Strawberry Lemon Galette
Last Updated on January 15, 2022 by Annie
This strawberry lemon galette pairs fresh strawberries tossed in a lemon sugar coating with a sweet yet tangy lemon curd in this bright and flavorful pastry. Perfect for spring and summer gatherings this galette is a must-make treat!
As we get into spring the produce at the stores has begun to include brighter, fresher, and more seasonal produce. One of the many items I have been buying more frequently are the strawberries. Unfortunately for the strawberries, I have a tendency to let them suffer the same fate as bananas and one particular pint of strawberries almost met their maker when I decided to try my hand at a strawberry pie.
Well, being too lazy to get my pie pan out and having just made a batch of lemon curd, I figured I could try my hand at a lemon and strawberry pastry perfect for the spring. With bright juicy bites of strawberry balanced with sweet yet tangy lemon this strawberry lemon galette will be your new favorite spring pastry!
How to Make a Strawberry Lemon Galette
Ingredients You’ll Need
- Pie Crust- Store-bought or homemade work perfectly for this galette.
- Lemon Curd- Used as the base of the galette to trap in the strawberry and its juices.
- Strawberries- Washed and sliced. You can use frozen for this recipe but allow them to thaw a bit so you are able to slice them.
- Lemon juice- Fresh or from a jar work perfectly, it adds a little tang to the sweet strawberries.
- Sugar in the Raw- For the filling as well as putting on the sides of the dough.
- Vanilla- Adds a little flavor to the filling.
- Cornstarch- Thickens the juices in the strawberry filling to keep it from oozing everywhere while it bakes.
- Egg Wash- A mixture of water and egg for brushing on the sides of the galette.
Dairy-Free Pie Dough
To make the flaky pastry, in a medium mixing bowl add 1 1/2 cup flour with 1/2 tsp salt. Stir to combine.
Using a pastry blender, cut 1/2 cup cubed vegetable shortening into the flour until combined. Slowly add 1 Tbsp of ice water into the bowl stir and add the remaining 3 Tbsps of water until incorporated.
With your hand knead the pastry together, should take about 4-5 turns, then shape into a disk, cover and chill for about 30 minutes.
Store-Bought Pie Dough
If you do not feel like making your own pie dough, here are a few different store-bought pie doughs I have found that are dairy-free. If you know of any other brands you have found or used that are dairy-free share them below in the comments.
- Kroger Brand Ready to Bake Pie Crusts
- Simple Truth Organic Pie Crusts
- Pillsbury Refrigerated Pie Crust
- Marie Callender’s Deep Dish Pie Shells
Directions for Strawberry Lemon Galette
Preheat the oven to 375°F.
When you are ready to bake your galette, remove the dough from the refrigerator and roll into an (approximate) 18-inch circle on parchment paper.
With the back of a spoon, spread 2 tablespoons of fresh lemon curd on the pie dough leaving about 1 inch around the edges of the dough. Set the curd topped dough to the side.
In a mixing bowl stir together, 2 cups sliced strawberries, 1 teaspoon lemon juice, 1 tablespoon sugar in the raw, 1/2 teaspoon vanilla, and 1 tablespoon cornstarch.
Pour the strawberry filling on top of the curd circle in the middle of the dough. Fold the dough in at the edge of the lemon curd and strawberry filling to make a hexagon around the strawberry filling.
Brush the edges with an egg wash and sprinkle with sugar in the raw. Bake for 40-45 minutes.
Remove the galette from the oven and allow to cool for about 30 minutes before slicing and serving.
Serving Suggestions
While I am all in favor for a warm slice of this delicious strawberry lemon galette on it’s own, here are a few other ways you can serve this up for a sweet treat!
- Ice cream- A simple scoop of vanilla dairy-free ice cream such as O’MY! Vanilla Bean would be perfect.
- Whipped cream– A small scoop of Vegan Truwhip to top is my absolute favorite!
- Fresh mint- Keep it super simple with some fresh ripped mint on top.
Dairy-Free Changes to Strawberry Lemon Galette
- Dairy-free Pie Crust- Instead of a traditional all-butter pie crust I opt for a dairy-free option made with Crisco. It gives the dough a light and flaky finish without any of the dairy.
- Dairy-free Lemon Curd- The base of the galette has homemade dairy-free lemon curd. If you do not have lemon curd swap the curd out for a strawberry jam. This will help trap the juices the same as the curd without taking away from the strawberry flavor.
Frequently asked questions about galettes
What is the difference between a galette and a pie?
The main difference between a pie and a galette is the shape. A pie uses a pastry crust baked in a pie pan while a galette uses a pastry crust folded around the filling on a baking sheet for more of a free-form pie.
How do I keep my galette from getting soggy?
The trick to prevent a soggy bottom on the galette is to have something in the pie that helps trap in the moisture. For this galette, the cornstarch thickens the juices. The lemon curd also provides a barrier between the crust and the strawberry juices.
Other Sweet Pies and Galettes
- Chocolate Chess Pie– Crispy on top with a chocolate custard center, this decadent chocolate chess pie is a must-make treat!
- Apple Galette– This delicious and dairy-free Apple Galette is the lazy apple pie you need in your life right now.
- Chess Pie– This dairy-free chess pie is the southern classic remastered with a hint of coconut.
If you tried this delicious Strawberry Lemon Galette and enjoyed it feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Strawberry Lemon Galette
This strawberry lemon galette pairs fresh strawberries tossed in a lemon sugar coating with a sweet yet tangy lemon curd in this bright and flavorful pastry.
Ingredients
Dairy-Free Pie Dough
- 1½ cups Flour
- ½ teaspoon Salt
- ½ cup Crisco cubed
- 4 tablespoons Water ice cold
Strawberry Lemon Galette
- 2 tablespoons Lemon Curd
- 2 cups Strawberries washed and sliced
- 1 teaspoon Lemon Juice
- 1 tablespoon Sugar in the Raw
- ½ teaspoon Vanilla
- 1 tablespoon Cornstarch
- Egg wash 1 egg mixed with 1 tablespoon water
- Sugar in the Raw for sprinkling on the crust
Instructions
Make Dairy-Free Pie Dough
-
To make the flaky pastry, in a medium mixing bowl add 1 1/2 cup flour with 1/2 tsp salt. Stir to combine.
-
Using a pastry blender, cut 1/2 cup cubed vegetable shortening into the flour until combined. Slowly add 1 Tbsp of ice water into the bowl stir and add the remaining 3 Tbsps of water until incorporated.
-
With your hand knead the pastry together, should take about 4-5 turns, then shape into a disk, cover and chill for about 30 minutes.
Make Strawberry Lemon Galette
-
Preheat the oven to 375°F.
-
When you are ready to bake your galette, remove the dough from the refrigerator and roll into an (approximate) 18-inch circle on parchment paper.
-
With the back of a spoon, spread 2 tablespoons of fresh lemon curd on the pie dough leaving about 1 inch around the edges of the dough. Set the curd topped dough to the side.
-
In a mixing bowl stir together, 2 cups sliced strawberries, 1 teaspoon lemon juice, 1 tablespoon sugar in the raw, 1/2 teaspoon vanilla, and 1 tablespoon cornstarch.
-
Pour the strawberry filling on top of the curd circle in the middle of the dough. Fold the dough in at the edge of the lemon curd and strawberry filling to make a hexagon around the strawberry filling.
-
Brush the edges with an egg wash and sprinkle with sugar in the raw. Bake for 40-45 minutes.
-
Remove the galette from the oven and allow to cool for about 30 minutes before slicing and serving.
Recipe Notes
Recipe Adapted from Went There 8 This Rustic Strawberry Galette