Einkorn Strawberry Galette – Fresh and Simple No Pan Pie

This delicious Einkorn flour Strawberry Galette is easy to make and will satisfy your sweet tooth in no time.

Summer is coming faster than you know, and in Florida it’s already here. Strawberry season ends in April here, so I want to take advantage of the last perfectly ripe berries. You can buy them here year round, but they are at their best in the first quarter of the year. You know a strawberry is perfectly ripe when you can cut it in half and see only pink, no white, on the inside. Even though you can buy berries all year, utilizing them at their peak is when you will get the most delicious results.

What is a Galette?

A galette is a French pastry similar to a pie, but baked without a pan. They are rustic and simple, perfect for a family dinner or brunch. It can be a savory or sweet dish, similar to a tart. Make the dough ahead of time to throw it together in a pinch, or dress it up with powdered sugar and fancy folding. A galette is a blank canvas to make a variety of delicious treats.

Choosing the Right Ingredients

This galette is so simple that having the best quality of each ingredient is really important. Fresh strawberries are a must. If you cannot find strawberries at their peak, you can easily substitute whatever fruit is in season where you live. Real butter and Einkorn flour pair together perfectly to make this flaky and nutritious crust. Einkorn has a higher level of vitamins and minerals than traditional white flour, and a weak gluten structure for easy digestibility. I try to substitute it for bleached white flour whenever possible for added flavor and health benefits.

Making Your Einkorn Strawberry Galette

This Galette can be prepared ahead of time for events by making the dough and the filling and refrigerating for up a day until you are ready to bake.

Einkorn Strawberry Galette Dough

If you do not have einkorn flour, all purpose works here as well. The less protein and more finely ground your flour, the less water will be needed. If you are using an alternative flour, I would add only a few Tbsp of water at a time, and let your dough rest a few minutes before adding more to give it time to absorb. This will make sure that your dough doesn’t get over or under saturated no matter what flour you use.

For the Dough

• 2 cups (240 g) All Purpose Einkorn Flour, and a bit more for rolling the dough out
• 2 Tbsp sugar, and a sprinkle for the top
• 1/4 Tsp salt
• 10 Tbsp (140 g) cold unsalted butter cut into 1/4 inch cubes
• 1/4 cup ice water

Mix together the flour, sugar, and salt with a whisk or in a food processor. I do not have a food processor, so it is not necessary for this. Add the butter a few pieces at a time, using a pastry blender to cut up the pieces into the flour. You could also use your food processor to pulse until the mixture is coarse and sandy. Drizzle the water and mix or pulse until the dough holds together, taking care not to get any ice cubes into the dough. Add a bit more as necessary until the dough barely holds together when you compress it in your hand. Use your hands to shape the dough into a 6-inch disc. Wrap in beeswax wrap, a damp towel, or plastic wrap and refrigerate for at least 1 hour, and up to overnight.

Einkorn Strawberry Galette Filling

Any ripe fruit can be substituted for the strawberries. You could also use preserves or compote that is thick and has large pieces of fruit. I think honey would also work as a substitute for sugar here, but I would use only a 1/4 cup since honey tends to be sweeter than sugar ounce for ounce.

For the Filling

• 3 cups of Strawberries after cutting the stem off, and slicing them in quarters
• 1/3 cup Sugar
• 1 Tbsp Cornstarch
• 1 Tsp Lemon Juice
• 1 large egg separated into yolk and white

In a medium bowl, combine the strawberries, cornstarch, sugar, and lemon juice. Cover and let sit for at least 30 minutes, and up to overnight in the fridge.Place a rimmed baking sheet in the oven. Preheat to 375ºFRemove the dough from the refrigerator and place it on a piece of parchment paper dusted with flour. Dust the top of the dough as needed to prevent sticking to the rolling pin. If your dough is cold enough, it should not stick very much. Roll the dough to a 12-inch round, lifting and turning while rolling. Brush the dough with beaten egg white, leaving a 3-inch border around. I used my fingers for this, but if you don’t have one of those fancy brushing spoons, you can also use a paper towel.

Putting Together Your Einkorn Strawberry Galette

Using a slotted spoon or fork, place the strawberry mixture in the center of the galette dough, leaving a 2 1/2 inch border. If liquid starts to creep across the dough, use something to lift the edges up like a towel. Using the parchment paper to support the dough, fold it up and fold the dough a bit at a time to form a 2 ½-inch border that loosely wraps around the fruit. Brush the top crust with reserved egg yolk, and sprinkle with sugar.

Remove the heated baking sheet from the oven. Carefully transfer the galette with the parchment paper to the sheet.Bake the galette for 30-40 minutes, checking after 25 every five minutes. You will know it is done when the crust is golden brown. The strawberry mixture will thicken as it cools. Let cool on the pan for 30 minutes before serving, preferably with a scoop of vanilla ice cream. Enjoy!

What Versions Did You Try?

Let me know in the comments what fruits and flours you tried out in your galette. If you want more einkorn desserts and recipes, let me know below! If you can’t wait for more, check out my Blueberry Lemon Einkorn Cake.

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