The Best Strawberry Galette

4.96 from 22 votes

Making this easy Strawberry Galette recipe takes literally zero effort with incredible delicious results, the most perfect Spring and Summer pie! Flaky and buttery pie crust - that comes together in 3 minutes - loaded with strawberries and baked to perfection!

Prep Time15

Cook Time30

Waiting Time1

Total Time1 45

Course: Dessert

Cuisine: French

Servings:

Calories: 345kcal

Author: Katalin Nagy

Equipment

Ingredients

190 g All purpose flour
Pinch of salt
⅕ teaspoon Baking powder
10 g Granulated sugar
115 g Unsalted butter very cold
15 g Heavy Cream
30 g Cream cheese

Filling

300 g Strawberry fresh
30 g Granulated sugar
10 g Corn starch

Other

2 tablespoon Almond flour under the fruit filling
½ Egg with a drop of water to egg wash

Metric - US Customary

Instructions

Sift together the dry ingredients in a bowl: flour, sugar, baking powder, and salt.
Add the very cold butter chunks and rub the mixture between your fingers and hands until it forms a sand-like consistency. It is fine to leave in a few bigger pieces of butter.
Add the cream and cream cheese and mix the dough with your hands, just until it comes together.
Knead the dough with the palm of your hand for a minute (do not over-knead and do not use a mixer) just until the dough becomes smooth.
Form the dough into a round disk, wrap it in plastic food wrap, and place it in the fridge for a minimum of one hour or overnight.
Prepare the filling. Core and slice the strawberries and gently mix them with the sugar and starch to evenly coat the fruit.
Once the dough has chilled, roll it out into a circle on the parchment paper you will be baking it on. Move it onto a baking tray and sprinkle almond flour over the surface.
Place the filling on top of the pastry. Gently and tightly fold the edges over the strawberry galette filling.
Put the unbaked galette into the freezer for 10-15 minutes while pre-heating the oven to 200 C / 392 F (no fan).
Bake the strawberry galette for 30 minutes. It is ready when the crust turns an even golden brown color, and the filling is bubbling.
Serve the strawberry galette after it cools down to room temperature.
You can store the leftover strawberry galette in an airtight container in the fridge for 2-3 days.

Notes

You can either make a full-size version like this one or 2 smaller ones simply by dividing the recipe. However, you will need to adjust the baking time accordingly, as they may bake faster than a larger galette.

INGREDIENT NOTES:

Measure your ingredients by the gram using a digital scale for accuracy.
Use high-quality 82% fat content European style unsalted butter, and ensure it is very cold.
Use almond flour underneath the fruit filling to avoid a soggy bottom on your galette.

TECHNIQUE NOTES:

Make sure you read my expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
While assembling and kneading the dough, work as quickly as possible to avoid overworking the dough or making the dough too warm. The whole process should not take more than a minute or two.
The temperature while working with this dough is super important. Too warm? The pastry dough will tear. Too cold? The pastry dough will break. Aim for the in-between, a cold enough dough that is comfortable to work with. Use your fridge or freezer to chill the dough for 10 minutes if it gets too warm.
I recommend using a digital oven thermometer to make sure you are baking at the right oven temperature.
After baking, look at the bottom of the pie to check whether it is well baked. It should be hard and dry, not spongy or soft.

Nutrition