Okay, so this galette has not been updated with a healthy twist, but sometimes you just can't mess with the classics. There's nothing like a crisp, buttery pâte brisée, or short crust pastry. My first experience with making this dough was when I attended the French Culinary Institute in New York. During level 3, we had to prepare either a lemon or apple tart (amongst other savory dishes) every day for a month straight. At the end of each day, Chef Pascal would critique our tarts, most importantly judging the crust. The bottom of the tart (or galette) should be golden brown, crisp, and support the filling. In other words, it should not be soggy

This dough could be made in a food processor, but I prefer to keep the tradition and prepare it by hand using the sablage method, which literally means sanding. The technique involves cutting the butter into the flour until it is well combined (but not melted-the key is to keep it cold) and is the texture of wet sand. The dough should then be chilled before rolling.

This is truly one of the best desserts I have had in a long time. The sweet strawberries with the flaky, buttery crust create a delectable marriage, while the rose adds a subtle, yet luxurious floral essence. The dollop of cream should not be skipped.

Perfect for Spring.

Recipe (adapted from Martha Stewart)


For the pate brisee-
2 1/2 cups all-purpose flour, plus more for surface
1 1/8 teaspoon salt
1 teaspoon sugar
8 ounces (1 cup) cold unsalted butter, cut into small pieces
1/3 cup plus 2 tablespoons ice water

For the galette-
1 pound strawberries, hulled
1/4 cup plus 1 tablespoon sugar
2 teaspoons flour or cornstarch
1 tsp of rose extract
1 large egg yolk
1 tablespoon water

For the whipped cream-
1 cup of whipping cream
1 tsp of agave nectar or sugar

On a clean work surface, add the flour, salt, and sugar and stir together until combined. Make a well in the center and add in the cold butter. Using a pastry cutter, cut the butter into the flour until it resembles wet sand. Try to work the dough as little as possible to avoid melting the butter. Once the butter has been worked into the flour, pour over 1/3 cup of ice water and quickly bring the dough together with your hands. Add more water if needed. Wrap in saran wrap and place into the fridge for at least one hour or overnight.

Pre-heat the oven to 350 degrees.

Remove the dough and roll out on a floured surface to 1/4 inch thickness. Transfer to a pan and refrigerate for 30 minutes.

Slice the strawberries and combine with sugar, flour, and rose extract. Immediately arrange in a circle on the dough leaving 1.5 in of border space. Fold the edge of the dough over the berries. Place in the refrigerator for 15 minutes.

Combine the egg yolk and water. Brush the dough with egg wash and sprinkle over with sugar.

Bake until crust is golden brown, 40-45 minutes.

Whisk the whipping cream in a large bowl until soft peaks form, about 3-5 minutes. Add in sugar or agave and whisk to combine.

Serve with the galette.

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