This Strawberry Galette is bright, cheery, and full of springtime flavor. A rustic flaky pastry crust encloses a fresh strawberry filling.
This Strawberry Galette is the happiest little treat, perfect for brunch or dessert. I love making this with fresh, tender strawberries, right out of the garden or from the farmers’ market. A hint of rosemary and lemon zest gives the perfect complementary flavors to the sweet-tart berries.
As a nod to my Finnish heritage, I like to add a little rye flour to the crust. This is optional, but it adds a wonderful earthy depth, balancing the sweet tart gems.
Why you’ll love this STRAWBERRY GALETTE recipe!
This galette is the perfect reason to visit the farmers’ market for fresh strawberries. Or perhaps you’ve grown your own! Either way, it’s a beautiful recipe to have on hand when strawberries are in season in the spring and summer.
A beautiful and festive treat for gatherings with friends and family. Bring this rustic strawberry galette to your next social gathering as a brunch treat or for dessert!
Incredible texture and depth of flavor. We add rye flour to the crust for a wholesome texture and extra depth of flavor; this is optional if you don’t have it on hand.
What is a Galette?
A galette is a pastry with a sweet or savory filling that is free-formed from one crust, making the base and wrapping up around the filling.
Strawberry Galette Recipe Ingredients
- Fresh strawberries: Sweet, tender, organic, locally grown strawberries (red all the way through) will make the best galette. Feel free to substitute other fresh summer berries, like blueberries or raspberries.
- Lemon zest: Adds a bright intensity that complements the strawberries.
- Rosemary: Herbs belong with fruit! The herbaceous notes balance the sweet flavors.
- Rye flour: We toast it to impart a nutty, deep flavor. Feel free to swap out for all-purpose flour.
- All-purpose flour: Organic if possible, and fresh is best! Flour can get rancid if it sits too long. Tip: Store flour in the freezer to keep it nice and fresh!
- Cornstarch: Helps thicken and bind the strawberry filling.
- Sugar: Adds a subtle sweetness to balance the galette’s rustic, tart flavors.
- Butter: Use chilled butter to give the pastry its flaky, tender texture.
- Egg and coarse sugar: Optional, but can be used for an egg wash and sugary crust.
See the recipe card below for a full list of ingredients and measurements.
How To Make Strawberry Galette
1. Prep the rye flour. Toast the rye flour in a skillet over medium-low heat, stirring until golden, about 5 minutes. Cool.
2. Combine flour, salt, sugar, and butter. In a food processor, add both flours, salt, and sugar, pulse to mix. Add the butter and pulse until it is granular and like coarse sand.
3. Make the dough. Turn the food processor on and add cold water to the flour mixture a little at a time, until the dough just comes together and forms a shaggy ball. Do not over-mix.
4. Form the galette dough and refrigerate. Shape the dough into a round disc. Wrap up with a large piece of plastic wrap and chill in the refrigerator for at least 1 hour or up to 3 days.
5. Make the filling. In a large bowl, combine the sliced strawberries, lemon zest, and rosemary. In a small bowl combine sugar, salt, and cornstarch. Add to the sliced strawberries, stirring in quickly to avoid clumping.
6. Roll out the dough. Using a rolling pin to roll out the refrigerated pie dough on a piece of parchment to roughly a 14″ circle.
7. Assemble. Scoop the fresh berries onto the middle of the dough circle. Turn the strawberries in the center of the tart cut side down. This is just for looks, it will bake up prettier this way.
Fold a 2-inch border of dough over the strawberry filling, crimping every 2 inches or so. Use a pastry brush to add an egg wash and sprinkle with coarse sugar if desired. Don’t worry about making it perfect; it will lose some of its shape in the oven.
8. Bake. Remove the large baking sheet from the oven, and transfer the galette by lifting the parchment. Slide into the lower part of the oven. Bake until golden brown, for about 20 minutes. Let cool on a wire rack.
Tips For A Perfect Galette Crust
- Bake the galette on a preheated baking sheet. This helps the bottom of the galette firm up, preventing a soggy crust from the juices.
- Once the filling goes on the crust, work quickly and bake immediately after assembling.
- Bake in the lower part of the oven.
Serving Suggestions
Sprinkle the galette with lemon zest and fresh rosemary or fresh thyme. Serve a warm slice of strawberry galette on its own or with a scoop of vanilla ice cream, or fresh whipped cream.
Make-Ahead & Storage
- Make-ahead: You can make the pastry dough a few days ahead and refrigerate it or even freeze it. The galette is best made and served the same day.
- Storage: Once baked, leftovers can be stored at room temperature for a day and kept in the fridge for 2 days.
On the home front, I am reminded of my heritage when I think of strawberries. My Finnish mother grew up in a town in Finland known for their strawberries, and she would always say, “It’s not a real strawberry unless it is red all the way through.” She often mentioned how she missed having good Finnish strawberries. Real strawberries.
My cousin, Kaarina, has an Organic Strawberry Farm in Northern Finland. They live on a plot of land in a charming old schoolhouse that they turned into their home. Perhaps I’ve been spoiled, but I have been ruined since I first tasted those.
I have another Finnish cousin who grows rye. Rye is so very Finnish. So this recipe marries the two and is a little nod to Finland and my cousins.
Hope you enjoy these Rustic Strawberry Galettes!
More Strawberry Recipes You Might Like
After you try this Strawberry Galette recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Strawberry Galette Recipe
- Prep Time: 40
- chilling time: 60
- Cook Time: 20
- Total Time: 2 hours
- Yield: 10–12 inch galette 1x
- Category: Dessert, easter recipe, spring, spring dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Galette is bright, cheery, and full of springtime flavor. A rustic flaky pastry crust encloses a fresh strawberry filling.
Ingredients
Crust
- 1 1/4 cup all-purpose flour, 156 grams
- 1/4 cup rye, 25 grams ( or sub more all-purpose flour)
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 10 tablespoons butter chilled
- 1/4– 1/3 cup ice water
- optional: 1 egg for egg wash and coarse sugar for sprinkling
Filling
- 1 1/2 lb strawberries, about 3 pints sliced in half or quarters lengthwise (stem to tip)
- 1 teaspoon lemon zest
- 1 teaspoon rosemary (optional)
- 1/2 cup of sugar
- 2 tablespoons cornstarch
- pinch of salt
Instructions
- Make the galette dough. Optional: Toast the rye flour in a skillet over medium-low heat, stirring until golden, about 5 minutes. Cool. In a food processor, add both the flours, salt, and sugar, pulse to mix. Add the butter and pulse until it is granular and like coarse sand. Turn the food processor on and add the cold water a little at a time, until the dough just comes together and forms a shaggy ball. Do not over-mix.
- Chill. On a piece of floured parchment, shape the dough into a log about 2 inches in diameter. Wrap the log up in the parchment or refrigerate for at least 1 hour or up to 3 days.
- Preheat oven to 400F degrees. Place the baking sheet in the oven to preheat.
- Shape. Roll out refrigerated dough to roughly a 14″ circle. Transfer to a sheet of parchment (you can also roll it out on the parchment if that works well for you). Set aside while you make the filling.
- Strawberries. In a large bowl, combine the strawberries, lemon zest, and optional rosemary. In a small bowl, combine sugar, salt, and cornstarch. Add this to the sliced strawberries, stirring in quickly to avoid clumping.
- Assemble. Scoop the strawberry mixture onto the center of the dough circle. Turn the strawberries on the top of the tart cut side down. This is just for looks, it will bake up prettier this way. Working quickly, fold 2 inches of dough over the strawberry filling, crimping every 2 inches.
- Egg wash. Brush with egg wash (whisk one egg with 1 tablespoon water, cream or milk), sprinkle with coarse sugar if desired.
- Bake. Remove the heated baking sheet from the oven, and transfer the galette over by lifting the edges of the parchment with the galette on it. Place the galette into the lower part of the oven. Bake for 20 minutes. The crust should be golden, and the filling should be bubbling in the center. Let it rest for an hour before serving.
Notes
Egg Wash: whisk together 1 egg yolk + 1 tablespoon water
Tips for a perfect baked galette crust: Bake the galette on a preheated baking sheet ( for a crispy bottom crust) . Once the filling goes on the crust, work quickly and bake immediately after assembling. Bake in the lower part of the oven.
Storage: Best served the day of baking. Store uncovered on the counter for up to 24 hours, or refrigerate for 2-3 days.
Nutrition
- Serving Size: 1 piece
- Calories: 325
- Sugar: 21.5 g
- Sodium: 159.5 mg
- Fat: 15.1 g
- Saturated Fat: 9 g
- Carbohydrates: 46 g
- Fiber: 4.1 g
- Protein: 3.6 g
- Cholesterol: 38.2 mg
Thank you for another great-looking recipe! I just whipped up the crust and will be baking it tomorrow. Just a quick FYI…the instructions mention brushing with egg wash, but the ingredient list does not include an egg.
Thanks Sherie. Updated the recipe. 🙂
For some reason I had to bake it twice the time before my crust looked ready, and the liquid from the filling oozed out during the baking. The taste was good, not sweet, and not what we expected. There was a small delay between preparation and getting it in the oven~ perhaps that caused the oozing? I have a picture but wasn’t sure how/where to post.
Hi Janet, Shoot. Did you happen to see the notes in the recipe card on baking the crust? It is really important that it goes in the oven immediately after filling it. Also is your oven temp accurate? Sometimes the fruit can poke holes in the crust dough if you are not careful. And then depending on the sweetness of the strawberries you may need to adjust the sugar- we will note the recipe on this.
Thank you for your response. Yes, there was a delay between preparation and putting it in the oven. My oven is working fine.
Thanks for your feed back Janet! It is really helpful so we can keep tweaking the recipes and make them better. 🙂
I have made the crust, and will be making the rest shortly, but where does it say to slice the strawberries? I am not sure how to slice them. Please let me know asap. Thanks.
Hi Janet, I just added notes in the ingredient list. Slice the strawberries in half or quarters stem to tip. Happy baking!
Thanks you so much for your speedy response! I will let you know how it comes out.
Yes, please do!
Really unique and delicious flavours. I actually made this because I needed to use up a bunch of (higher quality) frozen strawberries. I doubled the corn starch and it turned out great. Toasting the rye brought out the most amazing flavour!
So glad you enjoyed! And great to know about using frozen strawberries!
Made this yesterday because I had a bunch of ripe strawberries. I don’t typically bake but this turned out great! My husband loved it. The rosemary and lemon zest really bring out the flavor. Also the rye gives the crust a unique but really nice flavor.
My crust was quite dense but I likely over did the kneading because I’m such a baking novice! Lol. My cooking makes up for my lack of baking prowess. 😁👍
So glad you gave it a try!
I totally relate to your comments about strawberries! I love heritage Scottish strawberries and your mother was absolutely right; red all the way through.
They are just so much better. 🙂
Made this last spring with fresh picked strawberries…love the combo of rosemary and rye.
Lovely pictures! Delicious recipe =D . Will make this and impress my loved ones!
Thank you Jay!
I’m enamored by this beautiful dish. I’ve bookmarked it and will give it a shot as soon as my strawberries are ready for harvesting. Simply stunning. Cheers!
Strawberries rarely make it into anything baked in my kitchen, I just love to eat them on their own, but these little galettes look so tasty and adorable. Too bad that the strawberry season has just finished here, I’ll have to wait to try them out!
I love them best raw too. Aren’t they amazing? But these ones…were not the best tasting. So tried to think of something i could do to them to make them better.
Beautiful clicks…I am drawn to your style. I am looking forward for more posts and recipes as well.
Thanks…such a nice compliment. I am enjoying taking pictures so much. Almost as much as cooking. 🙂
I also like to eat strawberries just like that but this sounds good and looks awesome.
Thanks Preethi. Its good way to use up overly tart strawberries 🙂
Beautiful colours! I love your pictures!
Thank you Jesica! I love Pencil Kitchen. Great job!
Wow! it looks delicious and beautiful! I’ll make them next weekend 🙂
xx meg
http://schatziewig.blogspot.de/
Thanks and ….let me know how it turns out.