This heavenly strawberry galette features fresh strawberries and an ultra-flaky homemade pie crust. It’s buttery, fragrant, and a delight to the senses!
There is no competition when it comes to my favorite summer dessert — a fruit galette wins every time. Seriously, this is my GO-TO treat whether I’m hosting a party or making a simple family dinner. I love how I can prep this galette in advance and bake it right before serving, and my friends and family are always impressed when I bring this strawberry galette out. I can already hear the gasps… “wowww!”
Love galettes? You’ll be drooling over our rustic peach galette and apple galette. If you’re looking for more fruit variations, stay tuned — the recipes are in the works!
Strawberry Galette Video
How To Make A Strawberry Galette
This easy strawberry galette recipe is the key to my heart. The crust is so easy to throw together, and the amazing smell when the galette emerges from the oven makes the process absolutely worth it.
- Make the crust: In the bowl of a food processor or a large bowl, combine the flour and salt. Pulse the mixture or incorporate the butter with your hands until the largest pieces are pea-sized chunks. In a separate bowl, mix together the egg, vinegar, and water, then add it to the flour mixture and fold the dough together.
- Chill the crust. Wrap the crust and chill it in the fridge for at least 30 minutes.
- Mix up the strawberry filling: Cut the strawberries into thin slices and toss them with the sugar and cornstarch.
- Assemble the galette: Lay a sheet of parchment paper flat and place the dough on it. Roll out the dough with a rolling pin into a 12-inch circle, then slide the parchment paper onto a baking sheet. Spoon the strawberry filling into the center, leaving a 2-inch border, then fold the border over to partially enclose the filling.
- Bake the galette: Preheat the oven to 400°F. Brush the whisked egg onto the crust and sprinkle the coarse sugar on top. Bake the galette for 35-40 minutes, then allow it to cool for at least 15 minutes before serving.
Hot tip: Add lemon juice and zest to the filling for a citrusy flavor — or take it over the top with a splash of vanilla extract!
Tips For the Perfect Galette
I make this strawberry galette every summer (although if the craving hits, it’s a year-round special), so it’s safe to say that this is a recipe for success. These six tips will transform your galette game!
- Use ripe strawberries. For the best flavor, pick strawberries with a uniformly bright red color and sweet aroma. Check the local farms or grocery stores in your area for the freshest, most seasonal berries.
- Avoid overworking the dough. Unlike bread dough, pie dough shouldn’t be kneaded. Handle the dough as minimally as possible to create a flaky texture. Don’t worry if the dough is still crumbly or there’s chunks of butter — as long as it clumps into a ball when pressed together, it’s ready.
- Keep the crust cold. Cold butter is the secret to an ultra-flaky crust! Work quickly to keep the butter from getting too soft, and pop the crust in the fridge if you feel it getting too warm.
- Adjust the sweetness level. The amount of sugar you use totally depends on the sweetness of the strawberries. Taste the filling as you go, and add more sugar if needed.
- Allow the galette to cool before serving. I know it’s hard to wait, but cooling the galette to room temperature allows the filling to set, which makes the galette easier to slice and serve.
- Add toppings! To dress up your galette, top it with whipped cream or a scoop of vanilla ice cream. Yummm.
Make Ahead
If you’re trying to minimize stress when you’re hosting, this strawberry galette is the perfect dessert solution. Assemble the galette a few hours in advance and keep it refrigerated until you’re ready to pop it in the oven. All that’s left to do now is bake and serve!
Storage & Reheating
Your sweet tooth is satisfied and there’s still a few slices left… what now? Follow this guide for easy storage and reheating so you can enjoy this amazing strawberry galette again soon.
- Room temperature: To store for up to two days, place the leftover galette in an airtight container and store at room temperature.
- Refrigerator: To store for up to five days, transfer the galette to an airtight container in the fridge.
- Reheating: For the crispiest crust, reheat the galette in the oven at 350°F for 6-8 minutes. If you’re looking for a quicker option, pop it in the microwave.
More Strawberry Recipes
- Grandma’s Strawberry Scones — An absolutely scrumptious recipe close to my heart
- Strawberry Cobbler — Juicy fresh strawberry filling topped with flaky buttermilk biscuits
- Strawberry Cake Roll — Sponge cake stuffed with cream cheese frosting and strawberries
- Strawberry Jello Cake — Only three ingredients and oh-so-refreshing
Recipe
Ingredients
Pastry Crust
- 1 1/2 cups all purpose flour
- 1/4 tsp salt
- 8 tbsp unsalted butter very cold
- 1 large egg
- 1 tsp white vinegar
- 1 tbsp water very cold
Strawberry Filling
- 1 lb strawberries fresh
- 5 tbsp sugar
- 2 tbsp corn starch
Egg Wash
- 1 egg whisked
- 2 tbsp coarse sugar
Instructions
- To make the crust, combine the flour and salt in the bowl of a food processor or in a large bowl. Slice the butter and add it in. Pulse the mixture or rub the butter in using your fingers until the largest pieces are pea-sized.
- In a separate bowl, whisk together the egg, vinegar, and water.
- Add the egg mixture to the dry ingredients and mix until a dough forms. If the dough is too dry, gradually add water just until it clumps when pressed together. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
- Preheat the oven to 400°F. Lay out a sheet of parchment paper on a flat surface and place the dough on it. Roll the dough out to a 12-inch circle. Slide the parchment paper with the dough on it onto a baking sheet.
- To make the filling, cut the strawberries into 1/4 inch slices. Add the strawberries to a bowl, along with the sugar and cornstarch. Toss to combine.
- Dump the strawberry filling in the center of the dough and spread it out evenly, leaving a 2-inch border along the outside. Fold the border of dough over to form a crust.
- To make the egg wash, whisk the egg and brush it onto the crust. Sprinkle the coarse sugar on top.
- Bake the galette for 35-40 minutes until the crust is golden brown and the strawberry juices are bubbling.
- Allow the galette to cool for 15-30 minutes before slicing into it. Serve and enjoy!
Very easy & yummy recipe. Would this still be good if prepped ahead overnight vs a few hours?
Hey Lily, I would prepare the crust overnight, and then assemble it with the strawberries right before baking or few hours. I hope this helps, and enjoy the galette!