I think I could eat a slice of this gluten free strawberry galette every day of strawberry season. It is so simple and the flavor of the fresh fruit really shines!
The crispy, buttery crust pairs perfectly with the jammy sweet strawberries. It kind of reminds me of those Toaster Streudel things I used to eat as a kid. It is perfect topped with fresh whipped cream or scoop of vanilla ice cream. This recipe takes minimal effort compared to a traditional pie, but I promise you will love it!
If you have more strawberries on hand, you should try my easy strawberry cobbler or this delicious strawberry crumb cake.
Ingredient Notes
This easy fruit galette only requires a handful or simple ingredients. The filling for this galette is both gluten free and vegan as written.
- Strawberries - Use fresh strawberries for this recipe. Frozen will give off too much moisture during baking and leave you with a soggy mess. This is my favorite dessert to make during strawberry season when the berries are so flavorful.
- Gluten Free Pie Crust - I love to use my extra flaky gluten free pie crust recipe for this dessert. If you're not gluten free, you can use your favorite homemade pie crust or even a roll of store-bought pie crust.
See recipe card below for full ingredient list and quantities.
How to Make a Fresh Strawberry Galette
The juicy strawberry filling for this recipe is so simple to prepare.
STEP 1: De-stem and slice a pound of fresh berries and place them in a large bowl. Add the sugar, salt, lemon juice, vanilla extract, and corn starch and stir together. Refrigerate while you prepare the crust.
STEP 2: Roll the galette dough out to a rough circle about 12-13 inches across and trim the edges if needed. Transfer the dough onto a sheet of parchment paper.
STEP 3: Add the strawberry filling to the center of the pie dough leaving an edge about 1 ½ inches wide. Discard the excess liquid.
SSTEP 4: Carefully fold the pie dough toward the center to make a crust. Brush with egg wash, if using, and sprinkle a little Turbinado sugar on the edges of the crust. Place the galette on your prepared baking sheet and bake.
Storage
Wrap leftover galette in aluminum foil and store in the refrigerator for up to 3 days.
Reheat in an oven at 350F for about 10 minutes to re-crisp the crust.
Recipe FAQs
The crust is the same for both. However, a galette is baked on a flat pan instead of in a pie dish.
A galette is a little more rustic in appearance, with the edges folded in to make a crust. Because it's flatter, a galette will hold less filling than a pie.
Bake your galette on the bottom rack of the oven on top of a baking sheet.
If you're making your pie dough from scratch, you can definitely make that ahead of time. You can store prepared pie dough in the refrigerator for up to 3 days and in the freezer for up to 6 months.
I do not recommend preparing the strawberry filling until you're ready to bake.
More delicious strawberry recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Fresh Strawberry Galette
Ingredients
For the filling
- 16 ounces Fresh Strawberries de-stemmed and sliced
- ⅓ Cup Sugar
- 2 Tablespoon Cornstarch
- 1 ½ teaspoon Vanilla
- 1 teaspoon Lemon Juice
- ¼ teaspoon Salt
- 1 Egg wash egg + 1 tablespoon water + ⅛ teaspoon salt beaten together
Instructions
For the filling
- Combine all of the filling ingredients in a large bowl.16 ounces Fresh Strawberries, ⅓ Cup Sugar, ¼ teaspoon Salt, 2 Tablespoon Cornstarch, 1 teaspoon Lemon Juice, 1 ½ teaspoon Vanilla
- Cover with plastic wrap and refrigerate while you are prepare the pie dough. This will allow the sugar time to draw some of the moisture out of the berries.
To assemble and bake
- Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and unwrap. Top with a second sheet of plastic wrap (like a sandwich - plastic, dough, plastic)1 Gluten Free Pie Crust
- Use a rolling pin to roll the dough out between the two sheets of plastic wrap. It should be about 12-13 inches across.
- Remove the top sheet of plastic wrap and flip your dough onto your lined baking sheet.
- Stick the rolled dough and the baking sheet into the freezer about 15 minutes.
- Remove from freezer and take off the top piece of plastic wrap. Top the dough with the berries. Do not include the liquid. Leave an edge all the way around about 1 ½" wide.
- Carefully fold the edge over the berries creating a crust.
- Brush the crust with the egg wash. (optional)1 Egg wash
- Bake in preheated oven on the lowest rack for 45 minutes.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Michelle Duncan says
My uncle made this for me with blueberries and strawberries and it was seriously so good. He used country crock fake butter. Highly recommend and will be making again.
Strawberries and blueberries are a great combo! I'm glad you enjoyed the recipe 🙂