Strawberry Galette

When you want something different from traditional strawberry pie, this Strawberry Galette offers a delicious twist. This rustic fruit dessert is simple, buttery, and packed with fresh flavor, perfect for weekend baking or casual gatherings.

This recipe is perfect for spring brunch, summer picnics, family dinners, or even a cozy weekend treat at home. If you want more fruit dessert ideas, also check out classic apple galette, peach crostata, or mixed berry tart recipes for more easy baking inspiration.

Ingredients

Here’s what I use for this recipe. You can always adjust the sweetness depending on your strawberries.

• All purpose flour: Forms the base of the galette dough and gives structure to the crust.
• Granulated sugar: Adds light sweetness to both the dough and the strawberry filling.
• Salt: Enhances the overall flavor and balances the sweetness.
• Cold unsalted butter: Creates a flaky and tender crust when blended into the flour.
• Ice water: Brings the dough together without melting the butter.
• Fresh strawberries: The star of the recipe that provide juicy texture and natural sweetness.
• Cornstarch: Thickens the strawberry juices as the galette bakes.
• Lemon zest: Brightens the filling and enhances the strawberry flavor.
• Egg: Used for brushing the crust to create a golden finish.
• Coarse sugar: Sprinkled on the crust for texture and a slight crunch.

Tools You’ll Need

• Food processor: Helps quickly combine the flour and butter into a crumbly dough.
• Mixing bowls: Used for preparing both the dough and the strawberry filling.
• Rolling pin: Rolls the chilled dough into an even circle.
• Parchment paper: Prevents sticking and makes transferring the galette easier.
• Baking sheet: Supports the galette while it bakes in the oven.
• Pastry brush: Used to brush egg wash over the crust for a golden color.

Instructions

Step 1: Prepare the Dough

I start by adding flour sugar and salt into a food processor then I pulse to combine. I add cold cubed butter and pulse again until the mixture looks like coarse crumbs. I slowly drizzle in ice water while pulsing just until the dough begins to come together. I turn the dough onto a lightly floured surface shape it into a disk wrap it and chill it in the refrigerator for at least 30 minutes so the butter stays cold and the crust becomes flaky.

Step 2: Make the Strawberry Filling

While the dough chills I slice fresh strawberries and place them in a mixing bowl. I add sugar cornstarch and lemon zest then gently toss everything together. I let the mixture sit for about 10 minutes so the strawberries release some of their juices which will thicken beautifully during baking.

Step 3: Roll Out the Dough

After chilling I roll the dough out on parchment paper into a rough circle about 12 inches wide. I do not worry about perfect edges because the rustic shape is part of the charm. If the dough cracks slightly I gently press it back together with my fingers.

Step 4: Assemble the Galette

I spoon the strawberry mixture into the center of the dough leaving a border of about two inches around the edges. I carefully fold the edges of the dough over the filling overlapping slightly as I go. I brush the crust with beaten egg and sprinkle coarse sugar over the edges for extra texture and sweetness.

Step 5: Bake Until Golden

I transfer the parchment with the galette onto a baking sheet and bake at 375°F for about 35 to 40 minutes. I look for a golden brown crust and bubbling strawberry juices in the center which tells me it is ready. Once baked I allow it to cool slightly before slicing.

Tips

When I make Strawberry Galette I always keep the butter very cold because that is what creates a flaky crust. If the dough becomes too soft while rolling I place it back in the refrigerator for a few minutes. I also avoid adding too much sugar to the filling if the strawberries are naturally sweet. For extra flavor I sometimes add a splash of vanilla extract or a pinch of cinnamon to the filling. Letting the galette cool slightly before slicing helps the juices set and keeps the slices neat.

Ways to Serve

I love serving Strawberry Galette slightly warm with a scoop of vanilla ice cream on top because the contrast between warm fruit and cold cream is perfect. It is also delicious with a dollop of freshly whipped cream or a drizzle of honey. For brunch I sometimes serve it with a glass of cold milk or coffee. It works beautifully as a simple dessert for dinner parties or as a sweet treat during summer gatherings. The rustic look makes it feel elegant yet effortless on any table.

Storage Instructions

I store leftover Strawberry Galette covered at room temperature for up to one day or in the refrigerator for up to three days. If refrigerated I let it come to room temperature before serving or gently reheat slices in the oven to restore the crispness of the crust. To freeze I wrap slices individually in plastic wrap and place them in an airtight container. When ready to enjoy I thaw them overnight in the refrigerator and warm slightly before serving.

Frequently Asked Questions

Can I make Strawberry Galette ahead of time?

Yes you can prepare the dough for Strawberry Galette a day in advance and store it in the refrigerator until ready to assemble and bake.

Can I use frozen strawberries in Strawberry Galette?

Yes you can use frozen strawberries for Strawberry Galette but be sure to thaw and drain them well to avoid excess moisture.

How do I prevent a soggy crust in Strawberry Galette?

To prevent a soggy crust in Strawberry Galette I use cornstarch in the filling and avoid overloading the dough with too much fruit.

Can I add other fruits to Strawberry Galette?

Yes Strawberry Galette pairs well with blueberries raspberries or sliced peaches for a mixed fruit variation.

See You in the Kitchen

I hope you give this Strawberry Galette a try because it is simple rustic and full of fresh flavor. I would love to hear how yours turns out so feel free to share your experience and save this recipe for later. This is one of my favorite ways to enjoy seasonal strawberries and I hope it becomes one of yours too.

Happy Cooking!

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