Rustic Hazelnut Strawberry Galette: Your Perfect Summer Dessert Recipe
This exquisite rustic strawberry galette brings together the best of summer flavors and textures: a tender, buttery shortcrust pastry, a rich, nutty hazelnut base, and a vibrant burst of juicy, sweet-tart berries. It’s an effortlessly elegant dessert that truly captures the essence of warm, sunny days and fresh, seasonal produce.
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Baking homemade pastries can feel daunting, but it’s an incredibly rewarding experience. For years, I believed making flaky, buttery shortcrust pastry from scratch was a skill reserved for seasoned bakers. However, once I finally mastered a foolproof method using my food processor, my entire baking world opened up. Since then, I’ve been on an exciting journey to broaden my repertoire of both savory and sweet pies and galettes, constantly seeking new and delicious ways to celebrate fresh ingredients.
While many of my favorite tart and galette recipes found their way into my cookbook, French Appetizers, I realized my blog was missing a dedicated space for these versatile and charming desserts. This delightful discovery provided the perfect excuse to keep experimenting and churning out batches of my beloved shortcrust pastry!
I first crafted this Hazelnut and Strawberry Galette a couple of years ago, specifically to herald the much-anticipated arrival of local strawberries at my neighborhood market. The initial batch was such a resounding success that it quickly became a summer staple. Throughout the season, I repeatedly baked this galette, happily swapping out strawberries for raspberries, blueberries, or peaches as new fruits became available. Yet, the exquisite combination of hazelnuts and strawberries always remained a firm favorite. I’ve prepared this galette countless times since its inception, and it has undoubtedly cemented its place as one of my family’s most cherished summer treats!
The earliest versions of this Hazelnut and Strawberry Galette featured a hazelnut frangipane filling. Frangipane, for those unfamiliar, is a classic pastry cream enriched and thickened with ground nuts, typically almonds. While delicious, it can sometimes be a bit too delicate for the robust juiciness of fresh berries in an open-faced galette. Then, a game-changing idea came from Montreal pastry chef Patrice Demers: why not use a hazelnut financier base instead?
A financier is traditionally a small French cake, often almond-flour-based and characteristically rich with browned butter. Chef Demers, known for his exquisite pastries served in his Montreal shop, not only prepares individual financiers but brilliantly adapts their batter as a foundation for his tarts. The genius of using a financier batter for a galette lies in its composition. It contains a higher proportion of flour compared to frangipane, which yields a more substantial and stable base. This sturdy layer effectively cradles the fruits and, crucially, absorbs their delicious juices, preventing the galette from becoming soggy. Furthermore, financiers are famously made with browned butter, or beurre noisette, which imparts a deeply nuanced, nutty aroma and flavor that perfectly complements the hazelnuts and elevates the sweetness of the strawberries.
To achieve the truly spectacular results of this Hazelnut and Strawberry Galette, I wholeheartedly encourage you to embrace the joy of making shortcrust pastry from scratch. My super easy, foolproof recipe, crafted specifically for the food processor, will change the way you think about homemade pastry. Forget the notion that homemade pastry is difficult or time-consuming; this method truly comes together in a flash, and the superior flavor and texture are simply incomparable to any ready-made option you might find in stores.
My food processor shortcrust pastry recipe has been affectionately described as “life-changing” by dozens of home bakers, and it was certainly a revelation for me too. The ease and consistency it provides make pastry-making accessible to everyone. As summer unfolds, keep this recipe in your back pocket and re-create this galette with a variety of seasonal treasures: delicate raspberries, plump wild blueberries, succulent peaches, or any delightful combination of summer fruits that catch your eye at the market. There truly isn’t a more perfect or satisfying way to conclude a warm, sun-drenched day than with a slice of this magnificent, rustic galette!
Helpful Tips for Making Your Best Strawberry Galette
Achieving a perfect galette, especially one as flavorful and rustic as this hazelnut strawberry version, is easier than you might think. Here are some essential tips to guide you through the process, ensuring your dessert is both beautiful and delicious every time.
VIDEO: Watch how to make shortcrust pastry IN SECONDS using your food processor
One of the foundational elements of this galette is its flaky, tender crust. If you’ve ever been intimidated by making pastry, you’re in for a pleasant surprise. My exclusive Shortcrust Pastry recipe video demonstrates just how incredibly simple and quick it is to prepare homemade shortcrust pastry using your food processor. This method takes mere seconds and eliminates the common pitfalls of overworking the dough, resulting in a consistently perfect crust every single time. Watch the video and discover how easily you could be making impressive shortcrust pastry from scratch!
Make the bulk of the work ahead of time
One of the best strategies for stress-free entertaining and baking is to prepare components in advance. This galette graciously accommodates this approach, as two of its three main elements can be made days ahead. The shortcrust pastry, once prepared, should be wrapped tightly in plastic wrap and can be stored in the refrigerator for up to three days. Similarly, the hazelnut financier batter can be made ahead and kept in an airtight container in the fridge for the same duration. When you’re ready to assemble and bake, simply bring both the pastry and the batter back to room temperature for 30 to 45 minutes. This ensures the pastry is pliable for rolling and the batter spreads smoothly. Assembling and baking just before serving is ideal, as this galette is most delicious when enjoyed warm, fresh from the oven.
Thicken those strawberry juices (if need be)
The beauty of a galette lies in its rustic, open-faced presentation, showcasing the vibrant fruit filling. While peak-season, dense, and intensely flavored summer strawberries often produce just the right amount of syrupy juices, sometimes berries can be a bit more watery, especially if they are larger varieties with a noticeable white core. To prevent the juices from overflowing and creating a mess on your baking sheet – and ensuring they remain deliciously contained within the galette – a simple trick is to add 1 teaspoon (5 ml) of cornstarch to the fruit mixture. Cornstarch acts as a gentle thickening agent, helping the fruit juices achieve a luscious, slightly viscous consistency that clings beautifully to the berries. This small step ensures your galette remains picture-perfect and easy to serve.
Dress that galette up!
This hazelnut strawberry galette is a showstopper on its own, a testament to simple, exquisite flavors. However, a few thoughtful garnishes can elevate its appeal even further, both visually and culinarily. A sprinkle of fresh lemon zest not only adds a bright, zesty aroma that complements the strawberries but also contributes a lovely pop of contrasting color. Fresh basil leaves, torn or finely chopped, introduce a surprising and sophisticated herbal note that pairs remarkably well with berries, offering a cool, refreshing counterpoint to the sweetness. For an truly indulgent finish, serve each warm slice topped with a scoop of creamy vanilla gelato, classic ice cream, or a generous dollop of freshly whipped cream. These accompaniments melt slightly into the warm fruit, creating an unforgettable sensory experience.
How to Assemble and Fold the Strawberry Galette
JUMP TO PRINTABLE RECIPE
Assembling this rustic galette is an art in simplicity. Follow these steps to create a beautifully folded, perfectly contained dessert.
Left: Begin by carefully spreading the rich hazelnut financier batter over your rolled-out shortcrust pastry. Use a small silicone spatula or an offset spatula to ensure an even layer, leaving a generous 3-inch (7.5 cm) border of pastry all around the edge.
Right: Next, arrange your prepared strawberries over the financier batter. You can fan them out elegantly for a more refined look, or simply pile them generously for a truly rustic charm! The financier base will act as a delicious barrier, protecting your crust from the juicy berries.
Carefully bring the edges of the dough up and over the filling, working your way around the circle. As you fold, create gentle pleats and creases, pressing the pastry down gently onto the filling to secure it. This creates the signature rustic border of the galette, holding all those delicious berries and hazelnut goodness within.
Left: Once the edges are folded, use a pastry brush to lightly brush the exposed dough with a little milk. This helps create a beautiful golden-brown crust during baking.
Right: Finally, sprinkle the milk-brushed dough with coarse golden sugar, such as cane sugar or turbinado sugar. The coarse sugar adds a delightful crunch and a sparkling finish to your baked galette.
Bake for approximately 30 minutes, or until the pastry crust achieves a beautiful golden-brown hue and the fruit filling is visibly bubbly and fragrant. The bubbling juices indicate the fruits are perfectly cooked and softened. Transfer the baked galette to a cooling rack for about 10 minutes before slicing. Garnish as desired with additional toasted hazelnuts, freshly grated lemon zest, and delicate basil leaves for an extra touch of elegance and flavor. Serve warm with vanilla gelato, a scoop of your favorite ice cream, or a cloud of whipped cream for an unforgettable dessert experience!
VIDEO: How to Make Brown Butter (Beurre Noisette)
Brown butter, known in French cuisine as beurre noisette (literally “hazelnut butter” due to its rich, nutty aroma and golden color), is an absolutely essential ingredient in this strawberry galette’s financier base. This seemingly simple French technique transforms ordinary butter into an incredibly aromatic, complex, and sophisticated ingredient that adds unparalleled depth to both savory and sweet dishes. Browning butter is surprisingly effortless and adds a layer of flavor that beautifully underlines the natural richness of the hazelnuts and enhances the sweetness of the strawberries. Learn the quick and easy steps to make this transformative ingredient by watching my short, instructional video!
Pin Recipe
Hazelnut and Strawberry Galette Recipe
Ingredients
For the Crust
- 1 batchFoolproof Shortcrust Pastry
For the Hazelnut Financier Base
- ¼ cup unsalted butter
- 2 ½ oz ground hazelnuts, also called hazelnut meal, or hazelnut flour—about ½ cup—see note
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- ¼ tsp kosher salt, or fine sea salt (omit if using semi-salted or salted butter)
- 2 egg whites, or ¼ cup (60 ml) liquid egg whites
For the Strawberries
- 4 cups strawberries, hulled and halved, or quartered if you’re using larger berries (about 24 oz/680 g whole strawberries)
- 2 tbsp granulated sugar
- Finely grated zest from ½ lemon about 1/2 tsp/2 ml
- 1 tsp cornstarch
To Bake
- 1 tbsp milk
- 1 tbsp coarse sugar, such as cane sugar or turbinado sugar
To Serve (optional)
- Crushed toasted hazelnuts
- Freshly grated lemon zest
- Fresh basil leaves
- Vanilla gelato ice cream, or whipped cream
Instructions
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For the crust: Prepare one Foolproof Shortcrust Pastry batch according to the recipe instructions. Once prepared, roll out the dough into a 15-inch (38 cm) circle. Carefully transfer the rolled-out pastry to a round baking sheet lined with parchment paper. (A rectangular baking sheet can also be used, allowing for some excess dough to overhang.) Refrigerate the pastry on the baking sheet for at least 1 hour to chill and firm up.
If you prepared the shortcrust pastry several days in advance, remove it from the refrigerator and let it come back to room temperature for 30 to 45 minutes before rolling it out into the 15-inch (38 cm) circle. Once rolled, transfer it to a parchment-lined baking sheet and proceed with the recipe—no need for additional chilling time.
Alternatively, if opting for convenience, you may use store-bought shortcrust pastry. Simply roll it out as indicated above. Store-bought pastry typically does not require refrigeration before assembly.
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For the hazelnut financier base: To make the brown butter (beurre noisette), heat the unsalted butter in a small stainless steel pot over medium heat. Allow the butter to melt completely and then begin to simmer. Continue cooking over medium-low heat, gently swirling the pot occasionally. If the butter starts to bubble vigorously, making it difficult to monitor the color change (this is the water evaporating), momentarily lift the pot off the heat until the bubbles subside, then return it to the burner.
The butter is ready when the milk solids that have settled at the bottom of the pot turn a beautiful light brown color, and the butter itself emits an intoxicating, nutty aroma. Immediately remove the browned butter from the heat, pour it into a small, heatproof bowl, and allow it to cool for about 10 minutes before using. Watch my short video for a visual guide on how easy it is to make perfect brown butter.
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In a separate mixing bowl, combine the ground hazelnuts, all-purpose flour, granulated sugar, brown sugar, and kosher salt (if you are using it; omit if your butter is salted). Add the egg whites to this mixture and whisk thoroughly until all ingredients are well incorporated, resulting in a thick and sticky batter. Finally, mix in the cooled brown butter until smoothly combined.
At this stage, the hazelnut financier batter can be stored in an airtight container in the refrigerator for up to 3 days. Remember to bring it back to room temperature for 30-45 minutes before you plan to use it for assembly.
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Preheat your oven to 425°F (220°C).
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For the strawberries: In a large bowl, gently combine the hulled and halved (or quartered, depending on size) strawberries with the granulated sugar and the finely grated lemon zest. If your strawberries seem particularly juicy or watery, now is the time to add 1 tsp of cornstarch to the fruit mixture and toss to combine; this will help thicken the juices during baking. Set the seasoned strawberries aside while you assemble the galette.
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To assemble: Retrieve your chilled, rolled-out shortcrust pastry. Using a small silicone spatula or an offset spatula, carefully spread the hazelnut financier batter evenly over the pastry, making sure to leave a generous 3-inch (7.5 cm) border uncovered around the entire circumference. Next, arrange the strawberry mixture over the financier base. Gently bring the edges of the dough up and over the filling, creating rustic pleats as you go. Gently press the folded pastry down onto the filling to secure it. Once the entire border is folded and pleated, lightly press down on the center of the strawberry filling to ensure the fruit is nestled securely within the folded crust.
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Using a pastry brush, lightly brush the exposed, folded dough with milk. This step helps the crust achieve a beautiful golden sheen. Then, generously sprinkle the brushed dough with coarse sugar, such as turbinado or cane sugar, for a lovely sparkle and crunch. Bake the galette for approximately 30 minutes, or until the pastry crust is a rich golden brown and the strawberry filling is bubbly and fragrant. Transfer the freshly baked galette to a cooling rack and let it cool for at least 10 minutes before slicing.
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For an enhanced presentation and flavor, garnish the warm galette with a sprinkle of crushed toasted hazelnuts, freshly grated lemon zest, and delicate basil leaves, if desired. Serve each warm slice with a scoop of creamy vanilla gelato, your favorite ice cream, or a dollop of fresh whipped cream for an indulgent and unforgettable dessert experience.
Notes
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