Strawberry Galette Recipe
This Strawberry Galette is bright, cheery and full of springtime flavor. Lemon and rosemary perfectly complement the sweet strawberries. A rustic flaky rye pastry crust encloses the succulent filling.
How to Make the Best Strawberry Galette
A galette is the perfect dessert for those who love pie but don’t want to fuss with a pie pan or worry about achieving flawlessly crimped edges. This strawberry galette embraces the beauty of imperfection—the rustic, free-form shape is part of its charm. The combination of sweet strawberries with bright lemon zest and aromatic rosemary creates a sophisticated flavor profile that’s perfect for spring and summer gatherings.
What makes this recipe special is the rye pastry crust. Toasting the rye flour before combining it with all-purpose flour adds a subtle nutty depth that pairs wonderfully with the juicy strawberry filling. The crust bakes up beautifully flaky and golden, providing the perfect base for the jammy, bubbling berries inside.
Whether you’re serving this at a dinner party or enjoying it as an afternoon treat with coffee, this strawberry galette is sure to impress. Serve it warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra indulgent experience.
Strawberry Galette
This Strawberry Galette is bright, cheery and full of springtime flavor. Lemon and rosemary perfectly complement the sweet strawberries. A rustic flaky rye pastry crust encloses the succulent filling.
Ingredients
Rye Pastry Crust
Strawberry Filling
Instructions
Prepare the Crust
- Toast the rye flour in a skillet over medium-low heat, stirring until golden, about 5 minutes. Let cool completely.
- In a food processor, add both flours, salt, and sugar. Pulse to mix. Add the butter and pulse until it is granular and resembles coarse sand.
- Turn the food processor on and add the ice water a little at a time until the dough just comes together and forms a shaggy ball. Do not over-mix.
- On a piece of floured parchment, shape the dough into a log about 2 inches in diameter. Wrap in parchment and refrigerate for at least 1 hour or up to 3 days.
Assemble and Bake
- Preheat oven to 400°F. Place a baking sheet in the oven to preheat.
- Roll out refrigerated dough to roughly a 14-inch circle. Transfer to a sheet of parchment and set aside.
- In a large bowl, combine the strawberries, lemon zest, and rosemary. In a small bowl, whisk together sugar, salt, and cornstarch. Add to the sliced strawberries, stirring quickly to avoid clumping.
- Scoop the strawberry mixture onto the center of the dough circle. Arrange the strawberries on top cut-side down for a prettier presentation.
- Working quickly, fold 2 inches of dough over the strawberry filling, crimping every 2 inches to create a rustic edge.
- Brush the crust with egg wash (1 egg whisked with 1 tablespoon water) and sprinkle with coarse sugar if desired.
- Remove the heated baking sheet from the oven and carefully transfer the galette by lifting the edges of the parchment. Place on the lower rack.
- Bake for 20 minutes until the crust is golden and the filling is bubbling in the center. Let rest for 1 hour before serving.
Notes
- You can substitute all-purpose flour for the rye flour if you prefer a more traditional crust.
- Toasting the rye flour brings out a nutty flavor that complements the berries beautifully.
- For best results, make sure your butter is very cold—you can even freeze it for 10 minutes before using.
- This galette is best served the day it's made, but can be stored covered at room temperature for up to 2 days.
