There’s a particular kind of magic in the air when the first plump, ruby-red strawberries arrive at the local market. For me, Lena, it instantly transports me back to sun-drenched afternoons in my grandmother’s kitchen, where simplicity reigned supreme and flavor was king. This Strawberry Galette recipe captures that very essence: an easy, free-form tart bursting with the vibrant taste of fresh fruit, wrapped in a perfectly flaky, buttery crust.
It’s a testament to how humble ingredients, thoughtfully prepared, create something truly extraordinary. Whether you’re a seasoned baker or just starting out, mastering this rustic tart offers immense satisfaction and a delicious reward. Imagine serving this beautiful Strawberry Galette, its edges golden and crisp, the filling gently bubbling with sweet, slightly tart strawberries—it’s pure summer joy on a plate.
This easy Strawberry Galette truly embodies seasonal charm.
Why You’ll Love This Strawberry Galette Recipe
You’re about to discover your new favorite dessert, especially if you adore fresh strawberries and crave effortless elegance. This Strawberry Galette is the epitome of approachable baking. Forget complicated pie molds or intricate latticework; this rustic beauty celebrates imperfection, making it incredibly forgiving and fun to create.
We use simple ingredients, yet the result is a showstopper, bursting with the natural sweetness of ripe strawberries. The buttery, flaky crust perfectly cradles the juicy, slightly jammy fruit filling, creating a symphony of textures and flavors in every bite. Moreover, this versatile recipe adapts beautifully to other seasonal fruits, ensuring you can enjoy a fresh galette all year round.
It’s perfect for a casual weeknight treat or an impressive centerpiece for a dinner party. You truly can’t go wrong with this delightful Strawberry Galette.
Ingredients You’ll Need
To create this irresistible Strawberry Galette, you will need a few simple components for both the pastry and the filling. Always gather your ingredients before you begin, which ensures a smooth and enjoyable baking process.
For the All-Butter Pie Crust:
* 2 ½ cups (300g) all-purpose flour, plus more for dusting
* 1 teaspoon granulated sugar
* 1 teaspoon fine sea salt
* 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
* ½ cup (120ml) ice water, plus 1-2 tablespoons more if needed
For the Strawberry Filling:
* 4 cups (about 1.5 lbs) fresh strawberries, hulled and sliced ¼-inch thick
* ½ cup (100g) granulated sugar, or to taste
* 2 tablespoons cornstarch (or all-purpose flour)
* 1 tablespoon fresh lemon juice
* 1 teaspoon pure vanilla extract
* Pinch of fine sea salt
For the Egg Wash and Topping:
* 1 large egg
* 1 tablespoon water or milk
* 1-2 tablespoons turbinado sugar (for sprinkling, optional)
Substitutions & Variations
This Strawberry Galette recipe truly shines with its adaptability. Don’t hesitate to experiment with different fruits and flavor profiles based on what’s fresh and what you love!
* Fruit Swaps: While a pure Strawberry Galette is divine, you can easily substitute or mix in other fruits. Try sliced peaches, blueberries, raspberries, or even thinly sliced apples and rhubarb. Ensure you adjust sugar and cornstarch based on the fruit’s natural sweetness and juiciness.
A mixed berry galette is always a crowd-pleaser.
* Crust Alternatives: For a whole-grain twist, swap out ¼ cup of all-purpose flour for whole wheat flour. If you need a gluten-free option, use a reliable 1:1 gluten-free baking flour blend.
You can also use a store-bought pie crust for an even quicker preparation, though the homemade crust truly elevates this Strawberry Galette.
* Flavor Boosters: Enhance the strawberry flavor by adding a touch of almond extract instead of or in addition to vanilla. Lemon zest or orange zest offers a bright, citrusy counterpoint.
For a warm spice note, a pinch of cardamom or cinnamon can be lovely, especially when combined with other fruits.
* Sweetener Options: Instead of granulated sugar, you can use light brown sugar for a deeper molasses note, or even maple syrup or honey, though these liquid sweeteners might require a slight increase in cornstarch to prevent a soggy filling.
* Toppings: Before baking, sprinkle sliced almonds or a streusel topping over the exposed fruit for added texture and flavor. After baking, a dusting of powdered sugar adds an elegant finish to your cooled Strawberry Galette.
Experimentation is key in the kitchen! If you’re looking for another fantastic fruit-based dish, check out this delicious Banana Pancake recipe for more fruity goodness.
Step-by-Step Instructions
Making this Strawberry Galette is a rewarding process, yielding a stunning dessert with minimal fuss. Follow these detailed steps for a perfect outcome every time.
Part 1: Prepare the Pie Crust Dough
1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
2. Cut in Butter: Add the very cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. This crucial step creates a flaky crust for your Strawberry Galette.
3. Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix; overworking the dough develops too much gluten, resulting in a tough crust.
4. Form and Chill: Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. This chilling period relaxes the gluten and makes the dough easier to roll.
Part 2: Prepare the Strawberry Filling
1. Hull and Slice Strawberries: Thoroughly wash and hull your fresh strawberries. Slice them into approximately ¼-inch thick pieces.
2. Combine Filling Ingredients: In a medium bowl, gently combine the sliced strawberries with the granulated sugar, cornstarch, fresh lemon juice, vanilla extract, and a pinch of salt. Mix until the strawberries are evenly coated. Let this mixture sit for 10-15 minutes while you roll out the dough; this allows the sugar to draw out some of the strawberry juices.
Part 3: Assemble the Strawberry Galette
1. Preheat Oven and Prep Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a rough 12-14 inch circle, about ¼-inch thick. Don’t worry about perfect edges; the rustic charm is part of the appeal of a galette.
3. Arrange Fruit: Carefully transfer the rolled dough to the prepared baking sheet. Arrange the strawberry filling in the center of the dough, leaving a 2-inch border all around the edges.
4. Fold Edges: Gently fold the exposed dough edges up and over the fruit, creating pleats as you go. The center of the galette should remain open, revealing the luscious strawberries.
5. Egg Wash and Sugar: In a small bowl, whisk the egg with 1 tablespoon of water or milk to create an egg wash. Brush the egg wash generously over the folded crust. If desired, sprinkle the turbinado sugar over the egg-washed crust for extra sparkle and crunch.
Part 4: Bake the Strawberry Galette
1. Bake: Transfer the baking sheet to the preheated oven. Bake for 35-45 minutes, or until the crust is deeply golden brown and the strawberry filling is bubbly and fragrant.
The aroma of a baking Strawberry Galette is simply divine.
2. Cool: Once baked, remove the Strawberry Galette from the oven.
Let it cool on the baking sheet for at least 20-30 minutes before transferring it to a wire rack to cool completely. This cooling time allows the filling to set properly, preventing it from being too runny when sliced. Enjoy your beautiful, homemade Strawberry Galette!
Pro Tips for Success
Achieving a perfect Strawberry Galette is easy when you follow these helpful tips. These little tricks make all the difference, ensuring a flaky crust and perfectly cooked filling every time.
* Keep Ingredients Cold: For the flakiest crust, ensure your butter and ice water are very cold. This prevents the butter from melting too quickly, creating pockets of steam during baking that result in a light, airy texture. Cold butter is key for a successful Strawberry Galette crust.
* Don’t Overwork the Dough: Mix the dough only until it just comes together. Overworking develops gluten, leading to a tough, rather than tender, crust. Gentle handling is best for your Strawberry Galette dough.
* Chill Your Dough: Always chill the dough for at least 30 minutes. This not only makes it easier to roll but also allows the gluten to relax, resulting in a more tender crust. A well-chilled dough prevents frustration when assembling your Strawberry Galette.
* Avoid a Soggy Bottom: Cornstarch in the filling is crucial for thickening the juices released by the strawberries. If your strawberries are extra juicy, you can lightly dust the bottom of the rolled-out dough with a tablespoon of cornstarch or finely crushed plain cookies (like digestive biscuits) before adding the fruit.
* Don’t Overfill: While tempting to pile on the fruit, avoid overfilling your galette.
Too much fruit can lead to excessive moisture and a longer baking time. Leave that 2-inch border as specified.
* Use Parchment Paper: Always bake your galette on a baking sheet lined with parchment paper.
This prevents sticking and makes cleanup a breeze, especially if any filling bubbles over.
* Rotate During Baking: For even browning, rotate your galette halfway through the baking time. This ensures a beautifully golden crust all around.
* Cool Completely: Patience is a virtue when it comes to cooling. Allow the Strawberry Galette to cool for at least 30-60 minutes, or even completely, before slicing. This allows the filling to set properly, preventing a runny mess.
Baking is an art, and mastering the techniques makes all the difference. For more tips on achieving deliciousness, try our Fluffy Cinnamon Roll Pancakes that are sure to elevate your breakfast game.
Storage & Reheating Tips
You’ve created a beautiful Strawberry Galette, and while it’s tempting to devour it all at once, sometimes you have leftovers or want to prepare it ahead. Here’s how to store and reheat your galette for optimal freshness.
Storing Baked Strawberry Galette:
* Room Temperature: A freshly baked Strawberry Galette can be stored at room temperature for up to 1 day, loosely covered with foil or plastic wrap. Ensure it’s away from direct sunlight and heat.
* Refrigerator: For longer storage, transfer the cooled galette to an airtight container and refrigerate for up to 3-4 days. The crust might soften slightly in the refrigerator, but the flavors remain delicious.
Freezing Baked Strawberry Galette:
* Whole Galette: Allow the baked galette to cool completely. Wrap it tightly in plastic wrap, then again in aluminum foil. Freeze for up to 2-3 months.
* Individual Slices: Cut the cooled galette into individual slices. Wrap each slice in plastic wrap, then foil, and place them in a freezer-safe bag or container. This is perfect for single servings of your favorite Strawberry Galette.
Reheating Baked Strawberry Galette:
* From Refrigerator: To restore crispness, reheat individual slices or the whole galette in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through and the crust is slightly crisped.
* From Freezer (Whole): Unwrap the frozen galette and place it on a baking sheet. Reheat in a preheated oven at 350°F (175°C) for 25-35 minutes, or until thoroughly warmed and the crust is crisp.
You might need to cover the edges with foil if they start browning too quickly.
* From Freezer (Slices): Reheat individual frozen slices on a baking sheet in a 350°F (175°C) oven for 15-20 minutes.
Freezing Unbaked Strawberry Galette (for future enjoyment!):
* Prepare the dough and assemble the galette with the fruit filling, but do not egg wash or sprinkle with sugar.
* Place the assembled, unbaked galette on a parchment-lined baking sheet and freeze until solid (about 2-3 hours).
* Once solid, wrap the entire galette tightly in plastic wrap, then in aluminum foil.
Freeze for up to 1-2 months.
* To Bake from Frozen: Unwrap the frozen galette and place it on a parchment-lined baking sheet. Brush with egg wash and sprinkle with turbinado sugar.
Bake in a preheated oven at 400°F (200°C) for 50-70 minutes, or until the crust is golden and the filling is bubbly. You may need to add about 15-20 minutes to the regular baking time. This is an excellent way to prepare for an impromptu dessert!
What to Serve With This Recipe
A warm slice of Strawberry Galette, with its tender, sweet fruit and flaky crust, is delightful on its own, but pairing it with the right accompaniment elevates the experience to pure bliss. Here are some of my favorite ways to serve this irresistible dessert.
* Classic Scoop of Ice Cream: Nothing beats a scoop of creamy vanilla bean ice cream melting over a warm slice of Strawberry Galette. The cold, smooth ice cream beautifully contrasts with the warm, fruity filling.
* Whipped Cream: Lightly sweetened homemade whipped cream adds an ethereal richness without being overly heavy.
A dollop of crème fraîche or sour cream whipped with a little sugar also offers a lovely tangy counterpoint.
* Fruit Coulis: Drizzle a raspberry or even an extra strawberry coulis (a thin fruit sauce) around the plate for an elegant touch and an extra burst of fruit flavor.
* Mint Garnish: A few fresh mint leaves add a pop of color and a refreshing aroma, especially with a summery Strawberry Galette.
* Coffee or Tea: For a more relaxed setting, serve slices of your Strawberry Galette with a steaming cup of coffee or a delicate herbal tea.
* Sparkling Wine: For a sophisticated dessert, a chilled glass of prosecco or a dry rosé wine pairs wonderfully with the sweet and slightly tart notes of the Strawberry Galette.
* Breakfast or Brunch: Don’t limit your galette enjoyment to just dessert! A cold slice of Strawberry Galette makes a delightful and indulgent breakfast or brunch item, perhaps alongside a simple yogurt.
Pairing your Strawberry Galette with delightful accompaniments enhances its taste. A scrumptious option to consider is Chia Seed Pudding with Berries, creating a refreshing balance to your dessert.
FAQs
Here are answers to some common questions about making and enjoying this delicious Strawberry Galette.
Can I use frozen strawberries for this Strawberry Galette?
Yes, you absolutely can use frozen strawberries for your Strawberry Galette! Thaw them completely first and drain any excess liquid very well. Frozen strawberries tend to release more water, so you might want to increase the cornstarch to 3 tablespoons to ensure the filling sets properly and prevent a soggy bottom.
How do I prevent my Strawberry Galette from getting soggy?
Several factors contribute to a non-soggy Strawberry Galette. First, ensure your dough is well-chilled and properly rolled. Second, use enough cornstarch in the filling to absorb fruit juices.
Third, don’t overfill the galette. Finally, bake it until the crust is deeply golden brown and the filling is visibly bubbly; this ensures the juices have thickened adequately. Letting it cool completely also helps the filling set.
Can I make the dough ahead of time?
Yes, making the pie crust dough ahead of time is highly recommended! You can prepare the dough up to 2-3 days in advance and store it tightly wrapped in plastic in the refrigerator. You can even freeze the dough for up to 1 month. Just remember to thaw it in the refrigerator overnight before you plan to roll it out for your Strawberry Galette.
What’s the difference between a galette and a pie?
A galette is essentially a free-form, rustic tart. Unlike a traditional pie, which is baked in a pie plate and has a top crust (or lattice), a galette is baked directly on a baking sheet, and the edges of the crust are simply folded over the filling. It celebrates a more casual, imperfect aesthetic while still delivering incredible flavor, making this Strawberry Galette so appealing.
Is this Strawberry Galette recipe good for beginners?
Absolutely! This Strawberry Galette recipe is perfect for beginners. The beauty of a galette lies in its rustic nature; there’s no need for perfect crimping or elaborate crust designs.
The free-form style is very forgiving, making it a fantastic starting point for anyone wanting to try their hand at baking a fruit tart. You’ll impress yourself with how easy and delicious this Strawberry Galette turns out!
A Strawberry Galette is a rustic, free-form tart that highlights seasonal fruits, especially strawberries. This versatile dessert is known for its flaky crust and simple preparation, making it a popular choice among home bakers and lovers of fresh, fruity desserts. Learn more about this delightful treat on its Tart page.
Nutrition Information (per serving)
Please note: This nutrition information is an estimate based on the ingredients listed and assumes 8 servings per galette. Actual values may vary based on exact measurements, brands, and preparation methods.
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 380 kcal |
| Total Fat | 20g |
| Saturated Fat | 12g |
| Cholesterol | 55mg |
| Sodium | 290mg |
| Total Carbohydrates | 48g |
| Dietary Fiber | 3g |
| Total Sugars | 25g |
| Protein | 5g |
Strawberry Galette
- Total Time: 1 hr 15 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Strawberry Galette captures the essence of summer with its easy, free-form tart bursting with the vibrant taste of fresh strawberries, wrapped in a flaky, buttery crust.
Ingredients
2 ½ cups All-Purpose Flour
1 teaspoon Granulated Sugar
1 teaspoon Fine Sea Salt
1 cup Unsalted Butter, very cold and cut into ½-inch cubes
½ cup Ice Water, plus 1-2 tablespoons more if needed
4 cups Fresh Strawberries, hulled and sliced ¼-inch thick
½ cup Granulated Sugar, or to taste
2 tablespoons Cornstarch (or all-purpose flour)
1 tablespoon Fresh Lemon Juice
1 teaspoon Pure Vanilla Extract
Pinch of Fine Sea Salt
1 large Egg
1 tablespoon Water or Milk
1–2 tablespoons Turbinado Sugar (for sprinkling, optional)
Instructions
- In a large mixing bowl, whisk together the flour, granulated sugar, and salt
- Add the very cold, cubed butter to the flour mixture. Cut the butter into the flour until the mixture resembles coarse meal
- Gradually add the ice water, mixing gently until the dough comes together. Avoid overmixing
- Gather the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes
- Hull and slice strawberries, then combine with sugar, cornstarch, lemon juice, vanilla, and salt in a bowl. Let sit for 10-15 minutes
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
- Roll out the chilled dough into a rough 12-14 inch circle on a floured surface
- Transfer the dough to the prepared baking sheet, add the strawberry filling in the center, leaving a 2-inch border
- Fold the edges of the dough over the filling, creating pleats, and leave the center ope
- In a small bowl, whisk the egg with water or milk to create an egg wash. Brush it over the folded crust and sprinkle with turbinado sugar if using
- Bake for 35-45 minutes, until the crust is golden brown and filling is bubbly. Let cool for 20-30 minutes before serving
Notes
Store at room temperature for up to 1 day or refrigerate for 3-4 days in an airtight container.
Can be frozen for up to 2-3 months if wrapped properly.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 25g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg