There are few things in life as joyful as biting into a freshly baked strawberry galette. Today, I’m sharing not just my favorite homemade strawberry galette recipe, but the story behind why it’s become my go-to summer dessert. Imagine a buttery, golden crust enveloping juicy, sun-ripened strawberries—simple, rustic, and bursting with flavor. This is the kind of recipe that feels like a celebration of the season, and it’s honestly become my absolute favorite.
I made this easy strawberry galette today, and I couldn’t wait to share it. The fruity taste of ripe strawberries, the crisp yet tender crust, and the way it perfumes your whole kitchen—this is baking at its most joyful. Whether you’re a seasoned baker or just starting out, this galette is for you.
Why You’ll Love This Strawberry Galette Recipe
- Effortless Elegance: Galettes are the epitome of rustic beauty—no fancy pie pans or perfect crimping required!
- Showcases Fresh Strawberries: The flavor of ripe, in-season strawberries truly shines.
- Beginner-Friendly: If you’re intimidated by pie, a galette is your best friend—no stress, just delicious results.
- Versatile: Use my “Galette Flavor Matrix” below to swap in your favorite fruits or add unique twists.
- Perfect for Any Occasion: From backyard barbecues to cozy family dinners, a galette feels special but not fussy.
- Make-Ahead Friendly: The dough can be made in advance and frozen for whenever the craving strikes.
What Is a Galette?
A galette is a free-form French pastry—think of it as a rustic, open-faced tart. Unlike traditional pies that require a pan and precise crimping, galettes are simply rolled out, filled, and folded up around the edges. This relaxed approach yields a dessert that’s as beautiful as it is forgiving.
Galettes can be sweet or savory. Today, we’re focusing on the sweet side, celebrating strawberries in all their juicy glory.
Why Are Galettes So Popular?
- No-Fuss Baking: No need for special equipment or perfect technique.
- Artisan Appeal: Their rustic look is part of the charm—each one is unique.
- Deliciously Adaptable: You can use whatever fruit is in season, making them perfect year-round.
- Less Sugar, More Fruit: Galettes typically use less sugar than pies, letting the natural fruit flavor shine.
The Story Behind My Strawberry Galette 🍓
Every baker has that one recipe that feels like home. For me, it’s this strawberry galette recipe. I first made it on a whim, inspired by a basket of ripe, fragrant strawberries from the farmer’s market. There was no plan—just a craving for something fresh, simple, and a little bit nostalgic.
As the galette baked, the scent of strawberries and butter filled the kitchen, and I knew I’d stumbled onto something special. That first bite—flaky crust, jammy strawberries, a hint of vanilla—was pure bliss. Now, it’s the recipe I reach for every time strawberries are in season, and it never fails to bring a smile to my face (and my family’s!).
History of the Galette 🇫🇷
Galettes have their roots in France, where the term “galette” refers to any flat, round cake or pastry. The rustic fruit galette, as we know it today, is a more relaxed cousin of the classic French tart. Traditionally, galettes were made by rural bakers who didn’t have fancy pans or time for elaborate desserts. Instead, they relied on simple, high-quality ingredients and a free-form approach.
In recent years, strawberry galettes have become a favorite among home bakers and professional chefs alike, celebrated for their rustic beauty and adaptability. Whether filled with apples, berries, stone fruit, or even savory vegetables and cheese, galettes are a canvas for creativity.
Galette Comparisons: Galette vs. Pie, Tart, Crostata, and Turnover
- 🔎 Galette vs. Pie: Pies are baked in pans with crimped edges and often have a top crust. Galettes are free-form, with the edges simply folded up over the filling.
- 🔎 Galette vs. Tart: Tarts are baked in a pan with straight sides and a removable bottom. Galettes are more rustic and don’t require any special equipment.
- 🔎 Galette vs. Crostata: “Crostata” is the Italian version of a galette—same concept, different name!
- 🔎 Galette vs. Turnover: Turnovers are individual, hand-held pastries, while galettes are larger and sliced to serve.
Homemade Strawberry Galette vs.
Storebought Shortcuts
Homemade Strawberry Galette
There’s nothing like homemade pastry—flaky, buttery, and made with love. You can control the quality of your ingredients, adjust the sweetness, and experiment with flavors. Plus, it’s surprisingly easy to make galette dough, even for beginners.
Storebought Shortcuts
If you’re short on time, storebought pie crust or puff pastry makes a great shortcut. While you might miss a bit of the homemade flavor, you’ll still get a delicious, beautiful dessert in a fraction of the time.
⭐️ Pro Tip: If you use storebought dough, sprinkle a little sugar and lemon zest over it before filling for an extra homemade touch.
⭐️ Pro Tip: If you use storebought dough, sprinkle a little sugar and lemon zest over it before filling for an extra homemade touch.
📢 Fun Facts About Galettes
- Galette Day: In France, “La Galette des Rois” (King Cake) is a special galette enjoyed during Epiphany, filled with almond cream and hiding a tiny charm inside.
- No Two Alike: Every galette is unique—its shape, the way the crust folds, and how the juices bubble out are all part of its rustic charm.
- Galette’s Cousins: In Brittany, a “galette” is also a savory buckwheat crepe, often filled with ham, cheese, and egg.
- Pie for Beginners: Many professional bakers recommend galettes as a first pastry project because they’re so forgiving.
- Less Waste: Galettes use less dough and filling than traditional pies, making them perfect for small batches or leftover fruit.
- Global Appeal: Versions of galettes exist worldwide—think crostata in Italy, rustic tarts in America, and even open-faced empanadas in Latin America.
- Instagram Star: The rustic, “imperfect” look of galettes has made them a favorite on social media food feeds.
- Seasonal Sensation: Galettes can be made with almost any fruit in season—try peaches in summer, apples in fall, or cranberries in winter.
💡Tips & Tricks and Galette Variations
- ✅ Chill Your Dough: Cold dough is the secret to a flaky crust. If your kitchen is warm, pop everything in the fridge for 10 minutes before rolling.
- ✅ Prevent Soggy Bottoms: Sprinkle a layer of ground almonds, flour, or even crushed cookies on the dough before adding the fruit. This absorbs excess juice.
- ✅ Glossy Finish: Brush the crust with egg wash and sprinkle with coarse sugar for a golden, sparkling finish.
- ✅ Flavor Boost: Add a splash of balsamic vinegar or a pinch of black pepper to the strawberries for a grown-up twist.
- ✅ Herbal Notes: Fresh basil or mint pairs beautifully with strawberries—try scattering a few leaves over the finished galette.
- ✅ Mini Galettes: Make individual galettes for a charming, personal touch at dinner parties.
- ✅ Savory Galette: Swap strawberries for tomatoes, goat cheese, and herbs for a savory version.
🥜 Substitutions & Allergy Info for
Strawberry Galette
- Gluten-Free: Use a gluten-free flour blend in the crust, or try an almond flour crust.
- Dairy-Free: Substitute coconut oil or vegan butter for the butter in the crust.
- Vegan: Use vegan butter and a plant-based milk for brushing the crust.
- Nut-Free: Skip the almond meal and use flour or cookie crumbs as a base layer.
- Sugar-Free: Use a sugar substitute in the filling and crust.
- Low-Carb: Try a nut flour crust and use a low-carb sweetener.
Notes for Ingredients
- Strawberries: The star of the show! Use the ripest, reddest strawberries you can find. Local, in-season berries have the best flavor and aroma. If your berries are a bit tart, add a touch more sugar.
- Butter: Cold, unsalted butter is key for a flaky crust. Cut it into cubes and keep it chilled until ready to use.
- Flour: All-purpose flour works perfectly, but you can experiment with whole wheat or spelt for a nuttier flavor.
- Sugar: A little sugar in the dough and filling brings out the natural sweetness of the berries.
- Lemon Zest: Brightens up the filling and balances the sweetness.
- Almond Meal (Optional): Sprinkled on the crust before filling, it absorbs juices and adds a subtle nutty flavor.
How to Make Strawberry Galette
- Make the Dough: In a large bowl, whisk together flour, sugar, and salt. Add cold butter and cut in with a pastry blender or fingers until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Flatten into a disk, wrap in plastic, and chill for at least 1 hour.
- Prepare the Filling: In a bowl, toss strawberries with sugar, cornstarch, vanilla, lemon zest, and lemon juice. Let sit for 10 minutes to release juices.
- Roll Out the Dough: On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
- Assemble the Galette: Sprinkle almond meal evenly over the dough, leaving a 2-inch border. Arrange strawberries over the almond meal, spooning juices on top. Fold the edges of the dough up and over the filling, pleating as you go.
- Finish: Brush crust with beaten egg and sprinkle with coarse sugar.
- Bake: Bake at 400°F (200°C) for 35–40 minutes, until the crust is golden and the filling is bubbling.
- Cool and Serve: Let cool for at least 15 minutes before slicing. Serve warm or at room temperature, with a scoop of vanilla ice cream if you like.
“Galette Flavor Matrix” – Make It Your Own!
| Fruit | Sweetener | Herb/Spice | Crunch | Savory Twist |
|---|---|---|---|---|
| Strawberries | Sugar, honey | Basil, mint | Almonds, pistachio | Black pepper |
| Peaches | Brown sugar | Thyme, ginger | Walnuts, pecans | Goat cheese |
| Apples | Maple syrup | Cinnamon, nutmeg | Hazelnuts | Cheddar |
| Blueberries | Agave | Lemon zest | Oats | Rosemary |
| Plums | Sugar | Cardamom | Almonds | Blue cheese |
Mix & match! Try combining two fruits, adding a sprinkle of fresh herbs, or finishing with a drizzle of balsamic glaze for a gourmet touch.
👉 Perfect Pie Crust Troubleshooting –
Debbie’s Tip Box
- Crust is tough, not flaky
Fix: Don’t overwork the dough. Mix just until it comes together, and keep everything cold. - Soggy bottom
Fix: Sprinkle a barrier (almond meal, flour, or cookie crumbs) before adding the filling. - Crust shrinks or spreads
Fix: Chill the shaped galette for 10 minutes before baking. - Filling leaks out
Fix: Don’t overfill, and pleat the dough tightly around the edges.
🫙How to Store and Freeze Strawberry Galette
Store leftover galette at room temperature, covered, for up to 2 days.
For longer storage, refrigerate for up to 4 days. Reheat in a 350°F (175°C) oven for 10 minutes to refresh the crust.
Freeze baked galette (whole or slices) for up to 2 months. Wrap tightly and thaw before reheating.
You can freeze unbaked, assembled galettes—bake straight from frozen, adding 5–10 minutes to the baking time.
FAQ about Strawberry Galette
- Can I use frozen strawberries?
Yes! Thaw and drain them first to avoid excess liquid. - Do I need to peel the strawberries?
No peeling needed—just hull and slice. - Can I make the dough ahead of time?
Absolutely. The dough can be made up to 3 days in advance and kept in the fridge, or frozen for up to 2 months. - What’s the best way to serve galette?
Warm, with a scoop of vanilla ice cream or a dollop of whipped cream. - Can I use other fruits?
Definitely! See my Galette Flavor Matrix above for inspiration. - Why is my crust not flaky?
The butter may have gotten too warm, or the dough was overworked. Chill everything well. - How do I keep the filling from leaking?
Use cornstarch to thicken, don’t overfill, and fold the edges snugly. - Is galette dough the same as pie dough?
Very similar! Galette dough can be a bit more forgiving, and sometimes uses a touch more butter for extra flakiness.
Wrapping Up
There’s a reason this strawberry galette recipe is my absolute favorite—it’s everything I love about baking: simple, seasonal, and bursting with flavor. The rustic charm, the sweet-tart strawberries, the flaky golden crust… it’s a dessert that feels both nostalgic and new every time I make it.
Don’t be afraid to make this recipe your own! Try a new fruit, add some herbs, or experiment with the crust. And remember, the beauty of a galette is in its imperfections—every fold and bubble is a sign of homemade love.
If you bake this galette, I’d love to see your creations! Tag me @debbieskitchencorner on Instagram or share your flavor combos in the comments below. Happy baking!
Strawberry Galette Recipe: Rustic French Tart with Juicy Berries & Flaky Crust
Learn how to make a rustic, homemade strawberry galette with a buttery crust and juicy filling. Includes tips, variations, and troubleshooting!
Ingredients
Crust
Topping
Instructions
-
Crust: Combine flour, sugar, and salt in a large bowl. Cut in cold butter until the mixture looks like coarse crumbs. Gradually add ice water, mixing just until the dough forms. Shape into a disk, wrap, and refrigerate for at least 1 hour.
-
Filling: Mix sliced strawberries with sugar, cornstarch, vanilla, lemon zest, and lemon juice. Let stand for 10 minutes to draw out juices.
-
Roll Out: On a floured surface, roll dough into a 12-inch circle. Place on a parchment-lined baking sheet.
-
Assemble: Sprinkle almond meal over the dough, leaving a 2-inch border. Pile the strawberry mixture on top, including juices. Fold the dough edges over the filling, pleating as needed.
-
Finish: Brush the crust with beaten egg and sprinkle with coarse sugar.
-
Bake: Bake at 400°F (200°C) for 35–40 minutes, or until the crust is golden and the filling is bubbling.
-
Serve: Cool for 15 minutes before slicing. Enjoy warm or at room temperature. Optional: add a scoop of vanilla ice cream.
Strawberry galette, galette recipe, rustic tart, easy strawberry dessert, summer baking, fruit galette, pie crust, homemade galette, galette variations, strawberry pie, French pastry, berry dessert, beginner baking
