Surprisingly quick to make!

Strawberry Galette

Recipe Snapshot



Total Time

2 hours 40 minutes




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, then pulse, adding the last tablespoon as needed, until the dough begins to come together.

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. Doesn’t have to be perfect, galettes are rustic! 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 over the almond and strawberry filling. Press down slightly to seal.

Assemble the galette


In a small bowl, whisk together 1 large egg and heavy cream, milk, or water, then use a silicone pastry brush to brush all over the pie dough. Optional: can sprinkle the pie dough with coarse turbinado sugar, if wanted.

Brush with egg wash


Refrigerate. When ready, preheat an oven to 400F.

Chill the galette


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

Bake the galette


Cool slightly, then slice


Allow the galette to cool slightly before slicing. Serve with whipped cream, ice cream, or powdered sugar. Can be enjoyed warm or at room temperature!

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