Rustic Strawberry Galette
Serves: 8
  • Dough
  • 1⅓ cup whole wheat pastry flour
  • ½ cup confectioner sugar
  • ⅓ cup regular smart balance (room temperature)
  • 1 tsp vanilla extract
  • 3 organic cage-free egg yolks
  • Filling:
  • 1 Tbsp regular smart balance (melted)
  • 1 Tbsp almond meal/flour
  • 1 Tbsp confectioner sugar
  • ⅓ cup unsweetened applesauce
  • 1 organic cage-free whole egg
  • Topping:
  • 2 cups sliced fresh strawberries (rinsed)
  • 1 Tbsp granulated sugar
  1. Preheat oven 400F
  2. Dough:
  3. Sift the flour and confectioner sugar and place into the bowl of a food processor.
  4. Add the vanilla and smart balance and pulse 3 or 4 times for a 8-10 seconds each until crumbly.
  5. Add one egg yolk at a time, each time pulsing for a few seconds until the dough just barely starts to come together.
  6. Gently take out the dough and form into a ball.
  7. Wrap in cellophane and set aside until ready to assemble (there is no need to refrigerate so best to make it right before you are ready to assemble).
  8. Filling:
  9. Place 1 Tbsp smart balance in a microwavable cup and very brieflycook in the microwave oven on high for 3 or 4 seconds.
  10. Add applesauce, confectioner sugar, almond meal and egg and stir well with a small whisk until thoroughly mixed.
  11. Assembling:
  12. Place the dough between two 10" ziploc gallon storage bags and using a rolling pin, gently roll into a circle about 10 inch in diameter--it doesn't have to be perfect.
  13. Peel off the top plastic bag layer, then turn dough over and transfer onto a lightly floured baking sheet. Peel off top plastic layer.
  14. Spread the filling evenly over the dough to within about 1 inch of the edge.
  15. Spread the sliced strawberries in one layer, no need to arrange them in any way, they will be naturally beautiful.
  16. Fold the edge of the dough up over the berries to create a 1-inch border.
  17. Sprinkle the granulated sugar on top of the strawberries and folded edge.
  18. Bake in preheated oven for 25 minutes or until the strawberries are juicy and tender and the crust is golden.
Recipe by Cuisinicity at