February 28, 2017

Strawberry Galette

Last week we had some lovely friends come over to our house for the first time for dinner. We could have paid for a babysitter to come over and then the four of us adults could have gone out to dinner for adult conversation- Certainly, and sometimes we do get the infamous babysitter. But this time we stayed home- cozy, sweats, and real life- and we made create-your-own-fajitas. Mmmm. But this is the EASY, 5- minute dessert I made for all of us that evening. Then I made it again over the weekend because I couldn’t stop thinking about it.

A galette is like an open pie (it’s a french, freeform creation). This is an easy easy recipe and very forgiving depending on what ingredients you have on hand. Also I made this in five minutes- seriously.

Strawberry Galette

Serves: 4-5 people


Pre-made pie crust

2 cups fresh strawberries, chopped

1 cup frozen strawberries

1 T. flour

2 t. sugar, divided* (see Note #4 below)



Preheat oven to 475 degrees. Line a cookie sheet with parchment paper. Roll out the pie crust on the parchment paper.

In a medium size bowl, combine all fruit together. Sprinkle flour and 1 t. sugar on top, then stir. Pour mixture into center of pie crust. Fold the perimeter edges of pie crust inward towards the center. You will still have an open area of fruit showing in the center. Sprinkle with remaining 1 t. sugar on top of the whole galette.

Bake in oven for 20 minutes, or until the edges start to get a little brown. Serve immediately when it’s warm.


*Note #1: Since fruits can be rather juicy, some juices may squeeze out of the pie crust. So just make sure your cookie sheet as a lip or you could use a pie plate to bake too. Just to eliminate the chance of any juices spilling in the oven. #annoying I’ve never had this problem (yet) but sometimes you just never know.

*Note #2: In lieu of the 3 total cups of fruit, you can use some chunky chunky fruit jam in place of a small portion of the fruit mixture. Over the weekend I used 2.5 cups of total fruit + 1/2 cup of chunky strawberry jam (and only used a small small sprinkle of sugar on top of the galette, not adding any to the mixture) and it still worked great.

*Note #3: Truth be told, I made this galette on Sunday morning for breakfast which (as my husband would attest to) is not very likely of me. But I couldn’t stop thinking about this recipe after days and days. And to continue the honesty, I ate the entire thing (within a few hours, might I add). But yep- Full disclosure here, and I enjoyed it. 🙂

*Note #4: Strawberries are so sweet already… the sugar could likely be eliminated from the recipe entirely. 🙂

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