Fresh Strawberry Frangipane Galette (Printable Version)

Rustic galette featuring juicy strawberries and rich almond frangipane in a crisp, golden crust.

# What You 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, optional
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 fresh lemon juice

→ Assembly

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

# How To Make It:

01 - In a mixing bowl, combine flour, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse breadcrumbs. Add ice water one tablespoon at a time, mixing gently just until the dough 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, and softened butter until combined. Add the egg, vanilla extract, almond extract if using, and salt. Mix until the filling is smooth and well incorporated.
03 - Toss the sliced strawberries with granulated sugar, cornstarch, and lemon juice in a bowl. Let sit for 5 minutes to allow juices to release, then set aside.
04 - Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll the chilled pastry dough into a 12-inch circle approximately 1/8 inch thick. Transfer carefully to the prepared baking sheet.
06 - Spread the almond frangipane evenly over the center of the pastry dough, leaving a 2-inch border around the edges.
07 - Distribute the prepared strawberry slices evenly over the frangipane filling in a single layer.
08 - Fold the pastry edges up and over the filling, creating natural pleats and folds. Brush the pastry with milk or cream and sprinkle evenly with coarse sugar.
09 - Bake in the preheated oven for 35 to 40 minutes, until the pastry is golden brown and the filling is visibly bubbling at the edges.
10 - Remove from the oven and allow to cool for 5 to 10 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It actually comes together faster than you'd think, and most of the waiting time is just the dough chilling in your fridge while you do other things.
  • That almond frangipane is secretly the star, adding richness and keeping the fruit from making the pastry soggy.
  • You get to fold the edges however you want, so even if it looks wonky, it's exactly right.
02 -
  • Don't skip the cornstarch with the strawberries—I learned this the hard way when my first galette turned into a soggy mess, and now I always use it.
  • The dough really does need to chill; skipping this step gives you tough, shrunk pastry that won't puff properly.
03 -
  • If your butter pieces are melting into the flour instead of staying separate, your kitchen is too warm—chill your mixing bowl beforehand or work quickly with cold hands.
  • The real secret is not overworking the dough; it's better to have it slightly shaggy than to knead it into submission, which creates tough pastry.
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