Traditional recipes

Strawberry–Graham Galette

Strawberry–Graham Galette

If you like to bake—or even if you just think you might like to bake—we strongly encourage you to visit the baking aisle of any grocery store and pick up a roll of parchment paper. This oven-safe, heatproof paper is coated with silicon, giving it nonstick properties that are essential for lining cake pans, baking cookies and filled pastries, and in the case of this recipe, easily rolling out soft dough.


  1. Place a rack in bottom third of oven; preheat to 350°. Place graham crackers in a large resealable plastic bag and zip it up, pressing out most of the air. Using a wine bottle or rolling pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger crumbs are okay).

  2. 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 Tbsp. sugar. Mix with a fork to combine, then add 1 egg and 6 Tbsp. melted butter.

  3. 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, which is fine!

  4. Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough, then cover with another piece of parchment.

  5. Using bottle or rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12" in diameter and ⅛" thick. Periodically peel back parchment and dust with more flour to prevent sticking. Slide entire sheet of parchment paper onto a rimmed baking sheet.

  6. Sprinkle 1 Tbsp. sugar over surface of dough, leaving about a 2" border. Pile strawberries into center of dough and arrange in an even layer, leaving the same 2" border.

  7. Sprinkle strawberries with 1 Tbsp. sugar and drizzle with remaining 2 Tbsp. butter.

  8. Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.

  9. Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later.

  10. 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).

  11. 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, but don’t worry! Just pinch it back together.

  12. Brush top of border with remaining egg wash and sprinkle with remaining 1 Tbsp. sugar.

  13. 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, don’t worry—the parchment will prevent the tart from sticking. Let cool at least 20 minutes.

  14. 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—these are “soft peaks,” which are what you want!

  15. Grate zest from remaining half of lime over cream and serve with tart.

  16. Do Ahead: Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top.

Related Video

Free-form Strawberry Lime Tart with Graham Crust

Reviews SectionThis review is just for the crust, which I loooooved. I found it slightly too crumbly to work with. Added a tablespoon of cold water and it was perfect. I also went a little over the salt, closer to a full teaspoon, but I do prefer a salty crust.If you’re interested in my alternative take on the recipe: spread some ricotta on the crust with a tablespoon of honey stirred in, omitted the sugar there, topped with strawberries per the recipe and then another layer of sliced figs from my tree. Butter, sugar as the recipe calls for, and then I used lemon instead of lime. I know I changed a whole bunch but the cravings want what the cravings want! It turned out great. I hate when reviews include 10000 modifications but all of this is to say that this recipe is hella versatile and very forgiving/delicious. Thank u Claire!yagurlcarlyTucson, Arizona07/08/20I like making galettes with traditional pate brisee style dough and I thought this would be a fun alternative.I used a food processor to make the crumbs because it's easier than the bag method. On my first attempt, I left some larger crumbs like it says. The dough cracked terribly when I tried to fold it, it was just not going to happen (also it was a lot darker than the one shown in the video for some reason, though the crackers were standard golden brown). I made the dough a second time with finer crumbs and it folded better. Still, it cracked a bit and leaked a lot in the oven. The taste was okay, but I'l stick with traditional dough.The lime zest is a nice touch. Also, I like the presentation of the recipe with the step by step mini videos.pillbugSan Diego CA05/02/20This was fun to prep and bake!It was a hit from the moment it started baking; my daughter couldn’t stop talking about the smell. I double the whipped cream recipe and added sugar. Served with vanilla ice cream and homemade whipped cream.Jenni-JEugene, Oregon 04/24/20As a person who has never made a galette before, this recipe was the perfect introduction. Each step was super easy to follow. It ended up being deliciously crumbly from the graham cracker & the addition of lime was sooooo tasty. Will definitely make again. Thanks Claire!AnonymousPhoenix, AZ04/21/20So good! I made this vegan by using a vegan egg replacement for the crust, almond milk to brush the crust, and whipped coconut cream instead of heavy cream. I also followed other peoples feedback by cutting the strawberries in half to maintain their size. It turned out absolutely delicious.alphaapolloBerkeley, CA04/10/20Very yummy! Had trouble rolling out the dough, the two layers of parchment paper just made everything slide around and I couldn't get any traction with the rolling pin.AnonymousColumbia, SC01/10/20Great recipe, and easy. My non-dessert focused crowd all had second servings! Look forward to trying it with other seasonal fruits.jjayehNew York, NY06/03/19Hello! I have a question. Can i make the crust in advance and freeze it before rolling it out?This was delicious. I followed the recipe exactly. The crust cracked a lot but I pressed it back together. It still leaked juice but it didn’t matter with the parchment paper. The crust was delicious with the strawberries and the whipped cream topped it off beautifully. Definitely a keeper.I will definitely make this again--the lime adds something special to it. I didn't know how thick to cut the strawberries, and next time, I'll make them a little thicker--maybe sliced in thirds or just in half. Mine were too thin and wimpy after cooking. The flavor was delicious though! I wonder if this could be made in a tart pan or mini tart pans when you don't want a "rustic" look. There were plenty of cracks in my crust that were tricky to patch, but it didn't leak too much, so I was happy with it!I added a little caster sugar to the cream when whipping, and I doubled the cream.mzurovskiNebraska04/08/18being the rebel that i am, replaced graham crackers with a same weight of cornflakes (3.5 cups) and used apple slices i/o strawberries. very tasty and super crisp crust!So easy and so delicious. I am not a chef or even a very good baker, but this was so easy to do. I'm going to try it today with peaches.pussycatNew York state08/12/17Super delicious! You can also substitute graham crackers with almond cookies like I did, and the scent is to die for.hoodedenOakland, CA08/10/17

Watch the video: Mastering Pie Dough - Strawberry u0026 Rhubarb Galettes - The Boy Who Bakes (October 2021).