Fresh Strawberry Galette Almond (Printable Version)

Rustic galette featuring fresh strawberries and almond frangipane in a golden, crisp pastry shell.

# What You'll Need:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 2 teaspoons granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3 to 4 tablespoons ice water

→ Frangipane

06 - 1/2 cup almond flour
07 - 1/4 cup granulated sugar
08 - 2 tablespoons unsalted butter, softened
09 - 1 large egg
10 - 1/2 teaspoon vanilla extract
11 - 1/4 teaspoon almond extract
12 - Pinch of salt

→ Strawberry Filling

13 - 2 cups fresh strawberries, hulled and sliced
14 - 2 tablespoons granulated sugar
15 - 1 tablespoon cornstarch
16 - 1 teaspoon lemon juice

→ Assembly

17 - 1 tablespoon milk or cream for brushing
18 - 1 tablespoon coarse sugar for sprinkling

# Directions:

01 - In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a small bowl, cream together almond flour, sugar, softened butter, egg, vanilla extract, almond extract, and salt until the mixture is smooth and well combined.
03 - In a bowl, toss sliced strawberries with sugar, cornstarch, and lemon juice. Allow to sit for 10 minutes, allowing the juices to release.
04 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer carefully to the prepared baking sheet.
06 - Spread the frangipane cream evenly over the center of the dough, leaving a 2-inch border around the edges.
07 - Distribute the macerated strawberries and any accumulated juices evenly over the frangipane layer.
08 - Fold the pastry border up and over the filling, creating natural pleats. Brush the exposed pastry with milk or cream and sprinkle with coarse sugar.
09 - Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling at the edges.
10 - Remove from oven and allow to cool slightly before slicing. Serve warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream.

# Expert Hints:

01 -
  • It looks like you spent hours in a French patisserie, but honestly takes less time than a store-bought cake.
  • The almond frangipane is a game-changer, turning what could be a plain fruit tart into something rich and deeply satisfying.
  • There's real freedom in the rustic presentation, so your imperfect pleats and uneven edges become part of its charm.
02 -
  • The pastry dough needs to be cold throughout the process—if you're working in a warm kitchen, chill the rolled-out dough for ten minutes before baking to prevent it from spreading into a puddle.
  • Don't skip the cornstarch with the strawberries or you'll end up with a pool of liquid at the bottom of your galette, which is technically still delicious but structurally disappointing.
03 -
  • If your pastry is resisting being rolled out, let it rest for five minutes at room temperature—cold dough is stubborn dough, and patience beats force every time.
  • Make the dough the night before and let it chill in the fridge overnight, which actually improves the flavor and makes the next day's assembly wonderfully simple.
Go Back