Easy Strawberry Galette (Rustic Free-Form Tart)
A strawberry galette is a rustic, free-form tart: a single round of buttery pastry folded loosely around a juicy strawberry filling, then baked until golden. It is far easier than a covered pie because there is no tin and no perfect crimping needed. Strawberries are a great source of vitamin C, and they shine in this simple summer bake.
This is my go-to when strawberries are at their peak and I want something that looks impressive with very little fuss. The rough, folded edges are meant to look homemade, so there is no pressure to be neat. A scoop of vanilla ice cream on a warm slice is hard to beat.
This Recipe Works If You Need
- An easy summer dessert that looks impressive
- A simpler alternative to a covered strawberry pie
- A way to make the most of fresh, ripe strawberries
- A make-ahead dessert for guests
Why You’ll Love This Galette
- No special pan. Just roll, fill, fold, and bake on a tray.
- Rustic on purpose. Imperfect edges are part of its charm.
- Buttery and juicy. A crisp crust around sweet, jammy strawberries.
- Crowd-pleaser. Beautiful served warm with ice cream.
Ingredient Notes
Cold butter is the key to a flaky crust. Keep it cold and work quickly so it stays in small pieces.
Strawberries should be ripe but firm so they hold their shape. Cornstarch and a short rest help thicken their juices so the galette is not runny.
Lemon zest and vanilla lift the strawberry flavor. The egg wash and sugar on the crust give it a golden, sparkly finish.
Tips for the Best Strawberry Galette
- Chill the dough. At least 30 minutes in the fridge makes it easier to roll and keeps it flaky.
- Drain excess juice. After the berries rest with sugar, leave most of the liquid behind so the base stays crisp.
- Do not overfill. Leave a wide border to fold over and contain the juices.
- Cool before slicing. It lets the filling set so it does not run everywhere.
Substitutions and Variations
Make it vegan: use vegan butter and brush the crust with plant milk instead of egg.
Mixed berries: swap some strawberries for raspberries, blueberries, or sour cherries.
Add almonds: sprinkle a thin layer of ground almonds on the dough to soak up juices and add flavor.
Glaze it: brush the warm fruit with a little jam for a glossy finish.
Storage and Make Ahead
- Dough ahead: make and chill it up to 2 days, or freeze for up to 1 month.
- Room temperature: the baked galette keeps covered for 1 day.
- Fridge: store for up to 3 days; re-crisp in a warm oven.
For more berry desserts, try our vegan strawberry tart or strawberry crumb bars, and browse all our strawberry desserts.
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Easy Strawberry Galette
Ingredients
For the crust
- 1¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup cold butter cubed
- 3-4 tbsp ice water
For the filling
- 4 cups fresh strawberries hulled and sliced
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 lemon zest
- 1 egg beaten (for egg wash)
- 1 tbsp sugar for sprinkling
Instructions
- Make the dough: mix the flour, salt, and sugar. Cut in the cold butter with a fork or fingertips until crumbly with pea-sized pieces. Add ice water one tablespoon at a time until it just comes together. Shape into a disc, wrap, and chill at least 30 minutes.
- Preheat the oven to 375°F /190C and line a baking sheet with parchment.
- Make the filling: gently toss the strawberries with the sugar, cornstarch, lemon juice, vanilla, and lemon zest. Let rest 10 minutes, then drain off most of the released juice so the galette stays crisp.
- Roll the chilled dough into a circle about 12 inches across on a floured surface and transfer to the baking sheet.
- Pile the strawberries in the center, leaving a 2-inch border. Fold the edges up over the filling, overlapping and pressing to seal any cracks.
- Brush the crust with beaten egg and sprinkle with sugar.
- Bake for 35 to 40 minutes, until the crust is golden. Cool a few minutes before slicing.
Notes
Frequently Asked Questions
A galette is a rustic, free-form tart made by folding a single round of pastry loosely around a filling and baking it flat on a tray. It needs no pie tin and the rough edges are meant to look homemade, which makes it much easier than a traditional pie.
Toss the berries with cornstarch, let them rest, and leave most of the released juice behind. Sprinkling ground almonds or breadcrumbs on the dough also helps absorb moisture, and chilling the dough keeps the base crisp.
Yes. Use vegan butter in the dough and brush the crust with plant milk instead of egg. A sprinkle of sugar still gives a golden, crisp finish.
Yes, but thaw and drain them well first, since frozen berries release more liquid. Add an extra teaspoon of cornstarch to help the filling set.
Yes. The dough can be made and refrigerated for up to 2 days or frozen for up to 1 month. Let it soften slightly at room temperature before rolling.
Keep it covered at room temperature for 1 day, or in the fridge for up to 3 days. Warm it briefly in the oven before serving to crisp up the crust again.
