Can I use frozen strawberries instead of fresh?

Frozen berries work in a pinch. For best results, thaw them first and pat dry with paper towels to reduce excess moisture, as they can make the crust soggy.

Can I make these galettes ahead of time?

Absolutely! Assemble the galettes up to a day ahead, refrigerate them unbaked, and bake when ready to serve. Or bake fully and store; they reheat wonderfully.

Do I have to use an egg wash?

The egg wash isn’t mandatory, but it gives the crust a beautiful color and crisp texture. You can substitute with a little milk or cream if preferred.

What if I don’t have parchment paper?

You can use a greased baking sheet, but parchment makes both cleanup and moving the galettes much easier, especially if juices spill.

Easy Strawberry Galettes Recipe

Description

These Easy Strawberry Galettes are a simple yet impressive dessert featuring sweet, juicy strawberries wrapped in flaky, golden pie crust. Using premade crusts and fresh fruit, they bake up quickly with minimal effort, making them perfect for casual entertaining or a delicious weeknight treat.

Ingredients

Units Scale

Pie Crust

2 premade pie crusts

Filling

4 cups small fresh whole strawberries (or large strawberries halved)
1/3 cup sugar, plus pinch for sprinkling

Egg Wash

1 egg
1/2 teaspoon water

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 350°F (177°C) so that it’s ready when the galettes are assembled.
Prepare the Pie Crust: If your pie crusts are frozen, allow them to thaw according to package directions or let them sit at room temperature until pliable.
Prepare the Strawberries: In a bowl, combine the fresh strawberries with 1/3 cup of sugar. Stir until all the strawberries are evenly coated with sugar.
Assemble the Galettes: Line a baking sheet with parchment paper. Unroll the pie crusts and place them on the baking sheet. Place half of the strawberries in the center of each crust.
Fold the Crust: Carefully fold the edges of the pie crust over the strawberries, leaving a circle of exposed fruit in the center. Work your way around the crust, folding and overlapping as you go; use a little water to help seal the edges if necessary, and pinch the seams together.
Prepare the Egg Wash: Beat the egg with 1/2 teaspoon of water. Brush the edges of the folded crust with the egg wash, then sprinkle lightly with additional sugar for extra crunch and sweetness.
Bake the Galettes: Bake in the preheated oven for 20-22 minutes, or until the crust is golden brown and fully cooked through.
Cool the Galettes: Once baked, remove galettes from the oven and let cool on the pan. If there is excess juice, transfer galettes to a wire rack over a baking sheet to prevent the crust from turning soggy.

Notes

If you don’t have small strawberries, halve larger ones to make up the 4 cups needed.
Galettes are best served the same day but can be stored at room temperature for up to 1 day.
Feel free to add a scoop of vanilla ice cream or a dollop of whipped cream for serving.
Some juice may leak out while baking, which is normal. Using a parchment-lined baking sheet and a wire rack helps to manage excess juices.

Nutrition

Serving Size: 1/4 galette
Calories: 250
Sugar: 14g
Sodium: 180mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg