Strawberry Galette with an Oat Crumble Topping
From the dough, to the filling, to the topping, this strawberry galette is so simple, but SO good. The buttery pastry pie dough pairs beautifully with the fresh, juicy strawberries. The oat crumble topping adds an extra element of texture that ties it all together, making it a deceptively easy, show-stopping dessert.
Ingredients
For the Pie Dough
- 1 ½ cups all-purpose flour
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold
- ½ cup ice water
For the Strawberry Filling
- 1 lb strawberries
- ¼ cup granulated sugar
- 2 tablespoon cornstarch
For the Oat Crumble
- ¼ cup all-purpose flour
- ¼ cup rolled oats
- ¼ cup light brown sugar
- 2 tablespoon turbinado sugar
- ¼ teaspoon salt
- 2 tablespoon unsalted butter, cold
For the Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
For the Pie Dough
- Start by combining the flour, sugar, and salt in a bowl. Then, cut the cold butter into cubes and add it to the flour mixture. Cut the butter into the flour mixture with your hands until the butter is pea-size.
- Add a few tablespoons of ice water and mix together with your hands. Continue adding water a tablespoon at a time until the mixture becomes a dough that holds togther but is not overly wet.
- Form the dough into a flat disk and wrap tightly in plastic wrap. Allow the dough to rest in the fridge for one hour.
- On a floured surface, roll the dough out into a long rectangle. Fold it into thirds, like a letter, and turn it toward you as if you were to open it like a book. Roll it out one more time and fold into thirds. Wrap the dough tightly in plastic wrap and allow to rest in the fridge for another hour or overnight. If you would like to make a smaller galette, you can divide the dough and freeze one half at this point.
For the Filling
- Cut the strawberries in half and combine with sugar and cornstarch.
For the Oat Crumble
- Combine all ingredients in a bowl with your hands to ensure that the butter is evenly distributed.
For Assembly
- Preheat the oven to 375 degrees F. Prepare a baking sheet and line with parchment paper.
- Roll the pie dough out into a long rectangle or circle to ⅛'' in thickness. Transfer to the prepared baking sheet. Using a fork, dock the dough all over to ensure even baking.
- Arrange strawberries on the dough, leaving an inch or so around the edges. Fold the edges over on all sides. Add the crumble topping over the strawberries.
- Brush the edges of the galette with an egg wash and sprinkle with turbinado sugar.
- Bake the galette for 40-50 minutes until the edges are golden brown. Allow to cool for 10 minutes before serving.
Notes
- Get creative with your dough! Add some warm spices, such as cinnamon or cardamom, for a special touch.
- Give your dough a couple letter folds as you roll it out to make it super smooth and easier to work with.
- Do not forget to dock the dough before arranging your strawberries!
- If you would like a smaller galette, use half of the pie dough and freeze the other half for a later use. For the strawberry filling and oat topping ingredients, you will need to cut them in half, as well.
Nutrition Facts
Serving: 1slice | Calories: 334kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 159mg | Potassium: 147mg | Fiber: 2g | Sugar: 19g | Vitamin A: 479IU | Vitamin C: 33mg | Calcium: 29mg | Iron: 2mg
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