Celebrate peak summer strawberries with this easy galette – a rustic free-form tart filled with the best of the season's sweet and juicy strawberries baked into a buttery, flaky crust. No pie dish, no fuss. Just fresh seasonal berries and golden pastry.
I made this galette on repeat for my art party – there's something so luxurious about seeing these jammy roasted strawberries and eating them too.
I like adding a touch of rhubarb to my strawberry galette – just enough for the fibrous stalks to absorb the juices the strawberries release as they bake, not enough to add significant flavor (like it does in my strawberry rhubarb galette). The rhubarb plays more of a supporting strawberry role than sharing the co-star role. Rhubarb and strawberries are a match made in heaven and there's a reason their seasons overlap – and I'd never tell you to pair two ingredients whose seasons didn't. It's always an option to go all strawberry if that's your jam – just add an extra half teaspoon of cornstarch to absorb the strawberry juices.
Same dough I use for every galette on this site. Cold butter, food processor, minimum two hours in the fridge – or cheat with the freezer at your own risk. The point is: don't skip the chill. If your dough gets hard to work with when rolling out, that means it needs more chill time – stick it back in the fridge and come back to it. Although I recommend making homemade pie crust, store-bought is always an option, no judgement here.
Make Ahead
The dough keeps in the fridge for up to 2 days or in the freezer for up to 3 months – thaw overnight before rolling. The assembled, unbaked galette freezes beautifully too. Wrap it tightly once it's firm and freeze for up to 3 months. No egg wash until baking day – brush it on straight from the freezer while the oven preheats, then add 5–10 extra minutes to the bake time. This is exactly how I pulled off galettes for a few hundred people at my art party. Make them ahead, freeze them, bake to order.
What is a Galette?
A galette is pie's messier, more laid-back cousin. Open-faced – just dough folded up around whatever filling you've got, sweet or savory, baked until the crust is golden and the filling is bubbling.
The French call it galette. The Italians call it crostata. Same thang, different accent.
The truly magical quality of a galette is that it's imperfectly perfect. Roll the dough out on a lightly floured surface – or don't even bother doing it in one piece. My favorite trick: lay parchment on a tart pan and build the crust directly on it, piece by piece, pinching the dough together with your fingers until it holds. No one will ever know. Pile on the filling, fold the edges over, sprinkle with sugar, and bake. Same technique every season. Change the filling, keep the method.
My Galette Wisdom
Buy the best strawberries you can find; local and in-season makes a real difference here. Store them unwashed in the fridge and rinse just before using.
Start with very cold butter – it's the difference between flaky and flat. Chill the dough for at least 2 hours, up to 2 days in the fridge or 3 months in the freezer. Egg in the dough gives you a richer, more structured crust – swap in 2-4 tablespoons of ice-cold water instead for a more classic, flaky pie-style crust, adding one tablespoon at a time until the dough just comes together.
Brush the crust edges with the melted butter before baking – or swap in an egg wash for a deeper golden finish. Bake until deeply golden and bubbling – that's when the filling has properly set. Embrace the imperfectly perfect rustic look.
Play Away
This is a strawberry galette at heart, but the technique belongs to every season. Same dough, same fold, different filling – stone fruit in summer, apples and pears in fall, tomatoes when you want to go savory. Once you've made one galette, you'll know how to make them all.
Strawberry Galette
Ingredients
For the Dough
- 1 cup all-purpose flour plus more for surface
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- 8 tablespoons chilled unsalted butter cut into pieces
- 1 large egg beaten to blend
For the Strawberry Filling & Galette Assembly
- 3½ cups strawberries hulled and halved or quartered
- ½ cup rhubarb sliced into ½-inch pieces (optional — if skipping, add an extra ½ teaspoon cornstarch)
- 1 tablespoon cornstarch
- 3 tablespoons sugar
- Zest and juice of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon butter melted
- 1 tablespoon coarse sugar for sprinkling
Instructions
Make the Dough
- Pulse flour, sugar, and salt in a food processor until combined. Add cold butter and pulse until the mixture resembles coarse crumbs. Drizzle in the beaten egg and pulse just until the dough begins to come together. Form into a disk, wrap in plastic, and chill for at least 2 hours.
Make the Filling
- Toss the strawberries and rhubarb with sugar, cornstarch, lemon zest, lemon juice, vanilla, and salt. Let it sit while you roll the dough – the juices will start releasing, which is exactly what you want.
Assemble and Bake
- Preheat oven to 375°F. Roll the chilled dough into a rough 12-inch circle on a lightly floured surface and transfer to a parchment-lined baking sheet.
- Spoon the strawberry mixture into the center, leaving a 1½–2 inch border. Fold the edges over the fruit, overlapping slightly.
- Brush the crust with melted butter and sprinkle generously with coarse sugar.
- Bake 45–50 minutes, until the crust is deeply golden and the filling is bubbling. Let cool slightly before slicing. Serve warm – vanilla ice cream, yogurt, or whipped cream all belong here.
Notes
- Dough must chill for at least 2 hours — up to 2 days in the fridge or 3 months in the freezer.
- The assembled, unbaked galette freezes beautifully too. Wrap tightly once firm and bake straight from frozen, adding 5–10 minutes to the bake time.
- Swap the egg in the dough for 2–4 tablespoons of ice-cold water, added one tablespoon at a time, for a more classic flaky crust.
- Swap the melted butter for an egg wash if you want a deeper golden finish on the crust.
More Galette Recipes
Same dough, same fold, different filling — blueberries, all the berries, and peaches in summer, rhubarb and strawberry rhubarb in spring, apples and pears in fall, tomatoes when you want to go savory. Once you've made one galette, you'll know how to make them all.
If ya tried this strawberry galette, I’d love to hear – leave a comment below and tag me on IG, @danielagerson, so I can see too!
There's a whole lot more seasonal recipes and colorful produce guides waiting for ya on the site.
Let's make waves in the kitchen.
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