This Strawberry Galette radiates spring and summer vibes! It's the perfect dessert because it's easy, beautiful and wildly popular!
Roasted strawberries on a sugary flaky crust that doesn't have to look perfect?! I'm in! Try a strawberry walnut salad for your main course for a strawberry themed meal.
Galettes are fun for me because they have a very rustic look and feel to them so they don't have to be perfect. Yay!
They look beautiful with all the imperfections. It's a no stress dessert! I like to call them open face pies and who doesn't love pie?!
If you love strawberry desserts then try Strawberry Cream Cheese Pie or Berry Cheesecake Galette!
If you just love strawberries in general then try Strawberry Summer Salad and Strawberry Banana Smoothie Bowl!
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What Is A Strawberry Galette?
A Strawberry Galette is essentially an open face pie. A galette is made with flaky crust on the bottom, filled with fruit, chocolate or something savory like tomatoes with cheese.
The edges of the crust are folded up an inch over the side then baked until golden brown. There is no top crust on a galette, the filling is completely visible.
Try making a Spicy Peach Galette for something a little different!
Recipe Ingredients
- All Purpose Flour - Used in making pie crust.
- Unsalted butter - Unsalted is the best option.
- Apple Cider Vinegar - I always buy apple cider vinegar that contains "the mother".
- Ice Water
- Strawberries - In season are best but frozen will work if strawberries are out of season.
- Granulated Sugar
- Raspberry Jam - Use your favorite brand of jam or preserves.
- Lemon Juice and Zest - Fresh for both of these ingredients.
- Cornstarch - This helps thicken the natural juice from the strawberries.
- Kosher Salt - My favorite is Diamond Crystal Kosher Salt.
- Egg - Used to egg wash the crust for a beautiful golden brown color.
- Demerara Sugar - Adds a little crunchy texture and sweetness. I use this with Chewy Molasses Cookies too!
How To Make Strawberry Galette
Step 1: Place the flour and salt into the food processor and pulse a few times until mixed. Then add the cubed frozen butter.
Step 2: pulse until you have a fine meal texture.
Step 3: Dump the mixture into a medium mixing bowl then add the apple cider vinegar and ¼ cup ice water. Mix together using a fork, working quickly. Form the dough into a ball then wrap it tight in plastic wrap and refrigerate it for at least 1 hour and up to 48 hours.
Step 4: Place the dough on a lightly floured surface and lightly flour your rolling pin and hands. Roll the dough out into about a 14 inch circle. Transfer the dough to a parchment paper lined baking sheet.
Step 5: Place the strawberries in a medium sized mixing bowl and add the sugar (except 1 tbsp.), good quality raspberry jam, lemon juice and zest, cornstarch and salt. Stir until well combined then add to the middle of rolled out crust.
Step 6: Preheat oven to 400°F. Sprinkle the top of the strawberries with 1 tablespoon of sugar. Fold the edges up over the berries and egg wash the top edges of the crust. Sprinkle the egg washed crust with demerara sugar. Place the Strawberry Galette in the refrigerator for 15-20 minutes.
Step 7: Bake for 45 minutes or until the edges are a nice medium to dark brown. The medium to dark brown crust will help keep the crust from becoming soggy but it also gives an amazing flavor. Remove the Strawberry Galette, let cool and top with your favorite ice cream! I used No Churn Honey Vanilla No Churn Ice Cream!
Expert Tips
- Chill pie crust before using for best result.
- Dough can be made up to 48 hours ahead of time and stored in the fridge, tightly wrapped, until ready to roll out.
- Bake until crust is golden brown.
- Serve strawberry galette warm or at room temperature.
- Top galette with ice cream and/or strawberry crunch topping.
Recipe FAQs
Leftover strawberry galette can be stored in the fridge for up to 3 days in an airtight container. It can also be stored at room temperature covered with plastic wrap for up to 48 hours, just like a fruit pie. Reheat galette by baking in the oven at 350°F for 5 minutes or using the microwave in 20 second intervals until hot.
Cook the galette at the proper temperature for the correct amount of time. The crust on bottom will become hard and sturdy. Don't add too much liquid to your galette either.
Galettes are highly versatile and that is good news for you because you can essentially make the same dessert multiple different ways and look like you're making something different all the time. This Strawberry Galette is absolutely amazing but you can also use a number of different fillings. Anything you use in a pie, you can use in a galette. Make a galette with: Peach, apple, cherry, rhubarb, blueberry, blackberry, raspberry, tomatoes, goat cheese & leek, chocolate, etc.
More Strawberry Recipes You'll Love
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Strawberry Galette
Equipment
- oven
- 1 large baking sheet
Ingredients
Crust
- 2 cups all purpose flour
- 1.5 teaspoon kosher salt
- ¾ cup unsalted butter cut into ¼ inch cubes and frozen
- 1 tablespoon apple cider vinegar
- ¼ cup ice cold water plus 3-6 tablespoon extra
- 1 egg for egg washing the crust before baking
- 1 tablespoon Demerara sugar for sprinkling on the crust before baking
Filling
- 5 cups strawberries hulled and cut in half if large
- ¼ cup sugar plus 1 tbsp, divided
- ¼ cup raspberry jam good quality
- 1 tablespoon corn starch
- ½ teaspoon salt
- zest of 1 lemon
- juice of ½ lemon
Instructions
Make the Crust
- Place the flour and salt in the food processor and pulse a few times to blend
- Add the frozen butter cubes to the food processor and pulse until you have a fine meal texture. About 5-6 pulses then dump the mixture into a medium sized mixing bowl
- Add the cider vinegar and ¼ cup ice cold water then mix with a fork
- Continue adding ice water by the tablespoon full, mixing in between each addition until crust just starts to come together to form a ball. It will look shaggy
- Roll it into a ball then wrap it tightly with plastic wrap and refrigerate for at least 1 hour or up to 48 hours. DO NOT SKIP THE REFRIGERATION
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Roll out dough on a lightly floured surface to about a 14-16 inch circle. Be sure to lightly flour your hands and the rolling pin as well
- Carefully transfer the dough onto the parchment lined baking sheet
Mix and add the filling
- Add the strawberries, sugar, jam, corn starch, salt, lemon zest and lemon juice to a medium sized mixing bowl and mix until well combined
- Pour the mixture, juice and all, onto the middle of the rolled out pie crust. Spread the filling evenly, leaving about a 1 inch edge around the outside
- Sprinkle 1 tablespoon of sugar over the top of the filling
- Fold up the sides of the dough about an inch all the way around the galette
- Beat the egg and brush the crust with the egg wash. Sprinkle with demerara sugar over the egg washed crust
Chill and bake the Strawberry Galette
- Place the galette in the fridge to chill for 15-20 minutes
- Remove the galette from the fridge and bake it for 45 minutes. The crust will become a medium - dark brown color in some spots. It is not burnt.
- Let the galette cool slightly and serve. Slightly warm or room temp is fine
Notes
- Chill pie crust before using for best result.
- Dough can be made up to 48 hours ahead of time and stored in the fridge, tightly wrapped, until ready to roll out.
- Bake until crust is golden brown.
- Serve strawberry galette warm or at room temperature
Ana
Wonderful recipe! Loved how flaky the crust was. Perfect way to use up strawberries before they go bad. Thanks for sharing!
admin
Thank you, Ana!! So glad you tried it and loved it!
Mary Alice Campbell
Can I use a frozen pie crust or frozen flaky dough instead? I don’t have time to make homemade crust today 😬
admin
Yes, absolutely! You'll just want to roll it out slightly larger than it already is.
Tiffany
I can’t wait to try this!
admin
I hope you love it!