Easy Fresh Strawberry Galette (Printer-Friendly)

Juicy strawberries and almond frangipane nestled in a crisp, golden pastry for a light, fruity dessert.

# What You’ll Need:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 2 teaspoons granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3 to 4 tablespoons ice water

→ Frangipane

06 - 1/2 cup almond flour
07 - 1/4 cup granulated sugar
08 - 2 tablespoons unsalted butter, softened
09 - 1 large egg
10 - 1/2 teaspoon vanilla extract
11 - 1/4 teaspoon almond extract, optional
12 - Pinch of salt

→ Strawberry Filling

13 - 2 cups fresh strawberries, hulled and sliced
14 - 2 tablespoons granulated sugar
15 - 1 tablespoon cornstarch
16 - 1 teaspoon fresh lemon juice

→ Assembly

17 - 1 tablespoon milk or heavy cream for brushing
18 - 1 tablespoon coarse sugar for sprinkling

# How to Make It:

01 - In a mixing bowl, combine flour, granulated sugar, and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a small bowl, cream together almond flour, granulated sugar, softened butter, egg, vanilla extract, almond extract if using, and salt until the mixture is smooth and well combined.
03 - In a bowl, toss sliced strawberries with granulated sugar, cornstarch, and fresh lemon juice until evenly coated. Set aside to macerate.
04 - Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
05 - On a lightly floured work surface, roll the chilled pastry into a 12-inch circle. Transfer the pastry circle to the prepared baking sheet.
06 - Spread the frangipane mixture evenly over the center of the pastry, leaving a 2-inch border around the edges.
07 - Distribute the prepared strawberries evenly over the frangipane filling.
08 - Fold the pastry edges over the strawberry filling, pleating naturally as needed to form a rustic appearance. Brush the pastry with milk or cream and sprinkle with coarse sugar.
09 - Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling at the edges.
10 - Allow the galette to cool slightly before slicing and serving warm or at room temperature.

# Expert Tips:

01 -
  • The pastry is forgiving—those imperfect folds are actually the whole point, so your mistakes become character.
  • Frangipane elevates fresh strawberries from simple to sophisticated without adding hours to your timeline.
  • It genuinely tastes like you spent all day baking, but you've really got maybe an hour of actual work.
02 -
  • Cornstarch is your secret weapon against soggy pastry—skip it and you'll end up with a juicy mess, but use it and your crust stays crisp even through the strawberry filling.
  • The frangipane doesn't brown the way regular pastry cream does, so the real flavor development happens when those strawberry juices bubble around it in the oven, mingling with the almond and caramelizing at the edges.
03 -
  • If your pastry cracks while rolling, just pinch it back together or patch it with scraps—the filling will cover any evidence, and the rustic nature of a galette means slight imperfections are expected and celebrated.
  • Serve this warm with a dollop of whipped cream or vanilla ice cream, and watch how the cream melts slightly into the warm frangipane and strawberries, creating a sauce that's better than any you could make intentionally.
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