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Perfect Brown Butter Strawberry Galette with Homemade Vanilla Bean Pastry Cream

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A rustic galette featuring a nutty brown butter crust, fresh strawberries, and a smooth homemade vanilla bean pastry cream. This dessert balances elegance with ease, perfect for brunch or casual gatherings.

Ingredients

Scale
  • 1 1/4 cups (155g) all-purpose flour, sifted
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 2–3 tablespoons ice water, as needed
  • 1 tablespoon granulated sugar (for dough)
  • 3 cups (450g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar (for filling)
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon cornstarch (for filling)
  • 2 cups (480ml) whole milk
  • 1 vanilla bean pod, split and seeds scraped (or 1 tablespoon pure vanilla extract)
  • 1/2 cup (100g) granulated sugar (for pastry cream)
  • 4 large egg yolks, room temperature
  • 1/4 cup (30g) cornstarch (for pastry cream)
  • 2 tablespoons (30g) unsalted butter (for pastry cream)
  • 1 egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt the butter. Stir constantly as it foams and starts to brown, about 4-5 minutes, until nutty aroma and brown specks appear. Remove from heat and let cool for 10 minutes.
  2. Make the galette dough: In a mixing bowl or food processor, combine flour, sugar, and salt. Add cooled brown butter and mix until coarse crumbs form. Slowly add ice water, 1 tablespoon at a time, until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Prepare the vanilla bean pastry cream: Heat milk and vanilla bean seeds/pod in a saucepan until just simmering. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour hot milk into egg mixture while whisking to temper eggs. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and bubbling, about 3-5 minutes. Remove from heat, whisk in butter until smooth. Strain through a fine mesh sieve into a bowl, cover with plastic wrap touching…
  4. Prepare the strawberry filling: Toss sliced strawberries with sugar, lemon juice, and cornstarch in a bowl. Let sit while rolling out dough.
  5. Roll out the dough: On a lightly floured surface, roll chilled dough into a 12-inch (30cm) circle about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
  6. Assemble the galette: Spread about 1/2 cup of chilled vanilla bean pastry cream in the center, leaving a 2-inch border. Pile strawberry filling on top. Fold edges of dough over filling, pleating to create a rustic edge.
  7. Egg wash and sugar: Brush dough edges with beaten egg and sprinkle with coarse sugar.
  8. Bake: Bake at 375°F (190°C) for 35-40 minutes until crust is golden and strawberries are bubbling. Let cool at least 20 minutes before slicing to allow filling to set.

Notes

Brown butter carefully to avoid burning; stir constantly and remove from heat as soon as nutty aroma appears. Chill dough thoroughly to prevent shrinking. Temper eggs slowly when making pastry cream to avoid scrambling. Strain pastry cream for smooth texture. If crust browns too quickly, tent with foil. Pastry cream thickens as it cools. Serve slightly warm or at room temperature. Store leftovers in airtight container in fridge up to 3 days; reheat at 325°F for 10 minutes to refresh crust.

Nutrition

Keywords: brown butter, strawberry galette, vanilla bean pastry cream, rustic dessert, fruit tart, homemade pastry cream, easy dessert, seasonal fruit

Find it online: https://cooksybite.com/perfect-brown-butter-strawberry-galette-recipe-with-homemade-vanilla-bean-pastry-cream/