Rustic galette - Juicy, sun-kissed strawberries nestled in a flaky, golden crust create a delightful balance of sweetness and tartness. Rhubarb jam adds a delicious shiny look and an extra boost of fruity flavor.
If you love this strawberry galette try our Apple Galette, Peach Cobbler Cake and Old-Fashioned Oatmeal Cookies.
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Why You'll Love This Easy Galette
Ease and free-form casual look - thanks to its rustic appeal everyone can make this strawberry galette.
You don’t have to worry about perfectly round or sharp edges, the process of dough is pretty straightforward, and the dough is easy to work with.
🛒Ingredients
- Egg yolk - for brushing the rustic galette edges for a perfect crust and golden brown color and appetizing aroma.
- Strawberries or other fruit - swap the fresh berries for apples, peaches, nectarines, plums, pears, blackberries, or a combination of your favorite fruits and berries. You can stuff this galette with anything, including savory flavors. I would recommend going for fresh fruit and veg rather than frozen.
- Butter - unsalted butter cubes. Cut them some time in advance and keep them in the fridge so they are cold enough as the recipe requires. You can substitute butter with coconut fat, shortening, and lard, and you can also skip the egg for a vegan galette. Keep in mind that the texture will be different.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
✅ What’s the secret to achieving that wonderfully flaky crust? Cold butter (fat). As the galette bakes, cold butter starts to melt, and its water content turns into steam. The steam works its way through the dough, creating delicate, thin layers that become irresistibly crisp.
🥣Instructions
Prep the berries. Hull and cut the strawberries.
Hull the strawberries and cut the larger berries in quarters and smaller ones in half.
Combine flour, white sugar, and salt in a food processor.
Add cold butter cubes, and pulse for a few minutes until the mixture is crumbly.
Pour in ice water.
Mix. Gently knead everything together until a dough forms.
On a lightly floured surface, start shaping the dough into a small ball, then flatten it into a thick, disc-like shape.
Wrap it up in cling film, and let it chill in the fridge for 30-40 minutes.
When 40 minutes have passed, preheat the oven to 350 F.
Place a piece of parchment paper on your workspace (it needs to be the same size as your baking tray) and with a rolling pin, roll out the dough into a circle, roughly about 11 inches in diameter.
If you want perfectly even edges, feel free to use a dinner plate as a guide.
Cut around it and gently transfer the dough onto the baking tray lined with wax or parchment paper.
Together with the parchment paper, transfer the dough onto a baking sheet.
Lightly dust the center of the galette with cornstarch.
Strawberry filling. Arrange sliced strawberries on top of the dough center, leaving about a 2 inches border all around.
Sprinkle the strawberries with 1 tablespoon of white sugar.
And gently fold the edges over the fruit.
Press gently to secure the filling.
If you see any holes occurring, try to pinch the dough as well as possible to close them.
Brush the edges of the galette with egg yolk and sprinkle it with 1 tablespoon of brown sugar (or you can use less or omit the sugar entirely).
Bake for approximately 40-45 minutes or until the crust turns golden brown.
Let the galette rest and cool for 10-15 minutes and generously brush with yoru favorite jam.
I like to use strawberry rhubarb jam.
Garnish with fresh mint leaves and serve with a scoop of vanilla ice cream.
To balance the sweet flavors, you can add lemon zest on top of strawberries before baking or drizzle the baked galette with a touch of lemon juice.
📋Tips For Making The Best Galette
- Roll the dough medium thick and not very thin or thick.
- Don’t pile up the galette filling very high.
- Keep the filling moist but not too wet.
- Don’t burn the crust, as soon as it hits that golden brown color and a little flaky your galette is ready to go.
- Dot with butter before baking or use a tasty jam to brush the filling later for that appealing glossy finish.
- Cutting and hulling strawberries - I prefer the convenient and efficient 2-step slit-and-core method. It involves first removing the tops of the strawberries and then extracting the core.
What do I do with those strawberry tops?
Instead of tossing them away, I love to repurpose them in creative ways. One of my favorite ways to utilize the tops is by infusing them into refreshing flavored water or preparing a delightful strawberry iced tea.
Storage Instructions
- 🍱To Store. Allow the galette to cool and come to room temperature. Wrap the unbaked fruit galette dough in plastic wrap and store it in the fridge for 3-4 days. Baked galette will stay fresh for 1-2 days.
- 🥶Freezing. Unbaked galettes will keep fresh in the freezer for 3-4 months.
- 🔥To Reheat. Reheat in a warm oven until warmed through. For best results consume it right away while it is soft and flaky.
- Make Ahead. Galette dough can be made in advance and chilled in the fridge for 3-4 days until ready to bake. For best results, I recommend cutting the apples or berries right before baking.
👪What To Serve With Galette
Serve this galette with:
- strawberry rhubarb jam
- pumpkin caramel sauce
- vanilla ice cream and/or berry jam.
Variations
Feeling inspired and want to make more galettes? Here are my top 5 filling ideas we like to make.
- Rustic Apple Galette with Caramel
- Peach and Blueberry Galette
- Mixed Berry galette
- Tomato Caprese
- Summer Vegetables Galette - a medley of colorful veggies: you can use zucchini, asparagus, mushrooms, tomatoes, and fresh herbs.
🤷Frequently Asked Questions
You can add a little cornstarch in the center of the galette before adding the filling which will help prevent excess moisture. And also brushing the interior crust with egg white is a proven method in pastry to prevent soggy bottom.
You can use prepackaged puff pastry for galettes. The end result will have a more ‘’airy’’ flaky crust and the galette will be thinner than with homemade galette dough. The baking time may need to be adjusted too.
More Dessert Recipes
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
📖Recipe
Galette With Strawberries Recipe (No Puff Pastry)
Ingredients
For the crust:
- 1 ½ cup all-purpose flour
- 4 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ cup cold butter, cut into small cubes
- 4 tablespoon ice cold water
For the filling:
- 14 ounces fresh strawberries, sliced or cut into quarters
- 1 tablespoon granulated sugar
- 2 teaspoon cornstarch
For the Top Layer
- 1 small egg yolk, whisked
- 1 tablespoon large coarse brown sugar, turbinado
- 1-2 tablespoon strawberry rhubarb jam (see notes), optional for brushing
Instructions
- Combine flour, white sugar, salt in food processor.
- Add cold butter cubes, pulse for a few minutes until the mixture is crumbly. Pour in ice water. Mix. Gently knead everything together until a dough forms.
- On a lightly floured surface, start shaping the dough into a small ball, then flatten it into a thick, disc-like shape. Wrap it up in cling film, and let it chill in the fridge for 30-40 minutes.
- Meanwhile cut the strawberries: large ones into quarters and smaller into halves. Set aside.
- When 40 minutes have passed, preheat the oven to 350F.
- Place a piece of parchment paper on your workspace (it needs to be the same size as your baking tray) and with a rolling pin, roll out the dough into a circle, roughly about 11 inches in diameter. If you want perfectly even edges, feel free to use a dinner plate as a guide. Cut around it and gently transfer the dough onto the baking tray lined with wax or parchment paper.
- Together with the parchment paper, transfer the dough onto a baking sheet. Lightly dust the center of the galette with cornstarch.
- Strawberry filling. Arrange sliced strawberries on top of the dough center, leaving about a 2 inches border all around. Sprinkle the strawberries with 1 tablespoon of white sugar. And gently fold the edges over the fruit. Press gently to secure the filling. If you see any holes occurring, try to pinch them dough to close them.
- Brush the edges of the galette with egg yolk and sprinkle it with 1 tablespoon brown sugar (or you can use less or omit the sugar entirely). Bake for approximately 40-45 minutes or until the crust turns golden brown. Let the galette rest and cool for 10-15 minutes and generously brush with your favorite jam. I like to use strawberry rhubarb jam.
- Garnish with fresh mint leaves and serve with a scoop of vanilla ice cream. To balance the sweet flavors, you can add lemon zest onto of strawberries before baking or drizzle the baked galette with a touch of lemon juice.
Notes
- Strawberry Rhubarb Jam for brushing the baked galette.
- Roll the dough medium thick and not very thin or thick;
- Don’t pile up the galette filling very high;
- Keep the filling moist but not too wet;
- Don’t burn the crust, as soon as it hits that golden brown color and a little flaky your galette is ready to go.
- Dot with butter before baking or use a tasty jam to brush the filling later for that appealing glossy finish.
Thanks to Annabanana for the recipe inspiration!
Jane
Sounds delicious!
Rita
thank you!
Rita
Easy and delicious fruit galette we love to enjoy for breakfast or cold sweet snack!