Strawberry Galette

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This Strawberry Galette recipe is an easy rustic strawberry tart made with a flaky, buttery crust and a jammy strawberry filling. No pie pan needed..just fold, bake, and serve with ice cream.

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Strawberry galette

If you love Strawberry Pie but don’t love the hassle of making a pie, meet your new favorite dessert. This strawberry galette recipe looks super fancy but is so easy to whip up, even the homemade pie crust!

It bakes up buttery and flaky with a jammy strawberry center, and it’s perfect served warm or at room temperature with vanilla ice cream or a little whipped cream. If you love simple summer desserts that still feel special, this strawberry galette recipe is for you.

It’s perfect for spring and summer, and it also makes a sweet Valentine’s Day treat. If you’re baking for Valentine’s Day, try my Peanut Butter Heart Cookies, Chocolate Covered Strawberry Cookies, or Valentine M&M Cookies.

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key ingredients

• Cold butter: It’s important that the butter is cold and cut into cubes so it incorporates in the dough. Use salted butter or unsalted butter. Be sure to add 1/4 teaspoon of salt to the dough if using unsalted.
• Granulated sugar: Sweetens the dough and strawberries.
• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Ice water: Helps make the dough be flaky and and tender.
• Vanilla extract: Adds a warm flavor.
• Sugar: We use granulated white sugar to add sweetness.
• Lemon juice: Adds a bright flavor and balances the sweetness of the filling and strawberries. If you want to add more lemon flavor, add lemon zest.
• Fresh strawberries: The star ingredient! Fresh is best instead of frozen strawberries. Strawberries are usually in season during the summer so they will make the fresh topping extra sweet.
• Cornstarch: Used to thicken the strawberry juices and will prevent it from being watery.

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how to make the best strawberry galette

Make galette dough: In a large food processor, pulse together flour, sugar and salt. Add in butter cubes and pulse again until pea-size pieces form. Add cold water and pulse until dough has formed.

Chill dough: Transfer dough to plastic wrap and form into a disk. Place in the refrigerator to chill for 1 hour to overnight.

Mix strawberry mixture: Preheat oven to 400 degrees F and line a baking sheet or pan with parchment paper. In a large or medium bowl, stir together the strawberries, cornstarch, sugar, lemon juice and lemon zest. Let sit for 10 minutes.

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Assemble galette: Remove the galette crust from the refrigerator and roll out on a lightly floured surface into a 14-inch diameter circle. The shape doesn’t have to be perfect. Transfer the crust to the prepared baking sheet. Spoon the strawberry mixture (discard the juices) on top of the dough and leave a 2 inch border around the edges.

Fold the edges of the dough: Overlapping as necessary to create a rustic strawberry galette crust with a 2-inch border. Brush the crust with the beaten egg white and sprinkle with turbinado sugar.

Bake: For 30-35 minutes or until the edges are a light golden brown. Let cool completely so the strawberry filling has time to set and form. Slice and serve warm or at room temperature with vanilla ice cream (optional). Enjoy!

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pro tips

• Keep everything cold. Cold butter + cold dough = the flakiest crust. If the dough starts feeling soft, pop it in the fridge for 10–15 minutes before filling and baking.
• Don’t skip the thickener. Cornstarch (or flour) is what turns the strawberry juices into a jammy filling instead of a puddle.
• Caramel or chocolate topping: Drizzle caramel or chocolate sauce to the top of the baked galette for a rich and gooey topping.
• Leave a wide border: Aim for 2–3 inches around the edge so you can fold the crust up without tearing.
• Cool before slicing: Let it rest 10–20 minutes so the filling sets and you get clean slices.

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recipe variations

• Add crunch: Add your favorite type of nuts for a crunchy crumb topping. Chopped pecans, walnuts, almonds or hazelnuts make great options.
• Caramel topping: Drizzle regular caramel or salted caramel to the top of the baked pie for a rich and gooey topping.
• Gluten-free: Use a gluten-free pie crust or gluten-free flour to make this a gluten-free pie.
• Mini Galettes: Divide dough into 4–6 dough balls for individual servings—perfect for parties and cute plating.
• Mixed Berry Galette: Use a blend of fresh berries for a combination of flavors.
• Strawberry Rhubarb Galette: Replace about 1–2 cups of strawberries with sliced rhubarb for a tangy, classic combo (add a touch more sugar if needed).
• Shortcut Galette: Use store-bought pie crust (fastest) or puff pastry (extra flaky). Puff pastry bakes quicker, watch closely near the end.

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leftovers & storeage

Keep the Strawberry Galette covered with plastic wrap or in an airtight container, and store on a countertop in a cooler area for 1 day or in the refrigerator for up to 3-4 days. A soggy crust and center could occur if you keep it any longer.

To freeze, cover galette tightly with plastic wrap or aluminum foil. Then store in the freezer for up to 3 months.

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