A strawberry galette is the low-maintenance dessert that delivers all the comfort of pie without the extra steps. This version uses a grain-free crust that bakes up crisp on the edges and tender in the center while fresh strawberries turn naturally sweet and jammy in the oven. It’s simple to assemble, easy to customize, and just the thing to make when peak-season berries are sitting on your counter begging to be used.
When I got an email from the farm I did a CSA with a couple years ago letting me know the strawberry fields were bursting with fresh fruit and ready for picking, I deleted it and went on with my day. Then it somehow got brought back up in a conversation and next thing I know, I’m picking berries on one of the hottest days of the year at a time in the morning when I’m usually still on the couch in my pajamas procrastinating the real start to my day.
I left with two large containers filled to the brim with strawberries and then proceeded to let them sit on the counter for barely two days when I realized they were starting to mold. $6.50/pound plus my sweat to pick them and these little things wanted to mold on me in not even 48 hours!
That’s when operation strawberry galette began. I hate using the word delicious to describe food, but really this was like a 10 on the deliciousness scale. The grain-free crust holds together so well and has the perfect flakiness to it without being too flaky. The strawberry filling is perfectly sweet since the berries pretty much roast while the crust bakes and the hint of almond flavor with each bite makes this one of my all time favorite desserts.
If you happen to read this around Valentine’s Day, this would also make a really great festive dessert. These mini tart cherry galettes are fun too and you can even take the same mini/personal sized approach with this strawberry galette if you prefer.
Why You’ll Love This Easy Strawberry Galette Recipe
- Galettes are a rustic, free-form tart that’s much easier and quicker than making traditional pie and pie crust.
- It’s a great way to highlight fresh strawberries for bright, natural sweetness without refined sugar.
- The grain-free crust is perfect for paleo and gluten-free diets without tasting off or weird.
- It’s the perfect recipe for creating an impressive dessert with minimal fuss and max flavor falling right in the sweet spot of more elegant than a crisp, but easier than a pie.
Ingredients You’ll Need
- Almond and tapioca flours → Create the base for the grain-free crust and help to soak up the juices from the strawberries as the galette cooks.
- Cold butter → Adds flaky richness (or coconut oil for a vegan option).
- Eggs → Bind crust and make a shiny, golden-brown crust thanks to an egg wash.
- Coconut sugar → Sweetens and highlights the natural sugars of the fresh strawberries.
- Kosher salt → For an overall flavor enhancer.
- Fresh strawberries → Create the juicy, sweet filling. Choose ripe, firm strawberries for the best results. You could use frozen strawberries if you’re making this out of season just make sure to defrost them first and pat them dry before assembling the filling to absorb excess water.
- Vanilla & almond extract → Add aromatic depth.
- Blanched sliced almonds → Pressed on the crust for a crunchy, polished finish.
How to Make This Strawberry Galette
Making a galette is so much simpler than traditional pie dough. The pastry comes together quite easily and you don’t have to waste time and energy making things look pretty. Its rustic appearance is part of the charm.
Combine Dry Ingredients and Form Dough
Combine almond flour, tapioca flour, salt, and cold butter in a food processor. Pulse the mixture until it resembles coarse meal. Add one egg and coconut sugar, then pulse again just until the dough comes together. Turn the dough onto plastic wrap, flatten into a disc, and chill in the refrigerator for at least one hour or overnight to firm up.
Prepare the Filling
Preheat the oven to 375°F. In a small bowl, mix the fresh strawberries, tapioca flour, coconut sugar, vanilla extract, and almond extract until evenly coated.
Roll Out and Assemble
Roll the chilled dough between two sheets of parchment paper using a rolling pin, forming a circle thick enough to hold the filling and fold up the sides. Place the strawberry filling in the center, leaving about two inches empty around the edge. Carefully fold the edges up over the filling, creasing the dough gently with your fingers to hold its shape.
Finish and Bake
Beat the remaining egg with a splash of water to make an egg wash. Brush this over the folded edges of the galette. Press the sliced almonds all around the sides, then brush again lightly with egg wash. Transfer the parchment paper with the assembled galette to a baking sheet and bake for 35–40 minutes until the edges are golden brown. Cool for 15–20 minutes before slicing and serving.
My Pro Tips
Make The Best Strawberry Galette
- Chill the dough well before rolling to keep the butter cold and ensure a flaky, tender crust.
- Use a rolling pin with gentle, even pressure so the dough rolls out smoothly without cracking.
- Make sure the butter is very cold when incorporating into the dough. I like to chop it then freeze for a few minutes before using in the recipe. Cold butter is the key to any good crust and galettes are no exception.
- The sliced almonds on the outside of the galette are optional but add a lovely crunch and make your galette look bakery-worthy.
- Drain any excess juices after macerating the strawberries to prevent a soggy crust and keep the filling thick.
- If you want to decrease the chances of the strawberry filling from spilling out of the galette during baking (although I think that just adds to the charm of this dessert), chill the prepared galette before baking for 30 minutes in the refrigerator. Like with cookies, the extra chill time helps the galette keep it’s shape while baking.
Twists and Serving Suggestions
- Raspberries, blueberries, and blackberries – Mix these berries with strawberries for a deeper, tangier flavor and gorgeous color contrast.
- Scoop of vanilla ice cream – Serve each warm slice with a generous scoop of vanilla ice cream for that classic finish everyone loves. Whipped cream works just as well too.
- Add herbs – Mint or basil are two classic herbs that pair really well with strawberries as proven in this roasted strawberry milkshake and this strawberry tabouleh salad. Garnish the strawberry galette with either after it’s come out of the oven for a more sophisticated feel.
- Lemon and lemon zest – If you like some zing to your pie fillings, adding a squeeze of lemon juice or the zest from half a lemon to the strawberry filling is a great idea.
How to Store, Freeze and Reheat
- Store any leftover slices in the fridge in an airtight container for up to 3 days. Fruit galettes are excellent as breakfast the next day too, in case you need convincing.
- Freeze a previously baked galette on a baking sheet until firm, then wrap tightly in plastic wrap and transfer to a freezer safe bag. The galette will keep for up to 2 months.
- Galette dough can be made in advance and frozen just like pie crust. Remove it from the freezer the night before you plan to bake with it and thaw in the fridge.
- Reheat a baked galette at 400°F for 10–15 minutes to warm through.
Try These Too
Chocolate strawberry bread pudding, strawberry ginger crisp and strawberry rhubarb macarons all offer delicious ways to highlight fresh strawberries.
You can also use the strawberry filling from this galette recipe in a paleo crepe — additional Nutella is up to you!
Strawberry Galette
Ingredients
For the crust
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 2 eggs, divided
- 6 tablespoons cold butter, chopped
- 1/2 tablespoon coconut sugar
- 1/4 teaspoon kosher salt
- 1/2 -3/4 cup sliced blanched almonds for the sides
For the filling
- 3 cups hulled strawberries, either sliced or whole if they’re small
- 1 tablespoon tapioca flour
- 1 tablespoon coconut sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Combine the almond flour, tapioca flour, salt and butter in a food processor. Pulse until the texture of coarse meal.
- Add 1 egg and sugar and pulse again until dough comes together.
- Turn out onto a piece of plastic wrap and refrigerate for at least 1 hour up to overnight.
- When ready to bake, preheat oven to 375°F.
- Combine all the filling ingredients in a small bowl and set aside.
- Roll the dough out between two pieces of parchment paper into a circle. You want it thick enough to be able to hold the filling and fold up the sides.
- Place the strawberry filling in the middle of the circle leaving about 2 inches around the edge empty.
- Gently fold the sides up, creasing the dough together with your fingers as you go.
- Beat the remaining egg with a splash of water in a small bowl.
- Brush the outside edges of the galette with the egg wash.
- Press the almonds all over the sides of the galette then brush again with the egg wash.
- Transfer the parchment with the galette to the baking sheet and bake for 35-40 minutes until the edges are golden brown.
- Remove from the oven, let sit about 15-20 minutes before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Can you make this with peaches?? Looks so so amazing!
Yes, that would be SO good right now with summer peaches!