This is a perfect dessert when you don’t have the time to do a full pie, but are still committed to impressing your company with the best fruit of the summer.  It is a rustic dessert, so you don’t have to have it look as neat as a pie.   It is important to let the dough rest for a bit before you roll it out.  I love the addition of pistachio in the crust which adds a nice texture and flavor to the dessert.  I always use a bit of vodka in the crust, it helps with the gluten in the flour so your crust remains flaky.  You could use a mixture of berries as well, if you prefer raspberries or blueberries.  Top the galette with ice-cream or a large dollop of whipped cream.

Serves 8


for crust:

  • 1 1/4 cup of flour (I love Bob’s Red Mill)
  • 1/4 cup shelled pistachios
  • 1 stick unsalted butter, chilled and diced
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons vodka, cold
  • 2 -4 tablespoons iced water

for filling:

  • 11/2 lb strawberries,  thinly sliced and hulled
  • 1/4 -1/2 cup sugar
  • zest of 1 lemon
  • 1 teaspoon vanilla
  • 2 tablespoons cornstarch
  • pistachios for garnish, optional
  • 1 egg yolk
  • 2 tablespoons of cream

Directions:  In a food processor, pulse pistachios until finely ground.  Add flour, sugar and salt and pulse to combine.  Distribute diced butter and continue pulsing until mixture resembles a very rough cornmeal.  With the motor running, add vodka and water one tablespoon at a time just until dough begins to gather into a ball and collects in bowl.  Collect dough and shape into a disk.  Wrap in plastic wrap and allow to rest for at least an hour or several hours until chilled.

Preheat oven to 400.  In a medium bowl, place sliced strawberries  along with sugar, vanilla and cornstarch together and gently toss to combine.  Lightly flour a large piece of parchment paper and roll out dough in a 14 inch circle.  Place fruit mixture in the middle leaving a 1 1/2 to 2 inch border around the edge.  Fold edges toward center.  Transfer galette on parchment to a rimmed baking sheet. Whisk egg yolk with cream and brush edges of pastry with mixture.  Bake for 35-45 minutes until crust is golden and berries are juicy.  Remove from oven and allow to cool.  Garnish with roughly chopped pistachios.  Slice in wedges and serve with whipped cream or vanilla ice-cream if desired.