Rustic Strawberry Galette: A Foolproof Seasonal Dessert Recipe
Celebrate berry season with a golden free-form pastry that's as simple as it is stunning.
Rustic Strawberry Galette Recipe
A strawberry galette is an unfussy, rustic pastry that highlights the bright, sweet flavor of ripe strawberries, all encased in a flaky, buttery crust. This easy dessert is the essence of spring and summer baking: simple to prepare, deeply flavorful, and visually stunning without the need for pie plates or special equipment.
Why Make a Galette?
- The galette is intentionally rustic—no need for perfect edges or decorative crusts.
- Unlike pies, galettes do not require a pan; a baking sheet suffices.
- They’re endlessly adaptable: swap in any seasonal fruit or jam according to your preference or what’s at its peak in the market.
- Perfect for bakers of any skill level—beginner-friendly yet elegant enough for entertaining.
What Makes This Strawberry Galette Special?
This recipe uses a simple, all-butter pastry dough as a base. The filling is comprised of fresh, ripe strawberries lightly enhanced with sugar and vanilla, with a touch of flour to thicken the luscious juices. The result is a beautiful tart with silky fruit and crisp, golden pastry—best served warm, topped with a scoop of vanilla ice cream or dollop of whipped cream.
Galette vs. Pie: A Brief Table of Differences
| Characteristic | Galette | Traditional Pie |
|---|---|---|
| Shape | Free-form, rustic | Precise, requires a pie dish |
| Crust Thickness | Single, often thinner | Usually double (top and bottom), thicker |
| Fruit-to-Pastry Ratio | More fruit, less crust | Varies, often more crust |
| Filling Hold | Juicier, may leak slightly | Tightly enclosed |
| Skill Level | Beginner-friendly | Requires experience |
Ingredients You’ll Need
- Pâte Brisée (All-Butter Pie Dough): Homemade or store-bought. This is the flaky foundation of your galette.
- Sugar: For mild sweetness and to enhance the berries’ natural flavors.
- Fresh Strawberries: The star ingredient! Hull and slice or quarter for even baking.
- Vanilla Extract: Optional, but adds a warm note that complements strawberries beautifully.
- All-Purpose Flour: Thickens the berry juices so your galette sets up nicely without excess liquid.
- Egg: Beaten, for brushing the crust and ensuring a golden, glossy finish.
- Coarse Sugar: (Optional) Sprinkled on top for extra sparkle and crunch.
Step-by-Step Instructions
1. Prepare the Pastry Dough
- If using homemade pâte brisée, let it rest in the refrigerator at least 30–60 minutes before rolling out.
- On a floured surface, roll out the dough into a circle about 12–13 inches in diameter and roughly 1/8-inch thick. If using ready-made pie crust, gently press together two 9-inch rounds, overlapping slightly.
- Transfer the dough to a parchment-lined baking sheet.
2. Mix the Strawberry Filling
- In a large bowl, combine the sliced strawberries, granulated sugar, flour, and vanilla extract.
- Toss gently until all berries are evenly coated and the sugar starts to dissolve slightly.
3. Assemble the Galette
- Spoon the strawberry mixture into the center of the dough, leaving a 2-inch border all the way around.
- Fold the pastry edge up and over the fruit, pleating as needed to form a circle. The center should remain exposed.
- Brush the outer dough with beaten egg to promote a golden, crisp finish; sprinkle coarse sugar for added texture.
4. Bake
- Preheat oven to 375°F (190°C).
- Bake the galette in the center of the oven for 35–45 minutes, or until the crust is golden brown and strawberry filling is bubbly and fragrant.
- If the filling threatens to overflow, place a second baking sheet beneath to catch drips.
5. Cool and Serve
What others are reading
- Transfer the galette to a cooling rack and let rest for at least 10 minutes before slicing. This helps the juices to set.
- Serve warm or at room temperature. Pair with whipped cream or vanilla ice cream for the ultimate experience.
Tips for Galette Success
- Chill Your Dough: Cold dough helps create flaky layers and prevents spread in the oven.
- Don’t Overfill: Too much fruit or liquid will cause the galette to leak during baking.
- Use Ripe, In-Season Strawberries: The fresher your berries, the better the flavor and texture.
- Toss Fruit Just Before Baking: Strawberries release juice quickly—mix the filling only when you’re ready to assemble.
- Let It Cool: Allowing the galette to rest helps the juices thicken, preventing runoff when sliced.
Customizing Your Galette
- Flavor Additions: Try a splash of balsamic vinegar or lemon juice in your filling for brightness, or a sprinkle of ground cinnamon for warmth.
- Other Fruits: Substitute or add stone fruits like peaches, plums, nectarines, or berries such as blueberries and raspberries.
- Almond Flour Upgrade: For a slightly nutty base, sprinkle almond flour over the dough before adding strawberries.
- Herbal Notes: Fresh basil or mint can be finely chopped and mixed into the fruit for a unique twist.
Serving and Storing
- Best Served: Warm or at room temperature. Ice cream, crème fraîche, or whipped cream are perfect accompaniments.
- To Store: Keep covered at room temperature for up to 12 hours, or refrigerate (loosely tented with foil) for up to 2 days. Reheat in a low oven to refresh the texture.
- Freezing: You can freeze unbaked assembled galette or freeze baked and cooled slices, well wrapped, for up to 1 month. Thaw and reheat before serving.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, but thaw and drain them thoroughly to minimize excess liquid, which can make the crust soggy.
Can I make the galette ahead of time?
Absolutely. The galette can be baked up to 24 hours in advance. Store at room temperature and gently reheat before serving if you prefer it warm.
What other fruits work in this galette?
Peaches, plums, nectarines, blueberries, raspberries, or a blend of summer fruits all make excellent substitutes or additions.
How do I prevent the galette from becoming soggy?
Ensure your fruit is not too wet, toss it with thickener (such as flour, almond flour, or cornstarch), and bake until the crust is fully golden and set.
Can I use store-bought crust?
Yes, store-bought pie dough works beautifully for a quick and easy galette. For best flavor and texture, opt for all-butter varieties when possible.
Nutrition Information
| Serving Size | Calories | Carbs | Protein | Fat | Saturated Fat | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|---|---|
| 1 slice (1/8 galette) | 257 | 44g | 4g | 16g | 5g | 2.3g | 19g | 159mg |
Recipe Card: Simple Strawberry Galette
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: 1 galette (serves 6–8)
| Ingredients | |
|---|---|
| 2 pre-made 9-inch pie crusts (or 1 homemade dough round) | |
| 4 cups fresh strawberries, hulled and halved | |
| ½ cup granulated sugar | |
| 2 tablespoons all-purpose flour | |
| 1 teaspoon pure vanilla extract | |
| 1 large egg, beaten (for egg wash) | |
| 1 tablespoon coarse sugar (optional, for sprinkling) | |
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out pie crust(s) into a 12–13-inch circle. Place on prepared baking sheet.
- Toss strawberries with sugar, flour, and vanilla. Spoon into center of dough, leaving 2-inch border.
- Fold the crust over the fruit, pleating as needed.
- Brush crust with egg wash. Sprinkle with coarse sugar if desired.
- Bake 35–40 minutes, until golden and bubbly. Cool at least 10 minutes before slicing.
- Serve warm with whipped cream or ice cream if desired.
Have You Made a Galette?
We’d love to see your results! Share your strawberry galette on social media and tag us, or leave a comment below describing your experience. Your feedback and photos help other home bakers as they discover this timeless, seasonal treat.
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