Strawberry season can’t come soon enough.
Store-bought piecrust makes this no-fuss dessert even more approachable.
Just peel off any dried strawberry juice when your galette is finished baking.
Credit: Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Heather Chadduck
Slowly slide the parchment paper from underneath the galette.
Ingredients
3cups1/4-in.-thick fresh strawberry slices (from 1 qt.
whole berries)
2teaspoonscornstarch
1/4teaspoonkosher salt
1/8teaspoonground cloves
3tablespoonsturbinado sugar, divided
1/2(14.1-oz.)
Prepare crust:
Unroll piecrust on a large baking sheet lined with parchment paper.
Arrange strawberry mixture in center of crust in an even layer, leaving a 1 1/2-inch border around edges.
Fold edges of crust toward center over strawberries, pleating as needed.
Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes.
Remove from oven; cool slightly, about 15 minutes.
Drizzle with honey, and serve warm.
