Easy Fresh Strawberry Galette (Printable)

Rustic tart with fresh strawberries and almond filling in a crisp golden crust.

# 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
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, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or fork 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 the mixture is smooth and well combined.
03 - In a separate bowl, toss the sliced fresh strawberries with sugar, cornstarch, and lemon juice. Let sit at room temperature for 10 minutes to allow juices to release.
04 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll the chilled pastry dough into a 12-inch circle approximately 1/8 inch thick. Transfer the dough circle to the prepared baking sheet.
06 - Evenly distribute the almond frangipane over the center of the pastry, leaving a 2-inch border around the edges.
07 - Arrange the macerated strawberry slices over the frangipane filling in a single or slightly overlapping layer.
08 - Fold the pastry edges up and over the filling, pleating and folding naturally as needed to form a rustic galette shape. Brush the folded edges with milk or cream and sprinkle with coarse sugar.
09 - Bake for 35 to 40 minutes until the pastry crust is golden brown and the filling is bubbling slightly at the edges.
10 - Remove from oven and allow to cool for 5 to 10 minutes before slicing. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The frangipane is your secret weapon—nutty and rich, it transforms the whole thing from simple fruit tart into something that tastes like you spent hours on it.
  • You get to skip the fussy crimping and shaping because rustic is literally the whole point here.
  • It tastes equally good warm from the oven or at room temperature, so you can bake it hours ahead without stress.
02 -
  • If your dough starts getting warm or sticky while rolling, slide it back into the fridge for a few minutes—patience here prevents tough pastry later.
  • The cornstarch in the strawberry mixture is non-negotiable; I learned this the hard way when filling leaked everywhere and baked onto my oven floor.
  • Don't skip the milk wash and sugar topping; they're what make the pastry look bakery-worthy and taste like you care.
03 -
  • If your pastry cracks while you're rolling it out, just pinch it back together—cracks actually add to the rustic look and don't affect how it bakes.
  • Brush the pastry with an egg wash instead of milk if you want an extra glossy, dramatic finish.
  • Keep extra ice water in your bowl while making the dough so you can splash just a tiny bit more if needed without adding too much at once.
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