If you like to bake—or even if you just think you might like to bake—we strongly encourage you to visit the baking aisle of any grocery store and pick up a roll of parchment paper. This oven-safe, heatproof paper is coated with silicon, giving it nonstick properties that are essential for lining cake pans, baking cookies and filled pastries, and in the case of this recipe, easily rolling out soft dough.
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What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Measuring Cups
$28 At Bon Appétit Market
Zip-Top Bag
$6.99 At Amazon
Wine Bottle
$13.99 At Amazon
Medium Bowl
$17 At Amazon
Parchment Paper
$3 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Microplane
$18 At Amazon
Small Bowl
$15 At Amazon
Brush
$3 At Amazon
Whisk
$10 At Amazon
Recipe information
Yield
8 servings
Ingredients
7
¾
⅔
5
2
½
1
1
½
Preparation
Step 1
Place a rack in bottom third of oven; preheat to 350°. Place graham crackers in a large resealable plastic bag and zip it up, pressing out most of the air. Using a wine bottle or rolling pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger crumbs are okay).
→ What even are graham crackers anyway?
Step 2
Measure out 1 cup crumbs (which should be almost all of them) and transfer to a medium bowl. Add salt, ⅔ cup flour, and 2 Tbsp. sugar. Mix with a fork to combine, then add 1 egg and 6 Tbsp. melted butter.
Step 3
Mix with fork until dough forms, then knead with your hands inside of bowl until no floury spots remain and dough is smooth. It’ll be a little soft and slightly oily, which is fine!
Step 4
Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough, then cover with another piece of parchment.
Step 5
Using bottle or rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12" in diameter and ⅛" thick. Periodically peel back parchment and dust with more flour to prevent sticking. Slide entire sheet of parchment paper onto a rimmed baking sheet.
Step 6
Sprinkle 1 Tbsp. sugar over surface of dough, leaving about a 2" border. Pile strawberries into center of dough and arrange in an even layer, leaving the same 2" border.
→ How to cut strawberries without wasting any fruit
Step 7
Sprinkle strawberries with 1 Tbsp. sugar and drizzle with remaining 2 Tbsp. butter.
Step 8
Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.
Step 9
Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later.
Step 10
Beat remaining egg in a small bowl with fork until no streaks remain. Brush egg wash around border of pastry (you won’t use it all).
Step 11
Using edges of parchment to help lift, fold empty border of dough up and over strawberries, working your way around in roughly 2" sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, but don’t worry! Just pinch it back together.
Step 12
Brush top of border with remaining egg wash and sprinkle with remaining 1 Tbsp. sugar.
Step 13
Bake galette until crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, don’t worry—the parchment will prevent the tart from sticking. Let cool at least 20 minutes.
Step 14
Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk. Hold whisk upright and look for the “peak” of cream that forms on the end. It should droop and slump over—these are “soft peaks,” which are what you want!
Step 15
Grate zest from remaining half of lime over cream and serve with tart.
Step 16
Do Ahead: Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top.
Leave a Review
Reviews (22)
Back to TopThe Strawberry–Graham Galette was spectacular! "Spot on" was commented by one guest. Not sure why, but I found the printed recipe difficult to follow. I overlooked adding sugar, butter and lime to the strawberries. Once assembled, I poured the butter over the top of the strawberries. Farm fresh, picked that morning strawberries were used along with kosher salt in the crust. Decadently served it with vanilla ice cream and the whipped cream. Can't wait to serve and eat it again.
LMSCSM
Brush Prairie, WA
6/12/2022
This was alright. I would make again, but do a lesser proportion of flour in the crust-- I didn't find it graham crackery enough. I used ripe local strawberries, but I still think next time I'd add a touch of orange liqueur for a bit more oomph. If you're using supermarket strawbs, would think you'd definitely want to jazz them up with liqueur or a bit more sugar. Agree with comments about the crust being too salty, and I think that's a factor of kosher salt having larger grains, so bites of the crust have little concentrated spots of saltiness. Next time I think I'd use a ~quarter teaspoon of iodized, or crush up the kosher so it's finer. Recipe has good bones but could for sure use some tweaks
Anonymous
New York
5/23/2022
I absolutely adore this recipe and make it every year when strawberries are fresh and in-season! Always lots of compliments from whoever is enjoying it. It’s a fun and simple recipe that I will continue to make for years.
Strawberry-lovin’ Sam
Fort Collins, CO
7/3/2021
This was awful—I even halved the amount of salt in the crust and doubled the sugar in both the crust and berry mixture, and turned out so disgustingly salty it rendered the entire galette inedible—and the lime just made the salt flavor SCREAM. I have no idea what happened, but gross. I even double-checked my sugar canister to see if it was full of salt i stead of sugar, but it’s just regular sugar. Normally BA recipes—and especially Claire Saffitz recipes—are straight winners, but I’m gonna be haunted by this for quite a while.
Aja
Asheville
3/19/2021
This review is just for the crust, which I loooooved. I found it slightly too crumbly to work with. Added a tablespoon of cold water and it was perfect. I also went a little over the salt, closer to a full teaspoon, but I do prefer a salty crust. If you’re interested in my alternative take on the recipe: spread some ricotta on the crust with a tablespoon of honey stirred in, omitted the sugar there, topped with strawberries per the recipe and then another layer of sliced figs from my tree. Butter, sugar as the recipe calls for, and then I used lemon instead of lime. I know I changed a whole bunch but the cravings want what the cravings want! It turned out great. I hate when reviews include 10000 modifications but all of this is to say that this recipe is hella versatile and very forgiving/delicious. Thank u Claire!
yagurlcarly
Tucson, Arizona
7/9/2020
I like making galettes with traditional pate brisee style dough and I thought this would be a fun alternative. I used a food processor to make the crumbs because it's easier than the bag method. On my first attempt, I left some larger crumbs like it says. The dough cracked terribly when I tried to fold it, it was just not going to happen (also it was a lot darker than the one shown in the video for some reason, though the crackers were standard golden brown). I made the dough a second time with finer crumbs and it folded better. Still, it cracked a bit and leaked a lot in the oven. The taste was okay, but I'l stick with traditional dough. The lime zest is a nice touch. Also, I like the presentation of the recipe with the step by step mini videos.
pillbug
San Diego CA
5/2/2020
This was fun to prep and bake! It was a hit from the moment it started baking; my daughter couldn’t stop talking about the smell. I double the whipped cream recipe and added sugar. Served with vanilla ice cream and homemade whipped cream.
Jenni-J
Eugene, Oregon
4/25/2020