Strawberry Galette with Lemon
Whilst this Strawberry Galette with Lemon may look like a showstopper, it is as ridiculously easy to make, as it is beautiful to look at and, even better, incredibly delicious! Luscious, soft and juicy strawberries, wrapped in crispy, sweetened pastry and served with cream or ice cream, you can have this dessert on the table in no time at all. 10 minutes to make, 35 minutes in the oven and you are good to go. Should there be any leftovers, serve with natural yoghurt the following morning – utter breakfast heaven!
What is a galette?
A galette is a free form pie made using shortcrust, puff or flaky pastry, wrapped around fruit or vegetables, and baked until golden and crispy. Using shop bought pastry guarantees that this dish is incredibly quick to make, but, of course, feel free to substitute with homemade pastry, if you prefer. More traditionally made in a round shape, the pastry I buy is rectangular. I hate waste and faffing around, so when I make my galettes with shop bought pastry, they also tend to be rectangular. I think they look fabulous!
How to make Strawberry Galette
Collect all your ingredients together:
Pastry:
- pre-rolled puff pastry
- lemon zest
- ground almonds
Filling:
- fresh strawberries, hulled and chopped
- cornflour
- caster sugar
- lemon juice
- vanilla extract
To finish:
- beaten egg
- Demerara sugar
How to make this fabulous dessert:
- Switch the oven on to warm up, and at the same time, place a baking tray in the oven, to heat up. (The hot tray will help cook the pastry base of the galette, ensuring it does not have a soggy bottom!)
- Unroll the pre-rolled pastry and baking parchment it comes with, onto a chopping board. (This is just to help you transfer it onto a baking tray later.)
- Grate the lemon zest over the pastry and sprinkle over the ground almonds.
- Hull and halve or quarter the strawberries (depending on size) and stir with the cornflour, caster sugar, lemon juice and vanilla extract.
- Tip the strawberries into the centre of the pastry and spread out, leaving a 5cm/2in border around the edge with no strawberries.
- Fold the pastry edges up and around the strawberries, creating a sort of frame around the fruit. This is not an exact science and it should look a little rustic.
- Brush the edges with beaten egg.
- Sprinkle the Demerara sugar over the pastry border.
- Remove the hot baking tray from the oven and, using the board to help you, gently slide the galette and baking parchment, onto the baking tray.
- Bake in the centre of a preheated oven for 25 – 30 minutes, until the pastry is golden brown and crispy, and the strawberries are soft.
- Leave to stand for 10 minutes before serving. For a glossy appearance, you may wish to dip a pastry brush into the strawberry juices and brush them over the fruit.
- Serve as is, or with cream, ice cream or natural yoghurt. Delicious hot, warm or at room temperature.
Ingredients 
1,2 Preheat oven and baking tray. Unroll pastry on chopping board 
3 Pastry, almonds and lemon zest 
4 Prepare strawberries 
5 Strawberries on pastry 
6, 7 Fold up pastry. Brush with egg 
8 Sprinkle with sugar 
9 Transfer to hot tray 
10 Bake
Strawberries:
This recipe is perfect for using up any slightly past-their-best strawberries.
What is the best way to store this galette?
If you do not eat all of the galette, you need to cover it and store it in the fridge overnight. Allow time for it to come to room temperature before serving, or warm it gently, in the oven, to heat up.
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Strawberry Galette with Lemon
Whilst this Strawberry Galette with Lemon may look like a showstopper, it is as ridiculously easy to make, as it is beautiful to look at and, even better, incredibly delicious! Luscious, soft and juicy strawberries, wrapped in crispy, sweetened pastry and served with cream or ice cream, you can have this dessert on the table in no time at all.
Serves 4 – 6
Ingredients
Pastry:
- 320g pre-rolled puff pastry
- zest of 1 lemon
- 2 tablespoons ground almonds
Filling:
- 600g fresh strawberries, hulled and chopped
- 1 tablespoon cornflour
- 2 tablespoons caster sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
To finish:
- 1 egg, beaten
- 1 tablespoon Demerara sugar
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat the oven to Fan Oven 180°C /200°C/400°F/Gas 6 and, at the same time, place a baking tray in the oven, to heat up. (The hot tray will help cook the pastry base of the galette, ensuring it does not have a soggy bottom!)
-
Unroll the pre-rolled pastry and baking parchment it comes with, onto a chopping board. (This is just to help you transfer it onto a baking tray later.)
-
Grate the lemon zest over the pastry and sprinkle over the ground almonds.
-
Hull and halve or quarter the strawberries (depending on size) and stir with the cornflour, caster sugar, lemon juice and vanilla extract.
-
Tip the strawberries into the centre of the pastry and spread out, leaving a 5cm/2in border around the edge with no strawberries.
-
Fold the pastry edges up and around the strawberries, creating a sort of frame around the fruit. This is not an exact science and it should look a little rustic.
-
Brush the edges with beaten egg.
-
Sprinkle the Demerara sugar over the pastry border.
-
Remove the hot baking tray from the oven and, using the board to help you, gently slide the galette and baking parchment, onto the baking tray.
-
Bake in the centre of a preheated oven for 25 – 30 minutes, until the pastry is golden brown and crispy, and the strawberries are soft.
-
Leave to stand for 10 minutes before serving. For a glossy appearance, you may wish to dip a pastry brush into the strawberry juices and brush them over the fruit.
-
Serve as is, or with cream, ice cream or natural yoghurt. Delicious hot, warm or at room temperature.
Recipe Notes
Equipment:
- baking tray
- kitchen scales and measuring spoons
- chopping board and knife
- mixing bowl – large and small
- pastry brush – for the egg
Strawberries:
This recipe is perfect for using up any slightly past-their-best strawberries.
What is the best way to store this galette?
If you do not eat all of the galette, you need to cover it and store it in the fridge overnight. Allow time for it to come to room temperature before serving or warm it gently, in the oven, to heat up.
What is a galette?
A galette is a free form pie made using shortcrust, puff or flaky pastry, wrapped around fruit or vegetables, and baked until golden and crispy. Using shop bought pastry guarantees that this dish is incredibly quick to make, but, of course, feel free to substitute with homemade pastry, if you prefer. More traditionally made in a round shape, the pastry I buy is rectangular. I hate waste and faffing around, so when I make my galettes with shop bought pastry, they also tend to be rectangular.
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