Strawberry Almond Galette ~ TO BE TASTY

🍓 Strawberry Almond Galette with Almond Frangipane

Rustic, buttery, and bursting with juicy strawberries, this galette features a rich almond frangipane base, a golden almond-crusted edge, and a hint of sweetness in every bite.

📝 Ingredients

Almond Frangipane

2 Tbsp unsalted butter, at room temperature
3 Tbsp granulated sugar
¼ cup + 2 Tbsp almond flour
1 large egg yolk
½ tsp almond extract
¼ tsp vanilla extract
Pinch of salt

Strawberry Filling

4 cups strawberries, quartered
3 Tbsp granulated sugar
1 Tbsp cornstarch
Juice from ¼ of a lemon

Galette Assembly

1 prepared pie crust dough
Egg wash (1 egg beaten with 1 Tbsp milk)
⅓ cup sliced almonds
½ Tbsp raw sugar (for topping)
Powdered sugar (for dusting)
Whipped cream or ice cream (for serving)

👩‍🍳 Step-by-Step Instructions

1. Make the Almond Frangipane

In a medium bowl, cream together the butter, sugar, and almond flour until smooth. Mix in the egg yolk, almond extract, vanilla, and a pinch of salt. Set aside.

2. Prepare the Strawberries

In a large bowl, toss the quartered strawberries with sugar, cornstarch, and lemon juice until evenly coated. Let sit while you prepare the crust.

3. Assemble the Galette

Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Roll out the pie crust on the baking sheet. Spread the almond frangipane in the center, leaving a 2-inch border around the edges.
Drain any excess liquid from the strawberries and pile them over the frangipane in an even layer.
Gently fold the edges of the dough over the fruit, pleating as needed.

4. Add Toppings & Bake

Brush the crust with egg wash, then press the sliced almonds onto the folded edges.
Sprinkle with raw sugar for added crunch.
Bake for 50–60 minutes, or until the crust is golden brown and the strawberry filling is bubbling.

5. Cool, Dust & Serve

Let the galette cool until the filling is set.
Dust with powdered sugar, slice into wedges, and serve with whipped cream or vanilla ice cream.

💡 Pro Tips

Use ripe, sweet strawberries for the best flavor.
Almond frangipane can be made a day ahead and stored in the fridge.
To prevent a soggy crust, make sure to drain the strawberry mixture before adding it to the galette.