This strawberry galette is flaky, crispy, with a gooey strawberry filling. The homemade buttery crust is so easy to make and perfectly crisp, flaky, and tender. No soggy bottoms here! It's so easy to make, charmingly rustic and absolutely delicious. You can use fresh or frozen strawberries in this recipe.
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🥧 Why you'll LOVE this recipe
- Crisp & buttery: The pastry is a flaky, crisp, buttery dream.
- Gooey strawberry filling: You can use fresh or frozen strawberries for a delicious, juicy, gooey strawberry filling.
- Easy: Galettes are so much easier to make than pie and they have a much better filling to crust ratio!
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Strawberries: Fresh or frozen work great. I used whole frozen strawberries because they're more accessible and taste better when they're not in season. Don't thaw the strawberries! Use leftover strawberries to make this strawberry tiramisu or these gooey strawberry cream cheese rolls.
- Lemon: Juice and grated zest from one lemon brightens up the filling.
- All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
- Vinegar: Apple cider vinegar or white vinegar is used in the crust to cut the richness of the pastry.
- Butter: Good quality, real, unsalted butter will give you the best pastry crust. Cut into small cubes, spread them on a plate, and freeze for 10 minutes to get the butter extra cold.
✔️ Ingredient substitutions
Strawberries: You can try this recipe out with your favorite berries like blueberries and raspberries! Check out this cherry galette for a chocolatey twist. Or these mini blueberry pies!
Gluten free strawberry galette: Substitute all purpose flour with 1:1 gluten free flour.
Check out this tomato galette with a crust made using olive oil.
👩🍳 How to make strawberry galette
Galette crust step by step
Step 1: Whisk together sifted flour and salt in a large bowl or pulse in a food processor.
Step 2: Add the cubed cold butter into the flour. Use your fingers and work quickly to rub together the butter and flour until it resembles coarse bread crumbs with pea sized pieces of butter. If using a food processor, this takes about 5-8 pulses.
Step 3: Stir together ice water and vinegar in a separate bowl. Add the water mixture to the flour and butter mixture a few tablespoons at a time, stirring to combine.
Stop adding liquid as soon as it starts to clump up and you're able to form a ball of dough.
Step 4: Working quickly to not melt the butter, flatten the dough with your hands. Fold it in half. Repeat twice to form layers inside the dough.
Cut dough in half and shape into two discs. Wrap each disc with plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
Assembling step by step
Step 5: In a large bowl, combine strawberries, sugar, flour, lemon juice, and lemon zest. Toss to coat. Don't defrost the strawberries if using frozen. There will be some dry bits at the bottom of the bowl but that is ok. Set aside.
Step 6: On a generously floured surface, roll out one disc of the dough to ⅛” thick (3mm). The dough should be around 12” (30cm) in diameter. Carefully transfer the rolled dough onto a parchment lined baking sheet.
Step 7: 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.
Step 8: 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).
Repeat with the second disc of dough and the rest of the filling.
Chill the shaped strawberry galettes briefly in the freezer for 10 minutes while the oven preheats to 375°F (190°C).
Step 9: Whisk together egg and milk, brush it over the galette crusts, and sprinkle sugar on top.
Bake 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.
Step 10: 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 tablespoon of strained apricot jam with 1 tablespoon boiling water. Brush it over the strawberries before serving.
✔️ Expert Galette Tips:
- Pop the cubed butter in the freezer for 10 minutes to get it extra cold.
- Keep the pastry cold and work very quickly. Use the tips of your fingers to rub the butter in or use a food processor.
- The texture of the butter and flour needs to be like very coarse breadcrumbs with larger pea sized pieces. This will create pockets of butter which will melt when baked and create flaky layers.
- Only add enough ice water to make the dough moist enough to bring it together. You won't need all of it.
- Bake until the crust is golden all the way around, and let it cool for at least 20 minutes to allow the filling to thicken.
🥄 Make ahead and storage
It's best served right after the galette finishes cooling for about 20 minutes. The crust will be super crisp with a gooey filling.
Leftovers will keep well in an airtight container for up to 3 days. Reheat leftovers in the oven to get the pastry crisp again.
The crust can be made ahead up to three days ahead of time and stored in the fridge. Or store in the freezer for up to 2 months in an airtight container or bag.
❔ Can I freeze the galette and bake later?
You can fully assemble the galette, but instead of baking, freeze it on a baking sheet. Once fully frozen, wrap the galette tightly with plastic wrap to prevent freezer burn and freeze for up to two months.
To bake, unwrap the strawberry galette, place it on a parchment lined baking sheet. Brush with egg wash and sprinkle with sugar. Bake from frozen according to the recipe - you might need to add 5-10 minutes of extra baking time.
✔️ How to get a crisp bottom galette
Galette bottoms stay crisp because they're typically thinner than a pie. Here are some tips to get the perfect crisp bottom strawberry galette:
- When filling the crust with the fruit filling, make sure to place the dry bits of flour between the crust and the filling. This will soak up the juicy filling and thicken it, preventing a soggy crust.
- You can brush the bottom of the crust with eggwash to create a barrier to prevent moisture from seeping into the bottom.
- Bake on a dark colored baking sheet to brown the bottom of the galette.
- To help ensure a crisp, flaky crust, make sure all of the crust ingredients stay cold and try to handle the pastry as quickly as possible.
You can also add chocolate - I added chocolate as a barrier between the pastry and filling in this cherry galette recipe for the perfect crisp crust.
📖 Recipe FAQs
A galette is a free form French pastry, similar to a pie. The pastry is rolled flat and filled, then the pastry is folded over the filling to create a border. It's a much easier technique than a traditional pie, and you get more crisp crust to filling ratio.
It adds brightness and a refreshing pop of lemon in the filling. You can omit the lemon zest if you prefer, but don't leave out the lemon juice! The lemon juice won't make it taste like lemon.
Start off with small cubes of frozen butter. Rub it in with your fingers or pulse with a food processor until you get a texture of peas and coarse breadcrumbs. Add only enough water to help the dough come together. Then fold the dough a few times - this will help create lots of layers in the pastry. Lastly, make sure to freeze the galette for 10 minutes to firm up the crust right before baking.
I made two smaller galettes so that they would fit on the baking sheet. You can make one large galette, but you may need to add 5-10 minutes to the baking time.
🍓 More related recipes
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📖 Recipe
Strawberry Galette
Equipment
- Food Processor optional
- one large baking pan or two smaller ones
Ingredients
Galette Crust
- 2 ½ cups all-purpose flour 300g
- ¼ teaspoon sea salt
- 1 cup unsalted butter cut into small 1 cm cubes
- 1 cup ice water
- 1 tablespoon apple cider vinegar
Strawberry Filling
- 4 cups frozen strawberries 680g
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 lemon juiced and zested
Assembly
- 1 large egg
- 1 tablespoon whole milk
- 1 tablespoon coarse sugar
- 1 tablespoon apricot jam strained to get rid of lumps
- 1 tablespoon boiling water
Instructions
Galette Crust
- Whisk together sifted flour and salt in a large bowl or pulse in a food processor.2 ½ cups all-purpose flour, ¼ teaspoon sea salt
- Add the cubed cold butter into the flour. Use your fingers and work quickly to rub together the butter and flour until it resembles coarse bread crumbs with pea sized pieces of butter. If using a food processor, this takes about 5-8 pulses.1 cup unsalted butter
- Stir together ice water and vinegar in a separate bowl. Add the water mixture to the flour and butter mixture a few tablespoons at a time, stirring to combine.1 cup ice water, 1 tablespoon apple cider vinegar
- Stop adding liquid as soon as it starts to clump up and you're able to form a ball of dough.
- Working quickly to not melt the butter, flatten the dough with your hands. Fold it in half. Repeat twice to form layers inside the dough.
- Cut dough in half and shape into two discs. Wrap each disc with plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
Strawberry Filling
- In a large bowl, combine strawberries, sugar, flour, lemon juice, and lemon zest. Toss to coat. Don't defrost the strawberries if using frozen. There will be some dry bits at the bottom of the bowl but that is ok. Set aside.4 cups frozen strawberries, 3 tablespoons granulated sugar, 2 tablespoons all-purpose flour, 1 lemon
Assembly
- On a generously floured surface, roll out one disc of the dough to ⅛” thick (3mm). The dough should be around 12” (30cm) in diameter. Carefully transfer the rolled dough onto a parchment lined baking sheet.
- 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).
- Repeat with the second disc of dough and the rest of the filling. Chill the shaped galettes briefly in the freezer for 10 minutes while the oven preheats to 375°F (190°C).
- Whisk together egg and milk, brush it over the galette crusts, and sprinkle sugar on top.1 large egg, 1 tablespoon whole milk, 1 tablespoon coarse sugar
- Bake 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 tablespoon of strained apricot jam with 1 tablespoon boiling water. Brush it over the strawberries before serving.1 tablespoon apricot jam, 1 tablespoon boiling water
Notes
- Pop the cubed butter in the freezer for 10 minutes to get it extra cold.
- Keep the pastry cold and work very quickly. Use the tips of your fingers to rub the butter in or use a food processor.
- The texture of the butter and flour needs to be like very coarse breadcrumbs with larger pea sized pieces. This will create pockets of butter which will melt when baked and create flaky layers.
- Only add enough ice water to make the dough moist enough to bring it together. You won't need all of it.
- Bake until the crust is golden all the way around, and let it cool for at least 20 minutes to allow the filling to thicken.
Angela Arenberg
I’ve made this twice now and can’t say enough about how happy I am with the crust. It’s turned out light and flaky both times. I also like that the recipe is enough for two galettes. I made the second one almost two weeks after the first and it turned out perfectly. Guests love this rustic tart. One watched me assemble it and was excited to try it at home - she normally would not try to bake a pie or tart. Great recipe!
Mary
So happy you liked it, thank you so much!
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!