Whole Wheat Strawberry Balsamic Galette. A tart and jammy strawberry filling encased in a nutty whole wheat pie crust and topped with a rich balsamic drizzle.
This strawberry galette was the first recipe I ever developed. I was bored, had extra pie dough in the freezer, and a bucketload of strawberries in the fridge. I decided to add balsamic vinegar at the last minute, and magic was made! But, I never wrote down any of the measurements so my creation was lost. Since finishing foodtography school, I’ve been wanting to rephotograph some of my old shoots to see what I’ve improved on, so I took on the challenge of recreating it from taste. After a bit of guessing and checking, the whole wheat strawberry balsamic galette was born.
The Galette Ingredients:
Whole Wheat Flour: This adds such a nice nuttiness to the dough. You can go full AP, but you might need less water.
Butter: Keep it cold! Freeze in between every step if you see the butter beginning to soften.
Strawberries: I haven’t experimented with frozen strawberries, so stick with fresh if possible (let me know your results with frozen).
Balsamic Glaze: Also known as balsamic reduction. DO NOT USE BALSAMIC VINEGAR.
Heres the Balsamic I use and love:
The Strawberry Galette Process:
Start by making the pie dough, since it has to rest for at least one hour. Whisk the flours, salt, and 2 teaspoons of sugar together in a bowl. Add in the cold cubed butter and coat them evenly in flour. Smush the butter into lentil sized pieces using your fingers. Do not overwork this dough. Add in the cold water tablespoon by tablespoon until a shaggy dough forms. Give the dough the water it needs, whole wheat will suck up more moisture. Wrap in plastic wrap and let chill in the fridge for at least 1 hour, IT NEEDS IT.
After the dough has chilled for 45 minutes, preheat your oven to 425 Fº. Slice the strawberries thinly and mix with the remaining sugar and half of the balsamic glaze.
Roll out the dough into a 12 inch circle and transfer it onto your final baking sheet. Scoop the berries onto the dough using a slotted spoon (if you do not have one, be sure to scoop as little juice as possible). Leave a 1-inch border around the galette.
Carefully fold up the sides to form a border around the galette (it doesn’t have to be perfect). Brush with an optional egg wash and bake at 425 Fº for approximately 25 minutes until the crust is dark golden and the berries are bubbling. Let cool for at least 15 minutes (the berries solidify as they cool).
While the galette bakes, mix the remaining balsamic and powdered sugar in a small bowl. Drizzle the balsamic glaze onto the top of your galette and serve with the dairy of your choosing.
Whole Wheat Galette Recap:
That’s the whole she-bang. Whole Wheat Strawberry Balsamic Galette. It’s so so easy and looks like a million bucks. The balsamic makes it elegant and perfect for Valentines and your possible secret admirer (wink-wink). Let me know if you give it a try, it’s sure to be a hit!
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Whole Wheat Strawberry Balsamic Galette
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 8 slices 1x
- Category: Dessert
- Cuisine: French
Description
A tart and jammy strawberry filling encased in a nutty whole wheat pie crust and topped with a rich balsamic drizzle.
Ingredients
- 1/2 cup butter (cold and cubed)
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 tsp salt
- 1/2 cup water (ice cold)
- 1/3 cup sugar
- 16 oz fresh strawberries
- 2 tablespoons balsamic glaze
- 1 tablespoon powdered sugar
- 1 optional egg (whisked with 1 tbsp water)
Instructions
- Whisk the whole wheat flour, all purpose flour, salt, and 1 tablespoon sugar together in a bowl. Add the cold cubed butter and coat all the pieces with flour.
- Smush the butter into lentil sized pieces using two fingers. Add the cold water tablespoon by tablespoon until a shaggy dough forms.
- Wrap in plastic wrap, shape into a disk, and chill for 1 hour.
- Slice the strawberries thinly and place into a small bowl. Coat the berries with remaining sugar and 1 tablespoon balsamic glaze and let macerate.
- Place the dough on a lightly floured surface and roll into a 12 inch circle. Transfer to your final baking sheet.
- Scoop the strawberry mixture onto the dough using a slotted spoon leaving a 1 inch border around the dough.
- Fold the edges of the dough over and brush with your egg wash (optional).
- Bake at 425º F for 25 minutes or until the edges are dark golden and the fruit in the center has bubbled up and back down. Let cool for 15 minutes.
- While the galette bakes, whisk the remaining balsamic glaze and powdered sugar together until smooth. Drizzle over the cooled galette and serve with your dairy (ice or whipped cream) of choice.
Nutrition
- Serving Size: 1 slice (8 in a galette)
- Calories: 265
- Sugar: 16.9g
- Sodium: 158.5mg
- Fat: 12.7g
- Carbohydrates: 35.6g
- Protein: 4g
- Cholesterol: 53.8mg
Keywords: atlantic beach pie, galette, strawberries
Crust Inspiration:
http://www.erinjeannemcdowell.com/the-book-on-pie
Love Strawberries? Try my strawberry oatmeal bars:
https://dishingwithdelaney.com/bars/strawberry-oatmeal-bars/
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