Strawberry Galette
A rustic strawberry galette is a simple but elegant dessert for any occasion. Its sweet strawberry filling gets wrapped in an easy-to-make pastry crust before baking to bubbly perfection. It’s even better with a generous dollop of creamy homemade ice cream on top.
When strawberry season arrives, it’s time to break out the family’s favorite strawberry dessert recipes. It’s U-Pick season around here, which means loads of fresh strawberries and plenty of incentive to make this delicious strawberry galette.
Some other favorites are my From-Scratch Strawberry Shortcake Recipe, these fun and easy No Bake Strawberry Cheesecake Cups, or some classic Strawberry Scones.
Why You’ll Love Strawberry Galette
- Rustic Charm: With its folded, flaky crust and golden brown edges, this fruit galette looks beautiful and fancy, but it’s much easier to make than a traditional fruit pie (like this strawberry pie).
- Simple Homemade Crust: Made with wholesome pantry staples like butter, cornmeal, and flour, this easy galette dough comes together quickly and shines with a simple egg wash. If you prefer a sourdough crust, try my sourdough strawberry galette recipe.
- A Perfect Summer Dessert: With fresh strawberries in abundance, this easy strawberry recipe is great for using up all those sweet berries.
Ingredients
- Cold Butter: This key ingredient unlocks the secret to a perfectly flaky and tender pie dough.
- Fresh Strawberries: Fresh strawberries will work better than frozen in this recipe.
- Cornstarch: Helps thicken the juices so the galette crust holds in all that molten strawberry filling.
- Lemon Zest + Juice: Fresh lemon juice will add a pop of bright lemon flavor. Be sure to try my lemon scones for more lemon flavor!
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
How to Make Strawberry Galette
Here are the step-by-step instructions for making a strawberry galette.
Step 1: In a mixing bowl, whisk the flour, cornmeal, and salt (Photo 1), then cut in the cold butter (Photo 2) using a fork or pastry cutter to process the mixture until crumbly (Photo 3).
Step 2: Add the ice water, one tablespoon at a time, and mix until the dough starts to form (Photo 4). Switch to hand mixing until the dough can be formed into a ball (Photo 5). Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes.
Step 3: Cut the strawberries into slices and place them in a mixing bowl. Add the sugar, cornstarch, lemon juice, and lemon zest (Photo 6), and toss to coat (Photo 7). Cover the filling and set aside.
Step 4: Preheat the oven to 350°F and place the chilled dough ball on a large floured piece of parchment paper. Roll it out into a large 1/4″ thick circle (Photo 8).
Step 5: Spoon the strawberry mixture into the center of the dough, leaving a 2-4 inch border of dough for folding (Photo 9).
Step 6: Carefully fold up the sides of the galette dough up and over the strawberry filling, working in sections about 3 inches wide, and leaving a 5-6 inch diameter area of filling in the center uncovered (Photo 10).
Step 7: Transfer the galette to a baking sheet or pizza stone. You can line it with parchment beforehand if desired (Photo 11).
Step 8: Crack the egg into a small bowl and beat it with a fork. Use a pastry brush to brush the edges of the crust with the egg mixture. Then sprinkle 1 tablespoon of sugar over the wet wash.
Step 9: Bake the galette for 35-40 minutes, or until the filling is bubbly and the dough is cooked through the middle. The edges should look crisp and be a rich golden brown color (Photo 12). Cut the baked galette into wedges and serve with whipped cream or vanilla ice cream.
How to Store
Store leftovers covered with plastic wrap or in an air-tight container on the counter for up to 2 days. You can also pop the container in the fridge for up to 3 days. Though the crust might get a bit soft, it’ll still taste amazing. To warm it up, stick it in the oven at 300°F for 5-10 minutes.
Expert Tips
- Cold butter is key to a flaky strawberry galette crust. You can even chop it or shred it ahead of time and pop it in the freezer for 10–15 minutes before adding it to the flour mixture.
- Sometimes the dough can get too soft when you are working it with your hands, or rolling it out. If this happens and it gets a bit sticky, just stick it in the fridge for 10-20 minutes and then finish working with it. Cold dough is always easier to work with.
- For a shortcut, you can make the dough in a food processor. Want to prep ahead? Double the batch, divide it in two, and freeze one for later—it keeps beautifully for up to 3 months.
- Galettes are meant to be rustic! If a little strawberry juice leaks out during baking, that’s totally normal—and still just as yummy.
Recipe FAQs
In a pinch, yes, but I really don’t recommend it for this strawberry galette recipe. Frozen strawberries can release too much water as they thaw, and that will make for a soggy crust. Not ideal!
You can make the dough part of this recipe up to 2 days in advance. Just store it wrapped in plastic in the fridge, or freeze it for up to a month. Thaw overnight in the fridge before using.
Lots of different fruits will work well in a galette! Try raspberries, blackberries, peaches, or apples—just adjust the sugar or thickener slightly depending on how juicy and sweet the fruit is.
Don’t skip the cornstarch—it helps thicken the filling. If your fruit is extra juicy, you can also sprinkle a little almond flour or crushed graham crackers onto the dough before spooning on the fruit filling. Baking the galette on a pizza stone also helps the crust to stay crisp and not soggy.
Yes, galette dough can be just like regular pie dough, and you can also use your favorite pie crust dough to make this strawberry galette. The dough recipe I’ve included in this recipe is a bit different, as it includes cornmeal.
More Strawberry Dessert Recipes
- Strawberry Donuts
- Strawberry Cream Cheese Danish
- Whole Wheat Strawberry Shortcake
- Strawberry Pie Sweetened with Honey
- Strawberry Delight Recipe
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Strawberry Galette
Equipment
- Baking sheet or pizza stone
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 2/3 cup cold butter 10 tablespoons
- 6-7 tablespoons ice water
- 2 1/2 cups strawberries sliced
- 1/2 cup plus 1 tablespoon sugar divided
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 egg
Instructions
Prepare the dough:
- In a mixing bowl, whisk together the flour, cornmeal, and salt.
- Cut in the cold butter, then use a pastry cutter to process the mixture until crumbly. (Or, you can use a food processor for this step).
- Add the ice water one tablespoon at a time, and continue processing until a dough starts to form. Use your hands to continue mixing the dough until you can form it into a ball. Wrap with plastic wrap and refrigerate for 30 minutes.
Prepare the filling:
- Rinse the strawberries and pat them dry. Slice the tops off and discard. Cut the strawberries into slices and place them into a mixing bowl.
- Add the sugar, cornstarch, lemon juice, and lemon zest, and toss to coat. Cover the bowl and set aside.
Assemble the galette:
- Preheat your oven to 350 degrees F.
- On a large floured piece of parchment paper, roll the dough out to a large circle, roughly ¼-inch in thickness.
- Spoon the strawberries into the center of the dough, leaving a perimeter of 2-4 inches, depending on how large you want to make your galette.
- Fold the dough inward toward the center, working in sections about 3-inches wide, leaving a circle in the center roughly 5-6 inches in diameter.
- Transfer the galette to a baking sheet or pizza stone (lined with parchment, if desired).
- Crack the egg into a small bowl and beat it with a fork. Use a pastry brush to brush the beaten egg over the pastry, then sprinkle with 1 tablespoon sugar.
- Bake for 35-40 minutes, or until the filling is bubbly, the dough is cooked through the middle, and the edges of the galette are browned and crisp.
- Allow galette to cool completely before cutting. Then cut into wedges and serve with whipped cream or vanilla ice cream.
Notes
- You can make the dough part of this recipe up to 2 days in advance. Just store it wrapped in plastic in the fridge, or freeze it for up to a month. Thaw overnight in the fridge before using.
- Be sure to use cold butter and ice cold water when making the crust dough. If your ingredients are too warm, your dough will spread and not hold up.
- Allow the galette to fully cool before cutting into wedges.
- Store leftovers tightly covered in the fridge for 3 days for best-tasting results.
- Fresh strawberries will work best in this recipe.
This simple but elegant dessert is so perfect for strawberry season!