Can I use frozen strawberries?

Yes, but it’s best to thaw and drain them well first—otherwise, you’ll end up with too much juice, and the crust may get soggy.

Do I absolutely need parchment paper?

It’s highly recommended. Not only does it prevent sticking, but it also makes cleanup much easier if juices escape.

Can I make the galettes in advance?

Certainly! You can assemble them a few hours ahead and keep them chilling in the fridge. Bake right before serving for maximum flakiness.

What if I don’t have premade pie crust?

Homemade pie dough works wonderfully if you have the time and desire. Just keep the rest of the process the same!

Easy Strawberry Galettes Recipe

Description

This easy strawberry galette recipe turns fresh strawberries and premade pie crusts into delicious rustic desserts with minimal effort. Sweet, juicy strawberries are encased in golden, flaky pastry, making it perfect for a quick summer treat or an impressive dessert for any gathering.

Ingredients

Units Scale

Fruit Filling

4 cups small fresh whole strawberries (or large strawberries, halved)
1/3 cup sugar

Galette Pastry

2 premade pie crusts

Egg Wash

1 egg
1/2 teaspoon water

For Sprinkling

A pinch of sugar

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Instructions

Prepare the Oven
Preheat your oven to 350°F (175°C) to ensure it’s ready when you assemble your galettes.
Thaw the Pie Crusts
Let the premade pie crusts come to room temperature or follow the package directions to thaw if frozen. This makes them pliable and easy to work with.
Prepare the Strawberries
In a bowl, combine the strawberries with 1/3 cup sugar and stir until the berries are well coated. If using large strawberries, cut them in half before measuring.
Shape the Galettes
Line a baking sheet with parchment paper. Place each pie crust flat on the baking sheet. Mound half of the strawberry mixture in the center of each crust.
Fold the Crust Edges
Carefully fold the edges of one side of the crust up and toward the center over the berries, then repeat with the remaining edges, leaving a circular opening in the middle so the fruit is visible. Pinch the seams and, if needed, use a little water to help seal them. This works best when shaping directly on the baking sheet to avoid spilling.
Make the Egg Wash
Beat the egg with 1/2 teaspoon water. Brush this mixture over the exposed edges of the pie crust for a golden finish, and sprinkle a pinch of sugar on top.
Bake the Galettes
Transfer the baking sheet to the preheated oven. Bake for 20 to 22 minutes, or until the crusts are golden brown and fully cooked through.
Cool and Serve
Remove galettes from the oven and let cool. If there’s a lot of juice released during baking, transfer the galettes to a wire rack placed over a baking sheet to prevent sogginess. Slice and enjoy warm or at room temperature.

Notes

If you don’t have small strawberries, cut large ones in half to measure 4 cups.
Shaping the galettes directly on the baking sheet minimizes mess and spillage.
Transferring baked galettes to a wire rack prevents the crusts from becoming soggy if there’s excess juice.
Serve alone or with a scoop of vanilla ice cream or whipped cream for added indulgence.

Nutrition

Serving Size: 1 slice (1/6 of a galette)
Calories: 230
Sugar: 14g
Sodium: 220mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 3g
Cholesterol: 26mg