Easy Fresh Strawberry Galette (Printable)

Rustic galette with fresh strawberries and almond frangipane baked in golden, flaky pastry.

# 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

# Method:

01 - In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in cold cubed butter until the mixture resembles coarse breadcrumbs. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Form 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 - Toss sliced fresh strawberries with granulated sugar, cornstarch, and lemon juice in a bowl. Allow to sit for a few minutes to release juices.
04 - Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
05 - On a lightly floured work surface, roll the chilled pastry dough into a 12-inch circle. Transfer carefully to the prepared baking sheet.
06 - Distribute the frangipane cream evenly across the center of the pastry dough, leaving a 2-inch border uncovered around the edges.
07 - Arrange the strawberry slices and their juices over the frangipane layer in an even distribution.
08 - Fold the pastry border up and over the strawberry filling, creating pleats and folds as needed. Brush the exposed pastry with milk or cream and sprinkle evenly with coarse sugar.
09 - Bake in the preheated oven for 35 to 40 minutes, or until the pastry crust is golden brown and the filling bubbles around the edges.
10 - Remove from the oven and allow the galette to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • No fancy equipment needed—just your hands, a rolling pin, and the freedom to be imperfect.
  • The frangipane sneaks in this buttery almond richness that makes people ask what your secret ingredient is.
  • It comes together in under two hours, which means you can have homemade French pastry on a weeknight.
02 -
  • Overworked dough becomes tough—mix just until it holds together, and don't feel bad about sealing cracks with extra dough; rustic means forgiving.
  • Wet strawberries ruin texture, so pat them dry after slicing and don't add them until you're ready to bake, or the pastry will get soggy before it hits heat.
03 -
  • If your dough cracks while rolling, just patch it with a scrap of dough; galettes are meant to look imperfect, and nobody will notice.
  • Chill your dough longer if your kitchen is warm; cold pastry crisps up, warm pastry gets greasy and dense.
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