two strawberry galettes on a baking sheet with shiny strawberry filling
Pies and Pastries

Strawberry Galette

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This strawberry galette is flaky, crispy, with a gooey and zesty strawberry filling. The homemade all-butter crust is so easy to make and perfectly buttery and tender. No soggy bottoms here! The simplicity of the galette adds to its charm – no pie dish or fancy lattice needed. It is easy to make, charmingly rustic and absolutely delicious.

This recipe for strawberry galette is the perfect weekend dessert and/or brunch item. Serve warm with a scoop of ice cream and a drizzle of chocolate sauce. The best thing about it? The filling is made from frozen strawberries. That means that you don’t need to spend a pretty penny on fresh strawberries when they are out of season. You can’t even tell that they were made from frozen strawberries. And did I mention that this recipe makes two strawberry galettes? Hello Valentine’s Day brunch!

drizzling chocolate syrup over strawberry galette with ice cream

French pebble or free form pie?

Galette comes from the French term “galet” which means smooth flat pebble. It essentially encompasses any free form, rustic pie, with fillings ranging anywhere from sweet to savoury. Pile some filling (i.e. strawberry) into the center of a round of pastry and fold in the edges if the filling is runny. Bake, and voila!

How to make that filling pop!

What really makes this strawberry galette remarkable (aside from its super flaky pastry) is the filling. I like  to add a little bit of grated lemon zest to any berry filling, because it really brings out the zing in the berries. Especially with frozen berries, this trick will bring them back to life! Adjust the zestiness accordingly – if you prefer without, then leave it out! The beauty of baking this strawberry galette yourself is that you can change up the flavourings anyway you like. It will also work with any other frozen berry or frozen berry mix instead of the strawberries. Adjust the sweetness in the filling according to how tangy the berries are and you are golden!

strawberry galette on metal baking sheet with scoop of ice cream

Getting that crispy bottom

How does the bottom crust stay crispy, you may ask? In this recipe, I like to mix some all-purpose flour into the filling in order to soak up that delicious strawberry juice, preventing it from sogging up the dough. You can also use breadcrumbs, cornmeal, semolina flour, or even some egg brushed on the inside of the crust to help prevent sogging up. 

The crust is very easily put together with the help of a food processor. However, if you don’t have one – fret not! This recipe goes through how to use a pastry cutter instead. If you don’t have a pastry cutter lying around, then use a knife to cut the cold butter into the flour. It will take longer but you have less dishes and it tastes just as great! Make sure all of the crust ingredients stay very cold and that the crust is handled as little as possible. This will help ensure that the strawberry galette crust is crispy and flaky.

Want to bake a pie instead? Check these recipes out:

baked strawberry galette on baking sheet

Let’s get to baking!

Galette Crust

Combine the flour and salt in a food processor and pulse to incorporate (or whisk to combine).

Add the cubed cold butter and pulse until the mixture resembles very coarse bread crumbs with pea sized pieces of butter. This takes about 5-8 pulses. If using a pastry cutter, cut the butter into the flour until it resembles very coarse breadcrumbs.

Mix together the ice water and apple cider vinegar in a separate bowl.

Add the water mixture tablespoon by tablespoon into the crumb mixture, pulsing (or stirring if no food processor) after every few tablespoons. Once the dough just starts to come together (you will notice it start to clump up), stop adding the liquid. You should not need to use all of the liquid; I usually have a quarter of it left over.

Into a bowl, gather the dough into a ball, working quickly so that the butter doesn’t melt. Flatten out the ball into a disk with your hands and fold that disk in half. Repeat this flattening and folding another 2 times.

Shape the dough back into a disk and cut in half. Shape each half back into a disk, wrap in plastic wrap, and let rest in the fridge for at least 30 minutes.

Pie Filling

Combine all of the ingredients in a large bowl, stirring well to coat the strawberries. Do not defrost the strawberries. There will be some dry bits at the bottom of the bowl – that is ok. Set aside. 

Assembly 

Line two 12” (30cm) baking sheets with parchment paper.

Roll out half of the dough to ⅛” thick (3mm). The dough should be around 12” (30cm) in diameter

Carefully transfer the rolled dough onto one of the prepared sheets. Spread half of the filling in the center, leaving about a 3” (8cm) border all the way around. Make sure to scoop the dry bits of flour from the bottom of the bowl into the crust as well. Try to get the flour and zest mixture in between the strawberries and the crust, so that it creates a barrier. It will help to absorb the liquid from the strawberries and prevent the crust from getting soggy.

Fold in the edges of the dough onto the top of the filling, leaving a large hole in the center for steam to escape through.

Chill the shaped galettes briefly in the freezer for 10 minutes while the oven preheats to 190°C (375°F).

Brush the crust on all sides with the egg wash (whisk together egg and milk), making sure to coat the whole surface. Sprinkle each galette with ½ tbsp granulated sugar evenly over the egg wash.

Bake the strawberry galettes in the preheated oven for 50-55 minutes, checking on them at 45 minutes. Switch and rotate the galettes halfway through baking so that they both bake evenly. They are done when they are golden brown all the way around, and the bottoms are very crisp.

Let cool for at least 20 minutes before serving. The strawberry filling will continue to thicken as it cools. For a shiny filling mix together 1 tbsp of strained apricot jam with 1 tbsp boiling water. Brush it over the strawberries.

The strawberry galettes are best eaten when they are fresh and still a little warm because the crust is still crisp and flaky. Store refrigerated for up to a few days, but be sure to reheat them right before serving. The butter will soften up and the crust will get super crisp and flaky again. 


Happy baking! xx

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two strawberry galettes on a baking sheet with shiny strawberry filling

Strawberry Galette

Mary
This strawberry galette is flaky, crispy, with a gooey and zesty strawberry filling. The homemade all-butter crust is so easy to make and perfectly buttery and tender. No soggy bottoms here! The simplicity of the galette adds to its charm – no pie dish or fancy lattice needed. It is easy to make, charmingly rustic, and absolutely delicious. Pair it with a scoop of ice cream and chocolate sauce for the perfect brunch or decadent dessert option.
Prep Time 20 mins
Cook Time 50 mins
Chill Time 30 mins
Total Time 1 hr 40 mins
Course Baking, Brunch, Dessert
Cuisine American, English, French
Servings 2 7″ galettes

Equipment

  • Food processor or pastry cutter
  • Large baking pan or two smaller ones (to fit two 7” galettes)

Ingredients
  

Galette Crust

  • 2 ½ cup all-purpose flour 300g
  • ¼ tsp sea salt
  • 1 cup unsalted butter cut into small 1cm cubes
  • 1 cup ice water
  • 1 tbsp apple cider vinegar

Strawberry Filling

  • 4 cups frozen strawberries 680g
  • 3 tbsp granulated sugar
  • 2 tbsp all-purpose flour
  • 1 lemon zested (optional)

Egg wash

  • 1 large egg
  • 1 tbsp whole milk
  • 1 tbsp granulated sugar

Apricot glaze (optional)

  • 1 tbsp apricot jam strained to get rid of lumps
  • 1 tbsp boiling water

Instructions
 

Galette Crust

  • Combine the flour and salt in a food processor and pulse to incorporate (or whisk to combine).
    2 ½ cup all-purpose flour, ¼ tsp sea salt
  • Add the cubed cold butter and pulse until the mixture resembles very coarse bread crumbs with pea sized pieces of butter. This takes about 5-8 pulses. If using a pastry cutter, cut the butter into the flour until it resembles very coarse breadcrumbs.
    1 cup unsalted butter cut into small
  • Mix together the ice water and apple cider vinegar in a separate bowl.
    1 cup ice water, 1 tbsp apple cider vinegar
  • Add the water mixture tablespoon by tablespoon into the crumb mixture, pulsing (or stirring if no food processor) after every few tablespoons. Once the dough just starts to come together (you will notice it start to clump up), stop adding the liquid. You should not need to use all of the liquid; I usually have a quarter of it left over.
  • Fold the dough: Into a bowl, gather the dough into a ball, working quickly so that the butter doesn't melt. Flatten out the ball into a disk with your hands and fold that disk in half. Repeat this flattening and folding another 2 times.
  • Shape the dough back into a disk and cut in half. Shape each half back into a disk, wrap in plastic wrap, and let rest in the fridge for at least 30 minutes.

Strawberry Filling

  • Combine all of the ingredients in a large bowl, stirring well to coat the strawberries. Use as much lemon zest as you prefer. Do not defrost the strawberries. There will be some dry bits at the bottom of the bowl but that is ok. Set aside.
    4 cups frozen strawberries, 3 tbsp granulated sugar, 2 tbsp all-purpose flour, 1 lemon

Assembly

  • Line two 12” (30cm) baking sheets with parchment paper.
  • Roll out each half of the dough to ⅛” thick (3mm). The dough should be around 12” (30cm) in diameter
  • Carefully transfer the rolled dough onto each of the prepared sheets. Spread half of the filling in the center of each, leaving about a 3” (8cm) border all the way around. Make sure to scoop the dry bits of flour from the bottom of the bowl into the crust as well. Try to get the flour and zest mixture in between the strawberries and the crust, so that it creates a barrier. It will help to absorb the liquid from the strawberries and prevent the crust from getting soggy.
  • Fold in the edges of the dough onto the top of the filling, leaving a large hole in the center for steam to escape through (see photos above for how I folded in the edges).
  • Chill the shaped galettes briefly in the freezer for 10 minutes while the oven preheats to 190°C (375°F).
  • Brush the crust on all sides with the egg wash (whisk together egg and milk), making sure to coat the whole surface. Sprinkle each galette with ½ tbsp granulated sugar evenly over the egg wash.
    1 large egg, 1 tbsp whole milk, 1 tbsp granulated sugar
  • Bake the galettes in the preheated oven for 50-55 minutes, checking on them at 45 minutes. Switch and rotate the galettes halfway through baking so that they both bake evenly. They are done when they are golden brown all the way around, and the bottoms are very crisp.
  • Let cool for at least 20 minutes before serving. The strawberry filling will continue to thicken as it cools.
  • For a shiny filling mix together 1 tbsp of strained apricot jam with 1 tbsp boiling water. Brush it over the strawberries before serving.
    1 tbsp apricot jam, 1 tbsp boiling water

Notes

The galettes are best eaten when they are fresh and still a little warm because the crust is still crisp and flaky. Store refrigerated for up to a few days, but be sure to reheat them right before serving. The butter will soften up and the crust will get super crisp and flakey again.
  • Folding the galette dough a few times helps create those beautiful flaky layers. Be careful to do this step as quickly as possible so that you don’t have much gluten formation, which will make your crust tough.
  • Keep the pie dough in the fridge in between handling, and handle it as little as possible. You don’t want the butter to melt while you are working with it because it will destroy all of your flaky layers.
  • Add as much lemon zest into the strawberry filling as you prefer! Feel free to skip the zest too.
  • When laying the filling into the crust, make sure to put the powdery flour and sugar bits in between the crust and the strawberries. It will soak up the juice from the strawberries while the galette is baking, decreasing the risk of a soggy crust.
 
Keyword all butter crust, crispy, easy, flaky crust, pie, strawberry

2 Comments

  • Matej @ Cookwewill

    This looks absolutely delicious Mary! Are you making this galette with some other fruits too? I have some blueberries sitting in my freezers for a while and they literaly beg to be used. I guess that should work just fine, or?

    • Mary

      Hi Matej, thank you so much! Frozen blueberries would definitely work in this recipe. The lemon zest will pair beautifully with the blueberries in the filling. I would swap the strawberries for blueberries in equal amounts. I would also check on it earlier to see if it is done because blueberries are smaller and might cook faster than frozen whole strawberries. Let me know how it goes if you make it!

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