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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/strawberry-chocolate-galette-recipe/