These individual Balsamic Strawberry Galettes are a delightful spring or summer treat. Strawberries are infused with sugar, balsamic vinegar and pepper, bringing out the amazing berry flavor. Paired with a sweet, buttery, flaky pastry crust, this simple treat comes out perfect every time.
At the most basic level, galettes are just a rustic free-formed pie cooked on a baking sheet. In this recipe we’re using a simple pie-like dough combined with jammy strawberry filling. I really love these because you get the result of pie with out the stress of a pie. Fruit pies can be a little finicky, so this eliminates alot of that.
Key recipe notes:
Strawberries: Berries are very juicy and can make for a soggy pie. To combat this, we are using 2 methods (I really hate soggy crust). First we’re going to macerate the strawberries. This just means we’re going to coax the liquid from the berries. We do this by add sugar and letting the berries hang out. The juice will naturally be extracted. The second thing we’ll do to prevent soggy crusts is adding cornstarch. The cornstarch will soak up the additional liquid from the berries giving a jam-like texture.
Crust: Like I mentioned before, this is essentially a pie crust, so the key to this crust is keeping the ingredients cold. This is why we’re refrigerating the dough at multiple steps. If you’re in a rush, you can skip those refrigeration steps (be sure your ingredients are extra cold), but note your dough may not come out as light and flaky. The final refrigeration step is also helpful to helping the dough keep it’s shape as it bakes.
