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Strawberry Cardamom Galette

Strawberry cardamom galette with a buttery, rustic pastry and ruby strawberries baked until the filling is bubbly. Golden, caramelized edges and an egg-washed crust give a neat-but-imperfect French bakery look at home.
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Prep Time 30 minutes
Cook Time 35 minutes
chill time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Modern French
Ingredients Equipment Method Notes

Ingredients
  

Strawberry cardamom galette components
  • 1.5 cup all-purpose flour
  • 0.5 cup cold butter, cubed Keep very cold for flaky texture.
  • 0.25 tsp salt
  • 0.25 cup ice water Add gradually to bring dough together.
  • 1 lb fresh strawberries, halved Use ripe strawberries for best flavor and color.
  • 0.25 cup granulated sugar
  • 0.5 tsp ground cardamom
  • 1 tbsp cornstarch Helps thicken the strawberry filling.
  • 1 egg, beaten (for egg wash)
  • Powdered sugar for dusting Dust after cooling for a sweet finish.

Equipment

  • 1 sheet pan

Method
 

Make the dough
  1. Mix all-purpose flour and salt in a bowl until evenly combined. Add cold butter cubes and cut in until the mixture resembles coarse breadcrumbs, with visible butter pieces throughout.
  2. Add ice water a little at a time and mix just until the dough comes together. It should look slightly shaggy but hold when pressed.
  3. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Chill until firm enough to roll without sticking.
Assemble and bake
  1. Toss the halved strawberries with granulated sugar, ground cardamom, and cornstarch until evenly coated. Let sit briefly so the cornstarch starts to moisten the fruit.
  2. Roll the chilled dough into a 12-inch circle on parchment paper. Keep the border area even so it folds cleanly over the fruit.
  3. Arrange the strawberries in the center, leaving a 2-inch border around the edges. Spread them in a single layer for more even bubbling.
  4. Fold the edges of dough up and over the strawberries to form a rustic shape. Press lightly so the folds stay in place while baking.
  5. Brush the folded crust with the beaten egg for an egg-washed finish. Make sure the pastry border is well coated for golden color.
  6. Bake at 400°F for 35 minutes until the crust is golden and the filling is bubbly. Watch for caramelized edges where butter meets sugar and a glossy fruit center.
  7. Cool the galette for 15 minutes, then dust with powdered sugar and serve. Letting it rest helps the filling set slightly so it slices cleanly.

Notes

Pro tip: keep the butter cold and chill the disk long enough to prevent shrinkage; if the dough warms while rolling, return it to the fridge for 5 minutes. Store covered in the refrigerator up to 2 days; reheat at 300°F for 8–10 minutes for best texture. Freezing is not recommended for the pastry, but you can freeze the cooked and cooled galette for up to 1 month and re-crisp in the oven. For a dairy-free swap, use a cold plant-based butter substitute in the same amount.