Strawberry Galette With Whole Wheat Crème Fraîche Crust

8 servings
30 min prep time
1 hr 30 min total time

A simple, low-stress traditional French pastry filled with fresh strawberries.


Pastry Crust

3/4 cup all-purpose flour

1/2 cup whole wheat pastry flour

2 teaspoons sugar

1/2 teaspoon fine sea salt

8 tablespoons cold Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cut into cubes

1/2 cup Vermont Creamery Crème Fraîche


1 pound strawberries, hulled and sliced

1/4 cup sugar

2 tablespoons cornstarch

1/2 vanilla bean, seeds scraped

1 tablespoon freshly grated lemon zest

1 large egg, well-beaten

2 tablespoons coarse sugar

Powdered sugar, if desired

Vermont Creamery Crème Fraîche if desired


  • STEP 1

    Heat oven to 400℉. Line a baking sheet with parchment; set aside.

  • STEP 2

    Whisk together all purpose flour, whole wheat flour, sugar, and salt in large bowl. Add butter; work into flour with your fingers or a pastry blender until butter is in small chunks the size of peas. Add crème fraîche to mixture and stir in until dough comes together.

  • STEP 3

    Transfer pastry to a work surface and shape into a rough ball. Flatten into a disk; wrap in plastic food wrap.  Refrigerate at least 30 minutes.

  • STEP 4

    Meanwhile, place strawberries, sugar, cornstarch, vanilla bean seeds, and lemon zest into medium bowl. Toss mixture lightly to coat.

  • STEP 5

    Roll out dough, on lightly floured surface, to 1/8-inch thick circle. Loosely roll dough around rolling pin and transfer to baking sheet. Place strawberries in center of dough, leaving a 2-inch border. Fold dough over strawberries, leaving them exposed in the middle.

  • STEP 6

    Lightly brush edges of dough with beaten egg; sprinkle with coarse sugar. Bake 30-40 minutes or until golden and bubbly. Allow to cool 10 minutes before serving. If desired, dust lightly with powdered sugar and top with dollops of crème fraîche.