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This Strawberry Galette is bright, cheery, and full of springtime flavor. Lemon and rosemary perfectly complement the sweet-tart berries. A rustic flaky rye pastry crust encloses the succulent filling.

This Strawberry Galette is bright, cheery, and full of springtime flavor. Lemon and rosemary perfectly complement the sweet-tart berries. A rustic flaky rye pastry crust encloses the succulent filling.

This Strawberry Galette is the happiest little treat, perfect for brunch or dessert. It is best made with garden fresh strawberries, if possible. Rosemary and lemon zest give the perfect complementing flavors to the sweet-tart berries.

We add rye flour to the crust for wholesome texture and extra depth of flavor, this is optional if you don’t have it on hand.

Fresh strawberries with stems.

Ingredients In Strawberry Galette

A glass bowl of strawberries with sugar, cornstarch, rosemary and lemon zest around it.

Ingredient Notes

  • Fresh Strawberries– sweet, tender, organic, locally grown strawberries (red all the way through) will make the best galette.
  • Lemon Zest– adds bright intensity complimenting the strawberries.
  • Rosemary– herbs belong with fruit! The herbaceous notes really balance the sweet flavors.
  • Rye Flour– imparts a unique deep flavor.

See the recipe card below for a full list of ingredients and measurements.

How To Make Strawberry Galette

Cast iron pan with rye flour toasting.
FOR THE CRUST STEP ONE- Toast the rye flour in a skillet over medium-low heat, stirring until golden, about 5 minutes. Cool.
Flour and butter in a food processor, on a scale.
STEP TWO – 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.
Food processor with crust ingredients.
STEP THREE – 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.
Galette dough wrapped up.
STEP FOUR – Shape the dough into a round disc. Wrap up and refrigerate for at least 1 hour or up to 3 days.
Sugar and cornstarch in a bowl with a whisk.
FOR THE FILLING STEP FIVE – 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.
Strawberries in a bowl mixed with sugar.
Rolled out galette crust.
STEP SIX – 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)
Strawberry filling with crust folded up around it and brushed with egg wash.
STEP SEVEN – Scoop the strawberry mixture onto the center 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 2 inches of dough over the strawberry filling, crimping every 2 inches or so.  Brush with egg wash, sprinkle with coarse sugar if desired.  Don’t worry about making it perfect, it will lose some of its shape in the oven. STEP EIGHT– Remove the heated baking sheet from the oven, and transfer the galette over by lifting the parchment.  Slide into the lower part of the oven.  Bake for 20 minutes.

Tips For A Perfect Galette Crust

  1. Bake the galette on a preheated baking sheet.
  2. Once the filling goes on the crust, work quickly and bake immediately after assembling.
  3. Bake in the lower part of the oven.
This Strawberry Galette is bright, cheery, and full of springtime flavor. Lemon and rosemary perfectly complement the sweet-tart berries. A rustic flaky rye pastry crust encloses the succulent filling.

Galette FAQS

What is a galette?

A pastry base with a sweet or savory filling that is free-formed from one crust, making the base and wrapping up around the filling.

How do you store a fruit galette?

Once baked the galette can be stored at room temperature for a day and kept in the fridge for 2 days.

Can you make the galette ahead of time?

You can make the pastry a few days ahead and store in the fridge. The galette is best made and served the same day.

Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.

On the homefront: 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 they turned into her home. Perhaps I’ve been spoiled, but I have been ruined ever since I first tasted those. None have ever compared.
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!
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This Strawberry Galette is bright, cheery and full of springtime flavor. Lemon and rosemary perfectly compliment the sweet berries. A rustic flaky rye pastry crust encloses the succulent filling.

Strawberry Galette

★★★★★ 5 from 3 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 60 mins
  • Cook Time: 20mins
  • Total Time: 1 hour 30 minutes
  • Yield: 10-12 inch galette 1x
  • Category: dessert
  • Method: baked
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Strawberry Galette is bright, cheery and full of springtime flavor. Lemon and rosemary perfectly complement the sweet strawberries. A rustic flaky rye pastry crust encloses the succulent filling.

Ingredients

Units Scale

For the Crust

  • 1 1/4 cup flour, 156 grams
  • 1/4 cup rye, 25 grams
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 10 tablespoons butter chilled
  • 1/4– 1/3 cup ice water

For the Filling

  • 1 1/2 lb strawberries, about 3 pints
  • 1 teaspoon lemon zest
  • 1 teaspoon rosemary
  • 1/2 cup of sugar
  • 2 tablespoons cornstarch
  • pinch of salt

Instructions

  1. Toast the rye flour in a skillet over medium-low heat, stirring until golden, about 5 minutes. Cool.
  2. 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.
  3. 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.
  4. Preheat oven to 400F degrees.  Place the baking sheet in the oven to preheat.
  5. 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.
  6. In a large bowl combine the 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.
  7. Scoop 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.
  8. Fold 2 inches of dough over the strawberry filling crimping every 2 inches or so.  Brush with egg wash, sprinkle with coarse sugar if desired.  Remove heated baking sheet from the oven, transfer galette over by lifting the edges of the parchment with the galette on it.  Place galette into the lower part of the oven.  Bake 20 minutes.  The crust should be golden and the filling should be bubbling in the center. Let rest an hour before serving.

Notes

Tips for a perfect baked crust: 1) Bake the galette on a preheated baking sheet. 2) Once the filling goes on the crust, work quickly and bake immediately after assembling. 3)Bake in the lower part of the oven.

Nutrition

  • Serving Size: 1 piece
  • Calories: 306
  • 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

Keywords: strawberry galette, strawberry tart, strawberry desserts, strawberry galette recipes

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Comments

  1. 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!

    ★★★★★

    Reply

  2. 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. 😁👍

    ★★★★★

    Reply

  3. I totally relate to your comments about strawberries! I love heritage Scottish strawberries and your mother was absolutely right; red all the way through.

    Reply

  7. 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!

    Reply

  8. 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!

    Reply

    1. 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.

      Reply

  9. Beautiful clicks…I am drawn to your style. I am looking forward for more posts and recipes as well.

    Reply

    1. Thanks…such a nice compliment. I am enjoying taking pictures so much. Almost as much as cooking. 🙂

      Reply

  12. Wow! it looks delicious and beautiful! I’ll make them next weekend 🙂

    xx meg
    http://schatziewig.blogspot.de/

    Reply

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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