A strawberry galette can be made without a pie pan by shaping the pastry directly on a sheet tray. Fresh strawberries are combined with sugar and cornstarch, then placed in the center of the dough before the edges are folded over.

The result is a simple baked dessert with a crisp pastry crust and cooked strawberry filling.

Ingredients

- 300 g all-purpose flour

- 50 g granulated sugar

- 1 teaspoon kosher salt

- 227 g unsalted butter, very cold and cut into tablespoons

- 2 large egg yolks, cold

- 5 tablespoons ice water

- 350 g hulled strawberries

- 50 g granulated sugar

- 12 g cornstarch

- 1 pinch kosher salt

- 1 large egg

- 1 teaspoon water

- 1 pinch kosher salt

- Turbinado sugar, as needed

The recipe serves 6 and takes about 25 minutes to prepare, 1 hour to chill, and 45 minutes to bake, for a total time of about 2 hours 10 minutes.

Prepare the Dough and Strawberry Filling

- The dough recipe makes enough for two galettes. One portion is used for this recipe, while the second can be frozen for later use.

- Whisk together the flour, 50 g granulated sugar, and 1 teaspoon kosher salt in a large bowl.

- Add the very cold butter and cut it into the flour mixture with a pastry blender or two forks. Continue until the mixture has a coarse, pebbled texture.

- Add the cold egg yolks and ice water. Stir with a spatula until the mixture looks uneven and does not yet form a smooth dough.

- Transfer the mixture to a clean work surface or continue working in the bowl. Knead gently and quickly until the dough holds together. Stop as soon as it forms a cohesive dough.

- Divide the dough into two equal portions. Flatten each portion into a disk and wrap it. Refrigerate for at least 30 minutes. The unused portion can remain refrigerated for up to 2 days or be frozen for later use.

- Place the hulled strawberries in a large bowl. Add 50 g sugar, 12 g cornstarch, and a pinch of kosher salt. Toss until the berries are evenly coated, then let the mixture rest while the dough is rolled.

- Whisk the egg, 1 teaspoon water, and a pinch of kosher salt together until smooth. Set the egg wash aside.

Shape the Galette

- Lightly flour the work surface and roll one chilled dough disk into a circle about 14 inches across and approximately 1/4 inch thick. If the dough is too firm to roll, let it rest for a few minutes until it becomes flexible.

- Strain the strawberry mixture and discard the liquid released by the fruit. Place the strawberries in the center of the rolled dough and spread them into an even layer, leaving about a 2-inch border around the filling.

- Brush the exposed dough around the strawberries with egg wash. Fold the dough edge inward by about 1 inch, covering part of the filling, then press the folds together to seal them.

- Brush the crust with more egg wash and generously sprinkle it with turbinado sugar.

- Transfer the assembled galette to a parchment-lined sheet tray. Refrigerate it for at least 30 minutes, until the dough is cold and firm.

Bake on a Sheet Tray

- Preheat the oven to 400°F.

- Place the chilled galette on the lower two-thirds rack of the oven and bake for 20 minutes.

- Reduce the oven temperature to 350°F. Rotate the baking sheet and continue baking for another 20 to 30 minutes.

- Remove the galette when the crust is golden brown and the strawberry filling is visibly bubbling.

Useful Tips and Variations

- Fresh strawberries are recommended because they release less liquid and maintain their shape better during baking. Frozen strawberries are not recommended for this particular preparation because their extra liquid can affect the filling.

- Some filling may leak during baking because the galette has an open, folded edge rather than a sealed pie structure. Parchment paper helps with cleanup, and placing a foil-lined sheet tray underneath can catch liquid that escapes during baking.

- Store-bought refrigerated pie dough can also be used when needed. The homemade dough provides the intended pastry texture, while prepared dough reduces the preparation work.

The main advantage of this method is that the pastry is shaped and baked directly on a sheet tray, so a pie pan is unnecessary. Keep the strawberries drained before assembly, chill the shaped galette before baking, and watch for a golden crust and bubbling filling as the final indicators of doneness.