These delightful Mini Strawberry Galettes are rustic, individually sized pastries filled with sweet, juicy strawberries and wrapped in a golden, flaky crust. Their charming appearance and balanced sweetness make them ideal for spring and summer occasions, brunches, picnics, or as an elegant yet easy dessert.

Why You’ll Love This Recipe

These galettes offer the perfect balance of simplicity and sophistication. They are easy to assemble using store-bought or homemade pie crust and require minimal ingredients. The sugared crust provides a crisp, golden edge, while the strawberry filling becomes beautifully jammy as it bakes. Perfect for entertaining or enjoying a personal treat, these mini galettes are both visually stunning and deliciously satisfying.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 sheet refrigerated pie crust (or homemade)
1 1/2 cups fresh strawberries, sliced
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 egg, beaten (for egg wash)
Coarse turbinado sugar (for sprinkling)

Directions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, toss the sliced strawberries with granulated sugar, cornstarch, and vanilla extract. Let the mixture rest for 5 minutes.
Roll out the pie crust and cut it into four equal rounds, approximately 5–6 inches in diameter.
Spoon the strawberry mixture into the center of each round, leaving a 1-inch border around the edges.
Gently fold the edges of the dough over the filling, pleating the crust as needed to create a rustic look.
Brush the exposed crust with the beaten egg and sprinkle with turbinado sugar for added crunch.
Bake for 25–30 minutes, or until the crust is golden and the strawberry filling is bubbling.
Allow the galettes to cool slightly before serving. Optional: serve with a dollop of whipped cream or a scoop of ice cream.

Servings and timing

Servings: 4 mini galettes
Prep Time: 15 minutes
Baking Time: 30 minutes
Total Time: 45 minutes
Calories: Approximately 220 kcal per serving

Variations

Mixed Berry Galettes: Replace or combine strawberries with blueberries, raspberries, or blackberries.
Lemon Zest Twist: Add a teaspoon of lemon zest to the filling for a citrusy brightness.
Almond Touch: Sprinkle sliced almonds over the filling before baking for texture and nutty flavor.
Gluten-Free Option: Use a gluten-free pie crust for a wheat-free version.
Mini Chocolate Galettes: Add a few chocolate chips to the strawberry filling for a chocolate-strawberry combination.

Storage/Reheating

Store cooled galettes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in a 300°F (150°C) oven for 5–8 minutes to restore crispness. Avoid microwaving, as it may make the crust soggy.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but be sure to thaw and drain them first to reduce excess moisture.

Do I have to use turbinado sugar on the crust?

No, but it adds a pleasant crunch and a rustic appearance. You can substitute with granulated sugar or omit it.

Can I make these galettes ahead of time?

Yes, you can prepare them a few hours ahead and bake just before serving, or bake them in advance and reheat before serving.

What type of pie crust is best?

A buttery, flaky pie crust works best. You can use store-bought or homemade.

How do I prevent the filling from leaking?

Leaving a proper border when folding the crust and using cornstarch in the filling helps prevent leaks by thickening the fruit juices.

Can I freeze unbaked galettes?

Yes. Assemble the galettes and freeze on a tray. Once solid, transfer to a freezer bag. Bake from frozen, adding a few extra minutes.

Should I peel the strawberries?

No, the skin of strawberries is tender and does not need to be removed.

Can I make this recipe in a larger galette size?

Yes, instead of mini versions, make one large galette and adjust the baking time slightly—approximately 35–40 minutes.

Is it okay to use puff pastry instead of pie crust?

Yes, puff pastry will create a flakier, more layered result, though baking time may vary slightly.

What can I serve with these galettes?

Vanilla ice cream, whipped cream, crème fraîche, or a drizzle of honey all pair well with the warm galettes.

Conclusion

Mini Strawberry Galettes are a delightful way to showcase fresh fruit in a simple, rustic pastry. With minimal effort, you can create a dessert that looks elegant and tastes as if it came from a bakery. These galettes are versatile, customizable, and ideal for sharing at warm-weather gatherings or as a charming finish to any meal.

Mini Strawberry Galettes

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Author: Mari
Total Time: 45 minutes
Yield: 4 mini galettes
Diet: Vegetarian

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Description

These mini strawberry galettes are rustic, buttery pastries filled with juicy strawberries and baked to golden perfection. With their flaky crust, sugared edges, and jammy fruit center, they’re a charming, crowd-pleasing dessert perfect for spring, summer, brunch, or picnics. Keywords: mini strawberry galette, rustic fruit tart, easy strawberry dessert, individual galette recipe, summer fruit pastry.

Ingredients

1 sheet refrigerated pie crust (or homemade)
1 1/2 cups fresh strawberries, sliced
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 egg, beaten (for egg wash)
Coarse turbinado sugar (for sprinkling)

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Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine strawberries, sugar, cornstarch, and vanilla. Let sit for 5 minutes.
Roll out the pie crust and cut into 4 rounds, about 5–6 inches wide.
Spoon the strawberry mixture into the center of each round, leaving a 1-inch border.
Fold the edges over the filling, pleating as needed for a rustic look.
Brush the crust with beaten egg and sprinkle with turbinado sugar.
Bake for 25–30 minutes, until crust is golden and filling is bubbling.
Cool slightly before serving. Optional: top with whipped cream or ice cream.

Notes

Use a mix of berries for variation (blueberries or raspberries work well).
Serve warm or at room temperature.
Store leftovers in an airtight container at room temp for up to 2 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert, Pastry
Method: Baking
Cuisine: French-inspired, American