Ultimate EASY Strawberry Galette (Gluten Free)

Made with fresh strawberries, vanilla, a touch of cinnamon and cardamom, and a foolproof pie crust (that can easily be made gluten free!) this simple strawberry galette is a serious showstopper. The berries turn jammy and sweet while the crust becomes caramelized and crisp. Serve it with ice cream or whipped cream for a dessert that will make you swoon. [New VIDEO below!]

Easy strawberry galette recipe

I’ve said it before, and I’ll say it again, I’m a pie girl. I grew up eating pie on my birthday, and it’s still my very favorite dessert, especially in the warmer months when I can feature fresh, in-season fruits. While I love a double crust pie, do you want to know what I love even more? A GALETTE! 

Master gluten-free pie dough, learn pie making techniques and get recipes you can't find anywhere else in my Mastering Gluten Free Pie Making class!

Ingredients and variations:

• This strawberry galette is made using my foolproof pie crust recipe. While you can use regular all-purpose flour in the crust recipe, you can easily make it gluten free (and you'd never know). The recipe makes enough dough for 2 galettes, so you can freeze half for down the line, or make a savory tart, quiche or pot pie!
• The filling is made with fresh strawberries, which are gently flavored with cinnamon, cardamom and vanilla. Cornstarch (or you can use arrowroot powder) thickens the juices into a sliceable pie.
• The strawberries are sweetened with only 1 tablespoon of brown sugar, which helps the berries caramelize and yet still allows their bright flavor to shine. It's a low sugar pie, but you wouldn't know it!
• For a strawberry rhubarb galette, add 1 stalk of thinly sliced rhubarb to the strawberry filling. Since the rhubarb is quite tart, you can increase the sugar to 2 tablespoons, although I usually keep it at 1 tablespoon, as I like the tart flavor of rhubarb (but it’s a personal preference!).  

How to make a strawberry galette:

• Make the filling: Combine sliced strawberries with cinnamon, cardamom, vanilla, brown sugar and cornstarch.

• Roll out the pie crust: Roll the pie dough to a ⅛-inch thick round.

• Add the filling and crimp the edges: Scrape the strawberry filling onto the center of the pie dough, and crimp up the sides of the dough. Refrigerate the galette for 10 minutes (this will help it keep its shape as it bakes).

• Brush the edges with egg wash: Brush the crust with egg wash (this will help the edges seal and give the crust a golden brown appearance). Sprinkle the crust with turbinado or demerara sugar (for added sweetness and crunch), and dot the filling with butter. Bake the galette until the crust is browned and the filling is bubbling.

• Brush the berries with their juices: When the galette comes out of the oven, brush some of the hot juices from the filling over the top of the strawberries. When the juices cool they will form a glaze, giving the strawberries a beautiful shine.

Can you make the galette ahead?

The strawberry galette is best eaten the same day, but can sit at room temperature for up to 6 hours. Store any leftover galette in the refrigerator (the crust will soften slightly, but it makes for a killer breakfast!). 

Serving suggestions

This galette is delicious on its own, but we love to top it with a scoop of vanilla ice cream or a dollop of whipped cream to take it over the top. It’s an absolutely delicious finale to any meal. I’d love to know what you think about the recipe in the comments below, and if you make it, don’t forget to tag me on Instagram!

Tips for making a galette:

• You will need to make a batch of foolproof pie dough before beginning this recipe. If your dough has been in the refrigerator for several hours (or overnight), let it sit at room temperature for 15-20 minutes to soften slightly before rolling (if it starts to crack immediately, it’s too cold). 
• To make the galette gluten free, use Cup 4 Cup gluten free flour (I tested several gluten free flour blends, and Cup 4 Cup was hands-down the easiest to work with and had the best flavor).
• Rolling out the dough on lightly floured parchment paper prevents it from sticking. The strawberry galette is baked right on the parchment! (I prefer to use a French tapered rolling pin when rolling dough, which gives me maximum control.)
• The galette is cooked on a baking sheet. Using a rimless baking sheet makes it easy to slide on the parchment and dough (I also use a rimless sheet for cookies and scones). 
• Brushing the edges of the galette with egg wash helps it turn golden brown, and sprinkling the crust with turbinado sugar (or you can use demerara sugar) gives it a wonderful crunch and added sweetness. 
• Some of the strawberries may brown as they roast, but if they start to get too dark you can tent the center of the galette with foil. 
• Brushing the strawberries with some of their juices when the galette comes out of the oven will help give them a beautiful shine.
• You can turn this into a strawberry rhubarb galette by adding 1 stalk of thinly sliced rhubarb to the strawberry filling. Since rhubarb is quite tart, you can increase the sugar to 2 tablespoons, if you prefer.
• Don't miss this easy APPLE GALETTE RECIPE, this SAVORY SPANAKOPITA SPINACH GALETTE and this BROCCOLI CHEDDAR QUICHE!

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

FAQs

Other strawberry desserts to try:

• Easy Gluten Free Strawberry Crisp
• Homemade Strawberry Shortcakes
• Paleo Shortcakes with Roasted Strawberries & Rhubarb
• Healthy Strawberry Frozen Yogurt (without an ice cream maker)
• Creamy Strawberry Smoothie

Watch the video!

Stay connected

I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

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Strawberry Galette (Gluten Free Option!)

Made with fresh strawberries, vanilla and a touch of cinnamon and cardamom, this simple strawberry galette is a serious showstopper. The berries turn jammy and sweet while the crust becomes caramelized and crisp. Serve it with ice cream or whipped cream for a dessert that will make you swoon!! This galette is made with my foolproof pie dough recipe, which you will need to make before starting the galette (the dough needs to rest in the refrigerator for at least 30 minutes, but you can make it several weeks ahead!). If the dough has been in the refrigerator for several hours, let it sit out at room temperature for 15-20 minutes to soften slightly before rolling. If you’d like, you can add 1 thinly sliced rhubarb stalk to the filling to make a strawberry rhubarb galette (see the notes below!). The strawberries will brown slightly as they roast, but if they start to get too dark you can tent the center with foil.

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Course: Dessert

Cuisine: American

Keyword: easy strawberry galette, galette recipe, gluten free strawberry pie recipe, strawberry galette

Servings: 6 -8 people

Author: Nicki Sizemore

Ingredients

Strawberry Filling

• 1 quart strawberries, hulled and sliced
• 1 tablespoon packed brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon ground cardamom
• ½ teaspoon vanilla paste or 1 teaspoon vanilla extract
• 1 tablespoon plus 1 teaspoon cornstarch

Crust

• All-purpose flour (gluten free or regular), for dusting
• ½ batch Pie Crust (a single crust), see link above!
• 1 egg
• 1 teaspoon turbinado or Demerara sugar
• 1 scant tablespoon butter, cut into small pieces

For serving (optional)

• Vanilla ice cream or whipped cream

Instructions

• Preheat the oven to 425˚F (220˚C).

Make the filling

• In a bowl, combine the strawberries, brown sugar, cinnamon, cardamom, vanilla paste and cornstarch. Stir to combine.

Roll out the crust, assemble and bake

• Sprinkle a large sheet of parchment paper lightly with flour. Roll out the dough on the parchment, lifting the dough and lightly flouring the parchment as needed to prevent sticking, to a ⅛-inch thick round (it should be 10-to 11-inch inches in diameter). If the dough cracks, just patch it up as needed (see how I do this in the video above!). Brush off any excess flour from the parchment paper, then slide the sheet of parchment (with the dough) onto a baking sheet.
• Pile the strawberry filling onto the center of the dough and spread it in an even layer, leaving a 2-inch border. Fold up the edges of the dough, pressing them gently to seal. Refrigerate the galette for 10 minutes.
• Whisk the egg with 1 teaspoon of water to make an egg wash. Brush the sides of the galette lightly with the egg wash (you won’t need it all). Sprinkle with the turbinado sugar. Dot the the strawberries with the butter. If your kitchen is warm, you can refrigerate the galette again for 5 minutes longer.
• Bake the galette until the crust is deep golden brown and the filling is bubbling (a few of the strawberries will brown around the edges), rotating the pan halfway through, about 30-35 minutes. Place the baking sheet on a cooling rack. Using a pastry brush, brush some of the hot strawberry juices (from the center) over the top of the fruit—this will give the berries a bit of a shine. Let the galette cool.
• Serve the galette slightly warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream, if you’d like.

Notes

Do Ahead: The strawberry galette is best eaten the same day, but can sit at room temperature for up to 6 hours. Store any leftover galette in the refrigerator (the crust will soften slightly, but it makes for a killer breakfast!).

Tips:

• You will need to make a batch of foolproof pie dough before beginning this recipe. If your dough has been in the refrigerator for several hours (or overnight), let it sit at room temperature for 15-20 minutes to soften slightly before rolling (if it starts to crack immediately, it’s too cold). 
• To make the galette gluten free, use Cup 4 Cup gluten free flour (I tested several gluten free flour blends, and Cup 4 Cup was hands-down the easiest to work with and had the best flavor).
• Rolling out the dough on lightly floured parchment paper prevents it from sticking. The strawberry galette is baked right on the parchment! (I prefer to use a French tapered rolling pin when rolling dough, which gives me maximum control.)
• The galette is cooked on a baking sheet. Using a rimless baking sheet makes it easy to slide on the parchment and dough (I also use a rimless sheet for cookies and scones). 
• Brushing the edges of the galette with egg wash helps it turn golden brown, and sprinkling the crust with turbinado sugar (or you can use demerara sugar) gives it a wonderful crunch and added sweetness. 
• Brushing the strawberries with some of their juices when the galette comes out of the oven will help give them a beautiful shine.
• You can turn this into a strawberry rhubarb galette by adding 1 stalk of thinly sliced rhubarb to the strawberry filling. Since rhubarb is quite tart, you can increase the sugar to 2 tablespoons, if you prefer.
• Don't miss this easy APPLE GALETTE RECIPE, this SAVORY SPANAKOPITA SPINACH GALETTE and this BROCCOLI CHEDDAR QUICHE!