a disk, cover it with plastic wrap, and let it chill in the fridge for about 30 minutes.

5. Meanwhile, in a separate large bowl combine 1 1/2 pounds of fresh strawberries (hulled and halved), 1/2 cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon fresh lemon juice, and the zest of one lemon.

6. Gently toss the strawberries with the sugar mix until they are well coated.

7. On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle.

8. Transfer the rolled dough onto a baking sheet lined with parchment paper and spoon the strawberry mixture into the center, leaving about a 2-inch border all around.

9. Fold the edges of the dough over the filling, pleating it as needed so that part of the strawberries are exposed.

10. Brush the dough with a beaten egg, then place it in the oven for about 35 to 40 minutes until the crust is golden and the filling is bubbly. Let it cool slightly before serving.

Equipment Needed

1. Oven – for preheating and baking the tart
2. Mixing bowl – to combine the flour, salt, and sugar
3. Measuring cups and spoons – for accurate measurement of all ingredients
4. Pastry cutter (or your fingers) – to mix in the diced butter until crumbly
5. Plastic wrap – to cover the dough while chilling in the fridge
6. Refrigerator – to chill the dough for about 30 minutes
7. Rolling pin – to roll out the dough on a lightly floured surface
8. Parchment paper – to line the baking sheet so the tart doesn’t stick
9. Baking sheet – for baking the finished tart
10. Additional large bowl – to toss and combine the strawberry filling ingredients

FAQ

• Q: Can I substitute all-purpose flour for whole wheat flour?
  A: Sure, you can use all-purpose flour if you dont have whole wheat on hand, but the flavor and texture may be slightly different.
• Q: Why should the butter be really cold?
  A: Using cold butter helps create a flaky texture in the dough, and if it warms up its gonna mix too much with the flour and get less crisp.
• Q: What if my dough feels too dry?
  A: If the dough seems dry, add a little extra ice water one tablespoon at a time until it comes together just right.
• Q: How do I prevent the strawberries from turning into a watery mess?
  A: Tossing the strawberries with lemon juice, zest and cornstarch should help keep the filling thick, but if its extra juicy, let it cook a few minutes longer.
• Q: Can I make the galette ahead of time?
  A: You can prep it ahead by mixing the dough and the filling early, but its best to assemble and bake it just before serving for the freshest taste.

Rustic Whole Wheat Strawberry Galette Recipe Substitutions and Variations

• Whole wheat flour: If you don’t have whole wheat flour, you can substitute it with all-purpose flour or even do half and half for a lighter texture.
• Unsalted butter: In a pinch, chilled coconut oil or solid margarine works pretty well too, just make sure it’s really cold!
• Fresh strawberries: If strawberries are hard to come by, raspberries or blueberries can be used instead; they’ll give your galette a slightly different but still yummy taste.
• Granulated sugar (for the filling): You could swap some or all of it with honey or maple syrup, but remember to adjust the liquid content a bit so it doesn’t get too runny.

Pro Tips

1. Make sure all your ingredients are really cold. I mean, especially that butter and the ice water. When they’re cold, your dough will come out flaky and easier to handle, so don’t let ’em warm up too much.
2. Work fast, but not too fast. Once you add the water, start forming your dough quickly so it doesn’t get too sticky. If it does feel crumbly, just add an extra tablespoon of ice water and keep mixing gently.
3. When folding the dough around the filling, try not to overwork it. A few loose folds and pleats is just fine, even if it doesn’t look super neat. The rustic look makes it taste homemade.
4. If your crust gets too dark around the edges while baking, lower your oven temperature a bit or cover the edges with a bit of foil. This way you’ll get a golden crust without burning the outer parts.