Simple Galette with Fresh Strawberries

Simple Strawberry Galette

For National Pick Strawberries Day, I decided to share this recipe for a simple strawberry galette.

The weather is growing warmer. Juicy red strawberries are starting to appear at the greenmarket, making it the perfect time to bake this fruit galette! A galette, for those who aren’t familiar, is similar to a tart or an “open face” pie. A single sheet of pie dough is filled with your choice of ingredients. Then, the edges of the dough are folded up. The galette is baked on a flat baking sheet (as opposed to a pie tin) until golden brown.

There are many, many variations on galette fillings. Sweet (fruits, berries, etc.) and savory (goat cheese, asparagus, roasted red peppers) toppings both make for great galettes.

Strawberries at the greenmarket

Fresh local strawberries for sale at a greenmarket in NYC.

Galettes are actually fairly simple to make, but they look so fancy. They’re a great way to impress your friends when you need to bring a dessert to a picnic or dinner party, as they’re relatively uncomplicated to prepare and are also easy to transport. Plus the leftovers are great for breakfast the next morning, too!

This recipe makes one 19″ round simple strawberry galette, which will serve 8-10 people, depending on the size of your slices.

Galette Filling Variations

The possibilities are endless! Some galette filling variations–which can be mixed and matched as desired–include:

  • Berries (strawberries, blueberries, blackberries, raspberries)
  • Fruit (peaches, apples, cherries, pears)
  • Vegetables (caramelized onions, roasted red peppers, tomatoes, asparagus, zucchini, rhubarb, mushrooms, spinach, leeks)
  • Dates and figs
  • Meats and cheeses 

For example, here is a savory galette I made a few months ago. For this version I used a combination of roasted vegetables, and topped the galette with parmesan cheese:

Rustic Roasted Vegetable Galette

Strawberry Galette Tips

When folding the pie crust edge around the fruit mixture, be sure there are no holes or breaks in the dough. If there are, the juices may leak in the oven, creating a messy finished product! (Unfortunately, when I first attempted a galette, I learned this lesson the hard way…)

I made this galette with a frozen pie crust. (It saves the step of making pie crust dough from scratch, and I happened to have a box of Trader Joe’s pie crusts in the freezer!) If desired, you can also use your favorite traditional pie dough recipe to prepare your galette crust from scratch.

Happy galette-ing, everyone!

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Print Recipe
Simple Strawberry Galette
A rustic galette, best made with ripe summer strawberries!
Simple Strawberry Galette
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
19" round galette
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
19" round galette
Ingredients
Simple Strawberry Galette
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Wash strawberries. Remove hulls, then slice each berry into 2-3 pieces.
  3. In a medium bowl, combine strawberries with lemon juice, vanilla extract, cornstarch, sugar, water, and salt. Stir until all sugar and cornstarch has dissolved. Set mixture aside for 10-15 minutes.
    Simple Strawberry Galette
  4. While strawberries are marinating, unroll pre-made pie crust on a round baking sheet.
    Simple Strawberry Galette
  5. Spoon strawberries and juices onto pie crust, allowing about 2" of space at the edge of the crust.
    Simple Strawberry Galette
  6. Gently fold pie crust edge around strawberry mixture. Double check to make sure there are no holes or breaks in the dough.
    Simple Strawberry Galette
  7. Use a pastry brush to apply a thin layer of egg wash to the crust.
    Simple Strawberry Galette
  8. Bake galette in preheated oven for 25-30 minutes, or until crust is golden brown. Remove from oven and cool on a wire rack.
    Simple Strawberry Galette
  9. Serve galette immediately. Store leftovers in an airtight container at room temperature for 2-3 days.
Recipe Notes

I like to line my baking tray with foil, which, when cool, makes it easier to lift and transfer the finished galette to a serving plate. You could also use parchment paper, or bake your galette directly on the tray.

When folding the pie crust edge around the strawberry mixture, be sure there are no holes or breaks in the dough--if there are, the juices may leak in the oven, creating a messy finished product!

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