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

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 (optional) to the crust for a 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. Feel free to substitute other fresh summer berries.
  • Lemon Zest– adds bright intensity complimenting 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 AP 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!

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.
MAKE 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.
MAKE 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 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!
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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 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 60 mins
  • Cook Time: 20mins
  • Total Time: 1 hour 30 minutes
  • Yield: 10-12 inch galette
  • 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

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
  • 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 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.
  8. Working quickly, fold 2 inches of dough over the strawberry filling, crimping every 2 inches.  
  9. Brush with egg wash (whisk one egg with 1 tablespoon water, cream or milk), sprinkle with coarse sugar if desired.  
  10. 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.  
  11. The crust should be golden and the filling should be bubbling in the center. Let rest 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.
  • Once the filling goes on the crust, work quickly and bake immediately after assembling.
  • 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

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Comments

  1. 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.

    Reply

  2. 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.

    Reply

    1. 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.

      Reply

      1. Thank you for your response. Yes, there was a delay between preparation and putting it in the oven. My oven is working fine.

        Reply

        1. Thanks for your feed back Janet! It is really helpful so we can keep tweaking the recipes and make them better. 🙂

          Reply

  3. 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.

    Reply

    1. Hi Janet, I just added notes in the ingredient list. Slice the strawberries in half or quarters stem to tip. Happy baking!

      Reply

  4. 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

  5. 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

  6. 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

  10. 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

  11. 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

  12. 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

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

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

    Reply

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