Strawberry Graham Galette

My husband and I went strawberry picking without the kids this year. I’m so happy that he loves freshly picked strawberries enough to harvest them. 🙂 We brought home nine quarts!

My list of “must make” strawberry recipes seems to keep expanding, so I was lucky enough to have plenty of berries to fulfill the list (links below) and make one new dessert- this delicious galette. I loved the graham cracker crust.

This recipe is from Bon Appétit, contributed by Claire Saffitz. We ate it with vanilla ice cream instead of the lime-flavored whipped cream. Wonderful!

Yield: 8 servings

  • 7 graham crackers (about 3.7 ounces)
  • ¾ teaspoon kosher salt
  • ⅔ cup all-purpose flour, plus more for rolling
  • 5 tablespoons granulated sugar, divided
  • 2 large eggs
  • ½ cup (1 stick) unsalted butter, melted, cooled, & divided (I melted 6 T and 2 T separately)
  • 1 pound strawberries, hulled & sliced
  • 1 lime, zested & juiced, divided
  • ½ cup very cold heavy cream, optional
  • vanilla ice cream, for serving, optional
  1. Place a rack in bottom third of oven; preheat to 350°, preferably on convection.
  2. Place graham crackers in a large resealable plastic bag and zip it up, pressing out most of the air. Using a rolling pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger crumbs are okay).
  3. Measure out 1 cup crumbs (which should be almost all of them) and transfer to a medium bowl. Add salt, ⅔ cup flour, and 2 T sugar. Mix with a fork to combine.
  4. Add 1 egg and 6 T melted butter.
  5. Mix with fork until dough forms, then knead with your hands inside of bowl until no floury spots remain and dough is smooth. It’ll be a little soft and slightly oily.
  6. Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough, then cover with another piece of parchment or plastic wrap.
  7. Using a rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12″ in diameter and ⅛” thick. (I used this amazing rolling pin that creates an 1/8″ thick crust.)
  8. Slide entire sheet of parchment paper onto a rimmed baking sheet. Remove the top layer or plastic wrap or parchment paper.
  9. Sprinkle 1 T sugar over surface of dough, leaving about a 2″ border.
  10. Pile strawberries into center of dough and arrange in an even layer, leaving the same 2″ border.
  11. Sprinkle strawberries with 1 T sugar and drizzle with remaining 2 T butter.
  12. Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.
  13. Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later, if making the whipped cream topping.
  14. Beat remaining egg in a small bowl with fork until no streaks remain. Brush egg wash around border of pastry (you won’t use it all). Using edges of parchment to help lift, fold empty border of dough up and over strawberries, working your way around in roughly 2″ sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, just pinch it back together.
  15. Brush top of border with remaining egg wash and sprinkle with remaining 1 T sugar.
  16. Bake galette until crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, the parchment will prevent the tart from sticking.
  17. Let cool at least 20 minutes.
  18. For the Optional Whipped Cream Topping: Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk. Hold whisk upright and look for the “peak” of cream that forms on the end. It should droop and slump over- making “soft peaks.”
  19. Grate zest from remaining half of lime over cream and serve with tart.

Do Ahead: Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top. (I kept the leftover slices in the refrigerator.)

Essential Freshly Picked Strawberry Recipes (in my house):

Skillet Graham Cake with Peaches & Blueberries

I have been looking for an excuse to make this skillet cake since last summer. Graham crackers… peaches and blueberries… streusel topping… and baked in a cast iron skillet? Irresistible. I finally had to make it after having too many ripe peaches on the counter. 😉 What an excuse!

This recipe was adapted from Food and Wine, contributed by Chicago chef Stephanie Izard. (I have loved her since she won Top Chef.) The cake is baked on the grill in the original recipe. Delicious!

Yield: Serves 10 to 12

For the Streusel:

Make the Streusel:

  1. In a stand mixer fitted with the paddle, beat all of the ingredients together at medium speed until crumbs form.
  2. Press together to form a large mass.
  3. Transfer to 
a bowl and break into clumps.
  4. Refrigerate until chilled, about 15 minutes.
Prepare the Fruit:
  1. Preheat an oven to  300° F, preferably on convection.
  2. In a medium bowl, toss the peaches with the blueberries, sugar, lemon juice and cornstarch.
  3. In a 12-inch cast-iron skillet, melt the butter over low heat. Remove from the heat.
  4. Scrape the fruit and any juices into the skillet.
Make the Cake:
  1. In a medium bowl, whisk both flours with the graham cracker crumbs, baking powder and salt.
  2. In a stand mixer fitted with the paddle, beat the butter with both sugars and the honey at medium speed until fluffy.
  3. Beat in the eggs one at a time, then beat in the buttermilk, oil and vanilla.
  4. Scrape down the side of the bowl and beat in the dry ingredients until just smooth.
  5. Spread the batter in the skillet in an even layer.
  6. Scatter the streusel evenly on top.
  7. Place the skillet on a parchment paper-lined cookie sheet. Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, until 
a toothpick inserted in the cake comes out clean. (The cake is cooked off of the heat in a grill for the same amount of time in the original recipe.)
  8. Let the cake cool for 1 hour. Cut into wedges and serve with vanilla ice cream.

I’m bringing my special skillet cake to share at Angie’s Fiesta Friday #184, co-hosted by Jhuls @The Not so Creative Cook and Petra @ Food Eat Love. Enjoy!

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