Strawberry Vanilla Bean Galette

An easier-than-pie strawberry galette with vanilla bean to complement the strawberries and a crisp, all butter pastry crust. You’ll love the simplicity of the juicy fresh strawberry filling, all wrapped up in a buttery, golden brown pie crust. This mini strawberry pie is great served for breakfast or dessert, on its own, or with a scoop of ice cream.

You might also love this strawberry pretzel pie, homemade strawberry pop tarts, and mini strawberry shortcakes.

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Why You’ll Love This Recipe

Simple and Easy. A galette is much quicker and easier to make than a deep-dish pie. The crust is finished more rustically, by simply wrapping it up around the fruit before baking, making a nice little “handle” to pick up the slices to eat without a fork. And you can bake a galette in a pie pan, or directly on a baking sheet.

Small Size. One of the things I love about a strawberry galette, or any flavor of fruit galette, is its small size. You get a modest 4-6 servings out of it, so your family can easily finish it on the day it’s baked, when the galette is at its best.

Perfect for Breakfast or Dessert. We’re a dessert-for-breakfast kind of family, and in my opinion, pie is a perfectly acceptable breakfast option. It bakes quickly, making it a great option for a late brunch.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Pie Dough. You’ll need a single, unbaked circle of pie dough for a galette, and my all-butter pie dough is the perfect start for this strawberry galette. It’s buttery and flavorful, and bakes up perfectly crisp and flaky.
• Strawberries. Pick fresh, juicy, bright red strawberries for your galette, rather than frozen berries, which will release too much liquid.
• Sugar. Adds sweetness.
• Corn Starch. Thickens the filling as it bakes.
• Vanilla Bean Paste. The rich flavor of vanilla bean paste perfectly complements the strawberries.
• Egg White. Brushed over the crust before baking, the egg white helps the crust to brown.

Instructions

• Prepare a baking sheet by lining it with a piece of parchment paper. You can bake the galette directly on the paper, or bake it in a pie pan, whichever you prefer.
• Prepare the pie dough as instructed. Roll the dough out to about 12 inches in diameter, and place the dough on the parchment paper, or fit it into a pie pan.

• In a bowl, combine the sliced strawberries with 4 tablespoons sugar, the corn starch and vanilla bean paste, until well coated.

• Spoon the strawberries into the dough.
• Fold up the edges of the dough, so that it covers the strawberries around the edges by about 2 inches, but the center of the galette is open.

• Lightly brush the egg white over the edge of the dough and sprinkle with the remaining 1 tablespoon sugar. Place the galette in the refrigerator to chill while you preheat the oven.

• Preheat the oven to 375 F, and position a rack just below the center position. Bake the galette for about 50-55 minutes, until the crust is golden brown and crisp, and the strawberry filling is bubbling.
• Cool the galette for 1 1/2 – 2 hours, then serve on its own, or with a scoop of ice cream.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

How long does a strawberry galette stay fresh?

This is a dish that’s best eaten fresh, or on the same day it’s baked. As it sits, the moisture in the filling can cause the crust to soften a bit. The crust will be at its best and crispest on the first day.

Can I use frozen strawberries instead of fresh?

I don’t recommend it, since frozen strawberries will release more liquid than fresh, making a soupy filling.

Will flour or tapioca work to thicken the strawberry filling instead of corn starch?

I’ve only tested this recipe with corn starch, and in general, it’s my preferred thickener for pie fillings. It tends to work better than flour, especially for really juicy fruits, and personally, I don’t care for the texture of tapioca in pie fillings.

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