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Baking recipe · from the recipe book

Strawberry Mango Oat Galettes with Ginger

Jammy strawberries and sweet mango with a hint of ginger sit in a crisp, nutty whole wheat and oat crust with a crunchy brown-sugar edge.

Strawberry Mango Oat Galettes with Ginger

Ingredients

  • 1½ cups180 gWhole wheat flour
  • 1¼ cups150 gAll-purpose flour
  • ½ cup40 gOld-fashioned rolled oatspulsed to a coarse meal
  • ¾ tsp4 gSalt
  • ½ cup100 gGranulated sugardivided
  • 1 cup220 gUnsalted buttercold, cut into small cubes
  • ½ cup110 gWaterice-cold
  • 4¼ cups sliced700 gStrawberrieshalved, large ones quartered
  • 1 whole300 gMangodiced
  • ¼ cup30 gCornstarch
  • ½ lime, juiced20 gLime juice
  • 1⅛ tsp2 gGround ginger
  • 1 large50 gEggsbeaten
  • 1½ tbsp packed20 gBrown sugar

Steps

  1. Make the crust: whisk the whole wheat flour, all-purpose flour, oats, salt and one-fifth of the granulated sugar in a large bowl.
  2. Rub the cold butter into the crust mixture with your fingertips until pea-sized pieces remain.
  3. Drizzle in the ice-cold water a little at a time, tossing with a fork until the dough holds when squeezed.
  4. Divide the dough in half, shape each half into a disk, wrap and chill for 1 hour.
  5. While the dough chills, line two baking sheets with parchment.
  6. Preheat the oven to 400°F (200°C) about 20 minutes before the dough is done chilling.
  7. Make the filling just before rolling: toss the strawberries and mango with the remaining four-fifths of the granulated sugar, the cornstarch, lime juice and ground ginger.
  8. Roll each disk into a 12-inch round and move one to each lined baking sheet.
  9. Spoon half of the fruit filling onto the center of each round, leaving a 2-inch border, and leave any pooled juice in the bowl.
  10. Fold the border up over the fruit in overlapping pleats, leaving the center open.
  11. Brush the pleated crust with the beaten egg and sprinkle the brown sugar over the crust.
  12. Bake for 40 to 45 minutes, until the crust is deep golden and the filling bubbles thickly in the center.
  13. Cool the galettes on the sheets for at least 1 hour so the filling sets, then cut each into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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