Galettes Pies & Tarts Recipes

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. It consists of a single sheet of pie dough or puff pastry, filled with ingredients such as fresh fruit, vegetables, cheese, or herbs. The edges of the dough are folded, with the galette baked on a flat tray (rather than a pie tin) until golden brown.

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

Strawberries at the greenmarket
Fresh local strawberries for sale at a greenmarket in NYC.

Galettes look so fancy, but they’re fairly simple to make. I enjoy whipping one up for an impressive-looking picnic or summer dinner party dessert. (Thankfully, tey’re also easy to transport!) Plus you can enjoy the leftovers for breakfast the next morning.

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

Strawberry galette on wooden surface
Strawbery Galette

Galette Filling Options

  • 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 

Strawberry Galette Tips

When folding the edges of the crust 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! (Unfortunately, when I first attempted a galette, I learned this lesson the hard way…)

I used a frozen pie crust for my strawberry galette. (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 the crust from scratch.

Trader Joe's pie crusts

Other fruit-based recipes you might enjoy:

Blueberry, Peach and Walnut Hand Pies
Vegan Mixed Berry Crumble
Peach and Ginger Hand Pies

And if you 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!

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Simple Strawberry Galette

Simple Strawberry Galette


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  • Author: becky
  • Total Time: 1 hour 5 minutes
  • Yield: 1 19-inch round galette 1x

Description

A rustic galette, best made with ripe summer strawberries!


Ingredients

Scale

1 pie crust or sheet of shortcrust pastry, thawed according to package directions
680 grams fresh strawberries (24 ounces, or about 11 1/2 quarts), hulled and sliced
1/2 lemon, juiced
4 tablespoons granulated sugar
1 teaspoon vanilla bean paste
1 tablespoon cornflour/cornstarch
1 tablespoon water
1/8 teaspoon salt
1 egg, lightly beaten


Instructions

Preheat oven to 425° F / 218° C. Line a large rimmed baking tray with parchment.

In a medium bowl, combine strawberries with lemon juice, granulated sugar, vanilla bean paste, cornstarch, water, and salt. Stir until the sugar and cornstarch have dissolved. Set mixture aside and allow to macerate for 15 minutes.

Meanwhile, unroll the pastry on prepared tray.

Spoon strawberries and their juices into the center of the pastry, allowing about two inches of space around the edge.

Gently fold the edges of the pastry around the strawberries. Double check to make sure there are no holes or breaks in the dough.

With a pastry brush, apply a thin layer of beaten egg to the crust.

Bake in preheated oven for 25-30 minutes, or until crust is golden brown.

Remove from oven and cool on a wire rack.

Serve galette immediately. Store leftovers in an airtight container at room temperature for 2-3 days.

 

  • Prep Time: 20 minutes
  • Macerating Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Pies and Tarts
  • Method: Oven
  • Cuisine: Dessert

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