Strawberry Galette The Little Shop of Olive Oils

Strawberry Galette



  • Preheat the oven to 350º F. 
  • Thaw the frozen pie dough by letting is stand at room temperature for about 15 minutes
  • In a mixing bowl, toss the strawberries, flour, sugar, balsamic, and lemon juice together.
  • Brush a large piece of parchment paper on top of a baking sheet with Basil EVOO
  • Roll out the pie crust so it lays flat on the parchment paper
  • Assemble the strawberry mixture in a single layer over the flat pie crust  (leave a 1-inch border around the edges)
  • Fold in the edges, pinching it in to keep the folds together to form your crust.
  • Beat the egg with 1 teaspoon of water. Brush the egg mixture over the edges of the galette
  • Bake for 30-35 minutes, until the edges are brown.
  • Let cool and garnish with fresh mint before serving
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