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Easier than a traditional pie, my strawberry galette is a free-form, open-faced pastry with a jammy, fresh strawberry filling scented with lemon and vanilla, all wrapped in a golden, flaky pie crust and finished with crunchy turbinado sugar and almond flakes. Make it on a baking sheet or in a cast-iron skillet.
What is a Galette?
The word "galette" comes from the Norman word gale which means "flat cake." In French cuisine, a galette can be any type of round or free-form cake.
In the US, we typically think of a fruit galette when we hear the word galette. These are free-form pies or tarts made with a single pie crust and baked without a pie plate.
I love making galettes because they are faster and easier to make than a traditional pie. They're really versatile and can use any seasonal fruit you like, such as my peach galette or mini fruit galettes made with an assortment of summer fruits.
I think the rustic look of galettes is all part of their charm! It's the kind of dessert you can make on a weekday, but they're pretty enough to serve for any special occasion.
Why You'll Love My Strawberry Galette Recipe
- Sweet strawberry flavor: I use fresh strawberries in this strawberry galette recipe, so every bite is bursting with that beautiful berry sweetness that contrasts perfectly with the flaky pie crust.
- Easy to make: Intimidated by making pies or tarts? Then this is the recipe for you! You can assemble this strawberry galette in about 15 minutes and won't have to worry about making it look perfect. The rustic look is charming!
- Use your favorite crust: You can use a homemade pie crust if you like, but I think this recipe is just as delicious with your favorite refrigerated crust. Use a gluten-free crust to make this recipe gluten free.
- Perfect for any occasion: I think this would make a beautiful Valentine's Day dessert or centerpiece to an Easter, Mother's Day, or July 4th celebration. It's also perfect for birthdays, dinner parties, or simply enjoying any day of the week.
Ingredients and Substitutions
Make this recipe by first mixing together the strawberry filling, then assembling the galette.
Strawberry Filling Ingredients
- Fresh strawberries: I do not recommend using frozen berries for this recipe, as they release too much water and will make the galette soggy.
- Granulated sugar: You can also use light brown sugar, though it will change the flavor of the filling slightly.
- Lemon zest: For a bit of brightness.
- Cornstarch: For thickening the filling as the galette cooks.
- Vanilla bean paste: You can also use vanilla extract.
Crust Ingredients
- Pie crust: I like using a refrigerated pie crust, but you can use your favorite homemade crust, too. You will only need 1 crust.
- Large egg: For an egg wash.
- Water: For the egg wash.
- Turbinado sugar: I love the bit of sweetness and crunchy texture this adds to the crust of the galette. If you don't have turbinado sugar, any coarse sugar will work.
- Almond flakes: I love the flavor of almonds paired with fresh berries. For a more rustic look, you can use slivered almonds instead. Feel free to omit the almonds if you need this recipe to be nut free.
How to Make Strawberry Galette (Step-by-Step Photos)
This is a recipe overview. Scroll down to find the complete instructions + ingredient amounts in the recipe card below.
- Prepare the strawberries: Cut each strawberry into thick slices. For small berries, you can simply halve them.
- Mix the filling: Add the sliced berries to a large bowl. Mix with the sugar, lemon zest, cornstarch, and vanilla. Set aside while you prepare the galette crust.
- Prep the egg wash: Whisk together the egg and water in a small bowl until smooth. Set aside.
- Roll out the crust: Roll the pie dough into a circle about 12 to 13 inches in diameter. Transfer the dough onto a piece of parchment paper.
- Add the filling: Spoon the strawberry filling mixture into the middle of the dough. Do not add the strawberry juices - try to only add the berries. Arrange the berries, leaving a 2-inch border. It's ok if you need to mound up the berries slightly.
- Fold over the crust: Fold the edges of the pie dough over the filling. The dough should overlap in several spots. Gently press to adhere the folds.
- Add egg wash and sugar: Brush the crust with the egg wash, then sprinkle evenly with the turbinado sugar.
- Add the almonds: Sprinkle the almonds evenly over the crust.
- Bake the galette: Use the parchment paper to carefully lift the assembled strawberry galette and place it on a rimmed baking sheet or 12-inch cast iron skillet. Bake at 350°F for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve: Let the galette cool before slicing. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
FAQs
I don't recommend it as they tend to make the pastry soggy. Frozen strawberries are better saved for my strawberry tiramisu or strawberry cheesecake bars.
If you still want to try this recipe with frozen strawberries, thaw the berries and then cook them over medium heat with the sugar, lemon juice, and cornstarch until you have a thick puree. Let cool, then spread over the dough, leaving a 2-inch border. Finish assembling the galette according to the recipe instructions.
Yes, try adding 2 tablespoons of strawberry preserves to the filling or spreading the preserves over the crust before adding the filling mixture. This will help enhance the strawberry flavor. I like using a high-quality jam, such as Bonne Maman.
Yes, you can use your favorite gluten-free pie crust if you need this dessert to be gluten free.
Strawberry galette is best served the same day it is made. If you have any leftovers, store them in an airtight container in the refrigerator for 2-3 days.
This galette would be delicious with raspberries, blackberries, or blueberries. If using raspberries or blueberries, you would not need to halve the berries. If using blackberries, halve large berries before mixing the filling.
Strawberry Galette
Equipment
- 12-inch cast iron skillet or rimmed baking sheet
Ingredients
For the filling:
- 1 pound fresh strawberries
- ¼ cup granulated sugar
- 1 lemon zested
- 1 ½ tablespoons cornstarch
- 1 teaspoon vanilla bean paste
For the crust:
- 1 large egg
- 1 tablespoon water
- 1 pie crust rolled to a 12 to 13-inch circle
- 2 tablespoons turbinado sugar
- 2 tablespoons almond flakes
Instructions
Prepare the filling:
- Wash and dry the strawberries and remove the tops. Cut the strawberries into slices that are not too thin, as they need to hold some of their shape. If your strawberries are small, just cut them in half, but the larger ones can be cut into three to four slices.
- Add the strawberries to a medium bowl with the sugar, lemon zest, vanilla paste, and cornstarch. Gently stir the strawberries and set aside. The strawberries will release some of their juices as they rest - you will not add this to the galette.
Make the egg wash:
- Add water and egg into a bowl. Whisk well until smooth.
Assemble the galette:
- Roll the pie dough on a lightly floured kitchen surface to a 12 or 13-inch circle. Transfer the dough to a piece of parchment paper and place in front of you. Add the strawberries into the center (do not add drained juices) and arrange them over the dough, leaving a 2-inch border.
- Fold the edges of the dough over the strawberries towards the center, overlapping where necessary and pressing gently to adhere the folds.
Bake:
- Preheat the oven to 350°F.
- Brush the edges of the galette dough with the prepared egg wash. Sprinkle the turbinado sugar over the dough, followed by almond flakes. Using the parchment paper to lift the galette, transfer it onto a rimmed baking sheet or a 12-inch cast iron skillet.
- Bake the galette for 45-55 minutes. Cool the galette before serving. Serve as-is or with a scoop of vanilla ice cream.
Notes
- Use fresh strawberries. Frozen ones are not an option, as they will release too much water.
- If you do decide to use frozen berries, cook the thawed strawberries with the sugar, lemon juice, and cornstarch until the mixture thickens into a puree. Pour the puree onto the dough and spread it, leaving a 2-inch border.
- If your strawberries are at peak ripeness, they may release extra juice. Do not add that liquid to the galette, as it will make it soggy.
- If your strawberries are not fully ripe, enhance their flavor by adding 2 tablespoons of strawberry jam to the strawberries, or just spread the jam over the galette dough.
- Instead of almond flakes, you can use slivered almonds for a more rustic look.
- You do not have to throw away the juices released by the strawberries. Instead, cook the juices on the stove until slightly thickened. You can use this as a serving sauce for the galette.
Storage Tips
- Fridge: Store cooled galette loosely covered or in an airtight container for up to 3 days. The crust softens slightly over time, but the flavor holds well. For the best crust texture, reheat slices in a 300°F oven for 8-10 minutes from the fridge.
- Freezer: Freeze baked slices or the whole galette for up to 2 months. Freeze the slices on a sheet pan until solid, then wrap them well and freeze for up to 2 months. Reheat from frozen at 350°F for 15-20 minutes until warmed through.
- Reheating: You can use a microwave oven, but the crust will be soft rather than crisp. Add any toppings after reheating, not before.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
I just made this - it was so good and so pretty! I used a lot more almonds than in your photos. I sprinkled them all over the crust plus more turbinado sugar. I will be making this again for Easter!
More almonds and extra turbinado sugar?! Yessss — I can just imagine that crunch! I’m so excited you’re making it again for Easter… it’s going to be a showstopper!! 🙂