Lilac Strawberry Galette

This Lilac Strawberry Galette is sweet pastry filled with juicy fresh strawberries and lilac sugar! Baked to perfection, you'll love the sweet floral flavor of this beauty! No lilac sugar? Use lavender sugar, vanilla sugar, or regular granulated sugar instead!

Course Dessert

Cuisine galettes, Pies

Prep Time 30

Cook Time 30

Chill Time 1

Total Time 2

Servings slices

Calories 265kcal

Author Amee

Ingredients

Sweet Pastry

1½ cups flour
7 Tablespoons cold unsalted butter, diced
½ cup powdered sugar
1 teaspoon vanilla bean paste (see note)
1 egg yolk
1 Tablespoon milk, cold (I used whole)

Strawberry Filling

2 ½ cups hulled and sliced strawberries
⅓ cup lilac sugar, plus more for sprinkling (see note)
1 Tablespoon cornstarch

Egg Wash

1 egg white
1 teaspoon water

US Customary - Metric

Instructions

For Sweet Pastry

In the bowl of a stand mixer, combine the flour and butter. Mix on low speed until mixture resembles coarse sand.
Add powdered sugar and vanilla bean paste (see note) and mix to combine.
Add egg yolk and milk. Mix just until combined.
Turn the dough out onto your work surface and gently work into a ball. Form the dough into a disc, wrap, and chill in the refrigerator for at least an hour.
After chilling, remove the dough from the refrigerator and place on a sheet of parchment paper (see note). Roll the dough out on the parchment. Lightly dust the top of the dough with flour as necessary to prevent sticking, being mindful to not introduce too much additional flour. Using the parchment, transfer the rolled-out dough to a baking sheet.

For Filling

Toss the sliced strawberries with the lilac sugar and cornstarch until well mixed, taking care not to smash or break the berries.

Assembly/Topping

Preheat the oven to 375° F. Before adding the filling to the dough, I mark a 9-inch circle in the center of the dough using an overturned 9-inch cake pan. Just place the pan in the center of the dough and press down lightly to leave an impression. This serves as a nice guide as to where to place the filling, and keeps the galette nice and round.
Place the strawberry filling on top of the dough, leaving the outside edge of the dough uncovered.
Fold the outside edge of the dough over to finish the galette crust. Combine the egg white and water in a small bowl and beat with a fork to combine. Brush the egg wash over the edges of the galette, and sprinkle with lilac sugar, if desired (this adds sweetness and crunch).

Baking

Bake 30 minutes. The edges of the pastry will be golden and the filling will bubble. Tent the galette with foil if it seems like it's overbrowning and the filling doesn't appear done.
Once cooled, top the galette with lilac blossoms as garnish, if desired. Delicious served with vanilla ice cream!
Enjoy!

Notes

Note on vanilla bean paste: This ingredient is my go-to for an extra punch of flavor, and it's a lovely addition to the crust! If you prefer to substitute, you can use an equal measure of vanilla extract.

Note on parchment: I roll the galette crust out on pre-cut nonstick parchment so that I introduce less flour into the dough and for easier transfer from the countertop to the baking pan.

Note on lilac sugar: I know that lilac sugar isn't something that you just find on the grocery store shelf! While it is fantastic and I hope you try making it, feel free to substitute with regular granulated sugar and it will still be delicious! You could also try lavender sugar or vanilla sugar!

Nutrition