Easy Strawberry Galette

a close up image of a side view of a Strawberry Galette

5 from 4 votes

This Easy Strawberry Galette recipe makes a quick, versatile dessert. Fresh strawberries, puff pastry, and a hint of orange make it a delicious dessert that's sure to be a hit.

Course Dessert

Cuisine French

Keyword Easy Strawberry Galette, Strawberry Galette, Strawberry Galette recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 396

Author Erren Hart

Ingredients

1 lb puff pastry homemade or 1 sheet of pre-made thawed
1½ lb fresh strawberries hulled and cut in half or quarters
3 tablespoons granulated sugar
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon orange zest
1 teaspoon vanilla extract
⅛ teaspoon salt
¼ cup old fashioned oats (or rolled oats) or ground almonds
flour for dusting
1 egg
1 tablespoon water
vanilla ice cream or Whipped cream for serving (optional)

US Customary - Metric

Instructions

Preheat your oven to 500°F (260°C). Line a rimmed baking sheet with parchment paper.
In a large bowl, combine strawberries, granulated sugar, brown sugar, cornstarch, orange zest, salt, and vanilla extract.
Unroll the puff pastry sheet on a lightly floured surface and roll it into a 12-inch diameter circle.
Transfer the puff pastry to your prepared baking sheet and sprinkle the oats over the middle of the round, leaving a two-inch border.
Spoon the strawberry mixture onto the pastry, continuing to leave a 2-inch border around the edges.
Fold the edges of the pastry over the strawberries, overlapping as you go.
Beat together the egg and water and brush the mixture over the folded edges of the pastry.
Adjust the temperature to 425°F, and bake for 25 to 30 minutes or until the pastry is golden and the strawberries are bubbly.
Allow the galette to cool slightly before serving. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

Place a baking stone in the oven while preheating. Once you’re ready to bake, place your galette directly onto the hot stone. The high, consistent heat from the stone will give your galette a beautifully crispy bottom.
Use a rimmed baking sheet to catch any juices that run out during baking.
Thaw the Puff Pastry: Make sure your puff pastry is fully thawed before you start. It could tear when you try to roll it out if it’s too cold.
Chill the Fruits: If your strawberries are warm, they could cause the pastry to become too soft. Use chilled strawberries for best results.
Be Gentle When Folding: Be gentle to avoid tearing the dough when folding the pastry over the filling. If a small tear does occur, pinch the dough together to seal it.
Cool Before Cutting: Let your galette cool for a bit after it comes out of the oven. This makes it easier to cut and allows the filling to set.

Nutrition