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!
Click here for the tart dough recipe.
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Strawberry Galette
- Yield: 4 mini galettes 1x
Ingredients
Dough:
- 1 1/4 cups (155 g) all-purpose flour, plus more for dusting
- 1 tbsp granulated sugar
- 1/4 tsp fine salt
- 1/2 cup (1 stick / 113 g) cold unsalted butter, cut into small cubes
- 3-4 tbsp ice water
Strawberry filling:
- 1 1/2 lbs (680 g) fresh strawberries, hulled and halved or sliced
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon fine salt
- Zest of 1 lemon
- 1 teaspoon pure vanilla extract
Assembly:
- 1 egg white
- 1 teaspoon water
- Butter, for greasing (if using mini pie pans)
- 1-2 tbsp granulated sugar, for sprinkling on crust
For serving:
- Ice cream and/or whipped cream
Instructions
Make the dough:
- Whisk together the flour, sugar, and salt in a large bowl. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-size butter pieces remaining.
- Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together. Add the remaining tablespoon of water only if needed. Divide into four equal balls, flatten each into a disk, and wrap in plastic. Refrigerate at least 1 hour (or overnight).
Make the filling:
- In a large bowl, toss together the strawberries, sugar, cornstarch, salt, lemon zest, and vanilla. Let the berries macerate while you roll out the dough. They will release juice as they sit — when filling the galettes, leave any pooled liquid behind in the bowl.
Assemble the galettes:
- Grease four mini pie pans with butter (or line a baking sheet with parchment paper). On a lightly floured surface, roll each dough disk into an 8-inch round. Transfer into the pie pans, pressing lightly to fit (or lay flat on the parchment).
- Spoon the strawberry mixture into the center of each round, leaving about 1 inch of dough around the edge and leaving excess liquid in the bowl. Gently fold the crust edge up and over the edge of the filling, pleating as you go. It should look rustic — don’t try too hard.
Bake:
- Whisk the egg white and water together and brush liberally over the folded crust. Sprinkle the crust with sugar.
- Bake at 400°F (205°C) for 30–35 minutes, checking at 27 minutes. The crust should be golden brown and the filling bubbling. The dough firms further as it cools — err on the early side.
- Serve warm with ice cream or whipped cream.
Notes
The dough must be cold when it goes into the oven — this is what creates a flaky, rather than dense, crust. If your kitchen is warm, refrigerate the assembled galettes for 15 minutes before baking. Leave the strawberry juices behind in the bowl when filling; too much liquid makes the bottom soggy.
- Category: Baking
Frequently Asked Questions
What should I do if my galette dough is too dry?
If your galette dough is too dry, try adding a tablespoon of cold water or a little more butter to bring it together. It’s important to keep the dough pliable for the best results.
How do I know when the strawberry galettes are done baking?
Check the galettes at the 27-minute mark; they should be golden brown and firm to the touch. Remember that the dough will continue to firm up as it cools, so it’s better to take them out a little early.
Can I use frozen strawberries for the galette?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before adding to the galette to prevent excess moisture in the filling.
