Strawberry season is simply the best! I’d eat the berries all day if I could. My love of strawberries is what lead me to create this delicious galette. I prepared this for a summer potluck and it was quite a crowd-pleaser.
This recipe is very easy to pull together. You start with my fail proof galette dough and then add the jam, apples, strawberries, and chocolate. Voila! If you’re looking for a mix of chocolate and orange, you can also check out this rich galette recipe.
Galette Us Make It Happen!
- Cutting Board
- Measuring cups
- Measuring spoons
- Pastry brush
- Small mixing bowl
Ingredients for filling:
- 2 tablespoons strawberry jam
- 2 medium red apples – cored, peeled, and sliced
- 1 teaspoon cinnamon
- 12 large strawberries – halved
- 2 tablespoons corn starch
- 4 oz dark chocolate – broken into pieces
- 1 tablespoon maple syrup
- Optional: 2 tablespoons plain bread crumbs (to absorb juice)
- 2-3 mint leaves
- 1 tablespoon heavy cream
- 1 tablespoon turbinado sugar
Prepare the galette dough per my fail https://rachelbakesathome.com/fail-proof-easy-galette-dough/proof recipe. Put the rolled out dough back in the fridge to stay chilled while prepping the filling. Preheat the oven to 400F and place rack in middle of oven. Peel and core apples and then thinly slice. Remove the hull from strawberries and cut in half. Place strawberries in a bowl and add corn starch. Mix together to combine. The corn starch will absorb some of the juice.
Bring out chilled dough. Add the jam to the center of dough and spread evenly – leaving a 2 inch border. If you feel like your apples and berries are producing a lot of juice, sprinkle the bread crumbs at this point over all of the dough to absorb the juice and avoid a soggy bottom. Evenly distribute the apple slices over the jam and sprinkle with cinnamon. Add the pieces of chocolate on the outside of apple slices (where the dough will fold up). Place the strawberries. Using pastry brush, glaze the top of the filling with the maple syrup.
Fold dough border up around the sides of filling. Use same pastry brush to gently brush 1 tbsp of cream on pastry and then sprinkle dough with turbinado sugar.
Bake for 40-42 minutes or until golden brown. If you notice strawberries browning, cover with foil. Place on wire rack to cool for at least 30 minutes before CAREFULLY transferring to serving dish and adding mint leaves as garnish. Wrap in foil and refrigerate galette up to 3 days.Print