This fresh strawberry galette features sweetened strawberries wrapped in a rustic, buttery pastry and baked until golden. Easier than a pie, this galette makes a delightful seasonal dessert that highlights ripe strawberries and flaky crust.
Fresh berry desserts often bring back warm memories. Simple treats like fruit-topped desserts and stuffed berries are family favorites, and a strawberry galette makes a lovely centerpiece for spring and summer gatherings.
What Is Strawberry Galette?
A strawberry galette is a simple, French-inspired free-form tart. It starts with a flaky, sweet pastry dough that is rolled into a rough circle, filled with sweetened sliced strawberries, and folded up at the edges to form a rustic border. The result is a beautifully imperfect tart with a crisp crust and juicy berry filling—perfect with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients Needed For Strawberry Galette
This recipe uses common pantry staples and fresh strawberries. Exact measurements are shown in the recipe card below, but the main components are a basic buttery crust, a simple strawberry filling thickened with cornstarch, and an optional apricot glaze for shine.
For the Crust:
- All-purpose flour: The foundation for a tender homemade crust.
- Salt: Balances flavor—use unsalted butter with salted dough adjustments.
- Granulated sugar: Adds a touch of sweetness to the pastry.
- Unsalted butter: Very cold and cubed; cold butter creates flakiness.
- Ice water: Cold water keeps the dough chilled while you work it.
- Egg yolk & water: Whisked together for an egg wash to color the crust.
- Turbinado sugar: Sprinkled on top for crunch and sparkle.
- Apricot jam: Lightly brushed on the finished galette for a glossy finish (optional).
For the Filling:
- Fresh strawberries: Use ripe, in-season berries for the best flavor.
- Lemon juice: Brightens and balances the sweetness.
- Granulated sugar: Sweetens the berries and helps release their juices.
- Cornstarch: Thickens the berry juices so the galette isn’t soggy.
How to Make Strawberry Galette
This galette is straightforward to make and more forgiving than a traditional pie. Below are the steps for preparing the crust, the filling, and assembling the galette for baking.
For the Crust:
- Combine dry ingredients and cut in butter: In a medium bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and cut it in with a pastry cutter or two knives until pieces resemble small peas.
- Add water and form dough: Gradually add the ice water and stir until the dough begins to come together. Turn it onto a lightly floured surface and gently press into a disk—avoid overworking the dough.
- Wrap and chill: Wrap the dough in plastic and chill in the refrigerator for about 20 minutes while you prepare the filling.
For the Filling:
- Combine strawberries and lemon: Place sliced strawberries and lemon juice in a large bowl.
- Mix sugar and cornstarch: Whisk the granulated sugar and cornstarch together, then toss with the strawberries to coat evenly. Set aside so the berries release some juices.
Assembly:
- Preheat oven: Heat to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out dough: Remove the chilled dough and roll it on a floured surface into a 12–15 inch circle, depending on how thick you prefer the crust.
- Add strawberries and fold: Pile the strawberry mixture in the center, leaving a 2-inch border. Fold the dough edges up and over the fruit, pinching and pleating as needed to form a rustic edge. The imperfect look is part of the charm.
- Egg wash and sugar: Whisk the egg yolk with water, brush the crust, and sprinkle turbinado sugar over the pastry for sparkle and shine.
- Bake: Bake 40–45 minutes until the crust is golden and the filling is bubbling. Let the galette cool on the sheet until slightly warm.
- Glaze (optional): Warm a tablespoon of apricot jam and brush over the strawberries for a glossy finish.
- Serve: Serve warm or at room temperature. A scoop of vanilla ice cream or a spoonful of whipped cream pairs beautifully with this galette.
Tips For Making the Best Galette
A few simple tips help you get a flaky crust and bright, well-balanced filling every time.
- Keep ingredients cold: Cold butter and ice water create distinct butter pockets that yield a flaky crust. Chill measured butter and water before starting.
- Don’t overwork the dough: Minimal mixing prevents gluten development and keeps the crust tender. Use a pastry cutter or pulse briefly in a food processor if preferred.
- Avoid overfilling: Lay the fruit in a single, even layer. Too much filling can make the galette soggy or cause juices to spill during baking.
- Finish with glaze: Brushing apricot jam over the baked berries gives the galette a professional, glossy look. A bit of lemon zest on top also brightens the flavor.
Storing Leftovers
This galette keeps well and often tastes just as good the next day, making it easy to prepare ahead for guests.
- Room temperature: Cover loosely with plastic wrap and store on the counter for 3–4 days.
- Refrigerator: For longer storage, wrap tightly and refrigerate up to 6 days. Reheat briefly in the microwave or enjoy chilled.
More Fruit Desserts To Try
Seasonal fruit desserts are perfect for spring and summer—try other easy pies and tarts for more crowd-pleasing options.
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The Easiest Fresh Strawberry Pie
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Incredible Homemade Peach Pie
1 hour 30 minutes
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Cherry Pie Bars
55 minutes
Desserts
No-Bake Key Lime Pie
3 hours 30 minutes
Strawberry Galette
Ingredients
Crust
- 1 ½ cup all-purpose flour
- ¾ teaspoon salt
- 2 tablespoons granulated sugar
- ¾ cup unsalted butter, very cold and cubed
- ¼ cup ice water
- 1 egg yolk (for egg wash)
- 2 tablespoons water (for egg wash)
- Turbinado sugar (for topping)
- Apricot jam (for glaze)
Filling
- 1 ½ pounds fresh strawberries, sliced
- 1 teaspoon lemon juice
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
Instructions
Crust
- In a medium bowl whisk the flour, salt, and sugar together. Add the cold, cubed butter and cut in with a pastry cutter until the butter is pea sized.
- Slowly add the cold water and stir with a fork until the dough begins to come together. Turn out onto a lightly floured surface and use your hands to bring the dough together in a disk.
- Wrap the dough in plastic wrap and chill in the fridge for 20 minutes while you prepare the filling.
Filling
- Add the sliced strawberries and lemon juice to a large bowl.
- In a small bowl, whisk together the sugar and cornstarch. Pour over the strawberries and stir to coat evenly. Set aside.
Assembly
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Remove the dough from the fridge and place it on a lightly floured surface. Roll out to a 12–15 inch circle.
- Arrange the strawberries in the center, leaving a 2-inch border. Fold the dough over the berries and crimp or pleat to form a rustic edge.
- Mix the egg yolk and water for the egg wash. Brush the crust and sprinkle with turbinado sugar.
- Bake for 40–45 minutes until the crust is golden and the filling bubbles. Allow to cool.
- Warm a tablespoon of apricot jam and brush over the berries before serving for a glossy finish.
- Serve warm or at room temperature with vanilla ice cream or whipped cream if desired.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.