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A strawberry galette with one slice cut into it. Two gold forks and a bowl of raw sugar are on the right. A strawberry is in the bottom left corner.

Strawberry Galette

Course: Dessert
Cuisine: French
Keyword: strawberry galette, strawberry galette recipe
Prep Time: 25 minutes
Cook Time: 35 minutes
Resting time: 2 hours
Total Time: 3 hours
Servings: 8 slices
Calories: 251kcal
This easy strawberry galette recipe is the answer to your spring and summer dessert plans. The tender crust is flaky and delicious, so much easier than making pie!
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Ingredients

Galette Dough

  • 165 grams all-purpose flour about 1⅓ cup
  • teaspoon granulated sugar
  • ¼ teaspoon kosher salt
  • 8 tablespoon unsalted butter one stick
  • ¼ cup full-fat sour cream
  • 4 tablespoon ice water You may not need all of it
  • 1 egg + 1 teaspoon water for the egg wash to brush on the crust
  • turbinado (raw) sugar for sprinkling on the edge of the crust before baking

Strawberry Filling

  • 18 ounces fresh strawberries about 3½ cups once sliced
  • ¼ cup granulated sugar
  • tablespoon corn starch
  • 1 tablespoon lemon juice
  • zest of one lemon

Instructions

Galette Crust

  • Cut the butter into cubes and pop it into the freezer for 5 - 10 minutes. Meanwhile, whisk the flour, salt, and sugar together.
  • Drop the cold butter cubes into the flour mixture and toss to coat. Use a pastry blender to work the butter into the flour until has a crumbly texture with pieces of butter the size of small peas.
  • Add the sour cream and one tablespoon of the water to the mixture and gently bring it together with a spatula or wooden spoon. Continue adding up to 3 more tablespoons of ice water ONE AT A TIME, until a shaggy dough forms. It should hold together, but it shouldn't feel wet.
  • Turn the dough out onto the counter and bring it together with your hands or a bench scraper. Shape it into a disc and wrap it in plastic wrap. Refrigerate the dough for at least 2 hours.

Strawberry Filling

  • **Wait to make the filling until the dough is done chilling and you are ready to roll it out.**
  • Hull the strawberries and cut them into ¼-inch slices.
  • Add sliced berries to a large bowl along with the sugar, corn starch, lemon juice, and lemon zest. Stir to combine, making sure that there are no white spots of corn starch remaining. Set aside to macerate while you prepare the crust.

Roll out the dough

  • Preheat the oven to 400 degrees F. Whisk together the egg and water for the egg wash.
  • Line a baking sheet with parchment paper. Before rolling out the dough, remove it from the refrigerator and let it sit at room temperature for about 5 - 10 minutes to soften slightly.
  • Place the disk of dough on a lightly floured surface, sprinkle a bit of flour on top, and flour your rolling pin. Gently roll the crust out in one direction, not back and forth, and rotate the crust as you go to keep it from sticking. Add more flour to the surface if need be.
  • Once the crust has reached about 14 inches in diameter, gently drape it over your rolling pin and transfer to the parchment paper. Leave the edges ragged, they'll get crispy as it bakes.

Assemble the galette

  • Give the strawberries a good stir to move the juices around, then pour them into the center of the galette crust, leaving a 2 or 3-inch border. Gently fold in the edges of the crust around the strawberries, creating little pleats as you go around.
  • Brush the outside of the crust with egg wash and sprinkle the raw sugar over it. Bake for 30-35 minutes until the crust is golden brown and the juices are bubbling.
  • Let the strawberry galette to stand for at least 15-20 minutes before serving, or wait until it has come to room temperature, to allow the filling to set up.

Notes

  • You can work the butter into the flour with your fingers, but I find that a pastry blender is much easier and faster, and you have less risk of the butter melting too quickly.
  • I like to use a bench scraper to give the pastry a few turns to bring it together instead of using my hands. It helps to keep the dough from getting warm, and it creates flaky layers.
  • Can't get your dough rolled into a perfect circle? No worries, ovals are fine! They taste just as good as circles!
  • It's okay if your galette leaks a little bit. That is part of the charm. However, if it is leaking a LOT—like all the juice ran out and is burning on the parchment—then you've got a problem with your crust: It may have been too warm, so the butter melted too fast and let the liquid run out. If it's too cold it can break and crack. If it's too wet, it won't set fast enough to hold the liquid. If it's too dry, it could split open.
  • Be sure to read the post above for more tips and tricks!
 
 
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Nutrition

Calories: 251kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 86mg | Potassium: 142mg | Fiber: 2g | Sugar: 10g | Vitamin A: 432IU | Vitamin C: 38mg | Calcium: 27mg | Iron: 1mg