Frangipane Strawberry Galette

This frangipane strawberry galette is a great summer dessert and perfect for using up any bruised or mushy strawberries.

Think flaky, buttery crust with an almond frangipane filling and jammy, roasted strawberries. Served warm with a giant scoop of vanilla ice cream (yes, I made homemade vanilla ice cream for my homemade galette, hehe).

P.S. This galette can easily be made dairy-free and vegan. Swap out the butter for a non-dairy salted butter, use non-dairy milk for the frangipane, and in lieu of the egg wash.

P.P.S. This peach variation of this galette is also fabulous!

Frangipane Strawberry Galette Ingredients

All-Butter Dough

The crust of this is a simple all-butter pie dough. The cold butter is incorporated into the flour mixture, creating tiny pieces of butter in the dough that bake up into a crispy, flaky, and tender crust. It’s my go-to dough for pies and galettes!

• All-purpose flour
• Coconut sugar: Feel free to swap this out for granulated sugar.
• Salted butter: I’m a big fan of using salted butter in baking.
• Diamond Crystal kosher salt
• Egg wash for baking: If you want to keep this egg-free or vegan, swap in non-dairy milk.

Frangipane

Frangipane is an almond-flavored pasty filling of butter, blanched almond flour, sugar, eggs, and almond extract. My version loosely follows the traditional ingredients, except for the egg.

• Blanched almond flour
• Salted butter
• Coconut sugar: Feel free to swap this out for granulated sugar.
• Milk or non-dairy milk
• Almond extract
• Vanilla paste or ground vanilla
• Diamond Crystal kosher salt

Strawberries

I like to toss the strawberries with the sugar, salt, and flour and then let the strawberries macerate for 15 minutes to draw out any excess water. The less water the strawberries have when they bake, the better.

• Strawberries: I love making this galette when I have a good amount of strawberries that are bruised or mushy — you’ll never know once they’re roasted. If you can, use fresh local strawberries; there’s a big difference!
• Coconut sugar: Feel free to swap this out for granulated sugar.
• All-purpose flour: When the strawberries bake and release their juices, the flour acts as a thickener and keeps them from leaking out of the crust.
• Diamond Crystal kosher salt

How to Make this Frangipane Strawberry Galette

Dough

Add the flour, coconut sugar, and kosher salt to a medium mixing bowl and whisk together. Add the cubed butter and, using your hands, work the butter into the dough. Start by flattening the butter cubes into the flour with your fingers, then work the butter into the flour until it’s crumbly. Once you’ve worked in all the butter, you should have a coarse, slightly yellowed mixture filled with some larger pieces of butter and some very small bits. You want to work quickly here so the butter doesn’t melt, especially if your kitchen is hot.

Add in the water and knead into a dough. Drizzle in the ice water (don’t get any ice, just water) and mix with a spatula to incorporate. Then switch to using your hands, kneading until a shaggy dough forms. It’ll look a bit clumpy and dry, with loose bits. Transfer the dough onto a floured work surface (aka your counter). Form and chill the dough. Pat the dough into a ½-inch thick disc, wrap it in plastic wrap, and refrigerate for 3 hours or overnight.

Frangipane

In a medium mixing bowl, whisk together the almond flour, coconut sugar, and kosher salt. Then add in the butter, milk, almond extract, and vanilla. Using a rubber spatula, incorporate the butter until a smooth paste forms. Cover with plastic wrap and leave on the counter.

Strawberries

Slice the strawberries — if your strawberries are large, quarter them; if they’re small, halve them. In a mixing bowl, toss the sliced strawberries with the coconut sugar, flour, and kosher salt. Set aside for 10-15 minutes — as they sit, the strawberries will release water.

Assemble & Bake

Preheat your oven to 425°F. Or see notes for an alternate bake temperature and time.

Let the pie dough sit at room temperature for about 10 minutes to soften. Unwrap the dough and place it on a large sheet of parchment paper. Use a rolling pin to beat the dough all across the surface to make it more pliable, then roll it out into a 13-inch circle. Transfer the parchment sheet with the dough to a large sheet pan.

Spread the frangipane over the dough, leaving a 2-inch to 3-inch margin on all sides. Add the strawberries on top of the frangipane. Fold the crust up and over the strawberries, creating a series of evenly spaced pleats all the way around. Press gently on the pleats to help the dough adhere to itself. Then brush the crust with egg wash or milk. Wipe any excess egg wash near the bottom of the crust – it’ll burn the bottom of the galette.

Bake the galette until the pastry is dark golden brown and puffy, about 30 minutes. Let the galette cool for 20 minutes before serving.

Notes

• While you can make this galette in one day, I prefer making the dough the day before. It gives the flour time to properly hydrate, and the crust bakes up flakier.
• Regarding timing (provided that you make the dough the day before), I like to block out 2 hours to make this galette. About 30 minutes to prep the frangipane and strawberries, roll out the dough, and assemble the galette. Plus, 40 minutes for baking and 20-30 minutes for cooling.
• I’ve tested baking this galette at a few different temperatures and times, and my two favorites are 425°F for 30 minutes and 400°F for 45 minutes, which both yield slightly different, but equally fabulous galettes. It’s just a matter of preference.
  • 425°F for 30 minutes: A dark, golden-brown galette with a crispy, flaky crust — this is the version I prefer.
  • 400°F for 40-45 minutes: A softer, light golden galette with a more tender crust, reminiscent of a Pop-Tart.

So excited for you to make this strawberry galette. Leave any questions below, and don’t forget to leave a starred rating and review. Love hearing from you!

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