Strawberry Chocolate Galette Recipe

Introduction

This Strawberry Chocolate Galette combines a flaky, buttery crust with rich chocolate ganache and fresh, juicy strawberries. It’s a stunning yet simple dessert that is perfect for any occasion, especially when you want to impress without fuss.

Ingredients

• 1 (single crust) Best Ever Pie Crust
• 3 ounces (85 grams) semisweet chocolate, chopped coarsely
• 1/4 cup (59 grams) heavy cream
• 1 quart (454 grams) fresh strawberries, hulled and thinly sliced
• 3 tablespoons (38 grams) sugar, more or less depending on sweetness of strawberries
• 2 tablespoons (16 grams) cornstarch
• 1 teaspoon fresh orange juice
• 1 teaspoon vanilla extract
• 1 egg
• 1 1/2 teaspoons water, divided
• Coarse sugar, for sprinkling
• 1 tablespoon strawberry jam or jelly
• Vanilla ice cream, for serving, if desired

Instructions

1. Step 1: Adjust the oven rack to the lower-middle position and heat the oven to 450°F. If you have a baking stone, place it on the rack to preheat. Line a large baking sheet with parchment paper and set aside.
2. Step 2: Remove the pie dough from the fridge to soften slightly while you prepare the ganache.
3. Step 3: To make the ganache, place the chopped chocolate in a small bowl. In a small saucepan, bring the heavy cream to a light boil over medium heat. Immediately remove from heat and pour the hot cream over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let ganache cool to room temperature.
4. Step 4: While the ganache cools, roll the pie crust on a lightly floured surface into an approximately 13-inch circle. Transfer it to the prepared baking sheet and chill in the fridge until ganache is ready.
5. Step 5: Spread the cooled ganache over the pie crust, leaving a 1-inch border around the edges.
6. Step 6: In a medium bowl, combine strawberries, sugar, cornstarch, orange juice, and vanilla extract. Using a slotted spoon, lift the strawberries out, leaving excess juices behind, and arrange them over the ganache, leaving a 2-inch border.
7. Step 7: Fold the dough edges up and over the filling, about 2 inches at a time, pleating the dough as you go to create a rustic edge. Pinch pleats to secure without pressing into the fruit.
8. Step 8: Whisk together egg and ½ teaspoon water in a small bowl. Brush this egg wash over the exposed crust and sprinkle with coarse sugar.
9. Step 9: Bake the galette for 28 minutes or until the crust is deep golden brown.
10. Step 10: Using two spatulas, transfer the galette on the parchment to a wire rack and cool for 10 minutes.
11. Step 11: Microwave the strawberry jam and remaining 1 teaspoon of water in a small bowl for 15–20 seconds until bubbling, then brush it over the strawberries for a glossy finish.
12. Step 12: Carefully loosen the galette from the parchment and slide it onto the wire rack. Let cool completely before slicing. Serve with vanilla ice cream if desired.

Tips & Variations

• Use a mix of strawberry varieties or add a few raspberries for extra color and flavor.
• If you prefer, substitute the heavy cream ganache with cream cheese spread for a tangier filling.
• To make a dairy-free version, use a vegan pie crust and coconut cream instead of heavy cream.
• Chill the galette briefly before cutting to help the ganache set and make slicing easier.

Storage

Store leftover galette covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in a warm oven or microwave before serving to soften the crust and ganache. Adding fresh vanilla ice cream or whipped cream upon serving enhances the experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this galette?

Fresh strawberries are best for this recipe to maintain texture and prevent excess moisture. If using frozen, thaw and drain them thoroughly to avoid a soggy crust.

How do I make the Best Ever Pie Crust?

The Best Ever Pie Crust typically includes flour, butter, a pinch of salt, and ice-cold water, mixed briefly and chilled before rolling. For a perfect flaky crust, handle the dough minimally and keep all ingredients cold.

Strawberry Chocolate Galette Recipe

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4.5 from 89 reviews

This Strawberry Chocolate Galette is a rustic and elegant dessert featuring a flaky single crust topped with a smooth semisweet chocolate ganache, fresh sweetened strawberries, and a glossy strawberry jam glaze. The combination of rich chocolate with bright and juicy strawberries creates a perfect balance of flavors. It’s an easy-to-make tart that bakes to golden perfection and can be enjoyed warm or at room temperature, especially when paired with vanilla ice cream.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 28 minutes
• Total Time: 48 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Crust

• 1 (single crust) Best Ever Pie Crust

Ganache

• 3 ounces (85 grams) semisweet chocolate, chopped coarsely
• 1/4 cup (59 grams) heavy cream

Filling

• 1 quart (454 grams) fresh strawberries, hulled and thinly sliced
• 3 tablespoons (38 grams) sugar, more or less depending on sweetness of strawberries
• 2 tablespoons (16 grams) cornstarch
• 1 teaspoon fresh orange juice
• 1 teaspoon vanilla extract

Finishing & Glaze

• 1 egg
• 1 1/2 teaspoons water, divided
• Coarse sugar, for sprinkling
• 1 tablespoon strawberry jam or jelly

For Serving (optional)

• Vanilla ice cream

Instructions

1. Make the pastry: Adjust the oven rack to the lower-middle position and preheat the oven to 450°F (232°C). If available, place a baking stone on the rack to preheat. Line a large baking sheet with parchment paper and set aside. Remove the pie dough from the refrigerator to soften slightly while preparing the ganache.
2. Make the ganache: Place the coarsely chopped semisweet chocolate in a small bowl. In a small saucepan, heat the heavy cream over medium heat until it just reaches a light boil. Immediately remove from the heat and pour the hot cream over the chopped chocolate. Let the mixture sit for 5 minutes, then whisk until smooth and glossy. Allow the ganache to cool to room temperature.
3. Prepare the crust: While the ganache cools, lightly flour a surface and roll out the pie crust into an approximately 13-inch circle. Transfer the rolled dough to the prepared baking sheet and place it in the refrigerator to chill until the ganache is ready.
4. Assemble the galette base: Once the ganache has cooled, spread it evenly over the chilled pastry, leaving a 1-inch border all around the edges.
5. Make the filling: In a medium mixing bowl, combine the sliced strawberries, sugar, cornstarch, orange juice, and vanilla extract. Using a slotted spoon, lift the strawberries out of the mixture, leaving excess juices behind, and evenly arrange them over the ganache on the pastry, leaving a 2-inch border around the edges.
6. Fold the crust: Beginning at one edge, gently fold the pastry dough over the filling about 2 inches, pleating the crust as you go around the circumference. Overlap pleats every 2 inches and gently pinch the dough to secure folds, being careful not to press the dough into the fruit.
7. Prepare for baking: In a small bowl, whisk together the egg and ½ teaspoon of water to make an egg wash. Brush the exposed crust with this wash and sprinkle generously with coarse sugar.
8. Bake the galette: Bake in the preheated oven for 28 minutes, or until the crust is deeply golden brown and crisp.
9. Cool: Using two spatulas, carefully transfer the galette (still on parchment paper) to a wire rack and let cool for 10 minutes.
10. Prepare the glaze: In a small bowl, combine the strawberry jam with 1 teaspoon of water. Microwave for 15 to 20 seconds until bubbling and warm, then brush this glaze over the strawberries on the galette.
11. Final cooling and serving: Gently loosen the galette from the parchment and slide it onto a wire rack using two spatulas. Allow it to cool completely before slicing. Serve in wedges with vanilla ice cream if desired.

Notes

• For best results, use fresh and ripe strawberries to maximize natural sweetness.
• You can prepare the crust and ganache in advance and assemble just before baking.
• Adjust the sugar quantity in the filling based on the sweetness of your strawberries to avoid overly sweet or tart results.
• This galette is best served the same day but can be refrigerated for up to 2 days; bring to room temperature before serving.
• Vanilla ice cream adds a creamy complement to the warm, flaky galette but is optional.
• Be careful not to press the folded crust into the fruit to keep a tender, flaky edge.
• Using a baking stone helps achieve an evenly browned crust but is not mandatory.

Keywords: Strawberry chocolate galette, fruit tart, rustic pie, chocolate ganache tart, easy strawberry dessert, flaky pie crust, summer dessert