Tag: Summer Recipes

This Strawberry Jam Galette Is Your Sign to Slow Down This Summer

Can we talk about how fast Summer goes?

Like, one minute you’re making mental lists of all the things you’re finally going to do — the long dinners outside, the lazy Saturday mornings at the farmers market, the spontaneous trips to the beach — and then suddenly it’s Labor Day and you’re wondering where July went.

I’ve been there. More times than I’d like to admit.

So this year, I made myself a little promise: I’m going to actually be in Summer. Not just survive it, not just document it for the ’gram — actually slow down, breathe it in, and let myself enjoy the little things that make this season so special. The long golden evenings. The smell of warm asphalt after a quick afternoon rain. And honestly? The strawberries.

Which brings me to this galette.

It Started at the Farmers Market (As It Usually Does)

I am a farmers market person through and through. Saturday mornings at the market are basically a spiritual practice for me — the stalls piled high with whatever’s just come into season, the smell of fresh herbs in the air, the feeling of buying food that actually makes sense right now.

And when those first pints of summer strawberries show up? I lose all self-control.

I’m talking about the real ones — the kind that are almost burgundy at the center, that smell like actual strawberry instead of nothing, that stain your fingers red the second you touch them. These are not the sad February strawberries shipped from a thousand miles away. These are the ones that make you stop mid-bite and go oh, right, this is what a strawberry is supposed to taste like.

That’s when I knew exactly what I was making.

Why I’m Obsessed With Galettes

Okay, genuine question: why did it take me so long to get fully on board with galettes?

For years I was a pie person. A tart person. I had opinions about crimping. I owned a ceramic pie weight set and I was not afraid to use it.

And then I made my first galette and I thought — why have I been making this so hard?

A galette is basically a pie that has decided not to stress about things. You make a simple dough, you roll it out into a rough circle (no tin required, no perfection required), pile your filling in the middle, fold up the edges, and that’s genuinely it. Into the oven it goes. The edges are going to be uneven and a little rustic and fruit juice is probably going to bubble out onto the parchment and caramelize and it’s going to look incredible.

The imperfection is not a bug, it’s the whole vibe. It looks like something you’d find cooling on the windowsill of a French farmhouse and I am absolutely here for it.

This version uses a whole wheat pastry crust that’s nutty and slightly earthy and flakes in all the right ways. Under the strawberries there’s a layer of strawberry jam — which I know sounds a little extra, but trust me, it deepens the whole berry flavor in a way that makes people take a bite and go what is that? in the best possible sense. The strawberries themselves get tossed with a little honey, lemon juice, lemon zest, vanilla, and just enough cornstarch to help everything set up into glossy, jammy, gorgeous filling.

Forty-five minutes in the oven and your kitchen is going to smell like pure Summer.

The Part Where I Tell You to Go Outside

Here’s the thing I really want to say before we get to the recipe.

Summer fruit has this incredibly short window. We get a few precious weeks — maybe a month and a half — where strawberries are actually strawberries, where eating a piece of fruit feels like a genuine moment of joy rather than just a snack. And then it’s gone, and we’re back to whatever’s being shipped from wherever, and we’re texting each other things like “wait, when did summer end??”

So make this galette. But more importantly — make time to actually eat it.

Eat it outside.

On the fire escape, in the backyard, on a blanket in the park, on your front stoop with a glass of cold rosé and your favorite playlist floating out through the open window. Text a friend and tell them to come over.

Don’t make it a whole production — that’s not the point. The point is that you sat outside on a Summer evening with people you love and ate something homemade and delicious and took a breath and just existed for a little while.

No agenda. No hustle. No optimizing.

Just the warm air on your face and the taste of strawberries and a really good slice of galette.

That’s it. That’s the whole Summer goal.

A Few Notes Before You Start

Get good strawberries. This is the one thing I’ll be firm about. Peak-season berries from a farmers market or a good local farm stand are going to make this dessert extraordinary. Supermarket strawberries in winter will make it just fine. There’s a difference.

Don’t skip the chill time. The dough needs an hour in the fridge, and then another 15 minutes after you assemble the galette before it goes in the oven. I know, I know — but cold butter = flaky crust, and flaky crust = worth the wait.

Embrace the mess. Juices are going to bubble out and caramelize on the parchment and that is 100% normal and actually makes the edges extra delicious. Don’t panic. Just let it happen.

Make it your own. Blueberries, raspberries, a mix of all three — all amazing. Swap raspberry jam under the fruit for a slightly more tart, complex flavor. Add a sprinkle of slivered almonds or chopped pistachios before baking for some crunch. A drizzle of honey right before serving is never a bad idea.

Want to make it low-carb or gluten-free? I’ve got you — there are easy swaps built right into the recipe below.

theartfulgourmet

Strawberry Jam Galette

This strawberry jam galette is your new favorite summer dessert — flaky, jammy, and totally unfussy. Tips, low-carb swaps, and a little reminder to slow down.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 45 minutes mins

Total Time 2 hours hrs

Servings: 6

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

The Crust

• 1/2 cup cold unsalted butter, cut into small chunks
• 1½ cups whole wheat flour
• 2 tsp sugar (or 1 teaspoon stevia for low-carb)
• ¼ tsp salt
• ½ cup ice water

The Filling

• 4 cups fresh strawberries, halved
• ¼ cup honey or agave syrup (or Swerve Brown Sugar for low-carb)
• 1 tbsp cornstarch (or xanthan gum for gluten-free)
• 1 tsp pure vanilla extract
• 1 tbsp fresh lemon juice + 1 teaspoon lemon zest
• 1/2 cup strawberry jam (low-sugar or sugar-free works great here)
• 1 egg, beaten, or 2 tablespoons milk (for brushing the crust)
• 1-2 tbsp coarse brown sugar (optional but so good on the crust)

To Serve

• Fresh mint leaves, torn
• Vanilla ice cream or whipped cream — please don’t skip this part

Method

 

Make the dough.

1. Add the cold butter, flour, sugar, and salt to a food processor and pulse until just barely combined — you want it to look shaggy and a little chunky, with some visible butter pieces throughout. That’s your flakiness right there. Drizzle in the ice water slowly and pulse until the dough just comes together.
2. No food processor? No problem — do it by hand with a pastry cutter or just your fingertips. Honestly kind of therapeutic.
3. Turn the dough out, give it a very gentle knead for about a minute, wrap it in plastic wrap, and refrigerate for 1 hour.

Make the filling.

1. While the dough chills, toss your strawberries with the honey or agave, cornstarch, vanilla, lemon juice, and lemon zest. Stir gently and let it sit and get happy while you wait.

Assemble.

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll the chilled dough out on a lightly floured surface into a rough circle, about ¼ inch thick. Don’t stress about it being perfectly round — this is the whole point of a galette. Transfer it to your baking sheet.
3. Spread the strawberry jam over the dough, leaving a 3-inch border all the way around. Pile the strawberry mixture on top of the jam, mounding it slightly toward the center. Then fold the edges of the dough up and over the filling, pleating as you go. Pinch any cracks back together.
4. Brush the pastry edges with beaten egg or milk and sprinkle with coarse sugar if using. Pop the whole thing in the refrigerator for 15 more minutes to firm up.

Bake.

1. Slide the galette into the oven and immediately turn the temperature down to 375°F. Bake for about 45–50 minutes, rotating the pan halfway through, until the crust is deeply golden brown and the berries are bubbling and jammy.
2. Let it cool for at least an hour before you cut into it — the filling needs time to set up or it’ll be a delicious but very messy situation. (Ask me how I know.)

Serve.

1. Scatter some torn fresh mint over the top. Add ice cream or whipped cream. Take it outside if you possibly can. Eat slowly. Enjoy every single bite.

Did you make this? Leave a comment below 👇🏻 I want to see it! Tag me on Instagram @theartfulgourmet — nothing makes me happier than seeing this galette out in the wild on someone’s Summer table. 🍓

Kristen Hess is a NY-based food stylist, photographer, and food and beverage writer and the creator of The Artful Gourmet — a food and lifestyle brand all about cooking beautifully, eating intentionally, and finding the art in everyday life. Tune in to The Artful Gourmet podcast, and watch the retro cooking series Groovy Eats, and more on the Artful Gourmet YouTube channel.

Filed Under: Summer Recipes · Desserts · Galettes & Tarts · Seasonal Baking · Farmers Market Finds · Summer Entertaining

Tags: #strawberrygalette #summerdessert #galette #farmersmarket #freshstrawberries #rusticbaking #summerbaking #seasonaleating #fruitgalette #easydessert #wholewheatcrust #slowliving #theartfulgourmet