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Strawberry Galette

Strawberry Galette

These rustic strawberry galettes are a perfect size for two and make a couple mini tarts or can be baked into one large galette. It’s a great dessert to showcase spring berries.

When I saw that strawberries were finally reappearing in the grocery, I got excited and bought four pounds. I threw some into salad, ate some for snacks, but we still had two pounds that were threatening to go bad unless I found something to do with them. Hence, these strawberry galettes were born!

The key to strawberry galettes is the dough. You want it to be soft and pliable, not too dry and not overcooked. It’s always good to err on the “early side” when baking, (pulling things out of the oven early), because dough will continue to firm as it cools. I checked these galettes right at the 27 minute mark and thought they were perfect, so that’s when I took them out!

See Also

Click here for the tart dough recipe.

Strawberry Galette

Sarah Mason
Course Baking



  • Click the link above for the recipe.


  • 1-1/2 pounds fresh strawberries hulled and halved or sliced
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • Zest of one lemon
  • 1 teaspoon pure vanilla extract
  • 1 egg white
  • 1 teaspoon water


  • 4 mini pie pans optional
  • Butter for greasing
  • Sugar


  • Ice cream and/or whipped cream


Make the dough.

  • Click the link above for the recipe.

Make the filling.

  • In a large bowl, toss together strawberries, sugar, cornstarch, salt, lemon zest and vanilla.
  • Note: the berries will release juice as they sit. When filling the galettes, you don't want them to be super liquidy, so you'll want to leave any extra juice in the bottom of the bowl.

Assemble the galettes.

  • Grease the mini pie pans with butter (or line a baking sheet with parchment paper). Remove the dough from the fridge and divide into four equal balls. Roll each ball out on a lightly floured surface into 8-inch rounds. Transfer the dough into the pie pans, lightly pressing to fit to the pan (or lay them flat on the parchment paper).
  • Making sure to leave any excess liquid behind, spoon the strawberry mixture into the center of the dough (leaving about 1-inch on each side). Gently fold the crust over part of the strawberries. This is supposed to look "messy" and rustic, so basically don't try too hard.

Make the egg wash.

  • In a small bowl, whisk together the egg white and water. Brush liberally on the galette crust. Sprinkle the crust with sugar.
  • Bake at 400F for 30-35 minutes or until crust is golden brown. Serve warm with ice cream or whipped cream.


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