Food and Recipes Recipes Strawberry Galette Strawberry season can't come soon enough. By Jasmine Smith Jasmine Smith Instagram Jasmine Smith is a recipe developer and tester for Dotdash Meredith. She pursued her culinary passion and graduated with a B.A. in Culinary Nutrition at Johnson & Wales University. Following college, Jasmine worked on the line at multiple farm-to-table restaurants and was selected for the James Beard Foundation: Women in Culinary Leadership Program. In addition to her working in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals and non-profits. Southern Living's editorial guidelines Updated on January 6, 2022 Print Share Share Tweet Pin Email Photo: Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Heather Chadduck Active Time: 10 mins Total Time: 1 hrs 10 mins Servings: 6 Whether you're celebrating a special event or simply in the mood to make the most of your farmers' market hull, this easy Strawberry Galette is sure to please. Practically a pie without the stress, a galette makes the most of a messy, open fold and lets the filling take center stage. Store-bought piecrust makes this no-fuss dessert even more approachable. A refrigerated piecrust creates a crunchy envelope that holds its structure under the strawberry filling; however, if you have a favorite homemade piecrust and a little extra time, you're welcome to substitute. While baking, some liquid from the strawberries may seep out from the sides, but it's no cause for concern. Just peel off any dried strawberry juice when your galette is finished baking. To plate, transfer the whole parchment paper and galette to a platter and gently loosen the galette from the paper. Slowly slide the parchment paper from underneath the galette. Ingredients 3 cups 1/4-in.-thick fresh strawberry slices (from 1 qt. whole berries) 2 teaspoons cornstarch 1/4 teaspoon kosher salt 1/8 teaspoon ground cloves 3 tablespoons turbinado sugar, divided 1/2 (14.1-oz.) pkg. refrigerated piecrusts (such as Pillsbury) (1 crust) 2 teaspoons whole milk 1 tablespoon honey Directions Preheat oven to 350°F. Combine strawberries, cornstarch, salt, cloves, and 2 tablespoons of the sugar in a medium bowl; tossing to coat. Unroll piecrust on a large baking sheet lined with parchment paper. Arrange strawberry mixture in center of crust in an even layer, leaving a 1 1/2-inch border around edges. Fold edges of crust toward center over strawberries, pleating as needed. Brush dough edges with milk, and sprinkle edges and filling with remaining 1 tablespoon sugar. Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Remove from oven; cool slightly, about 15 minutes. Drizzle with honey, and serve warm. Print