Easy Fresh Strawberry Galette (Printable)

A rustic tart of fresh strawberries on almond frangipane with a crisp, golden crust.

# What You 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
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 lemon juice

→ Assembly

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

# Directions:

01 - In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently until dough just 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, sugar, and softened butter until combined. Beat in egg, vanilla extract, almond extract, and salt until smooth and well incorporated.
03 - Toss sliced strawberries with sugar, cornstarch, and lemon juice in a bowl. Let sit at room temperature to release juices.
04 - Heat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll chilled pastry into a 12-inch circle. Transfer to prepared baking sheet.
06 - Spread frangipane evenly over center of dough, leaving a 2-inch border uncovered around the edges.
07 - Distribute strawberry filling evenly over frangipane layer.
08 - Fold pastry border over filling, creating loose pleats as needed. Brush exposed pastry with milk or cream and sprinkle with coarse sugar.
09 - Bake for 35 to 40 minutes until crust is golden brown and filling is bubbling at edges.
10 - Remove from oven and allow to cool slightly before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • That buttery, crisp pastry shatters when you bite into it, and the almond layer underneath tastes secretly luxurious without demanding hours of work.
  • Fresh strawberries stay juicy and bright rather than turning into jam, because the cornstarch does the work while you relax.
  • It looks like you spent all day on it, but you're honestly done in under two hours from start to eating.
02 -
  • If you skip chilling the dough, the butter will melt during baking instead of creating those flaky layers, so that thirty-minute rest actually matters even though it feels optional.
  • The cornstarch prevents your galette from becoming a soggy-bottomed puddle, but you have to toss it with the strawberries ahead of time so it can work its magic.
  • Don't go crazy arranging the strawberries perfectly, because they'll shrink slightly as they cook and your careful pattern will look charmingly imperfect by the time it comes out of the oven.
03 -
  • Keep your butter actually cold and your water actually icy so your pastry becomes flaky instead of tough, this one detail changes everything.
  • If your strawberries are particularly juicy, use an extra teaspoon of cornstarch because there's no such thing as too much protection against a soggy bottom.
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