Easy Fresh Strawberry Galette (Printable)

A golden, crisp tart layered with almond frangipane and fresh strawberries for a delightful seasonal treat.

# 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, softened butter, egg, vanilla extract, almond extract, and salt until smooth and well combined.
03 - Toss sliced strawberries with sugar, cornstarch, and lemon juice in a bowl. Set aside to macerate.
04 - Preheat 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 almond frangipane evenly over center of dough, leaving a 2-inch border uncovered.
07 - Distribute strawberry mixture evenly over frangipane layer.
08 - Fold pastry edges up and over filling, creating pleats as needed. Brush 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 the edges.
10 - Allow galette to cool slightly before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • No fancy tart pan needed, so you can make it without special equipment and feel like you've unlocked a secret.
  • The almond frangipane adds a sophisticated flavor that tastes like you spent hours on this, but it takes minutes to mix.
  • Fresh strawberries stay juicy and bright instead of getting cooked down to jam, which is the whole point of summer desserts.
  • That crooked, folded edge looks intentionally rustic, which means your imperfections actually look intentional.
02 -
  • Don't skip chilling the dough—I made that mistake once thinking I could save time, and the pastry shrunk dramatically in the oven and turned tough instead of crispy.
  • The cornstarch in the strawberry filling is not optional if you want a galette that holds its shape; fresh berries release so much liquid that you genuinely need it to keep things from getting soupy.
  • Make sure your butter is actually cold when you cut it into the flour; if your kitchen is warm, work quickly or even briefly chill the bowl and your hands.
03 -
  • Keep your pastry ingredients and bowl chilled before you start; this single step is the difference between flaky and dense pastry.
  • Don't be afraid of that rustic edge—the more it looks like you just folded it casually, the more authentically French it appears.
  • Brush the pastry with milk for a subtle shine, or cream for a richer golden color; either one works beautifully depending on the mood you're going for.
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