Easy Fresh Strawberry Galette (Printable)

A rustic tart featuring juicy strawberries and almond filling wrapped in a crisp golden crust.

# Ingredient List:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 2 teaspoons granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3 to 4 tablespoons ice water

→ Frangipane

06 - 1/2 cup almond flour
07 - 1/4 cup granulated sugar
08 - 2 tablespoons unsalted butter, softened
09 - 1 large egg
10 - 1/2 teaspoon vanilla extract
11 - 1/4 teaspoon almond extract
12 - Pinch of salt

→ Strawberry Filling

13 - 2 cups fresh strawberries, hulled and sliced
14 - 2 tablespoons granulated sugar
15 - 1 tablespoon cornstarch
16 - 1 teaspoon fresh lemon juice

→ Assembly

17 - 1 tablespoon milk or heavy cream for brushing
18 - 1 tablespoon coarse sugar for sprinkling

# How to Prepare:

01 - In a mixing bowl, combine flour, sugar, and salt. Cut in the cold cubed butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a small bowl, cream together almond flour, sugar, and softened butter. Beat in egg, vanilla extract, almond extract, and salt until smooth and well combined.
03 - In a bowl, toss sliced strawberries with sugar, cornstarch, and lemon juice until evenly coated. Let sit for 5 minutes to release juices.
04 - Heat oven to 400°F. Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll chilled pastry into a 12-inch circle. Transfer to prepared baking sheet.
06 - Spread frangipane mixture evenly over pastry center, leaving a 2-inch border around the edges.
07 - Distribute macerated strawberries evenly over frangipane layer.
08 - Fold pastry edges inward over filling, creating pleats as needed. Brush pastry border with milk or cream and sprinkle with coarse sugar.
09 - Bake for 35 to 40 minutes until pastry is golden brown and filling is bubbling at the edges.
10 - Remove from oven and let cool for 10 minutes before slicing. Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.

# Expert Advice:

01 -
  • It looks fancy enough to impress guests but actually forgiving enough that your imperfect pleats become part of its charm.
  • The frangipane adds this subtle almond richness that makes people ask for your secret ingredient.
  • No special equipment or pastry skills required—just a rolling pin and the confidence to embrace the rustic.
02 -
  • Keep everything cold until the very moment it goes in the oven—this is what makes your pastry shatter and flake instead of turning dense and greasy.
  • Don't skip the cornstarch with the strawberries; it's the difference between a crisp tart and a soggy, collapsed one that only tastes good on the first bite.
03 -
  • If your pastry warms up while rolling, simply pop it back in the fridge for 10 minutes and it becomes manageable again—patience is your best tool.
  • Brush the pastry with milk instead of egg wash if you prefer a matte finish, or use cream for an extra rich appearance that catches the light beautifully.
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