Made with fresh strawberries, warm vanilla, a hint of cinnamon and cardamom, and a flaky, foolproof pie crust (easy to make gluten free), this strawberry galette is simple to pull together and beautiful on the table. The berries roast down and become jammy while the crust caramelizes and turns crisp at the edges. Serve warm with vanilla ice cream or a dollop of whipped cream for an unforgettable dessert.
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Easy strawberry galette recipe
I’m a pie lover, especially in warm months when fresh fruit is at its peak. While a classic double-crust pie is wonderful, a galette is often my go-to: one crust to roll, rustic edges to fold, and all the flavor of a pie with less fuss. This strawberry galette highlights ripe berries with a subtle spice blend and a golden, buttery crust that can be made gluten free without sacrificing texture.
Ingredients and variations
- This galette uses a simple, reliable pie crust. You can make it with all-purpose flour or a gluten-free blend—the dough behaves the same and yields a flaky crust. The recipe below uses half a batch of pie dough for a single galette; save the other half in the freezer for a future tart, quiche, or pot pie.
- The filling is fresh strawberries flavored with cinnamon, cardamom and vanilla. A small amount of cornstarch (or arrowroot) thickens the juices so slices hold together.
- The berries are sweetened with a single tablespoon of brown sugar, which encourages caramelization while letting the strawberries’ brightness shine. If you prefer a sweeter galette, increase the sugar slightly.
- To make strawberry-rhubarb galette, add one thinly sliced stalk of rhubarb to the strawberries. Rhubarb is tart, so you may increase the sugar to two tablespoons if you like a sweeter balance.
How to make a strawberry galette
- Make the filling: Toss hulled, sliced strawberries with brown sugar, cinnamon, cardamom, vanilla and cornstarch until evenly coated.
- Roll the crust: On a lightly floured surface or parchment, roll your pie dough to about 1/8 inch thick and roughly 10–11 inches in diameter.
- Assemble: Mound the strawberry filling in the center of the dough, leaving a 2-inch border. Fold the edges up and over the filling in rustic pleats. Chill for 10 minutes to help the galette keep its shape while baking.
- Egg wash and bake: Whisk an egg with a teaspoon of water and brush the crust edge for a golden finish. Sprinkle the rim with turbinado or demerara sugar for crunch, and dot the filling with small pieces of butter. Bake at 425°F until the crust is deep golden and the filling bubbles, about 30–35 minutes.
- Glaze: When the galette comes from the oven, brush a little of the hot filling juices over the berries to create a glossy finish as it cools.
Can you make the galette ahead?
For best texture, serve the galette the same day. It will sit fine at room temperature for up to six hours. Leftovers keep covered in the refrigerator; the crust will soften but the flavor remains excellent—leftover slices are especially tasty for breakfast.
Serving suggestions
This galette is lovely on its own, but a scoop of vanilla ice cream or a spoonful of whipped cream turns it into a celebration dessert. Serve slightly warm or at room temperature. Enjoy with coffee or a cold glass of milk for a simple treat.
Tips for making a galette
- Make the pie dough ahead of time. If the dough is very cold from the refrigerator, let it rest 15–20 minutes before rolling so it doesn’t crack.
- Use a gluten-free flour blend you trust if making the crust gluten free; many blends work well and give great flavor and texture.
- Roll the dough on parchment to prevent sticking and to make it easy to transfer to the baking sheet.
- If some strawberries darken while roasting, tent the galette with foil until the filling is bubbling and the crust is golden.
- For extra sheen, brush fruit with its hot juices after baking.
*This post originally referenced products and tools used in the recipe.
FAQs
What is a galette? A galette is a free-form single-crust tart: the dough is rolled flat, the filling placed in the center, and the edges folded up to enclose it. Galettes are rustic and forgiving, and they require only one crust.
Why dot pies with butter? Small pats of butter add richness to the fruit filling and help keep the fruit moist. They also add flavor as they melt into the juices.
What oven temperature is best? This galette bakes at 425°F (220°C) for about 30–35 minutes, until the crust is deeply golden and the filling is bubbling.
Why let pies cool? Fruit fillings thicken as they cool. Allowing the galette to rest makes it easier to slice and keeps the filling from running.
Other strawberry desserts to try
- Gluten-free strawberry crisp
- Homemade strawberry shortcakes
- Paleo shortcakes with roasted strawberries and rhubarb
- Strawberry frozen yogurt (no ice cream maker)
- Creamy strawberry smoothie
Get the recipe
Strawberry Galette (Gluten Free Option!)
By: Nicki Sizemore
Made with fresh strawberries, vanilla and a touch of warm spices, this strawberry galette is simple, elegant, and can be made gluten free without sacrificing texture. The dough should rest in the refrigerator before rolling. If chilled for several hours, let it sit at room temperature 15–20 minutes before rolling.
Servings: 6–8
Prep time: 20 minutes | Cook time: 35 minutes | Total time: 55 minutes
Ingredients
Strawberry filling
- 1 quart strawberries, hulled and sliced
- 1 tablespoon packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon vanilla paste or 1 teaspoon vanilla extract
- 1 tablespoon plus 1 teaspoon cornstarch (or arrowroot)
Crust
- All-purpose flour or a gluten-free flour for dusting
- 1/2 batch pie crust (single crust)
- 1 egg (for egg wash)
- 1 teaspoon turbinado or demerara sugar
- Scant tablespoon butter, cut into small pieces
For serving (optional)
- Vanilla ice cream or whipped cream
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, combine the strawberries, brown sugar, cinnamon, cardamom, vanilla and cornstarch; stir gently to coat.
- Sprinkle a large sheet of parchment with flour and roll the dough to about 1/8 inch thick (10–11 inches diameter). Transfer the dough on the parchment to a baking sheet.
- Pile the strawberry filling onto the center, leaving a 2-inch border. Fold the dough edges up and over the filling, pressing gently to seal. Refrigerate 10 minutes.
- Whisk the egg with 1 teaspoon water and brush the crust edge. Sprinkle with turbinado sugar and dot the filling with butter. If needed, chill 5 more minutes.
- Bake, rotating once, until the crust is deep golden and the filling bubbles, about 30–35 minutes. Brush hot juices over the berries for shine. Let cool before slicing.
- Serve slightly warm or at room temperature with ice cream or whipped cream, if desired.
Notes
Do ahead: Best the same day, but will keep at room temperature up to 6 hours. Store leftovers in the refrigerator.
Tips: If the dough cracks while rolling, patch with small bits of dough. Roll on parchment to prevent sticking. For a strawberry-rhubarb version, add one thinly sliced stalk of rhubarb and increase sugar to taste.
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