Easier than pie, this strawberry galette with a buttery flaky crust and a sweet and tart strawberry filling is a beautiful treat to serve this berry season.
- Preheat oven to 400 F.
- Prepare a single batch of pie dough and transfer to a lightly floured surface. Use a rolling pin to roll it into a round 10-inch circle. If using a 9-inch store-bought pie crust, let it defrost for 20 minutes and roll it out slightly to 10-inches.
- In a medium mixing bowl, combine strawberries, sugar, lemon juice, lemon zest and cornstarch. Toss well to combine. Add the strawberry filling onto the center of the rolled out pie dough, leaving a 2-inch border around the edges.
- Fold up the edges over the filling, all the way around. Carefully transfer the galette onto a parchment-lined quarter sheet baking pan. Apply egg wash over the folded over edges and sprinkle with brown sugar.
- Bake for 25 minutes until the crust turns golden brown. Let rest for 15 minutes then slice and serve warm with vanilla ice cream, if desired.
plastic cling wrap or inside an airtight container for up to 2 days. Be sure to let them cool down before wrapping. You can also store in the refrigerator for up to 5 days in an airtight container. The galette will become a little soggy the longer it is stored.Store any leftover galettes at room temperature, either wrapped in
How to reheat: For the best results, reheat in a 300 F preheated oven or air fryer for 5-10 minutes until warmed through. You can also reheat in the microwave but the crust will not be as crispy.
- Category: Dessert
- Method: Baked
- Cuisine: French
Keywords: strawberry galette, strawberry free-form tart, fruit galette with strawberries, how to make a galette, strawberry tart