Ingredients:
- 1 1/2 lb. strawberries, hulled and halved
- 2 Tbs. granulated sugar, plus more as needed
- Zest of 1 lemon
- 1 vanilla bean
- 1 batch Basic Pie Dough, chilled
- 1 egg plus 1 tsp. water, lightly beaten
- Confectioners' sugar for dusting
- Crème fraîche for serving
Directions:
Preheat an oven to 400ºF. Line a baking sheet with parchment paper.
Put the strawberries, the 2 Tbs. granulated sugar and the lemon zest in a large bowl. Using a paring knife, cut the vanilla bean in half lengthwise. Using the knife tip, scrape the seeds into the bowl. Toss well to combine, adjusting the sweetness with more sugar as desired.
On a lightly floured surface, roll out the dough into a 14-inch round about 1/4 inch thick. Fold the dough into quarters and unfold it onto the prepared baking sheet. Arrange the strawberries in the center of the dough, leaving a 3-inch border uncovered. Fold the edges of the dough over the strawberries, loosely pleating the dough and leaving the galette open in the center. Brush the dough with the egg mixture.
Transfer to the oven and bake until the crust is golden brown and the filling is bubbling, 30 to 40 minutes. Transfer the baking sheet to a wire rack and let the galette cool on the sheet. Just before serving, dust the galette with confectioners' sugar. Cut into slices and serve warm or at room temperature with a dollop of crème fraîche. Serves 6 to 8.
Williams-Sonoma Kitchen