Why opt for making strawberry pie when you can whip up a simple – yet totally delicious – galette instead? You can make this recipe as individual mini pastries perfect for entertaining or picnics, or make it as a single large galette if that’s more your jam.
Don’t let the concept of making galette dough from scratch intimidate you; this easy pastry recipe comes together with simpl instructions that will having you feeling like a pro in no time. That being said, if you don’t have the time, use store bought pastry dough for a quick and simple solution for this delicious recipe that uses up the best of summer’s sweet seasonal strawberries.
You may notice that this recipe opts for vanilla powder instead of vanilla extract when making the galette filling. Vanilla powder is pure, ground vanilla beans—no alcohol, no added sugars, just straight-up vanilla goodness. It’s got a more intense, concentrated flavour than vanilla extract, and it won’t add any extra liquid to your recipe. That makes it perfect for things like galette fillings where you don’t want to mess with the consistency. It also holds up better when baked, so the flavour stays bold and aromatic instead of mellowing out. Plus, those little flecks of vanilla look gorgeous in a rustic fruit galette!
Information about the ingredients
What is a galette?
Think of a galette as pie’s laid-back cousin. It’s a free-form pastry that you don’t need a pie pan for—just roll out the dough, pile in your favourite sweet or savoury filling, and fold the edges over. That’s it! No fussy crimping or blind baking. They’re perfect with fresh fruit like berries or apples, or even tomatoes and cheese for a savoury twist. Easy, delicious, and totally impressive.
Why add spelt flour to pastry dough?
Swapping in spelt flour for your pastry is a game-changer—it brings a subtle nutty sweetness and creates a lighter, more tender crumb that’s hard to beat. It’s an easy way to level up flavour and texture while keeping things deliciously delicate.
How do you make pastry crust?
Making a flaky, buttery pastry crust is easier than you think. Here’s the game plan:
- Mix flour and salt, then work in cold butter until it looks crumbly.
- Add ice water a little at a time, just until the dough sticks together.
- Chill it for at least 30 minutes (this makes rolling it out way easier).
- Roll it, shape it, fill it and you’re good to go!
The secret to flaky pie crust is using cold ingredients and not overworking the dough. That’s what keeps it light and flaky. Want a step-by-step guide? Check this out.
Strawberry Galette
Ingredients
Pastry
- ⅔ cup all-purpose flour
- ⅔ cup spelt flour
- 2 tbsp icing sugar
- pinch salt
- ½ cup cold butter cubed
- ¼ cup cold water
Strawberry Filling
- 2 ½ cups strawberries roughly chopped
- 5 tbsp raw sugar
- 1 ½ tbsp cornstarch
- ½ tsp vanilla powder
- ¼ cup almond flour
- 1 egg
- splash milk
- 1 tbsp granulated sugar
To Serve
- vanilla ice cream optional
Instructions
- Pastry: In bowl, mix together all-purpose flour, spelt, icing sugar and salt. Crumble in butter using fingers or 2 knives. Drizzle in water, stirring with fork until dough comes together. Wrap in plastic wrap and refrigerate for 1 hour.
- Filling: Preheat oven to 350°F. In bowl, toss strawberries with sugar, cornstarch and vanilla powder. Set aside.
- On lightly floured surface, roll out dough to 3- to 4-mm thickness. Using plate or bowl, cut out eight 13-cm circles. Arrange on parchment-paper-lined baking sheet. Sprinkle 11⁄2 tsp of the almond flour over each circle. Top with the strawberry mixture, leaving a border around the edge. Fold over pastry edge, lightly pressing to keep dough in place. Freeze for 10 minutes.
- In small bowl, whisk egg with milk; brush over pastry, then sprinkle pastry with sugar. Bake galette until edges are golden brown and filling is bubbly, 25 to 30 minutes. Serve with vanilla ice cream.
