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Original post published May 20th, 2017. Post last updated on April 8th, 2024.
Made with ripe, juicy strawberries, store-bought shortcrust pastry, and a generous sprinkling of Demerara sugar, this strawberry galette recipe is one of my favorite spring and summer desserts!
Why Make This Strawberry Galette?
As the weather grows warmer and bright red strawberries begin appear at the greenmarket, I’m always inspired to switch from cakes and cookies into “fresh fruit” dessert mode.
I started making a version of this strawberry galette years ago, and it remains in regular rotation during the warmer months. The combination of fresh, seasonal ingredients and store-bought pastry makes this rustic fruit pie easy and affordable to prepare, and it’s quick, too—this recipe comes together in about an hour from start to finish.
Galettes look fancy, but they’re not difficult to make. I enjoy whipping one up for an impressive-looking picnic or summer dinner party dessert. (Thankfully, they’re easy to transport, too!)
What is a Galette?
Think of a galette as a rustic fruit tart or an “open face” pie. Galettes consist of a single sheet of shortcrust or puff pastry, piled high with fresh fruit, vegetables, cheese, or herbs. After folding in the edges to keep the fillings from escaping, I bake my galettes on a flat tray (rather than a pie tin), then slice and serve warm.
There are many, many variations on galettes, which can be enjoyed for breakfast, lunch, dinner, or dessert. Sweet toppings (fruits, berries) and savory (goat cheese, asparagus, roasted red peppers) both make excellent galettes.
Galette Ingredients
Most of the ingredients for this simple strawberry galette probably already live in your fridge or kitchen cabinet. This recipe mostly consists of pantry staples, including vanilla bean paste, cornflour/cornstarch, granulated sugar, lemon juice and zest, egg, and kosher salt.
In addition, you’ll also need a sheet of shortcrust pastry or a store-bought pie crust (thawed according to package directions if frozen) and Demerara sugar for a bit of crunch. If you don’t have Demerara on hand, Sugar in the Raw will also work.
And of course you’ll need strawberries. Look for ripe, juicy, fragrant, and vibrantly colored fruit. In late spring and summer, you’ll often find lovely strawberries at the greenmarket or farmstand, but some grocery stores sell locally-grown produce, too.
Because they’re the star player in this recipe, it’s worth spending the time (and perhaps a little bit more money) to secure flavorful, good-quality fruit. Due to the high water content, I d not suggest using frozen berries to make this galette.
Working with Shortcrust Pastry
When folding the edges of the shortcrust around the fruit mixture, check to make 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.
Depending on the brand you’ve chosen, your sheet of pastry might be a bit bigger or smaller than the one I’ve used. Ideally, you’ll need to cut a circle no smaller than 9-10 inches in diameter. Galettes should be rustic, so the measurements do not need to be perfectly precise. However, if you use a too-small disc of pastry, you won’t have enough room for the filling.
I prepared my strawberry galette with store-bought shortcrust pastry. A pre-made pie crust will also work. (If using frozen rather than from the refrigerated section, thaw your pastry according to the package directions.) If desired, you can make the galette crust from scratch using your favorite pie crust recipe.
Galette Recipe Tips and Tricks
As mentioned above, tiny breaks or cracks in the dough can cause the juicy fruit filling to leak as the galette bakes. To avoid a sticky, smoky mess in the oven, I suggest baking on a half sheet rimmed tray. Do not use a flat or rimless tray!
You might think the “pile” of strawberry filing looks too high, or that you’ve somehow mismeasured the berries. This is normal! The fruit will spread and sink as the galette cooks, and as it cools.
After spooning the fruit, you’ll probably notice some juices left in the bottom of the bowl. I like to spoon a few tablespoons of juice on top of the galette, after folding in the edges. (Just make sure the juice stays inside the pastry.) If you have a lot of leftover liquid, discard the excess.
Berry Galette Serving Suggestions
This rustic strawberry galette works nicely for brunch or dessert. I like to garnish mine with finely chopped fresh herbs (basil, mint, thyme). You can also sprinkle the baked galette with lemon zest, shaved chocolate, or additional Demerara sugar.
Serve your galette alongside whipped cream (or coconut whipped cream), vanilla ice cream, custard, or hot fudge sauce.
You can also enjoy the leftovers for breakfast. Sans ice cream, of course!
Make-Ahead and Storage Suggestions
This strawberry galette is best enjoyed straight from the oven, so it’s not a great choice for a make-ahead dessert. Luckily, the entire thing comes together in about an hour from start to finish
Place leftovers in an airtight container (or wrap individual slices in foil) and store in the refrigerator for up to three days. Eat cold, or gently rewarm in the microwave, or for 5-10 minutes in a 350º F / 176° C oven. If rewarming in the oven, be sure to place the slices on a rimmed tray.
Other fruit based baking recipes you might enjoy:
Blueberry, Peach and Walnut Hand Pies
Vegan Mixed Berry Crumble
Peach and Ginger Hand Pies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Strawberry Galette
- Total Time: 1 hour
- Yield: 1 8-inch round galette 1x
Description
A strawberry galette recipe made with fresh summer strawberries, store-bought shortcrust pastry, and a generous sprinkling of Demerara sugar. The best strawberry galette dessert!
Ingredients
1 pie crust or sheet of shortcrust pastry, thawed according to package directions if frozen
500 grams fresh strawberries, hulled and sliced (17 ounces, or about 4 1/2 cups fresh berries)
55 grams granulated sugar (1/4 cup)
10 grams cornflour/cornstarch (1 tablespoon)
15 milliliters lemon juice (1 tablespoon)
5 grams lemon zest (1 teaspoons)
1/2 teaspoon vanilla bean paste
1/8 teaspoon kosher salt
1 egg, lightly beaten
Demerara sugar, for sprinkling
Instructions
Preheat oven to 400° F / 205° C. Line a half sheet rimmed baking tray with parchment.
In a medium bowl, combine strawberries with granulated sugar, cornflour, lemon juice, lemon zest, vanilla bean paste, and kosher salt. Set aside and allow the berries to macerate for 15 minutes.
Meanwhile, unroll the pastry on a silicone rolling mat. Use a knife to trace around a large dinner plate or pastry ring, cutting a disc approximately 9-10 inches in diameter.
Flip onto prepared tray.
Spoon the strawberry mixture into the middle of the pastry, allowing 1 – 1 1/2-inch border around the outer edge.
Fold the edges of the pastry inward to seal in the strawberry mixture.
Brush the pastry with egg wash.
Sprinkle the fruit and pastry generously with Demerara sugar.
Bake in preheated oven for 30 minutes, or until the fruit is bubbly and the pastry is golden brown.
Serve warm, accompanied by vanilla ice cream, custard, or whipped cream.
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Pies and Tarts
- Method: Oven
- Cuisine: Dessert