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Bursting with sweet strawberries and wrapped in a cornmeal crust that’s as golden as a summer sunset, my Strawberry Galette is a dream come true for dessert lovers. It’s rustic, it’s refined, and above all, it’s so easy to make – get ready to wow your guests with minimal effort!
Easy Strawberry Galette Recipe
Strawberry season calls for a stunning dessert that highlights this ruby red gem, and my Strawberry Galette recipe does just that. An effortless yet impressive dish, it combines a crumbly, golden pastry with a sweet, juicy strawberry filling, all baked to perfection. It’s my go-to for a simple, yet sophisticated dessert, that will have your guests swooning.
I turned this galette recipe into 2 medium sized galettes, but you can also make 6 individual galettes from it. You can roll the dough out and make one or two large galettes that you can slice up like a pie, or even make them miniature and bite-sized, super versatile! This recipe really is great for any in-season fruits you have in abundance and need to use up.
Why This Recipe Works
- Versatility: This recipe can be used with any other fruits you have on hand. Peaches, blueberries, apples – anything goes.
- Simplicity: No need for pie tins or worrying about a perfect edge. Galettes are meant to be rustic and free-form. It’s the perfect dessert for novice bakers.
- The Crust: The cornmeal in the crust gives an extra crunch and flavor that sets this galette apart from others.
- All-purpose flour creates the base structure of our pastry. You can experiment with different flours, but all-purpose ensures the right texture every time.
- Cornmeal provides a beautiful crunch and color. You could substitute it with semolina or just use more all-purpose flour.
- Salt and sugar balance each other to enhance the overall flavor.
- Butter gives the crust its rich flavor and flaky texture. It needs to be very cold and unsalted.
- Ice water is the secret to a flaky crust. It should be really cold!
- Strawberries are the stars of our show! Any fresh, ripe berry would work here.
- Lemon juice brightens up the berries’ flavor. It’s best if it’s freshly squeezed.
- Sugar brings out the sweetness in our strawberries. Adjust the amount based on how sweet your berries are.
- Cornstarch is our thickening agent. It prevents the galette from becoming too juicy and wet.
- An egg for egg wash gives the crust its beautiful golden color. You could use milk if you prefer.
Let’s get down to the fun part! Baking this galette feels less like following a set of instructions, and more like creating a masterpiece. Each step is straightforward and exciting, making this recipe an absolute joy to bring to life.
This step is like playing with sand at the beach. You’ll cut the cold butter into the flour, cornmeal, sugar, and salt until the mixture feels like coarse sand. Add water, and you’ll see it transform into a smooth dough that’s ready for chilling.
While your dough takes a cool break in the fridge, you’ll have time to prep your strawberry filling. The longer the dough chills, the flakier the crust, so don’t rush this step.
Mixing the strawberries with sugar, lemon juice, and cornstarch is like making a sweet summer potion. The sugar will draw out the juices from the strawberries, and the cornstarch will help thicken it into a luscious filling.
This step feels like art. You’ll roll out the dough, pile on the strawberries, and gently fold the edges over. Brush the crust with an egg wash for that beautiful golden finish.
The oven works its magic and transforms your assembled galette into a golden, bubbling dessert. The smell filling your kitchen will be divine.
Frequently Asked Questions
What if I don’t have cornmeal for the pastry?
No problem at all. You can substitute the cornmeal with semolina for a similar texture. If you don’t have either, just use more all-purpose flour.
Can I make the dough in advance?
Yes, the pastry dough can be made up to 2 days in advance. Keep it well wrapped in the refrigerator. You could also freeze the dough for up to a month. Just thaw it in the refrigerator overnight before using.
How do I know when the galette is done baking?
Your galette is done when the crust is a lovely golden brown and the fruit filling is bubbly. This usually takes between 30-35 minutes, but start checking a bit earlier as oven temperatures can vary.
Use Different Fruit Fillings
Galettes are like the easiest tart you’ve ever made. A simple homemade pie crust, fill with fresh ingredients, and bake to golden perfection. While I’ve made a sweet version today, you can make galettes savory as well. Here are some of my creations over the years:
- Keep everything cold: To achieve a flaky crust, make sure your butter and water are cold. You could even chill your flour.
- Don’t overwork the dough: Overworking the dough can make it tough, so handle it as little as possible.
- Allow it to cool: Let the galette cool a bit before slicing to allow the juices to thicken.
This Strawberry Galette is delightful on its own, but for added decadence, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. A sprig of mint also adds a lovely pop of color and freshness.
Store your galette, loosely covered with foil or plastic wrap, at room temperature for 2 days. You can also keep it in the fridge up to 5 days. If you choose to heat it up, it’s best to reheat it in the oven at 300F for 5-10 minutes until warm. While you can use the microwave, keep in mind this method will soften the crust.
You can freeze your galette baked or unbaked. Whichever method you choose, make sure to wrap it well with both plastic wrap and foil to avoid freezer burn.
If you you freeze it unbaked, let it thaw loosely covered overnight in the fridge before baking. If you freeze it baked, let it thaw fully at room temperature, uncovered, before slicing.
Time To Dig In
You’ve reached the finish line and now have a stunning Strawberry Galette ready to impress. Be sure to let me know how your galette turns out in the comments below!
Discover More Desserts
- Easy Strawberry Cake
- Strawberry Rhubarb Pie
- Pecan Pie Bars
- Strawberry Shortcake
- Classic Apple Pie
- Strawberry Rhubarb Bars
- Peach Pie
- Strawberry Rhubarb Crisp
- Strawberry Cobbler
- Make the pastry by hand: Add the flour, cornmeal, salt, sugar and butter to a mixing bowl. Using two knives or a pastry cutter, cut in the butter until it resembles course sand. Add the water and mix it all together until the dough comes together. OR with a food processor: Add the flour, cornmeal, salt, sugar and butter to a food processor. Pulse until the mixture resembles course sand. Add the water and continue to pulse until the dough comes together.
- Turn the dough over onto a floured surface and form it into a ball. Cut the ball into 2 pieces, and flatten each one into a disk. Wrap in plastic wrap and refrigerate for at least an hour.
- While the dough is chilling, make the filling. Add all the filling ingredients to a bowl and mix everything together.
- Preheat oven to 375℉. Line a large baking sheet with parchment paper.
- When the dough has chilled, roll each piece into a rough circle, that's maybe about 12 inches in diameter. In the middle of each circle, place ½ of the strawberry filling. Leave about a 2 to 3 inches border. Slowly fold up the sides of the galette over the strawberries all the way around. Repeat this with the remaining pastry and filling. Brush the pastry crust with the beaten egg.
- Carefully place the galettes onto the baking sheet. Transfer the baking sheet to the oven and bake for about 30 to 35 minutes or until golden brown.
- Recipe yields 2 galettes.
- Like pies, your galette truly can be served at any temperature. I recommend letting it cool down for 10-15 minutes after taking it out of the oven to let the strawberries firm up and cool down a bit, otherwise you will burn your tongue. Other than that, you can enjoy it hot, at room temperature, or cold from the fridge.
- Store your galette, loosely covered with foil or plastic wrap, at room temperature for 2 days. You can also keep it in the fridge up to 5 days. If you choose to heat it up, it’s best to reheat it in the oven at 300F for 5-10 minutes until warm. While you can use the microwave, keep in mind this method will soften the crust.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.