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Strawberry Cardamom Galette

Strawberry cardamom galette with a rustic, buttery pastry and ruby strawberries baked until golden and bubbly. The edge folds turn crisp and caramelized while the filling stays jammy, making a simple French-style dessert.
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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: French
Calories: 430
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
Filling
  • 1 lb fresh strawberries, halved
  • 0.25 cup granulated sugar
  • 0.5 tsp ground cardamom
  • 1 tbsp cornstarch
Finishing
  • 1 egg, beaten for egg wash
  • powdered sugar for dusting

Equipment

  • 1 sheet pan
  • 1 parchment paper

Method
 

Make the dough
  1. Mix all-purpose flour and salt in a bowl. Cut in cold butter until the mixture resembles coarse breadcrumbs, with visible butter pieces for flakiness.
  2. Add ice water a little at a time until the dough just comes together. Press it into a disk, wrap, and refrigerate for 15 minutes to firm up.
Prepare the filling
  1. Toss halved fresh strawberries with granulated sugar, ground cardamom, and cornstarch. Let the mixture sit briefly while you roll the dough so the juices start to thicken.
Shape and bake
  1. Roll the dough into a 12-inch circle on parchment paper. Arrange strawberries in the center, leaving a 2-inch border so the edges can brown.
  2. Fold the edges of dough up and over the strawberries to form a rustic shape. Press lightly so the folds stay in place during baking.
  3. Brush the folded crust with beaten egg for a glossy finish. Bake at 400°F for 35 minutes until the crust is golden and the filling is bubbly.
Finish and serve
  1. Cool the galette for 15 minutes. Dust with powdered sugar and serve warm or at room temperature for best texture.

Notes

For the flakiest pastry, keep the butter cold and chill the dough until firm before rolling. Store leftovers covered in the refrigerator for up to 3 days; rewarm in a 300°F oven for 8–10 minutes to re-crisp. Freezing is not recommended because the strawberries can weep after thawing. For a lighter option, use half all-purpose flour and half whole-wheat pastry flour for a nuttier, sturdier crust (texture will be slightly less tender).