Easy Strawberry Galette (no pie pan needed)

Perfectly golden-brown and bursting with juicy strawberries, this Easy Strawberry Galette is a delightful twist on a traditional pie that doesn’t require a pie pan, making it an approachable dessert for any home cook. With a flaky, buttery crust cradling sweet-tart strawberries, it’s simply irresistible and has a rustic charm that will impress your family and friends. The best part? This galette comes together effortlessly, making it the perfect choice for last-minute gatherings or those afternoons when a berry dessert calls your name.

I remember the first time I made a galette — it was a warm summer day, and my kitchen was filled with the sweet fruity aroma of baking strawberries mingling with butter. I was amazed at how a few simple ingredients could transform into something so scrumptious and beautiful. Serve it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for an exquisite treat. Trust me; once you try this Easy Strawberry Galette, you’ll want to make it again and again.

How to Make Easy Strawberry Galette (no pie pan needed)

1. Make the Dough: In a large bowl, whisk together 300 g all-purpose flour, 50 g granulated sugar, and 1 teaspoon kosher salt. Add in 227 g unsalted butter, using a pastry blender or two forks to cut the butter into the flour mixture until it resembles coarse, pebbled sand.
2. Add the Egg Yolks: Incorporate 2 large egg yolks and 5 tablespoons ice water into the flour mixture. Use a spatula to mix until it looks like a “shaggy mess,” almost like scrambled eggs.
3. Form the Dough: Transfer the mixture onto a clean work surface (or keep it in the bowl) and gently knead until it forms a cohesive dough. Don’t overwork it; just knead until it comes together.
4. Chill the Dough: Divide the dough into two equal parts, flatten them into disks, and wrap each in plastic wrap. Chill in the refrigerator for at least 30 minutes or keep in the fridge for up to 2 days.
5. Prepare the Filling: While the dough chills, slice 350 g hulled strawberries and toss them in a large bowl with 50 g granulated sugar, 12 g cornstarch, and a pinch of kosher salt. Let them rest until the dough is ready.
6. Prepare Egg Wash: In a small bowl, whisk together 1 large egg, 1 teaspoon water, and a pinch of kosher salt until smooth. Set aside.
7. Roll the Dough: On a lightly floured surface, roll out one disk of dough into a circle about 14 inches in diameter and ¼-inch thick. If the dough feels too firm, allow it to rest a few minutes to make it easier to work with.
8. Assemble the Galette: Strain the strawberry mixture to remove excess liquid. Spread the strawberries in the center of the rolled-out dough, leaving a 2-inch border around the edges.
9. Fold the Dough: Brush the exposed border with egg wash, then fold the edges of the dough up and over about 1 inch of the filling, pressing gently to seal.
10. Finish It Off: Brush the crust with the egg wash and sprinkle it generously with turbinado sugar. Chill the assembled galette for at least 30 minutes; this will help it hold its shape during baking.
11. Preheat the Oven: Preheat your oven to 400℉ (200℃).
12. Bake the Galette: Place the galette on the lower two-thirds of the oven. Bake for 20 minutes or until the crust starts to brown. Reduce the temperature to 350℉ (175℃), rotate the baking sheet, and continue baking for another 20-30 minutes, or until the crust is golden brown and the fruit mixture is bubbling.

Storing & Reheating

Once your Easy Strawberry Galette has cooled, you can store it at room temperature for up to 2 days, keeping it covered loosely with foil or plastic wrap. If you want to prolong the freshness, refrigerate it in an airtight container for about a week. For longer storage, freeze it for up to 3 months. To reheat, pop it in a 350℉ oven for about 10-15 minutes; this helps regain the delightful flaky texture. Keep in mind that the strawberries might become slightly softer upon reheating, but the flavor remains lovely.

Indulging in an Easy Strawberry Galette is a delightful way to celebrate the fresher flavors of fruit. This recipe is super flexible, and experimenting with seasonal fruit could lead to new favorites. So, gather your ingredients and enjoy getting your hands a little doughy. Each bite offers a symphony of flavors, from the buttery crust to the sweet, juicy filling.

Recipe FAQs

Can I use frozen strawberries?

Yes, you can use frozen strawberries, but thaw them first and drain excess moisture to prevent a soggy galette. You might want to add a bit more cornstarch to help absorb additional juices.

How do I prevent a soggy crust?

To prevent a soggy crust, be sure to drain the fruit filling well and consider blind baking the crust for a few minutes before adding the filling. This creates a barrier against moisture.

Can I make this ahead of time?

Absolutely! You can prepare the dough a day in advance and refrigerate it or roll and assemble the galette without baking it, then store it in the fridge until you’re ready to bake.

What’s the best way to serve a galette?

Serve it warm with a scoop of vanilla ice cream or fresh whipped cream. It’s also delicious at room temperature alongside coffee or tea. Enjoy experimenting with toppings!

More Desserts & Appetizers Recipes

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• Strawberry Jelly Cheesecake
• Brown Butter Brownies
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• Vegan Strawberry Pie Cookies

📖 Recipe Card

Easy Strawberry Galette (no pie pan needed)

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• Author: Peter
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Desserts & Appetizers
• Method: Baking
• Cuisine: French

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Description

This Easy Strawberry Galette (no pie pan needed) features a flaky crust and luscious strawberries, making it a go-to dessert that’s both simple to prepare and utterly delightful for any occasion.

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Ingredients

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• 300 g all-purpose flour (2 ¼ cup)
• 50 g granulated sugar (¼ cup)
• 1 teaspoon kosher salt
• 227 g unsalted butter (1 cup), cut into tablespoons, very cold
• 2 large egg yolks, cold
• 5 tablespoons ice water
• 350 g hulled strawberries
• 50 g granulated sugar (¼ cup)
• 12 g cornstarch (1 ½ tablespoon)
• pinch kosher salt
• 1 large egg
• 1 teaspoon water
• 1 pinch kosher salt
• turbinado sugar, as needed

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Instructions

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the cold butter and use a pastry blender or two forks to cut the butter into the flour mixture until it resembles coarse, pebbled sand.
3. Incorporate the egg yolks and ice water, mixing with a spatula until the mixture appears shaggy or like scrambled eggs.
4. Transfer the mixture to a clean surface or remain in the mixing bowl, and gently knead until a cohesive dough forms, kneading just until it comes together.
5. Divide the dough into two portions, flatten them into disks, wrap in plastic, and chill in the refrigerator for at least 30 minutes or store for up to 2 days.
6. Use one portion for the galette and freeze the other for future use.

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Notes

Ensure the butter is very cold for the best texture in the crust.
You can substitute other fruits if strawberries are not available, such as blueberries or peaches.
This recipe makes enough dough for two galettes—save one for later!

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Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 90 mg

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