These fabulous Fresh Strawberry Galettes are bursting with summery flavor. The super-easy (actually ridiculously easy) recipe employs a “cheat” ingredient – but no one will know (or care once they take the first delicious bite)!
I don’t know about you, but when the local strawberry season rolls around, we just can’t seem to get enough. We have a small produce store in our little town and every morning this time of year the front table is loaded with baskets brimming with the gorgeous fresh red jeweled berries. If you call to see if they have strawberries, the answer is either, “Right now we do” or “Sorry they’re all gone”. And it’s true, they get snatched up pretty quickly. Scott’s been great though about running down a few times a week early in the day, so we’ve had our share. And I’ve definitely had fun this spring coming up with new strawberry recipes like these Fresh Strawberry Galettes (and a delicious Strawberry Jam Shortbread Tart – coming up next)!
I knew the first time I made these Fresh Strawberry Galettes that they would have to go into our Ridiculously Easy category. If you’re new to The Café this is actually a category of Café recipes that our readers love. You can read more about our ridiculously easy recipes in this post, but, in a nutshell, Café Ridiculously Easy recipes are those that “make you look like a culinary rock star with minimal work and hands-on time”. And these Fresh Strawberry Galettes definitely meet all the criteria!
They can be whipped up on a whim because there’s nothing fussy about them. Simply slice up some berries and combine with sugar, cornstarch and lemon zest. Divide the berries among circles of pastry dough and crimp the edges. The pastry dough is the “cheat” ingredient mentioned in the intro to this post, a package of store-bought refrigerated pie crusts.
Although it’s not a big deal to make a homemade pie crust (or so the experts tell me), many of us don’t have the time or inclination to go through all of that. And in recipes like this one, it’s really not necessary to produce an incredibly delicious dessert. The crust comes out flaky and tender and a sprinkle of sugar before baking gives it a beautiful, rustic presentation. And, oh so easy! Ridiculously easy!
A company-worthy dessert!
These Fresh Strawberry Galettes can be served on their own or with a scoop of ice cream or a dollop of whipped cream. We enjoy them served warm and to make things special, I garnish them with a sprig of mint or fresh thyme or both! A small edible flower is also really fun. I love that they are impressive enough to serve to guests yet easy enough to make for a weeknight treat!
So when you see a “Berries for Sale” or a “Pick You Own Berries” sign, be sure to stop and pick up some of these sweet, delicious, jewel-toned berries. And keep your refrigerator stocked with a pack or two of pie crusts. I think you might fall in love with these Fresh Strawberry Galettes. Your family and friends definitely will!
Café Tips for making these Fresh Strawberry Galettes
- This recipe calls for refrigerated pie crust. This is the kind you buy in the dairy case, near the milk, cheese, eggs, etc. It comes in a package of two and you simply unroll them, stack them, then roll to a larger circle.
- Keep your rolling pin and work surface lightly dusted with flour when rolling the dough.
- You will have scraps of dough left after cutting out circles for the four galettes. If you don’t want to discard them, simply sprinkle the scraps with cinnamon and sugar and make pie crust “cookies”. Place the scraps on a sheet pan and bake at 400˚F for 15-20 minutes or until golden.
- It’s easier to cut the dough circles for the galettes if you use a template. Look for a plate or bowl that 6-6½-inches in diameter and cut around it with a knife.
- This recipe calls for raw, Turbinado or Demerara sugar for sprinkling on the crust before baking. All of these types of sugar are available at most larger grocery stores in the baking aisle with the regular sugar. You can also use granulated sugar if you don’t have any of these fancier sugars available.
- Galettes are rustic tarts. They’re not supposed to be perfectly shaped so each one will have its own distinct shape. Sometimes some of the fruit syrup will bubble out while baking. That’s okay too!
- I love these OXO sheet pans. They’re non-stick, sturdy and they last a long time (they get a good workout here at The Café but hold up really well.)
- I also really like these pre-cut parchment paper sheets. They’re the perfect size for a sheet pan so you don’t have to do any cutting or tearing. They come in a flat box for easy storage and a box of them lasts forever!
Thought for the day:
Let them give thanks to the Lord for his goodness
and his wonderful deeds for mankind,
for he satisfies the thirsty
and fills the hungry with good things. Psalm 107:8-9
What we’re listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
These fabulous Fresh Strawberry Galettes are bursting with summery flavor. The super-easy (actually ridiculously easy) recipe employs a "cheat" ingredient - but no one will know (or care once they take the first delicious bite)!
- 1 14-ounce package refrigerated pie dough (2 crusts) I use Pillsbury
- 3 cups about 1 pound sliced strawberries
- ½ cup sugar
- 2 tablespoons cornstarch
- Zest of 1 lemon
- milk or cream for brushing the crust
- raw Demerara or Turbinado sugar, for sprinkling
- strawberry jam
Preheat the oven to 400˚F. Line a sheet pan with parchment paper.
Place sliced strawberries in a medium-size bowl. Do not add the sugar or cornstarch yet. Set aside.
Transfer the dough rounds to the prepared baking sheets, placing 4 on each sheet.
Lightly flour a work surface and rolling pin. Unroll the two pie crusts and stack them on top of each other. Sprinkle the top surface lightly with flour and roll the crusts out to a larger circle, 16-17 inches in diameter.
Cut out four circles of dough, 6-7-inches in diameter. Remove the scraps and discard or use for another purpose. (See Café Tips above in post for a tip on how to cut the circles as well as how to use the scraps.)
Add the sugar, cornstarch and lemon zest to the sliced strawberries. Stir well to combine.
Place about ¼ cup of the strawberries on each dough round, leaving a 1-inch inch border around the edges. Fold the edges of the dough up over the strawberries, pleating and gently crimping as you go. The center will be exposed. Brush the exposed crust along the edges with milk and sprinkle with raw or Turbinado sugar.
Transfer each galette to the prepared sheet pan when finished.
Bake for 25-30 minutes or until the crusts are golden brown and the strawberry juices are bubbling.
Transfer the galettes to a wire rack and bush the exposed fruit with the strawberry jam. Serve warm or at room temperature. Add a scoop of ice cream or a dollop of whipped cream if desired.
See Café Tips above in the post for more detailed tips and instructions.
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