Simple and rustic yet incredibly delicious, this strawberry galette is ready in under an hour thanks to the use of a buttery store-bought pie crust.
Juicy, ripe strawberries shine in this galette recipe. The strawberries get tossed with a simple combination of sugar, lemon zest, vanilla, and a bit of cornstarch to help thicken the juices.
The vibrant strawberry filling is enveloped in a buttery dough then baked until perfectly golden. Serve this chic strawberry dessert warm with ice cream or freshly whipped cream.
If you are looking for more strawberry recipes, try out my strawberry yogurt cake, this strawberry mint smash, or my breezy strawberry popsicles.
Ingredients
Make your very own strawberry galette with a handful of simple ingredients:
- Strawberries: I love using fresh, ripe strawberries, but frozen strawberries can also be used. Thaw and drain away excess liquid before using.
- Granulated sugar: Sweetens the strawberries and helps release their juices. Adjust the amount depending on how sweet your berries are.
- Lemon zest: Adds a bright, citrusy note that balances the sweetness of the strawberries. Fresh lemon zest is best for maximum flavor.
- Cornstarch: Helps thicken the strawberry filling, keeping it from becoming too runny during baking.
- Vanilla bean paste or extract: If using vanilla extract, I recommend pure extract for the best flavor.
- Pre-rolled pie crust: Saves time and ensures a flaky, crisp base. If you prefer homemade, a simple pie crust recipe will work, but refrigerated versions are convenient for quick prep.
- Egg: Used for egg wash.
- Turbinado sugar: Sprinkles on top of the crust for added crunch and a slight caramelized flavor.
See recipe card for quantities.
Instructions
Make this pretty-as-a-picture strawberry galette as the perfect afternoon sweet slice or elegant dessert:
- Step 1: In a bowl, toss sliced strawberries, granulated sugar, lemon zest, cornstarch, and vanilla until well coated.
- Step 2: Unroll the pie crust onto the prepared baking sheet.
- Step 3: Spoon the strawberry mixture into the center, leaving a 2-inch border. Fold the dough edges over the filling, overlapping as needed.
- Step 4: Beat the egg for the egg wash, brush over the crust, and sprinkle with turbinado sugar.
- Step 5: Bake for 40-50 minutes, until the crust is golden and the filling is bubbling.Cool for 10-15 minutes before serving. Enjoy warm or at room temperature with ice cream or whipped cream.
Hint: I like using a heavy and super-sharp chef's knife to slice my strawberry galette. This just helps get even, cleanly sliced portions.
Substitutions
Switch out these ingredients, and you'll still get a fantastic result:
- Pie crust: Use store-bought puff pastry or gluten-free pie crust for a different texture.
- Strawberries: Substitute with raspberries, blueberries, or a mixed berry blend.
- Vanilla bean paste: Swap with pure vanilla extract or almond extract for a different flavor twist.
- Turbinado sugar: Use granulated sugar or demerara sugar for a sweet, crunchy topping.
Variations
Here are my 3 easy variations of this strawberry galette:
- Lemon Strawberry Galette: Add lemon juice to the filling for extra citrus zing.Chocolate Strawberry Galette: Sprinkle chopped dark chocolate over the strawberries before folding the dough.Vegan Strawberry Galette: Replace the egg with a plant-based milk wash (such as almond or oat milk) and use a vegan pie crust.
Equipment
- Baking sheet: To place the galette on while baking.
- Mixing bowl: To toss and coat the strawberry filling ingredients.
- Pastry brush: To apply the egg wash on the crust.
Storage
Store leftover strawberry galette in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm in the oven at 350°F for about 10 minutes to crisp up the crust.
I don't recommend freezing leftovers as they will just turn out mushy when you thaw them out.
Top tip 1
Don't skip the step of allowing the galette to rest once it comes out of the oven! This helps the juices thicken further which prevents them from flooding out when the pieces are cut.
Top tip 2
Toss the strawberries until they are evenly coated in the sugar, lemon zest, and cornstarch mixture. This will help thicken the juices while the galette bakes.
FAQ
Absolutely! You can use any recipe you like for a single pie crust. Once you make the dough, chill it for 30 minutes before rolling it out into a 12-inch circle. Then, proceed with the strawberry filling.
It's not necessary to chill the galette prior to baking unless you notice that the dough is super soft. If it is, pop the entire baking sheet with the formed galette into the freezer for 5 minutes or the fridge for 15 minutes to help it firm up.
Related
Looking for other recipes like this? Try these:
Strawberry galette
Ingredients
- 1 16- ounce carton strawberries sliced
- 3 tablespoons granulated sugar
- 1 small lemon zested
- 1 tablespoon cornstarch
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 refrigerated pre-rolled pie crust
- 1 egg
- 1-2 tablespoons turbinado sugar
Instructions
- Preheat the oven to 375 degrees and line a large baking sheet with parchment paper.
- Add the sliced strawberries to a bowl along with the granulated sugar, lemon zest, cornstarch, and vanilla. Toss several times so that the berries are evenly coated.
- Carefully unroll the pie crust onto the parchment lined baking sheet. It's okay if it's slightly too large to fit as you'll be folding the edges over.
- Spoon the strawberry mixture into the center of the dough. Arrange the strawberries in an even layer leaving a 2-inch border free. Fold the edges of the dough toward the center over the berry filling, overlapping as needed. Gently press any folds to help them adhere.
- Beat the egg in a small bowl for the egg wash. Brush the crust with the egg wash then sprinkle with the turbinado sugar.
- Bake in the preheated 375 degree oven for 40-50 minutes or until the crust is golden brown and the filling is bubbling. Cool for 10-15 minutes before serving to allow the juices to thicken. Slice and serve with ice cream or freshly whipped cream if desired. Enjoy warm or at room temperature.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
Bruce says
Looks delicious. Can you use 3 cups of blueberries?
Karen Kelly says
I'm sure that would work just fine!