Easier to make than a pie!

Strawberry Galette

Recipe Snapshot



Total Time

2 h 40 min




In the bowl of a food processor fitted with blade attachment, pulse together  flour, sugar, and Kosher salt. Add cold butter and shortening, then pulse until small, pea-sized pieces form. Add ice water.

Make the galette dough


Dump the dough out onto a sheet of plastic wrap and roll into a flat disk. Chill. If you leave the dough in the fridge longer, it may need to sit out at room temperature until it is easier to roll out.

Chill the pie dough


Place granulated sugar in a large mixing bowl. Zest a lemon directly on top , then use your fingers to rub the zest into the sugar. Add sliced strawberries, cornstarch, and a pinch of Kosher salt. Use a spatula to stir well.

Make the strawberry filling


On a lightly floured surface, use a rolling pin to roll out the chilled pie dough into a round. Carefully transfer to a baking sheet lined with parchment or Silpat.

Roll out the pie dough


Use a spatula to spread the frangipane all over the pie dough, leaving a border around the edge clear. Spoon or pour the strawberry filling on top, spreading into an even layer. Gently fold the edges of the dough.

Assemble the galette


In a small bowl, whisk together large egg and heavy cream, milk, or water, then use a silicone pastry brush to brush all over the pie dough. 

Brush with egg wash


Bake until the crust is golden brown and the strawberries are bubbling.

Bake the galette


Cool slightly, then slice


Serve with whipped cream, ice cream, or powdered sugar. Can be enjoyed warm or at room temperature!

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