Every bite of this Rustic Whole Wheat Strawberry Galette is filled with hearty, buttery pastry, jammy strawberries, and fresh lemon.
Keyword: strawberry galette
For the crust:
8Tablespoonsunsalted butter, diced
¾cupswhole wheat flour
½ cupall-purpose flour
1Tbspturbinado sugar (optional)
For the filling:
1poundstrawberries, tops removed and quartered
1tsplemon thyme, plus more for garnishing
coconut sorbet (optional, for serving)
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
In a food processor, pulse flours, salt, and butter together until dough has a sandy texture. Pulse in ice water tablespoon by tablespoon until dough comes together.
On a lightly floured surface, shape dough until it comes together in one solid square. Divide dough into 4 equal parts with a knife, wrap in plastic wrap and stick in the refrigerator to firm up for 30 minutes.**
In a small bowl, add strawberries, honey, and lemon thyme to a medium-sized bowl. Let these sit at room temperature until your dough is ready.
Roll each of the 4 discs into ⅛"-thick circles. The edges will be rough...that's okay. Place about 1-2 Tablespoons of jam in the center of each galette, keeping about ½" perimeter around the sides clean. Top with the strawberry mixture. Fold edges of crust over strawberries. Brush crust with beaten egg and sprinkle turbinado sugar over crust (if desired).
Bake for 20-25 minutes until crust is slightly browned and strawberries are bubbling. Take out of the oven, add more lemon thyme (optional) and let them cool off before eating.
*I use Crofter's Organic Premium Strawberry Spread **If you're in a hurry, you can definitely skip refrigerating the dough. Refrigerating it will just make it easier to roll out and work with.