Strawberry Galette
ALTHOUGH STRAWBERRIES ARE delightful eaten out of hand—especially at the peak of ripeness in late spring—they become something truly sublime when baked into a dessert. Their flavor concentrates and intensifies as the liquid inside them cooks off.
My go-to fresh fruit dessert is always a free-form galette. It’s everything that’s lovable about pie but with less fuss. But as with any baked fresh fruit filling, the juiciness of the fruit can cause some structural problems if left unchecked. This is especially so with strawberries, which seem to have hidden reservoirs of
