Rustic Strawberry Galette Recipe: Flaky Crust & Fresh Filling

The perfect simple spring dessert is here: a strawberry galette for two made with fresh strawberries and an easy rough-puff pastry crust. A single teaspoon of a special ingredient — optional but delightful — brings a floral note that elevates the roasted berries.

Strawberry galette with a scoop of melting ice cream on top.

I’ve been sharing recipes here for many years. One of the first to gain attention was my homemade puff pastry, and that technique has been the base for many small-batch desserts. Today I use a similar approach to make this strawberry galette — sometimes called a crostata — which is just as forgiving as it is delicious.

This galette is one of my favorite ways to enjoy strawberries (raw still wins for simplicity). Roasting the berries concentrates their sweetness and, with a touch of rose water, adds a subtle floral accent. Rose water is optional; the galette is excellent without it. You can also swap half the flour in the crust for whole wheat with good results.

Ingredients

Small bowls of flour, sugar, diced butter, and whole strawberries.

Flour. 1/2 cup all-purpose flour for the crust, plus 2 teaspoons reserved to toss with the strawberries for the filling.
Sugar. 1 teaspoon in the crust to aid browning and 4 teaspoons for the filling. The recipe totals about 5 teaspoons of sugar since strawberries are naturally sweet.
Salt. A pinch (about 1/8 teaspoon) for the crust.
Butter. 2 tablespoons cold unsalted butter, diced, for the crust.
Vinegar. 1/4 teaspoon white vinegar in the dough helps relax gluten and tenderize the crust.
Water. 2–3 tablespoons cold water to bring the dough together.
Strawberries. 1 1/2 cups sliced ripe strawberries (about a pint, rinsed and dried, then sliced until loosely packed to 1.5 cups).
Rose water. 1 teaspoon, optional, for a floral lift; omit or replace with a splash of lemon if preferred.
Milk. A splash for brushing the crust before baking to encourage golden color.

How to Make a Strawberry Galette

Brown pottery bowl with flour mixture and diced butter in center.

Hand adding one teaspoon of clear liquid to bowl of crumbly pastry.

In a medium bowl, combine the 1/2 cup flour, 1 teaspoon sugar, and the pinch of salt. Add the diced cold butter and cut it into the flour with a pastry cutter or two knives until the butter pieces are smaller than peas.

Add the vinegar and cold water, one tablespoon at a time, stirring just until the dough comes together. The mixture should barely clump when squeezed but should not be wet. Form it into a disk, wrap it, and chill in the refrigerator for about 20 minutes.

Pale yellow pastry dough oval on marble surface.

Glass bowl with sliced strawberries with flour and sugar on top.

While the dough chills, toss the sliced strawberries with 1 teaspoon rose water (optional), 2 teaspoons flour, and 4 teaspoons sugar in a bowl. Let the mixture sit while you preheat the oven to 375°F (190°C).

Place a sheet of parchment on the counter and gently roll the chilled dough into a 9-inch circle, turning it a quarter turn after each few rolls to keep the shape even. Transfer the parchment and dough to a baking sheet.

Dough circle with sliced wet strawberries piled in center.

Hand brushing milk on pastry crust with berries in center.

Mound the strawberry mixture in the center of the dough, leaving a 2-inch border. Fold the border up and over the berries, overlapping slightly as you go to minimize places where the juices can escape. Brush the crust with a light splash of milk and, if desired, sprinkle a little extra sugar on top.

Bake at 375°F for about 40 minutes, until the crust is golden and the filling is bubbling. Allow the galette to cool close to room temperature before slicing so the filling can set and won’t run.

Baked strawberry galette on baking sheet with fresh juices leaking out.

How to Serve Strawberry Galette

Let the galette rest until it’s no longer piping hot; the filling behaves like jam while warm and will be runny. Slice once it has cooled toward room temperature. It’s lovely served with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

If you enjoy floral berry desserts, try substituting raspberries or experimenting with lemon zest if you don’t have rose water — both make excellent variations.

Yield: 2

Strawberry Galette

Strawberry galette for two with rose water and fresh strawberries.

Prep Time
40 minutes

Cook Time
40 minutes

Total Time
1 hour 20 minutes

Ingredients

For the crust:

1/2 cup all-purpose flour
1 teaspoon granulated sugar
1/8 teaspoon salt
2 tablespoons cold unsalted butter, diced
1/4 teaspoon white vinegar
2-3 tablespoons cold water

For the filling:

1 1/2 cups sliced ripe strawberries
1 teaspoon rose water (optional)
2 teaspoons all-purpose flour
4 teaspoons sugar, plus extra for topping
Splash of milk for brushing the crust

Instructions

Make the crust: In a medium bowl, stir together the flour, sugar, and salt. Add the butter and cut it into the flour until the pieces are pea-sized. Add the vinegar and cold water, 1 tablespoon at a time, until the dough just comes together.
Form the dough into a disk, wrap it, and refrigerate for 20 minutes.
Meanwhile, toss the sliced strawberries with rose water (if using), flour, and sugar. Preheat the oven to 375°F (190°C).
Roll the chilled dough on parchment into a 9-inch circle. Transfer the parchment and dough to a baking sheet.
Pile the strawberries in the center, leaving a 2-inch border. Fold the edges up over the filling to form the galette.
Brush the crust with milk, sprinkle with a little extra sugar if desired, and bake for about 40 minutes. Cool toward room temperature before slicing and serving.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 464Total Fat: 13gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 30mgSodium: 141mgCarbohydrates: 81gFiber: 6gSugar: 24gProtein: 8g