Roasted Strawberry & Goat Cheese Galette with Black Pepper Honey — Savory Pastry, Sweet Soul
Jammy strawberries, tangy goat cheese, cracked pepper honey — this galette has absolutely nothing to prove
The dish that broke every rule about where fruit belongs — and made everyone forget there were rules to begin with.
INGREDIENTS
Galette Pastry
180g / 1½ cups all-purpose flour
120g / ½ cup unsalted butter, cold and cubed
1 tbsp granulated sugar
½ tsp fine salt
3–4 tbsp ice cold water
1 egg, beaten (for egg wash)
1 tbsp coarse sugar for crust finish
Roasted Strawberries
400g / 14 oz fresh strawberries, hulled and halved
2 tbsp granulated sugar
1 tbsp balsamic vinegar
½ tsp vanilla extract
Pinch of fine salt
Goat Cheese Base
150g / 5 oz soft goat cheese, room temperature
2 tbsp cream cheese
1 tbsp honey
½ tsp lemon zest
Pinch of black pepper
Black Pepper Honey
80ml / ⅓ cup raw honey
1 tsp freshly cracked black pepper
½ tsp apple cider vinegar
Finish
Fresh basil or thyme leaves
Extra cracked black pepper
Flaky sea salt
INSTRUCTIONS
Make the pastry — combine flour, sugar, and salt in a bowl.
Add cold cubed butter and rub into the flour using fingertips until the mixture resembles rough breadcrumbs with visible butter chunks.
Add ice water one tablespoon at a time, mixing until the dough just comes together — do not overwork.
Flatten into a disc, wrap in cling film, and refrigerate for at least 30 minutes
Preheat oven to 200°C / 390°F and line a baking tray with parchment.
Toss strawberries with sugar, balsamic vinegar, vanilla, and salt in a roasting dish.
Roast strawberries for 20–25 minutes until collapsed, jammy, and deeply caramelized at the edges — set aside to cool slightly.
While strawberries roast, whip goat cheese with cream cheese, honey, lemon zest, and black pepper until smooth .
Warm honey in a small saucepan over low heat with cracked black pepper and apple cider vinegar for 2 minutes — remove from heat and steep.
Roll chilled pastry on a lightly floured surface into a rough circle approximately 30cm / 12 inches across.
Transfer pastry to the parchment-lined tray.
Spread the goat cheese mixture across the center, leaving a 5cm / 2 inch border all around.
Pile the roasted strawberries generously over the goat cheese layer — include all the jammy juices.
Fold the pastry border up and over the strawberry edges, crimping roughly — rustic is the point.
Brush the folded crust with egg wash and sprinkle coarse sugar over the pastry edge.
Bake for 30–35 minutes until the crust is deeply golden and the strawberry filling is bubbling.
Remove from oven and cool for 10 minutes before finishing.
Drizzle black pepper honey generously across the strawberries and crust.
Scatter fresh basil or thyme leaves , a pinch of flaky salt , and extra cracked pepper — serve warm.
