The galette is my favorite kind of tart. It doesn’t require a special pan. Roll, fill and pleat it, and it will look unique each time you make one. The free-form style means less pressure to make it look perfect and it’s a more enjoyable baking process. Normally, I make one large galette but I decided personal size would be fun. I was inspired by the cute Red Baron Deep Dish Pizza, a favorite when I was a kid. These 6″ tarts are perfect for topping with a scoop of ice cream or large dollop of whipped cream.
Personal Size Strawberry Galettes
Makes 6 tarts
2 1/2 cups all-purpose flour
3 TB granulated sugar
1 tsp kosher salt
16 TB cold, unsalted butter, cut into 1/2″ cubes
4-6 TB ice cold water
1 egg, lightly beaten for egg wash
Coarse sanding sugar for sprinkling
2 lbs. strawberries, hulled and sliced (mine were large, so I sliced into quarters)
4 TB sugar, plus more depending on sweetness of the berries
Zest of 1 lemon
2 TB all-purpose flour
Whip cream or ice cream for serving
For the dough:
In a food processor, add the flour, sugar and salt. Pulse until combined. Add the butter and pulse until the butter pieces are the size of small peas. Drizzle in a tablespoon of water at a time, pulsing between each addition, until the dough just starts to clump together. To test, take a small portion in your hand and if the dough holds together, you’re done. If it’s a bit crumbly, add 1 tablespoon of water at a time until it holds.
Transfer the dough to your counter and bring together to form a disc. Let chill in the fridge for at least 1 hour. I like to leave it overnight and resume the process the next day.
Preheat oven to 400 degrees F.
Line two half sheet pans with parchment paper.
Divide the dough into 6 pieces. Roll out each piece into a circle, about 1/4″ thick. Place 3 rounds on each sheet pan. There won’t be much room in between, but once you crimp there will be space. If the dough gets too soft, place into the refrigerator for 5-10 minutes. You want it to be cool but pliable.
In a large bowl, combine the strawberries, sugar, lemon zest and flour. Toss together. Note: Do this just before you plan on pleating. The longer the berries sit, the more juice will be extracted.
Pile approximately 1/2 cup of the strawberry mixture in the center of each round, leaving a 1 1/2″ border. Fold the edges up over the filling, pleating as you go, leaving a the center of the tart exposed. Tuck in additional berries if there are any gaps. Brush the dough border with egg wash, careful not to let it drip to the bottom or else it will be hard to remove the tarts. Sprinkle sanding sugar on top of the border.
Bake for 30-35 minutes, rotating the pans half way through, until the crust is golden brown and the filling is bubbling. Once baked, transfer the tarts to cooling racks and let cool. This is especially important if the juices have seeped out. If left on the sheet pans, the juices will cool and make it difficult to remove the tarts from the parchment. Once the tarts are mostly cool, but slightly warm, top with softly whip cream or ice cream.
Happy baking! If you make these, I’d love to see! Tag me on Instagram @pastrywithjenn.