Strawberry Balsamic Galette

Introduction

dYou’d never guess something this beautiful is so simple to make.

This Strawberry Balsamic Galette is the kind of dessert that looks straight out of a countryside bakery window — rustic, glossy, and gently bubbling at the edges. Sweet, juicy strawberries melt into a jammy filling, while a splash of balsamic vinegar deepens the flavor and makes everything taste richer, brighter, and slightly sophisticated.

It’s not fussy like a pie. No lattice. No perfection required. Just folded edges, golden crust, and that irresistible contrast of flaky pastry and syrupy fruit. Whether you’re baking for spring gatherings, weekend brunch, or just because strawberries looked too good to pass up — this is the dessert you’ll want to make on repeat.

Why You’ll Love This Recipe

• Sweet strawberries with a subtle tangy balsamic twist
• Buttery, flaky crust with minimal effort
• Rustic and forgiving — no special skills needed
• Perfect for spring and summer entertaining
• Impressive enough for guests, easy enough for beginners

Ingredients

For the crust:

• 1 ¼ cups all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 3–4 tablespoons ice water

For the filling:

• 2 ½ cups fresh strawberries, hulled and halved
• 2–3 tablespoons sugar (adjust to sweetness of berries)
• 1 tablespoon balsamic vinegar
• 1 teaspoon cornstarch
• ½ teaspoon vanilla extract
• Optional: pinch of black pepper (enhances the berries beautifully)

For finishing:

• 1 egg (for egg wash)
• 1 tablespoon coarse sugar for sprinkling

Shortcut option: You can use store-bought pie dough if you’re short on time — it still tastes incredible.

How to Make It

1. Make the dough.
In a bowl, whisk flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing just until dough forms. Shape into a disc, wrap, and chill for at least 30 minutes.

2. Prepare the filling.
In another bowl, gently toss strawberries with sugar, balsamic vinegar, cornstarch, vanilla, and optional pepper. Let sit while the dough chills.

3. Roll it out.
Preheat oven to 400°F (200°C). Roll chilled dough into a 10–12 inch circle on parchment paper. It doesn’t have to be perfect — rustic is the goal.

4. Assemble.
Spoon strawberry mixture into the center, leaving about a 2-inch border. Fold the edges over the fruit, pleating naturally as you go.

5. Finish and bake.
Brush crust with egg wash and sprinkle with coarse sugar. Bake for 35–40 minutes until the crust is golden and the filling is bubbling.

Let it cool slightly before slicing — the juices will thicken as it rests.

Pro Tips / Variations

• Add fresh thyme leaves for a subtle herbal note.
• Swap strawberries for a mix of strawberries and blueberries.
• Drizzle a little extra balsamic glaze after baking for presentation.
• Chill leftovers and reheat briefly to restore crispness.

If your strawberries release extra juice, don’t worry — that bubbling syrup is part of its charm.

Serving Ideas

Serve slightly warm with:

• A scoop of vanilla ice cream
• Fresh whipped cream
• A dollop of mascarpone
• A light dusting of powdered sugar

It’s perfect for brunch tables, Mother’s Day gatherings, spring picnics, or even as a casual weeknight treat with coffee.

Conclusion

This Strawberry Balsamic Galette proves that simple desserts can still feel special. The sweet-tart strawberries, the hint of balsamic depth, and that flaky, golden crust create something that tastes far more complex than the effort required.

It’s rustic, forgiving, and endlessly adaptable — exactly the kind of recipe that earns a permanent spot in your spring baking rotation.

Once you make it, you’ll see why this humble galette never lasts long on the table.