Rustic Strawberry Galette
If you’re looking for a simple yet impressive summer dessert, this strawberry galette is exactly what you need. With its buttery, flaky crust and juicy strawberry filling, it comes together easily while still looking beautifully rustic.
As it bakes, the edges turn golden and crisp, while the strawberries soften and release their juices. Because the dough folds naturally over the filling, you get that effortless bakery-style finish without needing any special tools.
How to Make Strawberry Galette
Start by mixing the flour, sugar, and a pinch of salt in a bowl. Then add the cold butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs. If you prefer, you can use a food processor for this step.
Next, add the ice water and gently bring the dough together. As soon as it forms, stop mixing so the dough stays tender.
Place the dough between two sheets of parchment paper and roll it out into an 11–12 inch (28–30 cm) circle. Transfer it to a baking tray and chill for 30 minutes so the butter firms up and the dough holds its shape.
Meanwhile, combine the strawberries with sugar and cornstarch, mixing just until coated.
Take the dough out of the refrigerator and arrange the strawberries in the center, leaving about a 4 cm border around the edges.
Fold the edges of the dough over the filling, pressing lightly to secure.
Brush the folded edges with egg yolk, and if you like, sprinkle with sliced almonds for extra texture.
Bake in a preheated fan oven at 170°C (340°F) for 30–35 minutes, until the edges turn golden and the filling is bubbling.
Let it cool slightly before slicing and serving.
Tips for Best Results
Keep the butter cold while making the dough, as this helps create a flaky texture.
Avoid overworking the dough so it stays tender rather than tough.
Chilling the dough before baking helps it keep its shape.
Use ripe, fresh strawberries for the best flavor.
Storage
Store at room temperature for up to 1 day, or refrigerate for up to 3 days.
For the best texture, warm slightly before serving.
Looking for more baking inspiration? Visit Bake with D for more tried and tested recipes.
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 50 minutes
- Cook time: 35 minutes
- Total time: 1 hour 25 minutes
- Serves: 6
A rustic strawberry galette with a buttery crust and juicy filling. This easy recipe creates a flaky, golden dessert perfect for summer baking.
Ingredients
Dough
- 225 g all-purpose flour (1 ¾ cups)
- 140 g cold butter (10 tbsp)
- 15 g sugar (1 tbsp)
- A pinch of salt
- 45 ml ice water (3 tbsp), plus 1 tbsp if needed
Filling
- 300 g fresh strawberries (2 cups)
- 25 g sugar (2 tbsp)
- 8 g cornstarch (1 tbsp)
For the top
- 1 egg yolk
- Optional: sliced almonds
Method
Mix flour, sugar, and salt.
Add cold butter and rub into the mixture until crumbly.
Add ice water and bring the dough together.
Roll between parchment to 11–12 inches (28–30 cm). Chill for 30 minutes.
Mix strawberries with sugar and cornstarch.
Arrange strawberries on the dough, leaving a 4 cm border.
Fold edges over the filling.
Brush edges with egg yolk and add almonds if desired.
Bake at 170°C (340°F, fan) for 30–35 minutes until golden.
Let cool slightly before serving.
