Rustic Strawberry Thyme Galette

This free-form tart is bursting with jammy strawberries, a hint of fresh thyme, and a buttery, flaky crust. Elegant enough for guests, simple enough for a weeknight treat — this galette brings farmhouse charm to your table with just a handful of ingredients.

Ingredients

For the Dough:
1¼ cups all-purpose flour
1 TB granulated sugar
½ tsp salt
½ cup (1 stick) cold unsalted butter, cut into small cubes
3–4 TB ice water

For the Filling:
2½ cups fresh strawberries, hulled and halved
¼ cup granulated sugar
1½ tsp cornstarch
1 tsp lemon zest
½ tsp fresh thyme leaves (plus extra for garnish)
1 tsp lemon juice
1 tsp pure vanilla extract

For Assembly:
1 egg, beaten (for egg wash)
1 TB coarse sugar (optional)
Vanilla ice cream or whipped cream, for serving (optional)

Directions

Make the Dough:
In a large bowl, mix flour, sugar, and salt. Add cold butter and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs. Add ice water, 1 TB at a time, mixing just until dough comes together. Flatten into a disk, wrap in plastic, and chill for at least 1 hour.

Prepare the Filling:
In a medium bowl, combine strawberries, sugar, cornstarch, lemon zest, thyme, lemon juice, and vanilla. Toss gently and set aside.

Assemble the Galette:
Preheat oven to 400F. Roll dough out on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet.

Spoon the strawberry mixture into the center of the dough, leaving a 2-inch border. Fold the edges over the fruit, pleating as needed. Brush the crust with egg wash and sprinkle with coarse sugar if using.

Bake 35–40 minutes, until crust is golden and filling is bubbling.

Cool slightly on a wire rack. Garnish with extra thyme. Serve warm with vanilla ice cream or whipped cream if desired.

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