BROWNDIS
It’s essentially a rustic pie — a French dessert made with pie dough as the crust, filled with either sweet or savory ingredients. In my opinion, it’s even easier than making a traditional pie because of its intentionally imperfect, free-form shape. No need for a pie dish or mastering crust crimping; just roll out the dough, add your filling, fold the edges over, and bake.
Zest lemon into a small bowl, then squeeze the juice into another bowl. Set both aside — you’ll use them separately for the dough and the filling.
In a large mixing bowl, combine the flour, sugar, salt, vanilla extract, and lemon juice.
Add the cold, cubed butter to the flour mixture. Using your fingertips (clean or gloved), gently work the butter into the flour until the mixture looks crumbly, with small bits of butter still visible — this is the key to a flaky crust!
Slowly add the cold water, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork it.
Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up.
In a large, clean mixing bowl, toss the sliced strawberries with cornstarch, sugar, vanilla extract, lemon zest, lemon juice, and a pinch of salt. Set the filling aside while you prepare your dough — this gives the flavors time to meld.
Preheat your oven to 375°F (190°C).
Remove the chilled dough from the fridge. Unwrap it and lightly flour a clean work surface and your rolling pin. Roll the dough out into an even circle or rectangle, about ⅛-inch thick. Don’t worry about perfect edges — the rustic look is what makes galettes so charming!
Transfer the rolled-out dough to a parchment-lined baking sheet.
Spoon the strawberry filling into the center of the dough, spreading it out evenly but leaving about a 2-inch border all around.
Gently fold the edges of the dough up and over the filling, overlapping slightly and pressing lightly to seal. You want less than half of the edge to cover the strawberries, leaving the center exposed.
Brush the folded edges with milk of your choice and sprinkle generously with sugar. This gives the crust a gorgeous golden finish with a sweet crunch.
Bake the galette in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
This is the hardest part: let the galette cool completely before slicing. Cutting it too soon will cause the jammy filling to spill out. Give it time to set — it's worth the wait!
To take it over the top, scatter fresh basil leaves over the cooled galette. The earthy, herbal note paired with the sweet strawberries is unreal — a total flavor upgrade.
And of course, I highly recommend serving each slice with a big scoop of creamy vanilla ice cream. The combination of warm, flaky crust, bright berries, and melting ice cream is pure magic.
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YES!
You can and you don't need to defrost the berries.
Yes, easily! Use vegan butter and plant-based milk.
Yes, you can use just about any fruit you would use to make jam. My favorite are any berries, apples and pears.
This is one of those dishes that feels fancy but comes together quickly and easily. It’s the perfect light dessert when you’re craving something sweet after dinner without anything too rich.
Crust
Strawberry Filling
Brush the edges
Best served with your favorite vanilla ice cream and fresh basil!
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