Mint-Glazed Strawberry Galette in a Thyme Crust

Around a week ago…

My coworker at OXO and I attended a blogger charity event in NYC (for City Harvest). Basically, a bunch of bloggers came together and brought picnic themed foods while a bunch of eaters came to vote on their favorites.

A big ole KUDOS goes out to the bloggers. Some of the stuff was uber delicious (slow cooked pork mm..). We were technically there to give away OXO prizes to the winners, but we also wanted to get in on the competition, wassup wassup.

Inspired by our burning passion for  the co-mingling of fruits and herbs, we went with a mint-glazed strawberry galette in a thyme crust. Yeaah — I had my reservations too. Two herbs in one dessert? Hm. But actually, it came out surprisingly subtle and refined. P.s. The galette received one of the most votes that night, so we must have done something right 😉  The dough can be prepared in advanced, but everything else, we assembled the day of in the OXO kitchen..Aka the Willie Wonka Factory of kitchen tools.


Why do I lean over in photos? As if I’m not short enough 🙂

Look at those beautifully delicious concentric circles.


From our wonderful Brand Manager:

(Moral of the Story: …I love my job)



Mint-Glazed Strawberry Galette in a Thyme Crust

For the Crust (adapted from David Lebovitz): 

Makes 2 crusts (can save one or double the rest of the recipe)
11-1/4 oz. (2-1/2 cups) all-purpose flour
2 Tbs. sugar
1/2 tsp. salt
8 oz. (16 Tbs.) unsalted butter, cut into 1/2-inch pieces and chilled
5 oz. (about 2/3 cup) ice water
2 tsps fresh thyme, minced
For the Filling:
1 1/2 cups strawberries, washed, stemmed, and cut into 1/4-inch slices
2 tablespoons sugar
2 teaspoon cornstarch
2 teaspoons minced fresh thyme leaves
1/2 teaspoon lemon juice from 1 lemon
For the Glaze:
2/3 cup water
1/4 cup loosely packed fresh mint leaves
1/3 cup sugar
2 tablespoons honey
2 teaspoons cornstarch
2 tablespoons lemon juice
1 egg white
Large-grained sugar in the raw for sprinkling

In a large bowl, mix together the flour, sugar, thyme, and salt. Cut in the chilled butter until the butter is evenly distributed but still in large, visible pieces. Add the ice water all at once to the flour and butter. Mix the dough just until it begins to come together. Gather the dough with your hands and shape it into two disks. Wrap the disks in plastic and refrigerate for at least 1 hour. We used it the next day.


Toss strawberries with sugar, cornstarch, thyme, and lemon juice.

Add cornstarch to water and let dissolve. Stir sugar, honey, and water mixture in a small saucepan over low heat until sugar completely dissolves. Raise heat to medium-high and add mint leaves. Once thickened, remove from heat. Strain through a fine mesh strainer and stir in lemon juice.

Adjust oven rack to center position and preheat oven to 350°F. Roll out dough with a rolling pin on lightly floured surface, and cut a 11-inch circle.


Arrange strawberries in circles around the dough, starting from the center, until about 1-inch from the edge.




Fold dough towards the center over the outer edge strawberries, creating pleats in the crust. Brush crust with egg white and sprinkle large grained sugar. Bake until tart is lightly browned everywhere, about 30 minutes. May have to turn the pan half way through. Let cool slightly and then drizzle with glaze.