WHAT IS A STRAWBERRY HONEY GINGER GALETTE?

Sometimes I just need a WAHBAM, hit-me-in-the-face kind of dessert and I think this is it. We all know and love the humble strawberry, but sometimes she gets lonely all by herself. Therefore, I introduced her to a new friend in this recipe and they form a perfect match. Strawberry + ginger = BFFs.

I’ll be straight up with you – if you don’t like ginger, this recipe probably isn’t for you, however, I’m okay with you leaving it out. I’ll allow it, just this once. But, if you do like ginger, then why not switch up your summer dessert game? It adds a little kick that only ginger can give and I’m here for it.

THE INGREDIENTS

This recipe is not complicated. It’s actually quite simple, and requires minimal ingredients. Here is what you will need:

For the Dough:

• Flour
• Butter
• Salt & Ginger powder

For the filling:

• Strawberries
• Fresh ginger
• A lemon
• Honey
• Cornstarch
• An egg + sanding sugar (for the egg wash)

THE PASTRY DOUGH

You can definitely use store-bought pie dough for this, but why would you when making it yourself is uber easy?! All you need to do is throw all ingredients into a food processor and it comes together in a jiffy. You then roll it out, fill it up, fold it over, bake it and it becomes a gorgeously rustic little galette that will please all of your ginger-loving friends.

To ensure your pie dough is extra flaky when baked, you need to make sure your butter is super cold. I like to cube up the required amount and put the cubes in the freezer while I measure out the rest of the ingredients. This allows the butter to melt slower and create pockets of air that form those gorgeous layers in your crust.

THE FILLING

Firstly, you are going to want to prepare your strawberries. If they are smaller, halve them, and if they are larger, I like to cut them into thirds to have nice, big pieces in the galette. They will shrink down as they cook, so keep this in mind!

When your strawberries are ready, place them in a bowl with the other filling ingredients and that is *literally* it. Let it sit to thicken up while you roll out your dough – how easy is that?!

OTHER GLUTEN-FREE RECIPES

Gluten-Free Crepes with an Apple Cinnamon Compote (the perfect weekend breakfast)

Chocolate Chai Ganache (a luscious cake filling)

Gluten-Free Stone Fruit Galette (another open face pie for you to enjoy)

Gluten-Free Zucchini Galette (another galette, but a more savoury option)

TOOLS NEEDED TO MAKE THIS STRAWBERRY HONEY GINGER GALETTE

Click on the images below to see what I use for this recipe.

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you – Thank you!

STRAWBERRY HONEY GINGER GALETTE

Serving size: 7-8

Prep time: 30 minutes (much of this is inactive time)

Cook time: 30 minutes

Ingredients:

• 1 1/2 cups all purpose flour
• 1/2 tsp salt
• 1/2 tsp ginger powder
• Half cup + 1 tbsp butter, cubed and very cold*
• 1.5 pounds fresh strawberries, halved
• zest of one lemon
• 1 1/2 tbsp lemon juice
• 1/2 – 1 tbsp fresh ginger, minced**
• 1 tbsp cornstarch
• 2 tbsp honey
• 1 egg, beaten
• 1 tbsp sugar (optional)

Instructions:

1. Start with the dough by adding the flour, salt and ginger powder to a food processor and pulse to combine. Add the cold butter and continue to pulse until dough begins to resemble peas. Drizzle in one tablespoon of ice cold water and continue to pulse until the dough comes together. This may require an extra tablespoon or so of water, but make sure to add it slowly. Finally, form dough into a disc, cover in plastic wrap and refrigerate for 30 minutes.
2. While the dough is resting, create the filling. Combine the strawberries, zest, lemon juice, ginger, honey and cornstarch in a bowl with a pinch of salt and set aside.
3. Place the dough disc onto a lightly floured surface and roll it out to 1/8-inch thick. Carefully transfer to a parchment lined baking sheet. Scoop the filling into the middle of the pie dough with a slotted spoon, trying to avoid adding the excess liquid. Spread the filling out, leaving a 1.5 inch border all the way around. Work your way around the perimeter, folding the edges of the dough overtop of the filling. Place the entire baking sheet in the fridge to firm up the butter again, while the oven preheats.
4. Preheat your oven to 400 degrees Fahrenheit.
5. When your oven is ready, remove the galette from the fridge and brush the pastry edges with the beaten egg. Sprinkle the sugar over the egg wash and bake for 30-35 minutes, or until crust is golden brown. Remove from oven and let cool for 10 minutes before serving!

NOTES:

*I like to cube my butter ahead of time and place it in the freezer while I prep the other ingredients.

**Depending on how much of a kick you want from the ginger, I would measure it according to the people you are serving. If you just want a hint of ginger, put in 1/2 tbsp. If you want to really taste it, add up to 1 tbsp.

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