Strawberry + Lavender Galette

Truth be told, this recipe was a happy accident.  The love-child of some leftover pie dough, some behemoth-sized strawberries, and a lavender plant that was looking less than chipper after, admittedly, we left it untended in the bright hot sun too long.

But, as with most accidents, we learned something from our folly.  The lavender infused this little pastry with an almost indescribable quality of deliciousness.  In fact, every time we tried to describe it all that came out were words like the ones vintners use when they talk about wine and that we can’t help but smirk at (“hints of black currant, a full body of tobacco and cut grass.” what?).  But, somehow, that’s just how we feel about this one.  So here goes.  Despite its teeny ingredient list, this galette is has subtle hints of vanilla, walnut, coconut,  and oak.  Sorry we’re not sorry.



1 c unbleached all purpose flour

1/4 tsp sugar

1/8 tsp salt

5 Tbsp chilled unsalted butter, cut into 1/2 inch cubes

4 Tbsp ice water


1 lb strawberries, sliced thinly

3 Tbsp sugar

1 Tbsp lemon juice

1/4 tsp salt

3-4 lavender stems

The How To:


Whisk flour, sugar, and salt in a large bowl.  Using your fingertips or a pastry blender, cut in butter until mixture is crumbly.  Add ice water, 1 or 2 tbsp at a time, mix until dough sticks together.  Form dough into a ball and press into a dis Wrap each disk in plastic and chill at least 30 minutes.

Filling & Assembling:

1. Mix strawberries, salt, sugar, and lemon juice.

2. On a well-floured surface, roll out your dough into a 12” circle (no need to get it perfect, that’s the beauty of a galette!)

3. Pile strawberry mixture in the center of your dough, leaving {roughly} 2-3 inches of space on all sides

4. Roll the lavender between your fingers for a few seconds to release the flavor, place stems on top of strawberry mixture

5. Fold sides of crust in over top of the strawberries, leaving a circle about 3-4” in diameter open in the middle

6. Bake on a floured baking sheet at 400 degrees for about 45 minutes

Other variations: abandon 1/2 c strawberries for 1/2 c mascarpone or ricotta and add a dollop of honey; replace 1 c strawberries with 1 c peaches or nectarines; get down with some rosemary instead of lavender.


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