Is there anything more delightful than a rustic strawberry galette fresh from the oven? It’s the kind of dessert that’s both comforting and impressive, a balance between homemade charm and elegant simplicity. Picture this: a buttery, flaky crust with just a hint of crunch from cornmeal, filled to the brim with sweet, juicy strawberries that soften and caramelize as they bake. And the best part? It’s so much easier to make than pie!
Whether you’re planning a casual summer cookout or a cozy picnic, this strawberry galette is the perfect treat to wow your friends and family. It’s versatile, approachable, and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For me, this galette is pure nostalgia. It reminds me of carefree afternoons spent baking with my grandmother, where we’d use whatever fresh fruit we had on hand to make a simple, free-form tart.
The beauty of a galette lies in its imperfection—it’s meant to be rustic and a little rough around the edges, which makes it perfect for bakers of all levels. No need to fuss over crimping or lattices here. Let’s dive into what makes this strawberry galette truly special and why you’ll want to make it again and again.
Why You’ll Love This Rustic Strawberry Galette Recipe
This recipe is the definition of fuss-free baking. You don’t need fancy equipment or professional pastry skills—just a love for strawberries and a little patience while the dough chills. Here’s why this galette deserves a spot in your dessert repertoire:
- Unbelievably Easy: No need for a pie tin or perfect pastry skills. The galette dough comes together quickly in a food processor, and folding the edges is a breeze.
- Bursting with Flavor: Fresh strawberries take center stage, sweetened just enough to let their natural flavor shine. A hint of vanilla bean paste adds depth, while the golden crust provides a delicious contrast.
- Versatile and Adaptable: This recipe is a blank canvas. You can swap strawberries for blueberries, peaches, or even apples depending on the season.
- Rustic Elegance: The galette’s free-form shape is effortlessly beautiful. It’s proof that desserts don’t need to be perfect to impress.
- Perfectly Balanced Texture: The buttery crust is crisp and flaky, with a slight crunch from the cornmeal, while the filling is soft and juicy without being runny.
Preparation Time and Servings of the Rustic Strawberry Galette
- Total Time: 1 hour 45 minutes (including 45 minutes of chilling time)
- Servings: 6-8 slices
- Calories per Serving: Approximately 280
Ingredients
Galette Dough:
- 1 ¾ cups all-purpose flour (the base for a tender crust)
- ⅓ cup granulated sugar (adds sweetness to the dough)
- ¼ cup coarse cornmeal (for that subtle crunch)
- ¼ teaspoon salt (balances the flavors)
- ½ cup cold butter, cubed (keeps the crust flaky)
- ⅓ cup buttermilk (brings the dough together and adds tanginess)
Strawberry Filling:
- 3 ½ cups fresh strawberries, sliced (the star of the show)
- ¼ cup granulated sugar (just enough to enhance the sweetness of the strawberries)
- 1 tablespoon cornstarch (thickens the juices for a perfect consistency)
- 1 teaspoon vanilla bean paste or extract (adds warmth and depth of flavor)
Egg Wash and Topping:
- 1 large egg, whisked with 1 tablespoon water (for that golden finish)
- 2 tablespoons turbinado sugar (for a crunchy, sparkly topping)
Step-by-Step Instructions
Make the Dough
- In a food processor, combine the flour, sugar, cornmeal, and salt. Pulse a few times to mix.
- Add the cold, cubed butter to the processor. Pulse until the mixture resembles coarse crumbs—like damp sand. Don’t overprocess; you want to see small bits of butter throughout.
- Gradually add the buttermilk, one tablespoon at a time, pulsing just until the dough comes together. If it feels too dry, add an extra teaspoon of buttermilk.
- Turn the dough out onto a piece of plastic wrap, gently shape it into a disk, and wrap tightly. Chill in the refrigerator for at least 45 minutes.
Prepare the Filling
- While the dough chills, slice the strawberries and place them in a large mixing bowl.
- Sprinkle the sugar, cornstarch, and vanilla bean paste over the strawberries. Gently toss until the strawberries are evenly coated. Let the mixture sit for 10 minutes to release some of the juices.
Assemble the Galette
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Remove the dough from the fridge and roll it out on a lightly floured surface into a 14-inch circle. Don’t worry if the edges are uneven—it adds to the rustic charm.
- Carefully transfer the rolled-out dough onto the parchment-lined baking sheet.
- Spoon the strawberry filling into the center of the dough, leaving a 2-inch border around the edges. Be sure to drain any excess liquid from the filling to avoid a soggy crust.
- Fold the edges of the dough over the strawberries, pleating as you go. Aim for a rustic look—no need for perfection here.
Bake
- Brush the folded edges of the dough with the egg wash. Sprinkle turbinado sugar generously over the crust for a crunchy finish.
- Bake the galette in the preheated oven for 45-55 minutes, or until the crust is golden brown and the strawberries are bubbling.
- Let the galette cool on the baking sheet for at least 15 minutes before slicing.
Serve
Slice the galette into wedges and serve warm or at room temperature. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate summer dessert.
Additional Tips for Success
- Use Cold Ingredients: Keep the butter and buttermilk as cold as possible to ensure a flaky crust. If your kitchen is warm, chill the flour mixture briefly before adding the butter.
- Drain the Filling: Strawberries can release a lot of juice, so drain the mixture slightly before adding it to the crust to prevent sogginess.
- Chill the Dough Again (Optional): After assembling the galette, pop it in the fridge for 10-15 minutes before baking. This helps the crust hold its shape.
- Double the Dough: The dough freezes beautifully, so consider making a double batch. You can keep it in the freezer for up to 3 months and use it for other galettes.
- Experiment with Flavors: Add a pinch of cinnamon or cardamom to the filling for a warm, spiced twist.
Variations to Try
- Mixed Berry Galette: Use a mix of strawberries, blueberries, and raspberries for a colorful twist.
- Peach and Strawberry Galette: Add sliced peaches to the strawberry filling for a summery flavor combo.
- Gluten-Free Option: Substitute a 1:1 gluten-free flour blend in the dough recipe.
- Vegan Version: Replace butter with a plant-based alternative and use almond milk in place of buttermilk. Skip the egg wash and use a splash of almond milk instead.
How to Store and Freeze the Rustic Strawberry Galette
This strawberry galette is best enjoyed fresh on the day it’s baked, but leftovers can still be delicious. Store the galette at room temperature, wrapped in plastic wrap or foil, for up to 2 days.
To freeze the dough: Wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will keep for up to 3 months. Thaw overnight in the fridge before using.
To freeze the baked galette: Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 1 month. Reheat in a 350°F oven for 10-15 minutes before serving.
FAQ
Can I use frozen strawberries?
Yes, but be sure to thaw them and drain any excess liquid to prevent the filling from being too watery.
Can I make the dough by hand instead of a food processor?
Absolutely! Use a pastry cutter or your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
What if I don’t have cornmeal?
You can skip it or replace it with almond flour for a slightly nutty flavor.
Can I make the galette dough ahead of time?
Yes, the dough can be made up to 3 days in advance and stored in the refrigerator or frozen for longer storage.
How do I keep the crust from getting soggy?
Draining the filling and chilling the dough before baking helps prevent a soggy crust.
Conclusion
This rustic strawberry galette is everything you want in a dessert—simple, delicious, and endlessly customizable. It’s perfect for summer gatherings, but honestly, you’ll want to make it year-round. The combination of the buttery crust and sweet, juicy strawberries is pure magic. So, grab some fresh strawberries, roll out that dough, and embrace the beauty of imperfect baking. Don’t forget to snap a photo and tag me—I can’t wait to see your creations!
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The Best Rustic Strawberry Galette Recipe You’ll Ever Make
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
This rustic strawberry galette is an easy, free-form tart with a flaky, buttery crust and a sweet, juicy strawberry filling. Perfect for summer desserts, it’s simple to make and pairs wonderfully with vanilla ice cream or whipped cream.
Ingredients
Galette Dough:
- 1 ¾ cups all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup coarse cornmeal
- ¼ teaspoon salt
- ½ cup cold butter, cubed
- ⅓ cup buttermilk
Strawberry Filling:
- 3 ½ cups fresh strawberries, sliced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla bean paste or extract
Egg Wash and Topping:
- 1 large egg (whisked with 1 tablespoon water)
- 2 tablespoons turbinado sugar
Instructions
- In a food processor, pulse together the flour, sugar, cornmeal, and salt. Add butter and process until crumbly. Slowly add buttermilk and mix until the dough forms. Chill for 45 minutes.
- Mix strawberries with sugar, cornstarch, and vanilla bean paste. Let sit for 10 minutes.
- Roll the dough into a 14-inch circle, place the strawberry filling in the center, and fold the edges over.
- Brush the crust with egg wash, sprinkle with turbinado sugar, and bake at 350°F for 45-55 minutes until golden brown.
- Let cool for 15 minutes before slicing. Serve with ice cream or whipped cream.
Notes
- Use fresh, ripe strawberries for the best flavor.
- Chill the dough before rolling to ensure a flaky crust.
- Avoid overfilling to prevent the juices from overflowing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Rustic