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Looking for an easy, summery strawberry dessert? This rustic strawberry galette showcases ripe strawberries brightened with a touch of lemon, sugar, and strawberry preserves. The free-form crust is simple to make—pulse the dough in a food processor, roll it into a rough circle, mound the filling in the center and fold the edges up. Serve slightly warm with a scoop of vanilla ice cream for a classic summer treat.
I’m not usually a big fan of traditional strawberry pie — often the fruit-to-crust ratio feels off. Still, my husband requests strawberry pie for his birthday every year, so I like to reinvent the flavor. Last year I made a frozen strawberry cheesecake with a pretzel crust, and this year I tried a galette. He loved it, so it’s an easy winning option when you want strawberry pie flavor without the fuss.
What is a galette?
Galette is a French term for a round, free-form pastry, similar to an Italian crostata. Unlike a standard pie, a galette celebrates a relaxed, rustic look: you roll the dough into a rough circle, heap the fruit in the center, and fold the edges up to encase the filling. No crimping, no top crust—just a beautiful, simple tart.
How to make the pie dough
You can use store-bought dough if you prefer—just roll it out to about 14 inches so there’s enough to fold over the filling. For homemade dough, work quickly with very cold butter. Combine flour, sugar, and salt, then cut in cold, cubed butter until the mixture resembles coarse crumbs. Add 3 tablespoons of ice-cold water and pulse until the dough just begins to come together. Add more water, a tablespoon at a time, only if needed. Don’t overwork the dough—stop once it starts forming a loose ball.
Turn the dough onto a lightly floured surface, press it into a disc, wrap it in plastic, and chill for 30 minutes. If chilled longer, let it sit about 10 minutes before rolling so it’s easier to handle.
How to make the filling
The filling is straightforward and requires no cooking. Hull and slice strawberries into roughly 1-inch pieces. Toss them with sugar, lemon juice, cornstarch, strawberry preserves, and vanilla. The preserves deepen the strawberry flavor and give the filling a slightly jammy texture.
How to assemble the galette
After the dough has chilled, roll it out on a lightly floured surface into a rough 14-inch circle about 1/4 inch thick. Transfer the dough to a parchment-lined rimmed baking sheet—parchment catches any juices that bubble over and makes cleanup easy.
Mound the strawberry mixture in the center, leaving a 2-inch border. Fold the dough edges up and over the filling, pleating as needed to create a rustic rim. The galette’s charm is its imperfect shape—jagged edges are fine.
What is the purpose of an egg wash?
Brushing the folded dough with an egg wash creates a glossy, golden crust and helps coarse sugar stick to the edges for a pleasant crunch. Beat one egg with a teaspoon of water, brush the pastry edge lightly, and sprinkle on sanding or coarse sugar if you like.
Bake at 375°F (190°C) for about 35–40 minutes, until the crust is golden and the filling is bubbling. Some juices may leak out—that’s normal and won’t hurt the galette. Let it cool on the baking sheet for at least 15 minutes before slicing.
Serve warm or at room temperature, ideally with vanilla ice cream.
How to store leftovers
Store covered tightly in the refrigerator for 2–3 days. Any longer and the crust may become soggy. Reheat refrigerated slices briefly in the microwave for about 20 seconds for best results.
Enjoy this simple, delicious strawberry galette!
For other strawberry recipes, check out:
- Strawberry Scones
- Strawberry Rolls with Cream Cheese Frosting
- Frozen Strawberry Cheesecake with a Pretzel Crust
Tag me on Instagram @themarblekitchenblog if you make this, and please leave a rating and comment below. Enjoy!
Strawberry Galette
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Ingredients
Pie Dough
- 1 ½ cups all purpose flour
- 2 tablespoon sugar
- ½ teaspoon salt
- 8 tablespoon unsalted butter, cold and cut into small pieces
- 3-5 tablespoon ice cold water
Filling
- 4 cups strawberries about 1 ¼ quarts, hulled and sliced
- 2 tablespoon cornstarch
- ⅓ cup sugar
- 1 tablespoon lemon juice
- 2 tablespoon strawberry preserves
- 2 teaspoon vanilla
- 1 egg and coarse sugar (optional)
- Ice cream for serving optional but recommended
Instructions
Pie Dough
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In a food processor, combine flour, sugar, and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse peas. With the processor running, add 3 tablespoons ice-cold water and process until the dough begins to come together. Add additional tablespoons of water, one at a time, only if needed.
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Turn the dough onto a floured surface and form into a disc. Wrap in plastic and chill for 30 minutes.
Filling and Assembly
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Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment.
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In a medium bowl, combine strawberries, sugar, lemon juice, strawberry preserves, vanilla, and cornstarch. Mix gently.
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Roll the chilled dough into a 14-inch circle about 1/4 inch thick. Transfer to the prepared baking sheet.
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Pile the filling into the center, leaving a 2-inch border. Fold the edges up and pleat as needed to form the galette.
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Beat the egg with 1 teaspoon water and brush the pastry edge. Sprinkle with coarse sugar if desired.
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Bake until the crust is golden and the filling is bubbly, about 35–40 minutes. Allow to cool about 15 minutes before slicing.
Notes
- See the photos for a visual guide on folding and pleating the dough edges.
- Keep leftovers tightly covered in the refrigerator for 2–3 days. Reheat briefly in the microwave for about 20–30 seconds.
- Serve slightly warm with a scoop of vanilla ice cream for the best experience.