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strawberries jam galette kristen hess nyc food stylist nyc food photographer
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.
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Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
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.