August 2020 Recipe of the Month

Strawberry Galette

Strawberry Galette

(a.k.a. Strawberry Rustic Pie)

(from the kitchen of Shirley Mah Kooyman, August 2020)

This recipe is a compilation of various recipes with some modifications by me.  The crust is from Laurie Lin of Cocoa & Fig, a restaurant in Minneapolis, MN published in StarTribune July 15, 2018 by Rick Nelson. The filling is adapted from The Fannie Farmer Cookbook , 12th edition (page 582) for a strawberry tart.


Crust – 12”pan

1 cup flour, plus extra for rolling dough
¼ cup yellow cornmeal
¾ t salt
2 teaspoons sugar
½ cup (1 stick) butter, cold, cut into ¼” cubes
2 – 4 Tablespoons cold water


  1. In a large bowl mix flour, cornmeal, salt & sugar with a whisk. Add butter pieces and cut into flour mixture with pastry blender until butter bits are very small and mixture looks like “coarse meal”.

  2. Add water & mix lightly with a fork until pastry holds together in a ball. Avoid handling mixture too much or the butter bits will melt.  The crust’s flakiness is from the flour being coated with solid butter bits.

  3. Form into a ball. Flatten into a disk that’s 6” wide, 1” thick.  Wrap in plastic wrap.  Refrigerate for a minimum of 1 hour before rolling out.

  4. Take dough out after 1 hour. Using a round pizza pan 12” wide, line it with parchment paper.  Set aside.

  5. On a lightly floured work surface, use a floured rolling pin to roll out dough until 1” wider than the pizza pan. Transfer to pan with parchment paper letting dough hang over pan’s edge.

  6. Prepare filling.


Filling for Strawberry Galette (12” round pizza pan)

4 cups strawberries = 2 (1-lb. boxes), hulled, sliced lengthwise
1 Tablespoon orange zest (optional)
½ cup sugar
3 Tablespoons cornstarch
¼ teaspoon salt
½ cup orange juice (or water if juice is not available).  I’ve also used mango juice in the past
1 Tablespoon lemon juice


  1. Set aside strawberries and zest. In a small sauce pan, add in sugar, cornstarch, salt, orange juice, & lemon juice.  Cook until thicken about 10 minutes.

  2. Let sauce cool. In a large bowl mix cooled sauce with the strawberries and zest.

Putting it together

  1. Preheat oven to 375 degrees F.

  2. Pour the coated strawberries & zest on the crust, spreading filling almost to edge of the pan. Fold overhanging dough over filling about 1” in from edge of pan.  Press dough down lightly on filling.

  3. Brush crust with egg wash (1 egg beaten with 1 Tablespoon water). Sprinkle sugar on top.

  4. Bake for 50 minutes.