Strawberry Galette

When sweet strawberries are in season, there’s nothing quite like a rustic, delicious fresh strawberry galette to showcase them. This easy dessert brings together juicy, fresh fruit and a flaky galette crust—no pie dish or complicated tools required.  You’ll have it ready for the oven in under 15 minutes—making it a total crowd pleaser!

 

Now I love a good fruit pie as much as someone else – like my peach crumble pie, or my homemade apple pie, or even my strawberry pie! But this time I’m simplifying things with this galette.

A fruit galette is a freeform tart made with simple pastry dough and filled with fruit—like fresh strawberries—then folded over at the edges of the dough to create a rustic crust.

Unlike a traditional pie, this open-faced dessert is baked flat on a prepared baking sheet, giving it a crisp, golden brown edge without needing a pie plate. Think of it as the more relaxed cousin of a strawberry pie.

You don’t need any special tools either. Just a rolling pin, a lightly floured surface, and some parchment paper. Galettes are all about ease and flexibility, so they’re perfect for bakers of all levels.

Why You’ll Love This Recipe

• Uses Shortcut Ingredients – If you’re short on time you can use a store-bought butter pie crust instead of making a homemade one. It saves time while still delivering that tender, flaky pie crust texture.
• Great Use for Fresh Fruit – A wonderful way to use ripe fresh strawberries when they are in season in the summertime! 
• Freeform and Forgiving – You don’t need a tart pan—just shape it directly on a piece of parchment paper.
• Crispy, Golden Crust – A brush of melted butter or egg yolk (or egg wash) and a sprinkle of turbinado sugar makes the crust extra pretty.
• Endlessly Adaptable – Add a little lemon juice, try other summer berries, or sprinkle on a streusel or some sliced almonds for crunch.

Ingredients Needed

• Pie Crust – You will need one pie crust – you can use a homemade pie crust or store-bought. I recommend my single pie crust recipe.
• Granulated Sugar – Sweetens the berries and draws out juice.
• Cornstarch – Thickens the strawberry juice to avoid a runny filling.
• Fresh Strawberries – Ripe and sliced, the star of the show.
• Vanilla Extract – Adds a warm touch of vanilla.
• Unsalted Butter – Brushed on the crust for a golden brown finish (or sub with an egg yolk or egg wash).
• Turbinado Sugar – Adds crunch and sparkle on the crust.

How to Make a Strawberry Galette

Preheat oven to 375^oF (190^oC) and line a prepared baking sheet with a piece of parchment paper.

Place your dough ball on a lightly floured work surface and use a rolling pin to roll it into a round disk, about 12 inches in diameter. Or if using a store-bought pie crust, let it soften at room temperature for 15 minutes, then unroll.

In a large bowl or medium bowl, stir together the sugar and corn starch.

Add the sliced fresh strawberries and vanilla extract. Gently mix with a wooden spoon until evenly coated.

Spoon the strawberry filling into the center of the dough, leaving a 1½ to 2-inch border.

Carefully fold the edges of the dough up and over the filling, pleating as needed leaving the center of the pie exposed.

Brush the crust with melted butter (or you can use an egg or egg yolk mixed with a tablespoon of water) using a pastry brush. Sprinkle the crust with turbinado sugar. 

Transfer the galette to your prepared baking sheet and bake for 35–40 minutes or until the crust is golden brown and the filling is bubbly. If the top of the dough is browning too quickly, loosely cover with aluminum foil during the last 10 minutes.

Let the galette cool before slicing. This helps the filling set and prevents a gooey filling when you cut into it. Top with icecream and enjoy!​

Recipe Tips

• Use plastic wrap to chill homemade galette dough before rolling.
• Add a sprinkle of almond flour under the filling to absorb extra juice.
• Add a little lemon juice to the filling if you want a little bright citrus note!
• Store galette wrapped in plastic wrap in the fridge for up to 3 days or freeze for later.
• Mix up the fruit—try a blueberry galette, apple galette recipe, or even a cherry galette.
• Keep an extra bag of frozen strawberries on hand for last-minute baking! You will want to thaw the berries and then drain any excess liquid.

Serving Suggestions

Serve your galette warm with whipped cream, vanilla ice cream, or a drizzle of chocolate ganache. For a twist, try topping it with sour cream mixed with honey or a scoop of Greek yogurt. It’s the perfect dessert for brunch, afternoon tea, or summer get-togethers.

Storage Instructions

Let the galette cool completely before storing. Wrap loosely in foil or place in an airtight container. Store in the fridge for up to 4 days. Reheat in the oven to crisp up the crust—avoid the microwave for best results.

To make ahead, prepare the unbaked galette and chill it, wrapped in plastic wrap, then bake when ready to serve.

Recipe FAQs

More Recipes To Try

If you’re craving another galette, try my apple crostata or blueberry crostata.

In the summer time, I love making a fresh cherry crostata!