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strawberry galette recipe featured
Avatar photoJohnson Maya

Strawberry Galette Recipe

This rustic French-inspired strawberry galette recipe features a flaky almond flour crust and juicy macerated berries, bursting with spring sweetness. Foolproof free-form baking delivers bakery perfection at home—ideal for seasonal desserts.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Calories: 378

Ingredients
  

  • FOR THE CRUST:
  • 1¼ cups (155g) all-purpose flour
  • ¼ cup (25g) almond flour
  • 1½ tsp granulated sugar
  • ¼ tsp fine sea salt
  • 6 tbsp (85g) cold unsalted butter, cubed
  • 1 tbsp plain yogurt
  • 3-4 tbsp ice water
  • FOR THE FILLING:
  • 1½ lbs (680g) fresh strawberries, hulled and halved
  • ¼ cup (50g) granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon zest + 1 tsp juice
  • TO FINISH:
  • 1 egg, beaten
  • Turbinado sugar, for sprinkling

Equipment

  • Food processor
  • Rolling pin
  • Baking sheet
  • Parchment paper

Method
 

  1. strawberry galette recipe recipeCard1
  2. Step 1: Pulse flours, sugar, salt, and butter in food processor until pea-sized. Add yogurt and water; form disc, chill 1 hour. Roll to 12-inch circle on parchment.
  3. Step 2: Macerate strawberries with sugar, cornstarch, lemon 20 minutes; drain excess. Mound on dough, fold 2-inch edges pleating over fruit.
  4. Step 3: Brush crust with egg, sprinkle turbinado; chill 20 minutes. Bake at 400°F 35-40 minutes until golden and bubbly. Cool before slicing.

Nutrition

Calories: 378 | Carbohydrates: 48 | Protein: 4 | Fat: 19 | Fiber: 3 | Sugar: 18

Notes

STORAGE: Refrigerate up to 3 days; reheat at 350°F 5 minutes. Freeze unbaked up to 2 months.
MAKE AHEAD: Dough freezes 3 months; thaw overnight.
SUBSTITUTIONS: Gluten-free flour + xanthan; vegan butter + dairy-free yogurt.
PRO TIPS: Ice-cold butter for flakiness; macerate to thicken juices; 400°F for crisp edges.
SERVING SUGGESTIONS: Warm with ice cream; garnish mint; pairs with tea or coffee.
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