Strawberry Galette

My Strawberry Galette is a rustic, flaky summer dessert made with a rolled pie crust, packed with fresh strawberries, lemon zest, and vanilla, and finished with crunchy turbinado sugar and almonds. Perfect for Spring and Summer entertaining, brunch, or a weeknight treat.

Course Dessert

Cuisine French

Keyword strawberry galette

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 187kcal

Author Julia

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

US Customary - Metric

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.

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