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Strawberry Chocolate Hazelnut Galette on a piece of parchment next to strawberries and mint leaves.
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Strawberry Chocolate Hazelnut Galette

A recipe for Strawberry Chocolate Hazelnut Galette! This rustic dessert has a flaky pastry crust base filled with fresh strawberries and a chocolate hazelnut spread.
Course Dessert
Cuisine N/A
Keyword chocolate, chocolate hazelnut, dessert, galette, hazelnut, nutella, pie, strawberries, strawberry, summer, Valentine's Day
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time: 1 hour
Total Time 1 hour 50 minutes
Servings 1 Galette

Ingredients

Crust:

  • 1 1/2 cups (190 grams) all-purpose flour
  • 2 tablespoons (25 grams) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter chilled and diced
  • 1 large egg yolk
  • 2-3 tablespoons (30-45 milliliters) cold water

Filling:

  • 1 pound (450 grams) fresh strawberries hulled and quartered
  • 3 tablespoons (38 grams) granulated sugar
  • 2 tablespoons (17 grams) cornstarch
  • zest from 1 lemon
  • 1 tablespoon (15 milliliters) freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1/4 cup (75 grams) chocolate hazelnut spread homemade or store-bought

Topping:

  • 1 large egg yolk
  • 1 teaspoon (5 milliliters) water
  • turbinado sugar for sprinkling
  • chocolate hazelnut spread for drizzling

Instructions

To make the crust:

  • In a large bowl, combine the flour, sugar, and salt.
  • Cut in the butter using a dough blade, your fingers, or forks until the mixture becomes coarse with no pieces larger than a pea.
  • Mix in the egg yolk and slowly add water until the dough comes together.
  • Form the dough into a disc, wrap in plastic, and refrigerate for 1 hour.

To make the filling:

  • Place the strawberries in a large bowl.
  • Add the sugar, cornstarch, lemon zest and juice, vanilla extract, and salt. Toss until evenly coated and set aside.

To Assemble:

  • Preheat oven to 400˚F (200˚C). Line a large or circular rimmed baking sheet with parchment.
  • On a lightly floured surface, roll the chilled dough into a thin circle (or optionally a heart) about 12 inches (30.5 centimeters) wide. Transfer to the prepared baking sheet. 
  • Spread the chocolate hazelnut spread across the middle of the prepared dough, leaving a 2 inch (5 centimeter) border around the edges.
  • Use a slotted spoon to remove the strawberries from the bowl and arrange evenly over the chocolate hazelnut spread.
  • Fold the clean dough edges over the filling around the circle, leaving the center open. Pinch the overlapping edges of dough together to seal.
  • In a small bowl, beat together the egg yolk and water.
  • Brush the egg wash over the exposed areas of the dough.
  • Sprinkle the turbinado sugar over the dough.
  • Bake in the preheated oven until the crust is golden and the filling is bubbly, about 30 minutes.
  • Allow to cool for 10 minutes at room temperature. If desired, drizzle more chocolate hazelnut spread over the top before cutting into slices and serving warm.